Fall = Pumpkin Scones

Maple-Glazed Pumpkin Scones

I've mixed and matched many recipes, but this latest one is my favorite. It's a hybrid of my preferences, a friend's recipe, and a very lovely person over here at Eggs on Sunday.

enjoy!

Real Good Pumpkin Scones

Ingredients*

1 cup all-purpose flour

1 cup whole wheat flour, sifted

2 tsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp ground ginger
½ cup dried cranberries (optional)
½ cup pumpkin puree
¾ cup heavy cream
2 TBSP maple syrup
1 TBSP vanilla

Directions
Preheat oven to 425.

Line a baking sheet with parchment paper-you don’t have to, it just makes for easier cleanup.

In a medium bowl, whisk together the flours, baking powder, salt, and spices. Add craisins if using.

In a separate bowl, whisk together the heavy cream, pumpkin, syrup, and vanilla. Add it all at once to the dry ingredients and mix quickly with a fork until moistened. Try not to overdo it here.

Empty the entire contents of the bowl onto floured counter-top (or cutting board if you actually care about your counter-tops) and knead remaining crumbs together. Knead about six times and shape into a circle- about 1-inch thick. Cut into 8 wedges and place on a baking sheet. Brush the tops with cream and sprinkle with cinnamon sugar (if not using maple glaze)

Bake for 15-18 minutes, and serve warm.

While baking, do some dishes, pack some lunches for tomorrow and mix up the maple glaze*:

1 tsp maple extract, or 1 TBSP maple syrup

½ c milk or cream

1 cup powdered sugar- or enough for desired consistency.

While the scones are still warm, but not hot, drizzle with glaze. If you like a lot of glaze, wait until they’re cooler, then let those little puppies go for a swim in the maple glaze, and leave 'em be until cool-if you can even wait that long!

Package up the non-sugared, non-glazed for the mister, enjoy the rest among friends.

*confession: I don’t really measure the spices so much as I use the measuring spoons as a delivery method. Sometimes.