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?  I opted to go the sweet route and bake up a batch of these pumpkin pecan scones with maple glaze.  These scones are perfect for fall and getting all comfy.

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 all purpose 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 hesitant about 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?


Pumpkin Scones with Maple Glaze


2 cups all-purpose flour

1/4 cup sugar, we use unprocessed raw sugar

1/2 cup chopped pecans

2 teaspoons baking soda

pinch salt

1 teaspoon ground cardamon

6 tablespoons irish butter, cut into small pieces

1/2 cup pumpkin puree

1/3 cup heavy cream

How To:

Preheat oven to 425.

Line a baking sheet with silpat.

In a food processor combine all the dry ingredients, give a whirl to mix.

With the food processor running, at pieces of the butter, a couple at a time and pulse until pea sized.

Continue adding the butter until it is used up.  Add the puree and the heavy cream.  Pulse until the dough comes together, not any longer.

Add the pecans and pulse a couple times to combine.

Scrape the dough out onto a floured surface, lightly knead and then bring together into a circle, about 3/4 inch thick.

Cut into triangles, I made 8 but you could make them a bit smaller or larger.

Place onto the baking sheet, so that they do not touch.  Bake for about 15 minutes.  They will be light brown on the bottoms and the tops.

Remove from oven.

Drizzle with the maple glaze.



Maple Glaze


1/2 powdered sugar
3 – 6 tablespoons pure maple syrup, depends on the consistency you want

How To:

Mix in a small bowl until you reach the consistency you are after.

Drizzle over warm scones.


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

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