Thursday, October 8, 2009

Pumpkin Scones and Maple Butter

Pumpkin Scones
Maple Butter

We are in the middle of celebrating Fall Harvest Fest at A Spot For Tea and the smell of Thanksgiving is wafting through the air with all the baking going on in the kitchen. I wanted to share one of the recipes with you.

Pumpkin Scones
1/2 cup sugar
2 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 tablespoons cold unsalted butter
1 large egg, lightly beaten
1 cup canned pumpkin

Preheat over to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, sift together the sugar, salt, 2 1/4 cups flour, baking powder, cinnamon, allspice, and nutmeg. Using a pastry blender or fork, cut in the butter until mixture resembles coarse meal. Add the egg and pumpkin, and sitr until just combined. Add additional flour, if necessary, until mixture forms a loose dough. Turn the dough out onto a lightly floured surface, and roll to 3/4 inch thickness. We cut it out with a pumpkin cookie cutter. Place on prepared baking sheet, and bake for 10 to 12 minutes, or until lightly golden. Transfer to wire racks to cool slightly; serve warm with Maple Butter. We also put streaks of powder sugar glaze on our pumpkin scones.

Maple Butter
1/2 cup salted butter, softened
1/4 cup maple syrup

In a medium bowl and using an electric mixer at medium speed, cream together butter and maple syrup. Store covered in the refrigerator for up to 5 days.

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