Pumpkin Scones with Maple Nutmeg Glaze

Hi! So I’m super excited to announce that today is my family’s second annual Fall Fun Day! “What is Fall Fun Day?” you ask. Fall Fun Day is any day in the middle of October dedicated to doing every fun fall activity one can think of in one awesome day! It originated last year as my birthday celebration because I had day off school the Friday before my birthday. I decided I wanted to spend my last days before legal adulthood doing all the fall things I love, but never have time to do anymore. We baked, went apple picking, hiking, picnicking, and ended the day with a corn maze.

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Lauren and I almost had too much fun at the apple orchard last year!
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What is Lauren doing with that apple cider doughnut? That’s not clean eating! 🙂
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Hiking at Blue Mounds State Park

We had so much fun that we decided it would be an annual event, so here we are one year later with me still being a kid at heart. This year’s itinerary consists of baking these scones, going to the Dane County Farmer’s Market, hiking and picnicking at Yellowstone Lake State Park, apple picking, and ending the day with the corn maze once again. Hopefully I can follow up with some new pictures of this year’s festivities. For now, here is the recipe for these mouthwatering autumnal scones! Enjoy!

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Ingredients

Scones

  • 3 Tbs. skim milk*
  • 1/4 tsp. apple cider vinegar*
  • 2 cups whole wheat pastry flour
  • 1/4 cup sugar
  • 1 Tbs. + 1/4 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 7 Tbs. cold butter
  • 3/4 cup pumpkin purée
  • 3 Tbs. pure maple syrup
  • Mini chocolate chips (optional)

Glaze

  • 1 1/3 cups powdered sugar
  • 2 Tbs. pure maple syrup
  • 1 Tbs. skim milk
  • 1/2 tsp. pure vanilla extract
  • Pinch of nutmeg

Directions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium sized bowl, stir the milk and apple cider vinegar together. Set aside as this will make a “buttermilk” after 10-15 minutes. *
  3. In a large bowl, combine the flour, sugar, baking powder, and salt.
  4. Cut in the butter and mix it together with the dry ingredients by hand or with a pastry blender. (I recommend using your hands as always.)
  5. Add the pumpkin and maple syrup to the “buttermilk” and then combine with the dry ingredients.
  6. When everything is well mixed, add some chocolate chips if you would like. If the dough is still pretty sticky, add some extra flour.
  7. Turn out half the dough onto a well floured surface and form it into a circle about six inches in diameter. Cut the circle into six pieces and place the scones on the baking sheet. Repeat with the rest of the dough.
  8. Bake for about 15 minutes or until a toothpick comes out clean.
  9. When they are cool, whisk all the ingredients for the glaze in a small bowl and drizzle over the top.
  10. Enjoy!

*Instead of using skim milk and apple cider vinegar, regular buttermilk will work as well.

 

 

 

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