Although it is suppose to be San Francisco's "indian summer," some [most] days are feeling much like fall! Luckily, if you're lived here for at least a year, you've come to terms that the weather here is practically the same all year round. Enough about that.. I am here to share with you a new recipe for PUMPKIN scones. Get excited to pull out your sweater, boots and all things pumpkin!
Thought Pumpkin Spice now has a "basic" rep nowadays, it is simply tasty, aromatic and delicious. It also has many nutritional value to it and can be both sweet or savory. Did you know pumpkin is actually a fruit?! I just found that out this week. I always thought squash was a vegetable-- it all makes sense now. I love all kinds but pumpkin is definitely my favorite this time of year.
In my recent batch, I added pecans and honey to the mixture for an extra bit of texture and sweetness. I also used ORGANIC canned pumpkin puree although I would much rather make my own. However, none of the markets have SUGAR PUMPKINS yet. I will keep an eye out and keep you posted.
- ½ cup pecans
- 2 cups white whole wheat flour
- 3 Tbsp. brown sugar
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ½ tsp. ground cloves
- ½ tsp. nutmeg
- ½ tsp. salt (1/4 tsp. if butter is unsalted)
- ¼ cup butter (half a stick)
- 1 cup pumpkin puree
- ¼ cup milk
- 1½ tsp. vanilla extract
- 1/4 cup organic honey
- ½ cup powdered sugar
- 3 teaspoons almond milk
- ½ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin spice
- Dice butter then chill butter in freeze and Preheat oven to 400 degrees F.
- Combine your dry ingredients (flour, sugar, baking powder, and spices) into a medium sized bowl.
- Remove butter from freezer then add to dry ingredients and work in with a pastry cutter or fork until butter is in small, pea-sized pieces.
- Combine chopped pecans and honey then fold into mixture.
- Next, add pumpkin, milk, and vanilla and stir well.
- On a floured surface and use hands to press into a round 1 inch thick circle.
- Cut into triangles and place each on lined cookie sheet with parchment paper.
- Bake in preheated oven for 16 - 10 mins or when scones are cooked through but not tough. You will start to see some more color as well.
- in the meantime, prepare icing by adding all glaze ingredients to a small bowl and using a wire whisk to mix in. (If glaze is too runny, add more powdered sugar and if too thick to pour add a small amount more milk. This is a tricky part for me.)
- Remove scones when ready and allow to cool (this is tests my patience e.v.e.r.y.t.i.m.e...) before drizzling each scone with glaze.