Is there a better time of the year than fall, or even Thanksgiving? I can honestly say I love all things pumpkin; pie, bread, cheesecake, even soup, but I get tired of the same old same old.
When I was a little girl, I hated pie. Any pie. Pie crusts were just a dry crumbly mess that coated my mouth and made me gag, but I loved pumpkin, so my sweet mother would make the pumpkin pies every year for Thanksgiving and leave out a little custard bowl of the filling, cooking it separately just for me.
That smooth deliciousness is a memory that speaks more about a mother’s love for her daughter than the enjoyment of the dish itself. And so, to this day pumpkin is more than a fall delicacy.
So, if you would like a little bit of love and a whole lot of yummy pumpkin flavor in a totally new and unique recipe, give this one a try. These pumpkin scones are mild and best served warm drizzled in lots of fresh maple glaze. The scones themselves are not very sweet so don’t be afraid to be generous with sticky maple goodness.
2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 TBSP baking powder
1 tsp apple pie seasoning
1/2 tsp salt
1/2 cup butter
3/4 cup canned pumpkin
1/2 cup milk
1 ½ cup powdered sugar
1/2 tsp vanilla extract
2 TBSP melted butter
1 ½ real maple syrup
1-2 TBSP milk
Preheat oven to 425. Line a baking sheet with parchment paper.
In a large bowl combine flour, brown sugar, baking powder, apple pie spice and salt.
Cut in butter with pastry blender. Add pumpkin and milk to flour mixture. Mix until dough forms.
Knead dough gently on floured surface 5 or 6 times. Pat dough into one 8-inch circle; cut into fourths. Cut each quarter in 2 to make 8 triangles.
Place wedges 2 inches apart on un-greased baking sheet.
Bake for 15-20 minutes, or until they’re lightly golden.
Remove scones to a cooling rack; cool only enough to safely handle.
Drizzle generously with Maple Glaze.
These scones taste so much better warm so don’t let them go to waste. Share them with the whole family. (Gibson is a Serve Daily contributor.)