I know this may come as a shock to you, but I sort of like scones.
Okay, let's be real.
I really, really, really, really, really like scones. I've already had two other recipes on here dedicated to scones! See the proof here and here.
But, in my world, the more scone options, the merrier.
So here's a third scone recipe for you. Because I like you that much.
And it's a very Autumn-y recipe. Because pumpkin should be in everything come Autumn, right? Right?
Also, it should be noted that I didn't get around to making these until noonish and therefore it made perfect sense to eat two of them for lunch.
(I have said it before and I'll say it again: I am not a real adult.)
I came across this recipe while trolling the internet one night and was immediately intrigued because
1. it was a recipe for scones.
2. the recipe called for pumpkin and I had a hankering for pumpkin scones.
3. it used coconut oil instead of butter.
This Cookie + Kate gal certainly got it right. (See the original recipe here.)
You can make these scones with good old butter if you don't have any coconut oil around, but I strongly encourage you to try it with the coconut oil. Because these were dang good if I do say so myself.
Pumpkin Pecan Scones with Maple Glaze
*Original recipe by Cookie + Kate found here. I make no claims for coming up with this recipe. I just happily borrowed it.
1. Preheat oven to 425 degrees Fahrenheit. Place the nuts in a single layer on a rimmed baking sheet lined with parchment paper. Toast the nuts in the oven until fragrant, about 3 minutes. Chop the nuts into very fine pieces.
2. In a medium mixing bowl, combine the flour, ¾ths of the chopped nuts, baking powder, sugar, spices and salt in a bowl and whisk together.
3. Use a pastry cutter to cut the coconut oil or butter into the dry ingredients. If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the flour.
4. Stir in pumpkin puree, milk and vanilla extract. At first it will seem like there isn’t enough liquid to wet the dough, but keep mixing until you have thoroughly incorporated the wet and dry ingredients. If you must, use your hands to knead the last of the flour into the dough.
5. Form dough into a circle that’s about an inch deep all around. Use a chef's knife to cut the circle into 8 even slices.
6. Separate slices and place on the baking sheet covered with parchment paper. Bake at 425 for 15-17 minutes or until lightly golden brown.
7. While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy.
8. When the scones are done baking, drizzle the glaze generously over them. While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!
Happy Monday, my friends!
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