Roasted Pumpkin Scones with Maple Glaze
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Yields: 8 scones Prep Time: 20 minutes (*roasting and prepping pumpkin from scratch adds 1 hour) Total Time: 45 minutes
These morsels are baked with maple, cinnamon and brown sugar goodness on the inside and drizzle on the outside! Healthy and whole food ingredients, such as freshly roasted pumpkin and whole wheat flour, make these scones even tastier!
3/4 cup fresh roasted pumpkin puree (*directions below)
6 tablespoons butter, cold and diced
2 tablespoons buttermilk
1 cup whole wheat pastry flour
1 cup unbleached white flour (plus 1/4 cup for sticky dough)
2 tablespoons pure maple syrup
1/4 cup packed brown sugar
1 medium egg
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
For the topping:
1 tablespoon buttermilk or regular whole milk
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 cup powdered sugar
1/4 cup pure maple syrup
(Directions include roasting whole pumpkin and making puree from scratch. If using canned pumpkin, skip to step 6.)
1. Preheat oven to 375 degrees Fahrenheit.
2. Using a small sugar pumpkin, cut stem off of pumpkin and cut in half. Remove pulp and seeds (compost if possible, as these are great for compost!!).
3. Lightly coat inside and outside of pumpkin with avocado oil (or preferred oil) and add a sprinkle of salt on the inside.
4. Place each half face down on a parchment paper lined baking sheet. Bake at 375 degrees for about 40-45 minutes until soft.
5. When pumpkin is cooled, gently peel the skin off (it comes off very easily) and place the inside in a food processor, processing until pumpkin is a smooth puree.
6. Set oven to 400 degrees Fahrenheit. Combine pumpkin puree, egg, vanilla, maple syrup and brown sugar in a bowl.
7. In a separate bowl, combine whole wheat flour, unbleached white flour, salt, baking powder, baking soda and cinnamon until well mixed.
8. Dice cold butter into small cubes and using a pastry cutter, gently cut butter into the flour mixture. Add pumpkin mixture and 2 tablespoons of buttermilk. Combine well.
9. At this point, you will have to use the feel of the dough to determine if you need any additional flour (white unbleached that was set aside). If the dough is super sticky, add flour 1 tablespoon at a time as you shape dough into a flat disk, about 1 – 1 1/2 inches thick. *I started shaping it on a parchment paper lined baking pan, so I didn’t have to move it once I started.
10. Using a pizza or dough cutter, cut dough into 8 even scone pieces. Gently separate and place at least 1 to 2 inches away from each other on baking pan.
11. Brush 1 tablespoon of buttermilk or milk evenly on each of the 8 scones. Sprinkle with cinnamon sugar mixture (1 tablespoon brown sugar and 1 teaspoon cinnamon).
12. Bake at 400 degrees for 14 – 16 minutes. Remove from oven and let cool.
13. If desired, drizzle with maple glaze by combining powdered sugar and pure maple syrup and drizzle over scones. Store at room temperature for 2 days or longer in the refrigerator or freezer.
I love scones. I enjoy that they are not too sweet and despite only having a bit of salt, it is the perfect amount to mix with the richness of wheat flour and hint of brown sugar. I don’t feel too overloaded by eating one as I would a donut or a similar pastry counterpart. Plus, these are made with half whole wheat flour, adding an extra depth to the flavor, as well as more fiber and nutrients.
I had a beautiful organic pumpkin from Goodness Greeness lying around, staring at me to actually bake it from scratch. I don’t know why I was putting this from-scratch-pumpkin-baking for so long. It is super easy to make pumpkin puree, fresh from garden to baked goods. No worries of chemicals in can liners or a stale pumpkin flavor. This is the way to go!
I learned from Goodness Greeness, that small sugar pumpkins are used for baking because they are sweeter than their larger counterparts. They don’t have many seeds, but have great flesh that is not stringy, but extremely flavorful and excellent for baking.
As for the maple glaze, the recipe above is a starting point. If you would like it thinner, slowly add more maple syrup a teaspoon at a time until desired consistency is reached. If you prefer a thicker glaze, use less maple syrup.
We devoured these before I had time to take a second round of photos. My husband isn’t very vocal about what he likes and doesn’t like. Similar to my preschooler, they both just quietly decline a second helping. These were a completely different story. Ironically, the two of them were squabbling over who would get the last one. Luckily, one suggested sharing it, and finally, my husband reluctantly agreed!