Pumpkin and Maple Scones with a Molasses Glaze

 Pumpkin and Maple Scones with a Molasses Glaze

Pumpkin and Maple Scones with a Molasses Glaze

Scones_1.jpg

Well, it's still colder than a witch's titty in brass bra (according to my husband) outside and I'm getting a little tired of being cooped up indoors all the time.  I did venture outside on Saturday with my husband and daughter for some sledding and a hike in the woods.  And, though it was nice to get some fresh air and say hello to the trees, I could only stand to be out there for about an hour.  After we came back in and got the fire going I was ready for a warm wintery baked good to nibble on.  This recipe was concocted from the ingredients I had in my cupboard because I was too lazy to drive to the store.  Still, they are some of the best scones I've ever eaten.  My husband and daughter loved them so much that they were gone by the end of the day and I had to exclaim that a delicious baked good is here today, but scone tomorrow ; )    

Yield: 16 large scones or 24 small scones

Ingredients:

  • 4 cups flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1 dash of each cinnamon, nutmeg, allspice
  • 12 tbsp cold butter
  • 1/3 cup Maple Syrup
  • 1 cup pumpkin puree
  • 1/3 cup half and half
  • 2 large eggs

Glaze Ingredients:

  • 1/3 cup Molasses 
  • 3/4 cup powdered sugar
  • 3 tbsp melted butter

Preheat oven to 425 degrees.  In a mixer using a paddle attachment or by hand, stir the dry ingredients together. Then cube the butter into one inch cubes and add to the dry ingredients.  Mix on slow until the texture is course and the butter is in pea size chunks.  In a separate bowl, mix the wet ingredients together.  Add the wet ingredients to the dry ingredients and mix until you have a firm ball of dough.  Separate the dough into two balls and place onto parchment paper or a lightly floured surface.  Pat out into round pies about one inch thick.  Cut 8 triangles out of each pie for large scones or 12 for small scones and put onto parchment lined baking trays.  Bake for 18 minutes for the large scones and 14-16 minutes for the small scones. 

For the glaze:

Using a fork or small whisk, mix the melted butter and molasses together.  Then slowly add the powdered sugar until you have reached the desired consistency.  Use an icing bag or a ziplock bag with the corner cut off to ice the scones.  

Scones_7.jpg
Mix the cold butter into the dry ingredients.
Mix the cold butter into the dry ingredients.
 When the butter is mixed in, it should be a course mixture with the butter in pea size chunks.

When the butter is mixed in, it should be a course mixture with the butter in pea size chunks.

 Whisk together the wet ingredients in a separate bowl.

Whisk together the wet ingredients in a separate bowl.

 After you have patted the dough into a one inch pie, slice into either 8 or 12 pieces.

After you have patted the dough into a one inch pie, slice into either 8 or 12 pieces.

 Lay the scones out on a parchment lined baking sheet.  

Lay the scones out on a parchment lined baking sheet.