Sunday, October 14, 2012

Pumpkin Date Scones with Maple Glaze

This past week, cooler temps finally came to Southern California - and I've been baking up a storm to take advantage of it! One yummy fall creation I came up with are these pumpkin date scones:

They have just the right amount of flakiness while still being moist - and have all the fall/pumpkin spice flavors I've been craving of late. The dates and maple glaze, while optional, add moisture and richness -- plus a little extra sweetness, as the pumpkin scone base itself uses little sugar. And while some scone recipes can be intimidating, this one is very easy - I promise (check out the helpful photos below). As long as the fall weather holds out, I see another batch coming our way very soon!

What's your favorite fall treat - pumpkin pie? apple cobbler? something else? I'd love for you to share!

Pumpkin Date Scones with Maple Glaze
(Adapted from King Arthur Flour - Makes 12)

2 3/4 c. all purpose flour
1/3 c. granulated sugar
1 Tbsp. baking powder
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 stick (1/2 c.) cold butter, cut into 1/4-1/2" pieces
2/3 c. pumpkin puree
2 eggs
1 c. pitted dates, chopped into small pieces

For the glaze:
1/4 c. maple syrup
1/2 c. confectioner's sugar

In a food processor, combine flour, sugar, baking powder, salt and spices.
Add cold, cut-up butter and pulse until crumbly.
In a separate bowl, mix pumpkin puree and eggs until smooth. Then stir in the chopped dates.
Add the flour mixture to the pumpkin-date mixture and mix just until all the ingredients are evenly moist.
Dump the dough out onto parchment paper (or foil) and divide in half.
Form each half into a 5-6" circle:
With a sharp knife, cut into 6 wedges:
Carefully pull the wedges apart so there's at least 1" of space between each one:
Transfer the whole thing (parchment and all) to a plate, then place in the freezer for about 10-15 minutes. (This will help the scones "puff up.")
Meanwhile, preheat the oven to 425°F.
When oven is fully heated, remove plates from freezer and transfer parchment (& scones) to a baking sheets.
Bake at 425°F for 22-25 minutes, rotating baking sheets 1/2 way through. Scones are done when toothpick inserted comes out clean.
Set the scones aside to cool for a few minutes. While they're cooling, prepare the maple glaze by whisking together the maple syrup and confectioner's sugar until smooth.
Drizzle over the top of the scones.

Serve immediately, or store in a tightly covered container. Enjoy!


Medeja said...

They look perfect with a cup of tea! Great autumn treat!

Ashley Bee (Quarter Life Crisis Cuisine) said...

Don't you just ADORE how our valley looks right now? Every morning on my drive past Poet's Seat I'm just speechless. I am going to be sad when the leaves fall. In the meantime, I'm going to enjoy the abundance of pumpkin!

Amy said...

Oh my, your scone looks flaky and perfect. Now, you're making me craving for one. I make scones from time to time but never tried one with pumpkin. I think it's perfect for Fall! Hm...that maple glaze is so beautiful too.

Francesca said...

What a delicious alternative to plain scones!

Jani said...

I subbed Arrowhead Mills gluten free baking mix for the flour and these scones are outstanding!! Nice texture and wonderful flavor.