Does anyone else periodically clean their refrigerator out only to find half empty containers of ingredients they forgot to use? It happens to me all the time and I’ve resolved to turn over a new leaf and use leftover ingredients before they spoil. Recently I made muffins using canned pumpkin so I had to find a use for the rest of the pumpkin that was sitting in the fridge. I scoured the internet and found these pumpkin spice scones on a blog called Pinch My Salt.
I had enough pumpkin left to make two batches of the scones and since the recipe called for both all-purpose flour and cake flour, I decided to experiment a bit. I made one batch with all-purpose and cake flour and the other batch with all-purpose and whole wheat pastry flour. I’m happy to report that there was no noticeable difference in flavor between the two batches. This is the second time I’ve used whole wheat pastry flour with good results so I’m definitely a convert.
I knew I wanted to glaze the scones and eventually decided on a recipe for maple glaze that I found on Ezra Pound Cake. This glaze is to die for and really added something special to the scones. The scones themselves are delicious! The pumpkin flavor comes through as well as the warmth of the spices and the texture is perfect! I’m not normally a huge fan of scones but these are phenomenal. I shared one with my mailman today and he agreed 🙂
Pumpkin Spice Scones
from Pinch My Salt
1 cup all-purpose flour
1 cup cake flour (or whole wheat pastry flour)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 tablespoons very cold, unsalted butter cut into 1/2 inch pieces
1/2 cup raisins (optional)
1/3 cup canned pumpkin
1/3 cup heavy cream
6 tablespoons brown sugar
1 teaspoon vanilla
Preheat oven to 425 F. Line a baking sheet with parchment paper.
In a medium bowl, combine both flours, baking powder, salt, and all spices and whisk together.
In another medium bowl, whisk pumpkin, heavy cream, brown sugar, and vanilla until smooth. Add the pieces of cold butter to the flour mixture and cut the butter into the flour using a pastry blender until the mixture resembles coarse crumbs. Stir in the raisins if you are using them.
Add the pumpkin mixture to the flour mixture. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly. Turn the mixture out onto the counter and push the pile together with your hands. Knead the dough a few times until everything comes together. Be careful not to over-knead the dough. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut the dough into 8 wedges and set them on the parchment-lined baking sheet, spacing them about 2 inches apart.
Bake scones for 15 minutes. Cool scones on baking sheet on wire rack for 5 minutes before transferring them to the wire rack to cool completely.
Maple Glaze
from Baking Illustrated by the editors of Cooks Illustrated (as seen on Ezra Pound Cake)
3 tablespoons maple syrup
1/2 cup confectioner’s sugar
When the scones have cooled completely, whisk the maple syrup and confectioner’s sugar in a small bowl until combined; drizzle the glaze over the scones.
These look so good! I have only made scones once before, I think it’s time to give it another try 🙂 I love maple with pumpkin.
These look wonderful! On my “must make” list!!!
I always have leftover ‘something’ in the fridge. The next time I have leftover pumpkin, I will have to try this.
lucky mailman! those look great
Oh, these look terrific!Love how the glaze sounds paired with pumpkin!!
I have never made scones (what? – I know) and I love pumpkin – will have to try these. Looking forward to baking with you!
Wow! These look fabulous! The pictures are wonderful, too.
Pumpkin scones are my favourite! So moist and tasty!
We love scones but have never had pumpkin scones — these look absolutely delicious, and the maple glaze sounds perfect with them! Great way to use that leftover pumpkin, I have tossed out way too many half portions of canned pumpkin because I forget about them in the fridge.
Those sound delicious and they look bakery-quality in terms of appearance. Nice job on cleaning out the refrigerator, too; I know I am often horrified by what I find in mine.
Those scones look good. Great flavour combo!
Your scones look perfect. I love that maple glaze. It’s so delicious and easy.
I love the pumpkin & maple flavor combo! I will have to make these. I don’t think I make scones nearly often enough. 🙂
Mmm I’ve saved this recipe to try and seeing your review and photos makes me want to make them ASAP!
Make these this on Weds…they were completely gone by Thursday. Making them again today. 🙂
My 2 year old son and I made these as a special treat to go with breakfast this morning. Dee-lish!! Super easy! To make it a little easier for Jameson to help we used the food processor. We will definitely be making these for daddy when he comes home Monday morning!! Thank you for sharing this recipe! (o: