It’s time for International Scone Week once again. Last year was my first time participating and I am excited to bring you another scone recipe this year. International scone week is the second week in August. The lovely Celia is one of the co-founders. This year Tandy at Lavender and Lime is hosting the annual event so please click on the link and check out all the other wonderful scone recipes being posted this week.
I had grand plans of developing a recipe for my favorite scone at Bracken Mountain Bakery but life got in the way as usual. Every time we go up to the mountains the bakery is on the must visit list, several times if the boys have it their way! They make a great chocolate banana scone which I always intend to make at home and never get around to.
This time of year has been crazy with end of summer activities and trying to keep my sanity with all three boys home ALL THE TIME. So instead of creating my scones I decided to make some pumpkin scones. I had some leftover pumpkin in the freezer from the garden pumpkin I roasted and puréed last weekend.
After looking around Pinterest a bit I came up with this delicious recipe from King Arthur Flour. They looked so delicious and the reviews were pretty darn good.
I pretty much followed the recipe. The recipe called for freezing the scones for 30 minutes before baking, I have never heard of this and was intrigued by this step. The scones certainly did rise and were light and fluffy, perhaps due to this step.
The recipe also called for cinnamon chips and candied ginger, but I left my pumpkin scones plain. I had special plans for them….cinnamon maple butter. Pumpkin and cinnamon just go together, it must be a law or something! Then some sweet maple syrup and my mouth was watering just thinking about it.
There is just something wonderful about a compound butter, whether sweet or savory. This one does not disappoint. It melts so nicely on the warm pumpkin scone and provides a hint of sweetness. To say that the boys enjoyed the butter is putting it mildly. I had to take the little crock of butter with me every time I moved in the kitchen to find a container for the leftover butter since Jack was trying to eat every last bite of it!
It would be safe to say we may be having pancakes or waffles in the next day or two to use some of the leftover cinnamon maple butter. Hopefully Jack won’t find it in the fridge and eat it all by himself! Bake up a batch of pumpkin scones and drown them in this butter, it is that good. I am hoping for more pumpkins in the garden to make several more batches of these scones this fall, some with chocolate chips or cinnamon chips or maybe both….
Pumpkin Scones with Cinnamon Maple Butter
Source: Scones slightly adapted from Arthur Flour Blog, Cinnamon Maple Butter: feedingmy3sons original recipe.
2 3/4 c. flour
1/3 c. sugar
1 Tbs. baking powder
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 c. butter, cold and cut into small pieces
2/3 c. pumpkin purée
Cream and coarse sugar for topping
Combine all the dry ingredients and sift together. Cut the butter into the dry ingredients either with your hands or a pastry blender. In a small bowl whisk together the pumpkin and eggs, stir into the dry ingredients until combined. Be careful not to overwork the dough.
Divide the dough in half on a parchment paper lined sheet pan sprinkled with flour. Pat each half into a 5″ circle that is approximately 3/4″ thick. Brush the tops with cream and sprinkle with coarse sugar. Cut each circle into 6 wedges. Pull apart the wedges so that there is about 1/2″ between each wedge. Place the pan in the freezer for 30 minutes.
While the dough is freezing preheat the oven to 425 degrees. Bake the scones for 22-25 minutes. Place on a cooling rack. Best eaten still warm.
For the Cinnamon Maple Butter
1/2 c. butter, room temperature
1/4 c. maple syrup
1 tsp. cinnamon
Whip together all the ingredients until combined. Serve on a warm scone. Leftovers can be stored in the fridge and used on pancakes, waffles, biscuits….
Yields: 12 servings