As the weather gets colder, my drink and food choices get hotter. Salads and juices become less appealing, while soups, stews and teas inch their way to the top of my list. The best part of the cooling climate like Canada’s, is when the sun sticks around, making the days bright and beautiful but cold enough that it’s scarf season. I don’t care how cliché it is, autumn really is the best season.
On one of these fabulously sunny, chilly days, my mom was in town to visit. I didn’t have training until later that evening which meant that there was plenty of time to cook and cuddle on the couch to watch a movie. The one requirement was there had to be a big pot of tea to accompany whatever we’d be consuming.
I opted to bake a seasonal classic: pumpkin scones. Scones can have a bad reputation since they are typically loaded with sugar and butter. Yes, it’s what makes them delicious but it also makes them unhealthy. I couldn’t scratch all of the butter as that’s what makes them so flaky, but I do appreciate that this recipe calls for such a small amount of sugar . These scones have a savoury flare to them and are sweetened by a light maple glaze on top, creating a minimally sweet (assuming you don’t douse them in frosting) treat to have with a cup of tea.
Pumpkin Scones with Maple Glaze
Recipe courtesy of Minimalist Baker (minimalistbaker.com)
Prep time: 8 mins
Cook time: 22 mins
Total time: 30 mins
Serves: Eight scones (I cut mine into 12 slices for smaller snack-sized pieces)
1 ¼ cup whole wheat pastry flour
¼ cup almond meal (or sub 1/4 cup more flour)
¼ cup old fashioned oats
½ tbsp baking powder
1 tbsp brown sugar
¼ tsp salt
1 tsp pumpkin pie spice
1 stick cold butter, cubed
½ tsp vanilla extract
¼ cup almond milk (or whole milk, cream or buttermilk)
¼ cup pumpkin puree
1. Preheat oven to 400 degrees.
2. Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
3. Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
4. Add wet ingredients to the dry and mix until just combined. If it’s still too sticky, add a bit more flour.
5. Transfer to a floured surface. Working with well-floured hands delicately pat into a one-inch thick circle.
6. Cut into eight even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22 to 24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
7. Remove from the oven and let cool on a cooling rack for at least five minutes before applying the glaze. They should be only slightly warm to the touch.
Serving size: Per scone: Calories: 216 calories Fat: 14 g Saturated fat: 7 g
Carbohydrates: 19 g Sugar: 1.6 g Sodium: 170 mg Fiber: 1.5 g Protein: 4 g
– ½ cup powdered sugar
– 1 tbsp molasses OR 1/2 tsp maple extract
– 1-2 tbsp unsweetened almond milk
1. Once you’ve decided which glaze you prefer (I much preferred the maple, but I’m a maple lover at heart) stir the ingredients together in a small bowl until well mixed.
2. Spoon over cooled scones and serve immediately.
3. Store scones in an airtight container for up to three days, though they are best when fresh.