Tuesday, November 23, 2010
Maple Glazed Pumpkin/Streusel Scones
We ended up with only 3-4 inches of snow, but the plummeting temperatures during the night has left everything with a icy layer on it. Even our lake has suddenly got a thin layer of ice on it.
Maple Glazed Pumpkin/Streusel Scones
3 1/2 cups King Arthur All-purpose flour
3/4 granulated sugar
1 T baking powder
3/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamon (my favorite, but optional)
1/2 tsp. freshly ground nutmeg
1/4 tsp. ground cloves
3/4 cup (12 T) cold unsalted butter, cut into 1-inch cubes
1 large egg
1 cup Half & Half
2/3 cup canned pumpkin
1/4 tsp. Maple Flavor (if using maple extract, increase to 3/4 tsp.) or Pralines & Cream Flavor
4 T unsalted butter, room temperature
1/2 cup packed light brown sugar
1 T flour
1/4 tsp. salt
1/4 cup chopped pecans (optional)
1 cup confectioners' sugar
3-4 T Pure Maple Syrup
1-2 T heavy cream
Preheat oven 400F-degrees and line a 12 x 17-inch baking sheet with parchment
In a large bowl, measure all the dry ingredients (the first 9 ingredients). Use a dough whisk to blend them.
Add the cubed butter and using a pastry blender to incorporate the butter into the dry ingredients.
Make a well in the middle and add the pumpkin and the flavoring. Measure the half & half into the measuring cup with the large egg in it and whisk to combine. Add this liquid, holding back about 3 tablespoons to brush on the tops of the scones. Use a spatula or the dough whisk to combine the ingredients. The dough maybe a little sticky, but don't over mix.
Turn dough out onto a lightly floured board. Knead a few times to smooth the dough.
Divide the dough in half and form into two disks. Cover with a towel to rest the dough while you mix up the streusel filling.
In a small bowl, add the brown sugar, salt and flour, mix slightly. Cube the butter and add to the sugar/flour mixture. Use the pastry blender to incorporate the butter into this mixture. Stir in the pecans and set aside.
Lightly flour your surface again and roll out one of the halves of dough to 1/2-inch. I transferred the dough to the parchment lined baking sheet, but I think it would be easier if you rolled the dough out on the parchment, lightly flouring the surface first and placed a second sheet of parchment on the baking sheet.
Don't worry if you still see pieces of butter...that's a good thing! Spread the streusel filling over the surface. I left a "border of dough around the outer edges.
Roll the second half of dough out about 1/2-inch on a lightly floured surface, then, using the rolling pin, transfer it to cover the streusel filling. Tuck under the edges slightly.
Your dough should measure about 1-inch thick!
Cut into squares (it made 9) or you can use a round cutter and make them prettier : )
Transfer scones to the parchment-lined baking sheet (at this point, you could lightly cover them with plastic wrap and refrigerate overnight) and brush tops with the remaining cream/egg mixture.
Hint: If you didn't want to glaze them (which I don't know why you wouldn't : ) ) you could sprinkle them with Turbinado sugar or glazing sugar.
Bake in the preheated oven 15-18 minutes or until golden brown. If the tops are browning too quickly, loosely place a sheet of aluminum foil over the top.
Remove from the oven and let cool.
Mix up the glaze and spread or drizzle over the scones. Serve warm.
The Pumpkin flavor is moist and the streusel filling reminds me of eating a "sticky bun". It's all I needed on this cold morning.
Thanksgiving brings back such wonderful memories of baking with my mother. From baking my first rolls to making up stuffing and desserts. I'm wishing you all a Happy Thanksgiving and hoping you're with family and friends to share it and make memories. Enjoy!