The holidays are weird this year. Well everything is weird this year, but I for one am struggling to find my identity without cooking and baking for large groups of people.
Since the beginning of the pandemic in March, I’ve gotten by with a little help from baking. I started with croissants, cookies, anything I could spend the day making and then bag up and drop off on neighbor’s porches.
Have you done anything like that the last few months? If not I highly recommend it. It checks so many wellness boxes for me.
-spend time making something beautiful and delicious – check!
-get outside (delivering treats to neighbors!) -check!
-connect with people safely in an isolating time- check!
These Pumpkin Cinnamon Roll Scones are easy, beautiful, and the perfect treat to enjoy or share on a crisp fall day.
The simple scone dough is rolled into a rectangle, sprinkled with cinnamon sugar, folded, cut, and baked to perfection.
On top goes a simple maple glaze and there you have it- the perfect thing for a crisp fall day with a cup of tea am I right?
- 2 cups (240 g) all-purpose flour
- ¼ cup ( 50g) white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 8 tablespoons (4 oz.) cold butter, cut into chunks
- ½ cup (113 grams) pumpkin pureé
- 1/4 cup (4oz.) heavy cream
For the glaze:
- 1 cup (120 g) powdered sugar
- 1 tablespoon pure maple syrup
- 1-2 tablespoons heavy cream
- In a large bowl combine the flour, sugar, baking powder, salt, and spices.
- Add the cold butter chunks and use your hands to smash each cube flat. Continue tossing the dough gently making sure all the pieces are smashed. (you could also use a pastry cutter or two knives to break the butter up.)
- Make a well in the middle of the bowl and add the pumpkin and cream. Use a spatula or wooden spoon to moisten the ingredients and then use floured hands to knead everything into a scraggly dough.
- Turn the dough onto a floured surface and knead a few times until it comes together and the dry bits
- Flatten the dough into a rectangle and roll out to about 9x13, trying to keep it as smooth and even as possible. Make sure the surface is floured and your dough isn't sticky.
- Combine the cinnamon and sugar and sprinkle it evenly over the dough.
- Fold the top 1/4 over, and then fold 2 more times until you have a long and thin rectangle of dough.
- Cleanly cut the dough once down the middle, then into quarters, and finally each quarter diagonally to make 8 scones.
- Transfer them to a cookie sheet and pop it into the freezer while the oven preheats to 375F. (You can place them on a plate if a cookie sheet won't fit.)
- Bake for 18-20 minutes or until golden with the tops feeling firm. Cool on a wire rack.
- Prepare the glaze by stirring all the ingredients together. Drizzle over the warm scones and enjoy!