As I’m looking out the window at the rain pouring down, it’s hard to not sigh a little. Indian summer has come and gone and the first frost is just around the corner. The days are shortening and I’m bundled up in a blanket waiting for the landlord to turn the heat on.
Despite the short days and cold mornings, it’s pumpkin season! I’ve been adding pumpkin to everything I can – oatmeal, smoothies, and these pumpkin scones. Although they are delicious on their own but I dressed them up with toffee bits and some maple syrup drizzle.
Pumpkin Spice Scones
Adopted from Hungry Cravings
Makes 8 scones
2 c. flour
1/3 c. sugar
1 T baking powder
¾ tsp. cinnamon
¼ tsp. freshly grated nutmeg
½ tsp. fine sea salt
6 T (¾ stick) cold unsalted butter, cut in small pieces
1 egg
1/3 c. pumpkin puree
1/3 c. + 1 T heavy cream, divided
1 c. crushed toffee or Heath bars + 3 T
2 tsp. Turbinado sugar
1. Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. Cut butter into the dry ingredients with a pastry cutter until the mixture resembles coarse crumbs.
3. Whisk the egg, pumpkin puree, and 1/3 cup of the cream in a small bowl and add to the flour mixture. Stir until just combined.
4. Mix in 1c. of the toffee pieces with a wooden spoon
5. Transfer to a work surface and knead a few times until the dough just holds together. Pat the dough into a 6-inch wide, 1 ½-inch thick circle and cut into 8 wedges.
6. Arrange the scones a couple of inches apart on a parchment-lined baking tray. Lightly brush the scones with the remaining 1 tablespoon of cream and sprinkle with the remaining toffee pieces.
7. Bake at 425˚F for 13 to 15 minutes, or until golden brown.
To make the maple drizzle:
Mix 2 cups of powdered sugar and 2 T of maple syrup. Thin to desired consistency with milk or water.
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