These days I’ve been so busy NOT baking, I haven’t had a lot of baking material to write about. I’m happy to say that’s not the case today.
I covered the Bloggers‘ Cupping Event at The Coffee Foundry earlier this month, and I want to share with you all what I was happy to share with the bloggers at the event.
These maple frosted pumpkin scones. Well, until the day arrives we can send real food through the Internet, I’ll just be sharing my recipe with y’all. I’m sorry I can’t send over a warm scone to you right now, but if you have some time on your hands this weekend (and don’t we all have tons?), I highly urge you to consider making these delicious scones. And if you do, let me know how they turn out!
Maple Frosted Pumpkin Scones
adapted from previous recipe
3 cups all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon kosher salt
1/2 cup cold butter, cut into 1/2-inch pieces
1/2 cup buttermilk
1 cup canned pumpkin
Maple Frosting (recipe below)
1. Preheat the oven to 425 degrees F.
2. In a large mixing bowl, combine the flour, sugar, baking powder, spices and salt.
3. With a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs.
4. Make a well in the center of the dry ingredients, and pour the buttermilk and canned pumpkin into the well. Combine the ingredients until all the dry mixture is wet. Be sure not to knead.
5. Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make circles about 1″ thick and around 4″ in diameter.
6. Using a knife that’s been run through cold water, cut the circle of dough into 6 wedges, and lay them on a baking sheet covered with Silpat or parchment paper.
7. Pop scones in freezer for 15 minutes prior to baking.
8. Bake scones for about 20 minutes, or until lightly browned.
9. Place baked scones on drying rack and drizzle with maple frosting.
1 cup butter
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla
1. In a small saucepan melt the butter, brown sugar, granulated sugar and heavy cream.
2. Bring mixture to a low boil, then turn off heat.
3. After syrup has cooled down, whisk in powdered sugar and vanilla until reaching a smooth consistency.