Pumpkin Ginger Scones with Maple Drizzle

September 4, 2022

These scones are also delicious made with butternut squash and pecans or walnuts and dusted with cinnamon sugar.

Ingredients

2 3/4cup white whole wheat flour

1/3cup brown/raw sugar

1tablespoon baking powder

1/2teaspoon salt

1/2teaspoon ground cinnamon

1/2teaspoon ground nutmeg

1/2teaspoon ground allspice

1/4cup finely chopped crystallized ginger

1/2cup butter, cut into small chunks and chilled

1cup fresh or canned pumpkin

2large eggs

3tablespoons cream

1/2cup pumpkin seeds (pepitas)

1/2cup real maple syrup, divided

1/4cup sanding sugar

Preparation

1. Whisk together flour, brown sugar, baking powder, salt, and spices.

2. Add butter and, using your fingers or a pastry blender, work butter into flour mixture until crumbly. Stir in ginger.

3. In another bowl, whisk together pumpkin and eggs. Add pumpkin mixture to flour mixture and stir just until a dough forms.

4. Using your hands, form dough into two balls and flatten both slightly. Line a baking sheet with parchment paper and lightly flour it. Place dough rounds on pan. Flatten and shape each dough round into a 6-7 inch circle, each about 1″ thick. Brush top of each with cream. Cut each dough circle into 6 wedges.

5. Sprinkle tops with sanding sugar and pumpkin seeds. Chill 30 minutes. Preheat oven to 400F. Drizzle tops with ¼ cup maple syrup. Bake about 25-30 minutes or until golden brown. Check doneness by sticking a toothpick into the center.

6. Drizzle hot scones with remaining maple syrup. Eat warm.