SUPERFOODS: PUMPKIN, CINNAMON, PECAN
Pumpkin season can be anytime of year with these incredible Pumpkin Scones with Maple Cinnamon Glaze. These scones, inspired by the bakeries and boutique grocers in Montreal, are flaky and tender, yet melt in your mouth.
Not overly sweet, these baked goodies feature superfoods like Pumpkin, Cinnamon and Pecans.
Pumpkin Scones with Maple Cinnamon Glaze
The neighbourhood of Westmount in Montreal was home for most of the years I lived in the city. Filled with bakeries and gourmet grocery shops, this is where I first got into baking.
I would walk to a nearby grocery store, Les 5 Saisons, and come home with bags filled with Valrhona chocolate, Tahitian vanilla, and other ingredients to bake cookies, flans, and cakes. My love for baking grew more when I discovered the nearby Atwater Market, a paradise that showcases seasonal ingredients from all over Quebec. I particularly loved it during autumn, when pumpkins in all their glorious splendour adorned every corner of the market.
These fragrantly spiced pumpkin scones are buttery yet crisp on top, tender inside, and not overly sweet. Topped with a creamy maple cinnamon glaze, they are autumn in a triangle. A sweet homage to Montreal—my first home in Canada.
Excerpted from Diala’s Kitchen by Diala Canelo.
Copyright © 2020 by Diala Canelo. Published by Penguin, an imprint of Penguin Canada, a division of Penguin
Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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Pumpkin Scones with Maple Cinnamon Glaze
Ingredients
- Pumpkin Scones
- 2 cups (500 mL) all-purpose flour
- ½ cup (125 mL) granulated sugar
- 2 teaspoons (10 mL) baking powder
- 1 teaspoon (5 mL) cinnamon
- ½ teaspoon (2 mL) ground ginger
- ½ teaspoon (2 mL) nutmeg
- ½ teaspoon (2 mL) sea salt
- ¼ teaspoon (1 mL) baking soda
- ¾ cup (175 mL/165 g) cold unsalted butter (1½ sticks)
- ½ cup (125 mL) raw pecans, chopped
- 1 egg
- ½ cup + 1 tablespoon (140 mL) canned pure pumpkin purée
- ¼ cup (60 mL) cold buttermilk, well shaken
- 1½ teaspoons (7 mL) pure vanilla extract
- ⅓ cup (75 mL) cold whipping (35%) cream
- 2 tablespoons (30 mL) turbinado sugar
- Maple Cinnamon Glaze
- 2 cups (500 mL) icing sugar
- 1 tablespoon (15 mL) cinnamon
- ½ teaspoon (2 mL) sea salt
- ½ cup (125 mL) pure maple syrup
- 2 tablespoons (30 mL) unsalted butter, melted
- 1 teaspoon (5 mL) pure vanilla extract
- ½ cup (125 mL) raw pepitas, toasted
Instructions
- 1 Line a baking sheet with parchment paper.
- 2 To make the pumpkin scones: In a large bowl, sift together the flour, granulated sugar, baking powder, cinnamon, ginger, nutmeg, salt, and baking soda. Using the large holes of a box grater, grate the butter over the flour mixture. Gently toss the butter into the flour mixture to evenly distribute it. Stir in the chopped pecans.
- 3 In another large bowl, whisk together the egg, pumpkin purée, buttermilk, and vanilla.
- 4 Pour the buttermilk mixture into the flour mixture and stir with a wooden spoon until just combined. Be careful not to overmix. The dough will look slightly crumbly.
- 5 Transfer the dough to a lightly floured work surface. Shape into a disc 1½ inches (4 cm) thick. Using a sharp floured knife or bench scraper, cut the disc into 8 wedges. Transfer the scones to the prepared baking sheet and freeze for 30 minutes, until firm.
- 6 Meanwhile, position a rack in the middle of the oven. Preheat the oven to 400°F (200°C).
- 7 Remove the scones from the freezer, brush the tops with the cream, and sprinkle with the turbinado sugar. Bake until golden brown, 25 to 28 minutes. Transfer to a rack to cool for 10 minutes.
- 8 Meanwhile, make the maple cinnamon glaze: In a medium bowl, whisk together the icing sugar, cinnamon, and salt. Pour in the maple syrup, melted butter, and vanilla. Whisk together until the glaze is completely smooth.
- 9 Once the scones have cooled for 10 minutes, spread 2 tablespoons (30 mL) of the glaze on top of each scone. Sprinkle with toasted pepitas. The scones are best the day they are made, but can be stored in a covered container at room temperature for up to 2 days or in the freezer (without the glaze and toasted pepitas) for up to 1 month.
