I am SO behind.  I am studying for a big examination in early February and I've spent the past few months using my spare time just for that: studying.  No food blogging, no extra tv or crafting.  


But of course I haven't stopped cooking and baking, at least as much as I can manage in these months.  And so I've got pumpkin coffee cake, peppermint ice cream, cranberry bliss bars and other such seasonal goodies and oh wait, it's' January.


Last night I made stuffing.  Yep.  And then I turned it into Stuffing Stuffed Mushrooms.  But it was Thanksgiving Stuffing in January all right.






But I know myself well enough to know that if I wait for this to be seasonal again I'll just never get to it.  So you're getting my seasonal cooking now.  And you can either pin it and save it til next year or be like me:  still making seasonal food that got missed during a too-short vacation, too many hours studying time period.


These scones are worth it.  They've got great texture, which is sometimes lacking when you use pumpkin because it can make things too cake-like for my taste.  And I upped the ground ginger quotient a bit and I love the little kick they leave you with!





Pumpkin Pecan Scones with Maple Glaze

Taken from Cookie + Kate


Pumpkin scones
1 cup raw pecans
2 cups white whole wheat flour or regular whole wheat flour
1 tablespoon baking powder
¼ cup brown sugar, packed
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon cloves or allspice
½ teaspoon salt
⅓ cup solid coconut oil or 5 tablespoons cold butter
¾ cup pumpkin puree
¼ cup milk of choice (almond milk, low fat milk, etc.)
½ teaspoon vanilla extract

Maple glaze
1 cup powdered sugar
⅛ t fine grain sea salt
1 tablespoon melted coconut oil or butter
½ teaspoon vanilla
¼ cup good maple syrup, more if needed
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 for 3 minutes. Chop the nuts into very fine pieces.

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.

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.

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.
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.

Separate slices and place on the baking sheet covered with parchment paper. Bake for 16 minutes to 17 or until lightly golden brown.

While the scones are baking, whisk together the glaze ingredients in a small bowl until smooth and creamy. Drizzle the glaze generously over the scones (I preferred mine with a solid layer across the top). While the glaze is wet, sprinkle it with the remaining chopped nuts. Enjoy!

Add comment

Security code

Chicago Web Design Company