I am self-confessed full blown coffee addict. I really don’t know how I became one but now the situation is such that if I don’t drink my cup of coffee at the designated times of the day that I am used to, I am disoriented the whole day. The caffeine fix is so needed for me to make it through the day without killing anyone.
I wish it was just the coffee. Most of the times there’s something to dunk in the coffee. I am such a dunker. Honestly, the mere act of dunking something into a cup of hot beverage is so comforting especially when the mercury dips. I start my morning dunking wheat crackers in my coffee. My mid-morning coffee generally has a cereal bar for company. My afternoon coffee is sometimes (rare good days) fancy schmancily paired with a donut or a slice of cake.
Pumpkin Scones Recipe was born to compliment my cup of coffee especially the late afternoon one that beats my day long lassitude. Left-over pumpkin puree could not have been put to better use. I made Spiced Pumpkin Scones with a Maple Garam Masala Glaze. Garam Masala is an Indian concoction of spices consisting of cinnamon, cardamom, cloves, nutmeg and peppercorns. The Garam Masala with a hint of Maple in the glaze kicked up this timeless holiday classic a notch for sure. Trust me; a bite of these babies along with my trusted cuppa java was equivalent to attaining gastronomic bliss.
I dusted a batch with some cinnamon sugar too. Melt-in-your-mouth good with all the classic holiday flavors, this is one recipe that is an absolute keeper. I referred to and adapted this recipe from here [2].
Pumpkin Scones Recipe with Maple Garam Masala Glaze
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 10
Description
A seasonal treat that is best enjoyed with a cup of coffee. Try this Pumpkin Scones Recipe with Maple Garam Masala Glaze at Home.
Ingredients
- All-purpose flour – 2 cups
- Pumpkin Puree – ½ cup
- Brown Sugar – 1/3 cup, packed
- Salt – ¼ tsp
- Unsalted Butter – ½ cup, 1 stick, cold and cubed
- Baking Powder – 1 tsp
- Baking Soda – ½ tsp
- Pumpkin Spice – 1 tsp
- Cinnamon – 1 tsp
- Ground Ginger – ½ tsp
- Ground Nutmeg – ½ tsp
- Egg – 2, standard
- Half & Half/Cream – ¼ cup
- Vanilla Extract – 2 tsp
For the Glaze
- Powdered Sugar – 1 cup
- Milk – 2 tbsp
For the Garam Masala Glaze
- Garam masala – 1 tsp
- Pumpkin Spice – 1 tsp
- Powdered Sugar – 1 cup
- Maple Syrup – 2-3 tbsp
Instructions
- In a bowl get all the dry ingredients together, flour, brown sugar, baking powder, baking soda, salt and the spices.
- Add the butter, work it in the flour mixture and break it down into pea sized pieces.
- In another container, mix in the wet ingredients, pumpkin puree, half & half, egg and vanilla extract. Mix well.
- Pour in the wet ingredients in the dry ingredients and fold it in until the dough comes together.
- On a floured surface, knead the dough until it comes together as a soft ball.
- Roll the dough out to a thickness of an inch. Cut out individual scones from the rolled dough. You can use a cookie cutter. I used a knife to cut triangles.
- Place the scones on a parchment lined cookie sheet and bake in 400 degrees F pre-heated oven for 15 mins. It will puff up beautifully.
- Take them out of the oven and allow them to cool
- To make the two glazes, mix in all the ingredients in the two respective lists to a smooth mixture.
- Spoon in the first glaze on the cooled scones. Give it about 30 mins.
- Now pour the Garam Masala glaze in a piping bag and pipe thin lines on the scones in a zig zag pattern.
- Allow it about 20 mins before serving. Enjoy!
Nutrition
- Serving Size: 10
- Calories: 432
- Sugar: 33
- Sodium: 41
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 7
- Trans Fat: 1
- Carbohydrates: 55
- Protein: 4
- Cholesterol: 77
Keywords: Pumpkin Scones Recipe
Find it online: https://www.myfridayfoodswings.com/pumpkin-scones-with-maple-garam-masala-glaze/ [6]