Wednesday, October 13, 2010

Pumpkin Scones with Maple Glaze

I've never been much of a scone kind of girl.  They're usually loaded with calories and fat, which I'd much rather use up on a piece of chocolate cake, or a brownie, or yes, even an occasional donut!  Then I found out that there are actually ways of making a "healthier" scone without compromising taste and flavor...who knew?!!  I found this recipe at multiplydelicious and with a little tweaking of my own, I was totally satisfied!  I happened to be going to a friends house that day, so I took some with me.  I love trying new recipes out on my friends!  This recipe is definitely a keeper!

Pumpkin Scones with Maple Glaze {makes 10-12 scones}

  • 2 cups whole wheat flour {or you could use 1 cup white/ 1 cup whole wheat}
  • 3 Tbsp. light brown sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 6 Tbsp. cold unsalted butter, cut into cubes
  • 1/2 cup canned organic pumpkin
  • 2 Tbsp. maple syrup
  • 2 Tbsp. milk
  • 1 large egg
Maple Glaze:
  • 1 1/4 cup powdered sugar
  • 2 Tbsp. maple syrup
  • 2-3 Tbsp. milk
  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper.  Combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves.  Cut in butter with a pastry blender or pulse in food processor until crumbly; set aside.  In a separate bowl, whisk together the pumpkin, syrup, milk and egg. Fold pumpkin mixture into flour and stir until combined.  Don't over-mix!  At this point, if you have the time, it would be best to place the dough in the refrigerator {covered in plastic wrap} for about 10-20 minutes.  It's really sticky dough and will help with the rolling process.  If you don't have time, it will still work fine!  
Place dough onto a lightly floured surface and form it into a 1-inch thick circle.  Use a round cutter or the edge of a round glass to cut circles out.  Re-roll any extra dough and make more circles.  Place circles on prepared baking sheet.  Bake 10-15 minutes until lightly golden.  
Place the scones on a wire rack to cool.  While scones are cooling, mix glaze together by combining powdered sugar, maple syrup and 2 Tbsp. of milk in a small bowl.  Mix together and add more milk until glaze comes to a drizzling consistency.  
Once scones have cooled slightly drizzle icing over.  Serve warm!

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