brunch

Pumpkin is everywhere, so it must be September. Starbucks brings back it’s famed pumpkin spiced latte. Pinterest is bloated with pumpkin recipes, and I’m totally fine with it. I make some pretty darn yummy pumpkin cookies (coming soon), but I wanted to try something new to kick off autumn. I’ve never made a scone before. Starbucks pumpkin scones always looks so much better than they actually taste. I love the sugary sweet frosting, but the scone is a bit harder than I prefer, even though most people would argue scones are supposed to be that way. I thought I could do it better, so I set out to find a killer scone recipe. I decided to really up the pumpkin factor by adding a pumpkin butter filling. The filling not only gave the scones a spicier kick, it imparted that ultra pumpkin flavor the scones alone were lacking. The butter also kept the scones extremely moist, so they were a cross between a scone and a muffin in the final product, and they are unbelievably easy to make. Glazed Pumpkin Scones with Pumpkin Butter Filling Recipe Adapted from Inspiredtaste Makes 12 For the Pumpkin Scones: 2 cups all-purpose flour 1/3 cup brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup cold unsalted butter (1 stick of butter) 1/2 cup pumpkin puree 1 tablespoon molasses 3 tablespoons half and half 1 egg 2 teaspoons vanilla For Sugar Glaze: 1 cup powdered sugar, sifted 1 to 2 tablespoons half and half For Spiced Glaze: 1 cup powdered sugar, sifted 1 tablespoon pumpkin butter (see recipe below) 1 to 2 tablespoons half and half Directions: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. In a food processor, mix together the flour, brown sugar, baking powder, baking soda, salt and all the spices together. Cut the cold butter into small cubes. Add the butter to flour mixture and pulse 8-10 times, until the mixture looks like coarse crumbs. Transfer mixture to a large bowl. In a separate bowl, whisk together the pumpkin puree, molasses, half and half, vanilla extract and egg until blended. Stir pumpkin mixture into flour and butter mixture with a spoon just until a soft dough forms. Transfer the dough to a floured surface then knead it three to four times until it comes together. Pat or use a rolling pin to roll the dough into approximately 10 inch by 7 inch rectangle. Use a knife or pizza cutter to cut the rectangle in half lengthwise then cut into 3 even pieces crosswise, making six rectangles. Now, cut each rectangle into two triangles to make 12 scones. Cut each scone in half ¾ of the way through to create a pocket for the pumpkin butter filling. Fill each scone with 1-2 tablespoons of filling, to your liking, and then close up the pocket. Its OK if some of the filling leaks out the side. If you want to get really fancy, you could try filling a pastry bag and filling the scones like a donut instead of slicing them to fill. Transfer scones to the prepared baking sheet and bake 13 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack to cool completely. Once scones have cooled, make the glazes. To make the simple sugar glaze, add sifted powdered sugar to a medium bowl then add one tablespoon of half and half. Stir then judge the consistency. If when you pick a spoon up and out of the glaze it slowly drizzles back into the glaze, it is fine. If it is too thick, add a little more half and half (a little goes a long way, here). If it is too thin, add a little more powdered sugar. Next, make the pumpkin spiced glaze. Combine sifted powdered sugar, pumpkin butter, and add one tablespoon of half and half. Stir and check consistency. Adjust the same way as you would the simple glaze. Dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack. Use a spoon to drizzle the spiced glaze in a zig-zag pattern across each scone. Pumpkin Butter Adapted from Spoonforkbacon Makes Four Six-Ounce Jars (which I gave away as just-because gifts) Ingredients: 1 29 ounce can pumpkin puree 1 cup 100% apple juice ¾ cup granulated sugar 1/3 cup light brown sugar ¼ cup pure maple syrup 2 ½ teaspoons ground cinnamon 2 teaspoons ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon all-spice Directions: Place all ingredients into a medium pot and place over medium heat. Stir. Allow the mixture to reduce on medium to medium-low heat for 30 to 40 minute or until slightly thickened (the mixture will thicken more as it cools). Transfer to sterilized jars and store until ready to use. Serve over toast, muffins, scones, biscuits, pancakes, in your oatmeal or yogurt, etc.

brunch

Pumpkin Butter Filled Spice Glazed Pumpkin Scones

Sweet Onion Bacon Tart with Parmesan