Monday, November 26, 2012

Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world anytime soon, but if I do, I’d try and get a job in the marketing department of a pumpkin puree company. 

I’m guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I’d be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink this whole post-Foodwishes career path, but in the meantime, here’s just one example of how I would convince the public that pumpkin is great for anytime of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving, but still.

I may have covered this in the last scones post, but I’ve never been a huge fan of the scone. I’ve always considered it some sort of effeminate biscuit, but I’m starting to come around in my old age. There’s nothing like a freshly baked scone with a steaming hot cup of tea or coffee, especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:
8 ounces by weight all-purpose flour (about 1 3/4 cups)
1/4 cup white sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts
1/2 cup pumpkin puree
1/3 cup buttermilk
additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.
*Bake at 400 degrees F. for 15-20 minutes, or until golden brown

View the complete recipe


Birder said...

"Little" counter: 11.

Anonymous said...

Couldn't help but giggle when I heard "freakishly small whisk." Then I saw it and laughed harder. These scones look delicious!

Heather Chachula said...

Yummy this looks so good. :) will have to make some next week, thanks for posting. :)

Trigger said...

Please please please keep making pumpkin recipes...I still have about 3 cups of the stuff I need to get rid of (roasted fresh pumpkin). And you should have used one of those freakishly small spatulas to spread the icing! Keep the "punkin" recipes coming, Chef!! Thanks

Hudoo said...

This looks very freakishly Yummy & must do recipe ...
but i have a tinny Q.. can i make my own pumpkin puree & use it instead of the canned one?
& what's the best way to home-made-it?

thanks a lot for all your amazing recipes, my favourite chef <3

Libby said...

Made these tonight without the folding technique...just added a little extra flour to the recipe and used a large cookie dough scoop to place them in the lined baking sheet.

They are/were delicious. Thank you for sharing another great video recipe that has become a family favorite.

Michele from Australia said...

LOL Seriously?

You have CANNED pumpkin in the US?
Of course, they do say "variety is the source if life"

Jim said...

I made these today and realized while they were in the oven that there were no spices used in this recipe. As I feared, they were very bland. And I don't get the pine nuts, did not work at all. I will make it again, but only using the basic ingredients; I will leave out the pine nuts and add ginger, allspice, nutmeg, and cinnamon.

Unknown said...

Could I use normal milk instead of buttermilk?