Saturday, November 10, 2018

Chez Cindy: Pumpkin Scones with Brown Butter Maple Glaze

As the calendar hits October, my thoughts turn to baking with pumpkin.  I like to mix up a small batch of pumpkin pie spice by combining fragrant autumn spices of ginger, cinnamon, nutmeg and cloves.  The blend of spices is then ready for use when Thanksgiving is looming near and soon to be making pumpkin pie, spicy pumpkin bread or these lovely pumpkin scones.  The scones are quite good on their own but are even better when iced with brown butter maple glaze.  

Pumpkin Scones with Brown Butter Maple Glaze
2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice*  recipe here
1/2 teaspoon kosher salt
1 stick cold unsalted butter
2 tablespoons heavy cream, plus more for brushing
1 large egg
1/3 cup pumpkin puree

Preheat oven to 375 degrees.  Working with a stand mixer or a hand mixer, add the flour, granulated sugar, baking powder, pumpkin pie spice, and salt to the bowl, mix briefly to combine.

Cut the butter into small 1/4-inch pieces.

Add the butter to the bowl with the flour.  Mix for 2-3 minutes until the butter is coarsely combined with the flour.

In a separate small bowl, whisk together the cream, egg and pumpkin puree until just combined.  Add this to the flour and butter.  Mix until the mixture just comes together to make a crumbly dough.

Transfer the dough to a lightly floured surface.  Pat the dough into a 7-inch round disk.  Place the disk onto a parchment lined baking tray.  Cut the disk into 8 wedges.  Pull the wedges 2-inch apart.

Brush the tops with cream.  Place the baking tray in the refrigerator for 10 minutes to chill the unbaked scones.  

Place the baking tray in the preheated oven, baking the scones for 20 minutes until golden brown.  Let cool completely.  When cool, ice the tops with the brown butter maple glaze.

Brown Butter Maple Glaze
2 tablespoons unsalted butter
1/2 cup powdered sugar
1 tablespoon heavy cream
2 tablespoons maple syrup
pinch of kosher salt

Place the butter into a small sauce pan over medium heat.  As the butter melts, swirl the pan occasionally, watching carefully as the butter begins to brown.  Remove from heat when you see a pale browning in color.  Cool to room temperature.
Place the powdered sugar into a small bowl.  Add the cream, maple syrup and pinch of salt; stir to combine.  Pour in the cooled brown butter, stirring until the mixture is smooth and creamy.  If the mixture is too thick, add a teaspoon of cream or water to thin. 

* If not using pumpkin pie spice, use 3/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves.

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