I bought a pie pumpkin. For a solid 15 minutes, I stood in the market of a local farm, eyeing up this whole pumpkin, debating whether or not I should take it home, cut, cook and create pumpkin puree myself or if I should just pick up a can of pure pumpkin puree from the grocery store and save myself the hassle. This local-lover bought the pie pumpkin.
During the process of cleaning, cutting, cooking, burning myself, and scooping the whole pumpkin my opinion on worthiness was, “Absolutely not, this is ridiculous!” After baking up these delicious pumpkin scones with my self-pureed pumpkin gold, that certain sense of pride had me rethinking the choice as a, “Maybe once and awhile”. Of course it is a lot more effort turning a raw vegetable into puree but the question at hand was always, is it worth it?
- 1 medium sized pie pumpkin gave me about 3 cups, a little more than a standard can
- the price is a little less than a single can
- the final puree offers more moisture and is a less concentrated flavour than a canned puree*
- doing yourself allows you to know exactly where the pumpkin comes from and to support local producers
So, do I recommend doing yourself? Absolutely! At least once in your life. Canned Pure Pumpkin Puree will save you an hour of your time and will give your recipe a slightly more intense pumpkin flavour (less watery) but doing it yourself can be fun and great for your kitchen confidence. Who knows, maybe after a few more attempts and some killer pumpkin pies this season, I may never look at the serrated teeth of a can opener the same way again.
*Remember, PURE pumpkin puree – check your labels to ensure that what you’re buying is 100% pumpkin and there are no additives or preservatives.
Now, bring on the scones. These are great for getting together with friends and family on a cool autumn day. I made 2 batches this past weekend and just kept some on me as I made the social rounds. From a tomato canning party with friends on Saturday, to welcoming my brand new nephew at the hospital on Sunday. I was the friendly pumpkin scone delivery lady all weekend long.
During my adventures, I took a trip to Starbucks. With all of the chatter I’ve been hearing lately about the return of the Starbuck’s Pumpkin Spice Latte, I had to give it my first taste and while there I picked up their version of the pumpkin scone to try. Sorry (all who disagree and I sense there may be many) but I was disappointed by both. I’ll stick to my Chai Latte and that scone was gross: dry and flavorless. I’m going to continue spreading the love with these subtle, dense cakes topped by their sweetly spiced icing, where ever my travels take me this season.
A big thanks to one of my favourite food bloggers, Sweet Pea’s Kitchen, for this excellent use of my pumpkin puree.
Makes 12 medium-sized scones
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup and 3 tablespoons granulated sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 6 tablespoons cold butter, cut into 1-inch cubes
- 1/2 cup canned pumpkin
- 3 tablespoons half-and-half
- 1 large egg
For the Powdered Sugar Glaze:
- 1 cup plus 1 tablespoon powdered sugar
- 2 Tablespoons milk
For the Spiced Glaze:
- 1 cup plus 3 tablespoons powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground cloves
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).
Note: you can freeze unbaked scones and enjoy hot from the oven scones any day of the week. Just freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a Ziploc freezer bag. When ready to bake just pop into the oven straight from the freezer, no need to thaw. Just add a few more minutes to the baking time.Add to favorites