Pumpkin Scones with Maple Glaze
Recipe adapted from Simply Recipes
Prep Time: 15 minutes
Cook Time: 22 minutes
Chill Time: 30 minutes
Yields: 8 Servings
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
For the pumpkin scones
3/4 cup unsalted butter, cold
3 cups all-purpose flour
1/2 cup dark brown sugar
1 tablespoon baking powder
1 tablespoon pumpkin pie spice
3/4 teaspoon kosher salt
3/4 cup pumpkin purée*
2 large eggs, cold*
2 tablespoons whole milk, for brushing
2 tablespoons Turbinado sugar, for sprinkling
For the maple glaze
1 cup powdered sugar
1/4 cup maple syrup*
1/2 teaspoon vanilla extract*
1/8 teaspoon kosher salt
Directions
Chop the cold butter into 1/2-inch cubes and chill it in the freezer while preparing the dry ingredients.
Line a baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, pumpkin pie spice, and salt. NOTE: break up any clumps of brown sugar.
Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in the flour. Cut in the butter with a pastry blender until the mixture is crumbly; like pea-sized pieces.
In another mixing bowl, whisk together the pumpkin purée and the eggs until smooth.
Pour the pumpkin mixture into the flour mixture. Gently stir, with a rubber spatula, until the dough holds together. Scrape the dough onto a lightly floured work surface. Gently knead the dough with your hands a few times to form a cohesive mass. Press the dough into an 8-inch circle about 1 1/2 inches thick.
Use a kitchen knife to cut the disk into 8 equal-sized triangles.
Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart.
Place the baking tray in the freezer to chill the scones while preheating the oven; 20 to 30 minutes.
Arrange a rack in the center of the oven and preheat to 425 degrees.
Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones lightly with milk and sprinkle them with turbinado sugar.
Bake the scones until golden on top and browned underneath; 17-22 minutes. Allow the scones to cool completely on the pan before adding the glaze.
In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and salt until the smooth. Adjust the thickness to your preference by adding slightly more maple syrup to thin the glaze, or powdered sugar to thicken it.
Note: The scones will keep in an airtight container on the counter for up to 2 days. For longer storage, the scones can be frozen for up to 2 months in a reusable freezer container or freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.
Homemade Easy Pumpkin Puree: Preheat the oven to 400° degrees. Line a baking sheet with parchment paper. Rinse and pat dry a small pumpkin. Cut one side of the pumpkin from the stem down to the bottom, but don’t try to cut through the stem (it’s too hard). Remove the knife, rotate the pumpkin to the opposite side, then do the same. When there is a slit down both halves of the pumpkin, put down the knife and pull the halves apart. They should separate at the stem.
Scoop out the seeds and most of the stringy bits. Lightly season the inside of the pumpkin halves with salt, then place cut side down onto the baking sheet.
Bake until the pumpkin until the pumpkin is easily pierced with a knife in several places, and the flesh pulls away from the skin, 45 to 60 minutes.
Cool until you can safely handle the halves, then scoop the soft flesh into a food processor. Depending on your pumpkin size, you may need to do this in two batches. Process until very smooth, 3 to 5 minutes.
This week’s Article: 3rd Annual Howling Halloween at the Market
Market News:
- Howling Halloween is on Saturday, October 25th
- Final Saturday Market at High Rock Park is October 25th
- Final Wednesday Market at High Rock Park is October 29th
- Start of Indoor Holiday/Winter Market Saturday, November 1st at Wilton Mall
The Saratoga Farmers’ Market is open:
Wednesdays | 3 p.m. – 6 p.m.
Saturdays | 9 a.m. – 1 p.m.
High Rock Park, Downtown Saratoga Springs
Find us online at saratogafarmersmarket.org and follow us on Facebook and Instagram @SaratogaFarmersMarket. And, don’t forget to join the market’s FREE weekly newsletter.
