One silver lining of this quarantine/ lockdown stuff is that I think we’re all feeling free reign to cook & bake with everything and anything we have on hand even if is sooo not in season. And I am definitely taking advantage of that with these Pumpkin & Fig Maple Glazed Scones. I mean doesn’t the name just sound scrumptious and scream all that is good about autumn. That’s because they are and well, yes they very much do indeed. But on this cold and gloomy spring day here in Istanbul (stuck at home,) I welcome every bit of the coziness that comes with brisk fall days that so often come with the scent of pumpkin baked goods wafting from the kitchen.
When I found a buried stash of pumpkin puree in the freezer, the kids begged for their favorite pumpkin muffins. So we made those, because how can I deny my sweet little stinkers and afterall they are healthy and super quick to make. Then with the leftover puree, I had a vision for a scone but with a slight variation from the basic pumpkin scone. I would have loved to include dried cherries too but didn’t have those on hand. And I think pecans would be great. But those cherished nuts must be rationed because who knows when I’ll be able to replenish my stash in the states. So I stuck with the initial add-in I had in mind, dried figs and finished them off with a simple maple icing. I’m telling you, the smell from my kitchen instantly transported me to a much simpler, less scary time of past days of fall.
This treat with a hot cup of tea, was exactly what I needed today and especially this week. I was supposed to be in Los Angeles right now helping my sister get ready to welcome a new baby into the world. Her first in fact. And I know even if I was there I wouldn’t get to be at the hospital, but it doesn’t make the blow of missing this huge life event any easier. (And yes, I also know right now it’s so important to remain grateful for our health and all the good we do have going for us and I am) but I just gotta say, IT SUCKS and Covid-19, I won’t forgive you for this.
On the other hand, we do have these amazing scones to help drown away some of the disappointment. They have the perfect scone texture, a bit of a crispy exterior with a soft crumbly interior and then a slight sweet chew from the dried figs. The icing adds just a little bit of the indulgence we all deserve right now. And the warming spices of cinnamon, ginger, allspice and nutmeg are so very there without being overpowering. If by any morsel of luck you have some canned or frozen pumpkin puree stashed away somewhere, make these. You can thank me later.
Pumpkin & Fig Maple Glazed Scones
Ingredients
- 2 3/4 cups (326g)` all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 tbsps (25g) brown sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground allspice (use 1/4 tsp cloves if necessary)
- 1/4 tsp ground nutmeg
- 1/2 cup (113g) cold butter, cubed
- 2 lg eggs, cold
- 2/3 cups pumpkin puree, cold (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1/3 cup chopped dried figs
- 2 tbsps heavy cream (for brushing on top)
- few tsps granulated sugar (for sprinkling on top)*optional
For the Maple Drizzle:
- 1/2 cup (50) confectioner’s sugar
- 1/4 cup pure maple syrup
- 2 tbsps (28g) butter, melted
- pinch of kosher salt
Instructions
-
Begin by cubing the butter and placing it in the freezer while you prepare the other ingredients.
-
Line a sheet pan with parchment paper and chop the figs.
-
In the bowl of a food processor, add all the dry ingredients ending with the nutmeg and pulse a few times until combined.
-
In a small bowl quickly whisk the eggs with the pumpkin puree and vanilla and set in the refrigerator.
-
Now add the cold butter to the food processor and pulse until the butter is slighty smaller than pea sized pieces and it resembles a course meal. Dump the contents of the food processor to a clean work surface and make a well in the center.
-
Add the egg/ pumpkin mixture to the center of the flour and using a bench scraper or your hands quickly incorporate the wet into the dry ingredients until it starts to come together. Then scatter the fig pieces on top and continue to incorporate until the dough forms a round circle that you can cut. (It will still be a little shaggy instead of a smooth dough. (You can do this step in the food processor but you must be carefull not to over-mix the dough.
-
Now cut the dough in half and then each half into 4 equal wedges. And carefully place the wedges onto the parchment lined pan giving enough distance in between each for a little expansion in the oven. (You might have to piece some of the wedges back together if they fall apart during transfer. This is ok, just push the dough back together carefully.
-
Now brush the tops of the triangle wedges with the heavy cream and place the tray in the freezer for 30 minutes. Preheat the oven to 425F/218C.
-
After 30 minutes, take the scones out of the freezer, quicky sprinkle a little sugar on top of each and place in the oven. (Middle rack)
-
Bake for about 20-25 minutes until the tops and edges are starting to get golden brown and there are no wet spots in the centers. Remvove from the oven and cool on the pan for 10 minutes then transfer to a wire cooling rack.
-
When the scones start to feel a bit cool to the touch, melt the butter until it bubbles a litte. Then whisk in the confectioner’s sugar, maple syrup & salt until smooth.
-
Drizzle on the scones and enjoy.
-
Store the cooled scones in an airtight container for 2-3 days, though they are best eaten fresh.
Recipe Notes
* If you don’t like figs, swap for dried cherries, raisins or nuts or omit entirely.
*Make sure all your ingredients are cold, that’s what helps give scones their distinct texture.
*You can freeze the triangle-cut scones (unbaked) in a zip top bag or container for up to a month or two. And then bake as needed without having to completely defrost them. Just remember to brush with cream and sprinkle with sugar before popping in the oven.
