Delicious flavours of the season
By Julie Wright, Contributor
Since the fall season came upon us and everything pumpkin is happening all at once, I thought of making pumpkin scones a.k.a. two of my favourite things put into one. So I played phone tag with my grandma for a few hours to get the family recipe—it’s just a general scone recipe, so don’t worry, you won’t be hunted down by fierce Scottish clansmen. I finally caught her and the result was delicious, so I’d like to share it with you all since I didn’t bake enough to share IRL (sorry). I love this recipe because it’s very adaptable, so if you don’t like raisins or nuts, or are allergic to anything, throw some chocolate chips in that batter and mix it up. I also made a maple glaze from CookieAndKate.com which is optional, but highly recommended and delicious. Here’s the recipe—happy baking!
Scones:
3 cups flour
2 tbsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves (allspice also works)
1/2 tbsp shortening
1/2 tsp pure vanilla extract
3/4 cups chopped pecans (easily substituted with raisins or whatever suits your fancy)
1 tsp salt
2/3 cups milk (easily substituted with almond milk)
1 1/4 cups pumpkin puree (add more or less for desired pumpkin taste, but be warned: the more pumpkin you add, the less milk you should add and vice-versa so it doesn’t become too dry or too wet)
Maple Glaze (with files from CookieAndKate.com):
1 cup icing sugar
1/8 tsp fine grain sea salt
1/2 tsp vanilla
1/4 cups maple syrup (not sugar syrup, this is Canada)
Instructions:
Preheat the oven to 350 F. Mix ingredients in the order given, roll it out on a floured counter to be about the circumference of a dinner plate and roughly one-and-a-half inches in height. Divide the circle into eighths (like a pizza), place it on a baking sheet lined with wax paper, and then bake for 30 minutes. While the scones are heating up, mix the ingredients for the glaze, also in the order given. Pour the glaze on after the scones have cooled, and add some chopped pecans (or whatever you like) to the top for decoration and extra flavour. Enjoy!
