Maple Glazed Pumpkin Scones
Maple Glazed Pumpkin Scones
So…I found foodgawker. I found THESE maple glazed pumpkin scones on foodgawker. *sigh* Hello, my name is Christie and I’m addicted to food. Can I just say…the house smells AMAZING after baking a double batch of these. However, I’m not a huge fan of the glaze. I think I pinned a recipe with a chai glaze? And then there’s the one with the cream cheese glaze. So, here’s what I’m thinking; chai cream cheese glaze. Yup… I said it! CHAI CREAM CHEESE GLAZE!
I haven’t made it yet. It’s a Federal holiday which usually means I do some sort of cleaning. BUT I had a wild hair up you know where about doing SOMETHING with the can of pumpkin that’s been in the pantry since last fall. Thank MACY for canned goods.
Where was I…..OH cleaning. Yes on Federal Holidays I usually clean. This time it’s not THAT major since the mass cleaning of the last two months, but today the back’s a bit tired so I’ve not gotten as much done as I wanted. And I totally blame my back for not following the directions. Okay, for those that have actually READ this blog you’ll know that’s not entirely true. I’m NOTORIOUS for not following the directions.
I started to. I honestly did. It said to “sift together flour, baking powder, baking soda, salt, and spices.” Well, I did that. However, it doesn’t mention the sugar…anywhere. So…the first batch has none. They kind of taste like pumpkin biscuits. Kind of good, but they DO need sugar. I wasn’t going to make a glaze until this faux pas occurred. The second batch, I added the sugar to the wet ingredients. Something I saw on Alton Brown that has me adding sugar to my wet ingredients in almost all quick bread type recipes.
I didn’t taste that batch. I should because I messed those up, too. I forgot to combine the butter with the flour mixture. Yup! So, there I was trying to scoop out the pumpkin mixture so I could cut in the butter. They didn’t seem to be THAT affected in looks. I’ll have to check on the taste tomorrow and post an update. I have my own pic, too. Just have to load it somewhere so I can put it here, too.
Maple Glazed Pumpkin Scones
Ingredients
For the scones
- ⅓ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 8 tablespoons unsalted butter, frozen
- ½ cup pumpkin puree
- 3 tablespoons plain Greek yogurt
- 1 large egg
For the Glaze
- 1 cup powdered sugar
- 2 tablespoon milk
- 4 ounces low-fat cream cheese
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a medium bowl, sift together flour, baking powder, baking soda, salt. Whisk in sugar and spices.
- Using largest holes on a box grater, grate frozen butter into flour mixture and mix until it resembles coarse meal.
- In a small bowl, combine egg, pumpkin, and yogurt and mix well. Stir yogurt mixture into flour mixture. Using hands, shape dough into a ball, making sure to fold in all the loose clumps.
- When dough is well combined and sticks together in a large ball, turn out onto a lightly floured surface. Shape into a 7 inch circle, approximately ¾ inch thick, and cut into 8 equal pieces. With space between each triangle, place on a parchment covered baking sheet. Bake for approximately 15 minutes, or until golden. Allow scones to cool and prepare glaze.
Notes
From Some the Wiser
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 337Total Fat 18gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 69mgSodium 293mgCarbohydrates 40gFiber 2gSugar 14gProtein 5g
Surprisingly, not as much as I thought. They were little bit denser, but not that anyone at work could detect. 🙂
So was the second batch affected by forgetting to cut in the butter?