. hello fall! 👋🏼🍂 Nice to see you again!
Pumpkin Pecan Scones with Maple Glaze
Makes 8 scones
3/4 cup raw pecans
1/2 cup raw pepitas
2 cups whole wheat flour or gluten free flour
1 tablespoon baking powder
1/4 cup packed brown sugar
1 tablespoon Just Spices ” SWEET LOVE ” seasoning
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 tsp pink salt
5 tablespoons cold butter cut into small pieces
3/4 cup organic pumpkin purée
1/4 cup nut milk or milk of your choice
1 teaspoon vanilla
1 cup powdered sugar
Pinch of pink salt
1 tablespoon melted butter
1 teaspoon vanilla
1/4 cup good quality maple syrup
Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper and add the pecans and pepitas. Toast in the oven for 3-5 minutes or until lightly golden and fragrant.
In a bowl of a food processor or blender add the toasted nuts. Blend until they are small pieces and are the same size. Be care to NOT over process them into a paste. In a medium bowl add the nuts, flour, sugar, baking powder, salt, and spices. Mix with a whisk until combined.
Cut the butter into the flour mixture with a pastry cutter or a fork. Cut the butter into very small pieces working all the flour into the butter.
Add the pumpkin purée, nut milk, and vanilla extract. Carefully work the mixture until a dough starts to form. Remove the dough from the bowl and on to the counter. Gently form into a circle and roll out until an inch thick. Cut into 8 equal pieces and place on prepared sheet pan. Bake for 15- 17 minutes. While the scones are baking, prepare the glaze.
In a small bowl mix together all the ingredients for the glaze until smooth. If the glaze is too thick add a little more maple syrup. Once scones are done, pour on some glaze and sprinkle with the left over pecans.
**recipe adapted from COOKIE + KATE