Dear friends, I am just a little bit excited about today's post. In true "me" fashion, it's all about autumn and tea time and scones. I've got not one, not two, but three scone recipes to share with you today. For our Autumn Celebration Dinner last month, my sister and I made these to send home with our friend who came over and to share with our new neighbors. I wanted to keep in line with the autumn theme that our dinner had, so naturally, I chose flavors that were full of autumnal bliss...apple, pumpkin and caramel.
Let's get started, shall we?!?!
Pumpkin Maple Scones
2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup packed brown sugar
2 tsp. pumpkin pie spice
1 stick cold, cubed butter
1/2 cup pumpkin puree (not pie filling!)
3 tbsp. half and half
1 egg
2 tsp. vanilla
To make the scones...
Stir together the flour, baking soda and powder, salt, brown sugar and pumpkin pie spice. Using your fingers or a pastry blender, mix in the cold, cubed butter until the mixture is crumbly.
In a separate bowl, mix together the pumpkin puree, half and half, egg and vanilla. Gently stir into the crumbly mixture just until combined. Do not overmix.
Turn dough out onto a lightly floured surface and pat out into a circle. Cut into your desired shapes. Bake at 400*F for 15 minutes or lightly golden brown on the bottom. Cool completely on a wire rack.
To make the drizzle...
Whisk together the following:
1 cup powdered sugar
5 tsp. half and half (or milk)
1/4 tsp. pumpkin pie spice
1/4 tsp. maple extract
Drizzle over the scones and sprinkle with chopped pecans, if desired.
Enjoy!
Apple Spice Scones with Cider Cinnamon Drizzle
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup sugar
1 tsp. cinnamon
pinch of ground nutmeg
pinch of allspice
1 stick of cold, cubed butter
1/2 cup vanilla cinnamon Greek yogurt
1 heaping cup of Granny Smith apples, peeled and diced
1 egg
To make the scones...
In a mixing bowl, combine the flour, baking powder and soda, salt, sugar, cinnamon, nutmeg and allspice. Using your fingers or a pastry blender, mix in the cold, cubed butter until the mixture is crumbly.
In a separate bowl, mix together the yogurt and egg. Gently stir into the crumbly mixture. Fold in the diced apples.
Turn the dough out on a lightly floured surface, and pat out into a circle. Cut into your desired shapes. Bake at 400*F for 15 minutes or until lightly golden brown on the bottom. Cool completely on a wire rack.
To make the drizzle...
Whisk together the following:
3 tbsp. melted butter
1 cup powdered sugar
1/2 tsp. vanilla
2 tbsp. apple cider or juice
1/2 tsp. cinnamon
Drizzle over the scones. Serve and enjoy!
The final scone recipe that I'm sharing today is a favorite around here. It's my Toffee Caramel Pecan Scones. Simply click here to get the recipe.
One way that we decided to make these extra autumnish was to make the scones into fun shapes. The pumpkin scones are pumpkin shaped. The apple scones are leaf shaped. And the caramel scones are acorn shaped. The shapes turned out pretty good, considering that scones rise and grow when they bake. I just used some autumn cookie cutters that I have and it was super easy!
All of these scones taste delightful with a big cup of hot tea or steaming coffee, whichever you fancy!
Happy baking!
♥