Happy Halloween! I get so excited for this holiday regardless if I will be wearing a costume or not. To me Halloween represents….Fall, festivity, pumpkins, dressing up, candy, celebration, decorations, and very very happy childhood memories. I can still remember going through my pillow case of candy at the end of trick or treating and deciding what I was going to share or trade. I also vividly remember as a child the anticipation and excitement regarding what I was going to dress up as each year! Once I grew up it was about decorating my home and baking fall treats. I must say I have really been enjoying all of the houses in my neighborhood this year. It puts me right into the mood of fall festivity. I take pictures when I am out walking and it makes me so happy 🙂
I hope everyone enjoys whatever they are choosing to do today…halloween parties, scary movies, or passing out candy to the kiddos. I plan to put on something black and sexy possibly with an orange accessory and go out downtown to people watch..I love looking at all of the creative costumes! I will also be indulging in some all american candy 🙂 Oh and yes but first I made pumpkin scones….seriously these are so delicious. This is not just any scone recipe…this is a scone where people will be begging you to tell the secret. These are incredibly flavorful with the perfect amount of crumb and honestly the perfect accent of pumpkin. I used to sell these at a bistro/bakery called Good Eats in East Sacramento (sadly it no longer exists) I managed and we sold out every single day. I have also added a simple maple glaze to drizzle over the top if you wish. Scones are one of my favorite breakfast items….I love comparing scones from different bakeries and I love to get creative on flavors or even play with savory scones with cheese.
Pumpkin Scones with Maple Glaze
2 1/2 cups flour 1/2 cup + 1 tbsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
8 oz butter, unsalted (cut butter into chunks and refrigerate- must remain cold)
3 1/2 oz buttermilk
3 oz pumpkin (canned 100 % pumpkin puree)
3/4 cup chopped pecans (optional)
Procedure: Preheat oven to 350 degrees F. Cut butter into diced chunks and then put in a bowl in the refrigerator. Next, combine dry ingredients in a bowl. Set aside. Separately whisk egg, buttermilk, and pumpkin puree until combined. Place your dry ingredients into the bowl of a mixer. With the mixer on add COLD butter chunks slowly to the dry ingredients until the butter is the size of peas. Next gradually add wet ingredients into dry until just combined. Put dough onto a floured surface and pat out into a circle about 1- 1 1/2 inch thickness. Spread pecans (if using) evenly over the top of the dough circle lightly pressing in. At this point freeze the dough circle for at least 10 minutes.
* *The purpose of using very cold butter and freezing the dough once combined is because you want a very buttery crumb after you actually bake the scones. To achieve the proper consistency you are looking for, the butter and dough need to remain cold so that during the baking process the butter distributes evenly when heated. *
Take out of the freezer and cut scone circle into 8 equal triangles (wedges) place on a baking sheet with parchment sprayed with baking spray. Let sit for 5 minutes then put into the oven
Bake scones at 350 degrees F for 25 – 30 minutes. Maple Glaze Combine 1/2 cup powdered sugar and 3 tbsp real maple syrup. Mix with a spoon until creamy.
Drizzle glaze over scones once they have cooled. Yummy
PS- These scones freeze incredibly well. You can freeze after baking (just wrap well once cooled) and they will last for 4 months. Or you can freeze at the pre-bake stage after you have cut into wedges (raw dough) and bake off when needed.