PUMPKIN SCONES WITH MAPLE DRIZZLE

pumpkin scones text2I’m not sure when it happened but, for better or worse, every year new foods become pumpkin flavored during Autumn.

Pumpkin pie? Sure – I’ll eat that maybe once a year…unless there’s a better choice.

Pumpkin ravioli? Yeah – a small amount encased in pasta is fine… now and then.

BUT, Pumpkin Scones? Heck, yeah!  I’ll have those anytime – especially with a maple drizzle.

Scones are super fast and easy to make – the less you mess with them, the more tender they are! So jump on board the pumpkin trend and try these delicious Pumpkin Scones!

Note: As self-proclaimed Queen of Freeze, I feel obliged to suggest (or nag) you freeze the unused pumpkin in portion sized amounts for future use. This recipe only requires 1/2 cup, so there’s plenty leftover from the can.

PUMPKIN SCONES – makes 8 scones

  • 8½ oz (2 cups) all-purpose flour
  • 2 oz (1/3 cup) dark brown sugar
  • 1½ tsp cinnamon
  • 3/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp powdered ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1/2 cup cold butter
  • 1 egg
  • 1/2 cup canned pumpkin
  • 3 T milk (any kind – I use nonfat)
  • 2 tsp vanilla
  • Maple Drizzle – recipe follows at the end

Preheat oven to 400º Fahrenheit.

In a medium sized bowl, mix together the flour, brown sugar, cinnamon, cloves, baking powder, baking soda, ginger, nutmeg, and salt. Cut the cold butter into small pieces and add to dry ingredients. Cross-cut using 2 knives to break up butter into pea-sized pieces.

(If using the food processor, place butter with dry ingredients and pulse about 8 times – until the butter becomes pea-sized. Empty into a medium sized bowl.) pumpkin scones9 In a small bowl, whisk together the egg, pumpkin, milk, and vanilla. Pour the wet ingredients into the dry and gently fold to mix.pumpkin scones11 Empty onto a well-floured counter and knead about 5 or 6 times. (I use a bench scraper to help since the dough is sticky.) pumpkin scones3With floured fingers, pat dough into an 8″ circle (try to keep the dough to an even thickness) and cut into 8 wedges.pumpkin scones5Place on a greased or parchment lined cookie sheet (I prefer a dark sheet that’s greased.)pumpkin scones6 Bake at 400º F with the rack in the middle position for about 16 minutes. They’re at their best when they’re slightly dark on the bottom. pumpkin scones7The last time I baked them, I thought I overcooked them (see photo), but they were amazing – a slight crunch on the outside and perfect chew inside. So when you check them for doneness, look for slightly dark sides. pumpkin scones14Then remove from oven onto wire rack to completely cool before icing.

MAPLE GLAZE

  • 1 T butter
  • about 1/3 cup confectioners sugar
  • 1/2 T maple syrup (use the pure syrup)
  • 1/2 tsp vanilla

Melt butter. Stir in confectioners sugar, maple syrup, and vanilla. Blend well, smashing any sugar lumps. If icing is too thin, add more sugar; if too thick, add a little milk.pumpkin scones1For easier control over the drizzle, pour icing into a spouted cup or a pastry bag with a small circle tip. Design as you wish.pumpkin scones2Allow icing to harden before serving.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pumpkin Rolls – Perfect Bread For Fall!

Pumpkin Biscuits

Pumpkin Rolls

It’s Autumn in my part of the world, and that means one thing:  every conceivable food and drink becomes pumpkin flavored.

When I was a kid, the only pumpkin food was pie. But over the years, pumpkin has made an appearance in ice cream, tea, pancakes, coffee, cereal, butter, and on and on. Generally, I’m not one to jump on the pop culture food bandwagon (don’t get me started on Greek yogurt!), but I have a pumpkin roll recipe that’s adds a little seasonal festivity into a meal without being in-your-face PUMPKIN.

Now, don’t panic people, but these rolls are yeast based.  No doubt, while experienced bakers are shrugging their shoulders and murmuring ‘so what?’, newbies hearing the word ‘yeast’, are running to the refrigerated tubes of pre-made dough.

I’ve said it before, using yeast is a snap – especially if you have a food processor. No food processor? Go to a thrift shop, save up your pennies, or put it on your Christmas wish-list. A food processor will cut down on cooking time which, in turn, will encourage you to cook from scratch more often.

This recipe makes about 20 rolls, depending on how big you cut them. You may be tempted to half the recipe, thinking 20-ish rolls too many. Well, I wouldn’t be true to my self-proclaimed title of Queen of Freeze if I didn’t advise you to make the entire recipe (or even double it!) and freeze the leftovers. Next time you want homemade Pumpkin Rolls, just zap them in the microwave for about 15-20 seconds. Besides saving money, I LOVE to save time.

NOTE:  While munching on a Pumpkin Roll, it occurred to me that chocolate frosting would really enhance its yummy-ness. (Of course, adding  chocolate to pretty much anything guarantees thumbs up from this chocoholic.) The frosting turned the dinner rolls into a delectable morning pastry.

Chocolate frosted Pumpkin Rolls

Chocolate frosted Pumpkin Rolls

PUMPKIN ROLLS – makes about 20, depending on how big you cut them

  • ¼ cup water
  • ½ cup milk (I used nonfat – use what you have)
  • 1½ tsp dry yeast
  • 3½ cups all-purpose flour
  • ¼ tsp granulated sugar
  • ½ cup pumpkin (fresh or canned)
  • ½ cup dark brown sugar, packed
  • ¼ cup butter, melted
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cloves
  • ½ tsp cinnamon

Combine water and milk, then heat to approximately 105º Fahrenheit. Stir in yeast and let proof for about 5 minutes.

In the workbowl of your food processor (or large mixing bowl)  put 3 cups of flour (note that you won’t be using all the flour at this time), the sugars, pumpkin, butter, salt, and spices.

When the yeast liquid is foamy, turn on the food processor. Then slowly pour in the liquid through the pour spout. Add more flour 1 tablespoon at a time until the dough forms a ball. Run the machine for 45 seconds to knead. If you’re not using a food processor, knead by hand for 10 minutes. (I wouldn’t be surprised if sticky dough on your hands and working the dough for 10 minutes convinces you to get a food processor!)

Place dough in a greased bowl, smoosh it down, then flip it. This will grease both sides of the dough. Cover with a tea towel and let rise for an hour.

Turn the risen dough out onto a floured surface. Roll into a square ¾” thick. Using a knife or pizza cutter, slice dough into individual rolls. Place them on a greased or nonstick cookie sheet, cover with a tea towel, and let rise 45 minutes.

Bake in a preheated 350º Fahrenheit oven for 25 minutes.