Pumpkin Pecan Scones with Maple Glaze

To our American readers – Happy Thanksgiving, may your day be filled with love, warmth, family, friends and delicious food.

A few months ago, I was having a twitter session with John, Jennifer and Tamar about scones.  Everyone was eager to make scones together, sort of a virtual bake-off.  Unfortunately, I was not able to play along for a couple reason:  1)  I thought it would be too time consuming and 2) life over-took me once again.  Ever since I have had scones on my mind and have been tossing around different versions to make.  The big question was, sweet or savory?

Back in October, I had some free time one morning and decided to tackle the scone challenge.  I ran to the store, picked up some good Irish butter, some flour, pecans and pumpkin.  Then I made a cup of coffee, turned on a little music and began. I wanted a scone that would be sweet, but not overly sweet as well I wanted it to smell of autumn;  a little nutty, a bit spicy and comforting.  Pumpkin and pecans would be perfect.

Most of the recipes I found, had me mixing the dough by hand as well asked for cake flour in addition to ap flour.  I wanted the recipe to be simple, so I started with only ap flour.  As well I used a food processor;  I don’t like sticky hands.  The dough came together really nicely, it was light and very flavorful;  very easy to work with.  One of the reasons I was so hesitiate on baking scones was the rolling of the dough into a square and then cutting.  Why?  I don’t know but I was.  Instead I rolled the dough into a circle and cut it like a pie.  Easy.  I was so excited at this point, that I started a list of all the different flavors I wanted to start making.

The smell of pumpkin and cardamon, mixed perfectly with the pecans and butter while they were baking.  Even though the scones were stand-up on their own, I decided after a couple bites, to make a sweet maple glaze.  This was the perfect final touch, while drizzled over the tops of the scones while they are still warm.  Not only would this recipe make for a perfectly light breakfast, but, it went well with a nice cup of hot chai tea as an afternoon snack.

What is your favorite scone;  sweet or savory?

 

 

*disclaimer I made these a couple times and they come out much better when I used Irish butter instead of regular unsalted butter

 

 

If you enjoyed this dish, you may enjoy these others as well:

Pumpkin Scones with Spiced Glaze

Pumpkin Scones

Pumpkin and Ginger Scones



Comments

  1. Lovely scones!

  2. These look fantastic! Now to look up what Irish butter is and whether or not I’ll be able to find it in my little town in British Columbia…

  3. I love the flavour combination in these scones, and they look lovely! I like sweet scones more, but I’m almost a sugar addict :)

  4. How did I miss these? Love the addition of cardamom! I’d really, really like one with my coffee right now!

  5. There are no pecans in the recipe.

  6. Suzy, you are absolutely right. We apologize for that. Just added. :)

  7. Lovely Scones : ) What was great about this was the moisture content was just right. I’ve been testing out a few different proportions and have found some too moist. I do find that pumpkin dough needs to be kneaded a tad more to incorporate all the orange and moisten the flour (if doing by hand). I cut the recipe way down, used half spelt, and made 4 petite scones, baked just under 12 mins. Delicious!

Trackbacks

  1. [...] have been playing with my scone recipes for a few months.  Actually, ever since I made these pumpkin ones.  The recipe had to be different, as it was not going to have the added moisture that these autumn [...]

  2. […] to make one variety with pumpkin for a “fall-in-the-air kind of sale” and when I found Denise’s recipe over at Chez Us using cardamom I decided I had to give it a […]

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