Some friends and I decided to bake something with pumpkin before the season was over. They chose the ingredient and I the chose recipe. Pumpkin Scones with toasted macadamia and white chocolate maple glaze.
Whenever I bake with pumpkin I start from scratch, I buy the pumpkin, cook it and then puree it. I do this because I love the smell of raw pumpkin and also cause in Mexico it´s not very common to find pumpkin puree. However I recently read in Tartine´s book, the famous bakery in San Francisco, that they always use canned pumpkin puree because they don´t have time or the space to process their own. So with these scones I used canned puree for the first time, and I loved it.
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/ 4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/ 2 teaspoon ground ginger
- 1/ 4 teaspoon ground nutmeg
- 1/ 4 teaspoon ground clove
- 1/ 3 cup butter cut into small cubes
- 3/4 cup pumpkin puree
- 1/ 4 cup milk
- 1/ 2 cup toasted macadamia nuts
- 1/ 2 cup powdered sugar
- 1/ 3 cup melted white chocolate
- 3 tablespoons maple syrup
- In a bowl mix the flour, baking powder and spices. Add the butter and cut it in the flour mixture using a blender. Stop when the butter look like lentils.
- Mix the puree with the milk and add it to the flour mixture along with the sugar and chopped macadamia nuts. Stop mixing when it´s fairly combined, if mixed more than needed texture is lost.
- With a piece of waxed paper shape your dough into a 1 inch thick square. Cut in half and make 4 triangles out of each half.
- Bake for 15-20 minutes in an oven at 350° F.
- While the scones are baking mix the sugar, maple syrup, melted white chocolate along with a pinch of salt. If the glaze is too thick add a tablespoon of water.
- Wait until the scones are cold as a glaze them.