Tuesday, November 23, 2010

Maple Glazed Pumpkin/Streusel Scones

Scones are one of my most favorite things to have (and bake) for breakfast; next to doughnuts and Pop Tarts!  So, this morning I thought I'd create one that would be good to have for Thanksgiving morning. The nice thing about these scones is that you can make them up the night before, unbaked.  In fact, the longer the dough sits, the more tender it becomes. In the morning, just pop the baking sheet in the preheated oven and you can feed your family and guests warm scones to set the mood for the holiday.  Of course, you will still have to glaze them, but that's a quick chore.

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.
A warm scone just seemed like the exact comfort food to serve to my husband after he was out shoveling the driveway...along with a nice bowl of oatmeal.  I know when I was younger, coming in to my Mother's homemade cookies and hot chocolate certainly warmed me up and it's not just the warm feeling you get in your belly.  When you take the time to bake for your family, you both will also get a warm feeling in your heart and lots of smiles.

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

Streusel Filling:
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)

Maple Glaze:
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!


  1. YUMMY! These look awesome. I made spicy pumpkin bread tonight - my new favorite breakfast food. I will have to try these next. Happy Thanksgiving - sending lots of love.

  2. Hello My dear friend

    I have my in - laws coming to stay for a whole month starting from the 10th of December . I will be popping in here regularly for all your yummy ideas. Susan what is 1 cup half and half? These look like "I can impress my mother-in-law" scones~!

    Love you

  3. Half & Half is just that...half cream, half milk! You can also use all cream, which is what my great grandmother and mother did when they made scones.
    Happy Holidays dear friend, xoxo

  4. well i love your napkin rings! ; )
    this looks truly amazing!