Pumpkin Scones (1)

Please note that all ingredients are Non-GMO Project Verified and/or organic. Look for Verified products by brand or category on our shopping list. 

Serves: 8

Total Time: 45 minutes

Ingredients

  • 1 1/2 cups cake flour
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (1 ½ stick) very cold unsalted butter
  • 14 oz can of pumpkin puree
  • 1 1/2 cups Diamond of California Chopped Walnuts
  • 1/2 cup + 1 tbsp heavy cream, divided
  • 1/4 cup maple syrup
  • 1 cup powdered sugar

Instructions

  1. Pre-heat the oven to 400. In a large bowl, combine the cake flour, all-purpose flour, baking powder, baking soda, sugar and salt.
  2. Add the butter and use your fingers to work it into the flour mixture until it resembles small, pea shapes.
  3. Add the pumpkin puree, walnuts and ½ cup of the cream to the mixture, then use a spatula to combine.
  4. Place the dough on a lightly floured surface and shape it into a circle, about 1 ½ inches thick. Cut the circle into 8 equal sized wedges.
  5. Place the wedges on a parchment lined baking sheet, then brush each with the remaining cream.
  6. Bake for 20 minutes, then transfer to a wire rack to cool.
  7. Combine the maple syrup and powdered sugar in a small bowl, stirring with a fork until it reaches a paste-like consistency. Add water 1 teaspoon at a time if you need to thin out the glaze.
  8. Pour glaze over completely cooled scones and allow it to harden before serving.
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