hot for food

Scones are scrumptious! But usually I stay away since they’re typically fat-filled with butter. A certain POPULAR coffee shop makes delectable pumpkin scones that are my downfall. But now I’ve made my own, even better, version! I found it posted on a veggie message board, with no original link, so I don’t think I need to credit the author. I added the maple glaze though to make them more reminiscent of that certain POPULAR coffee shop’s version.

Maple Glazed Pumpkin Scones

Ingredients:
1 1/2 cup whole wheat flour
2 cups unbleached all-purpose flour
1/2 cup brown sugar
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/2 tsp all-spice
1/4 cup earth balance
2 tbsp coconut oil
1 tsp fresh grated ginger
2 cups pumpkin puree

In a large mixing bowl combine flours, sugar, baking soda, baking powder, and spices. Cut in earth balance and coconut oil with a pastry blender or your hands. Then add in pumpkin puree and fresh ginger and combine well. Dump the dough onto a lightly floured surface and knead a bit forming a large circle about 1 – 2 inches thick. Cut into 12 triangles, like cutting a pizza and put onto a baking sheet lined with parchment paper. Bake at 425 F for 13-14 minutes.

Once the scones are cooled off you can make the maple glaze by whisking 1 cup of icing sugar with maple extract, to your taste, and add in cold water a bit at a time until you get a glaze that is stiff but will run in a stream from the end of your whisk. Drizzle over scones.