So as you can see I have put my freshly picked pumpkins to the test and I’m not for certain yet but I think they make a difference. One thing I noticed for sure is that the fresh puree is not as sweet as the canned version.
And OMG it is SO easy to make! I mean it was no work at all. I used my paring knife took off the stem sliced in half removed the seeds and gunk. Placed it open side down on the roasting pan and baked at 35 for about 30 minutes, let cool, peeled and put in food processor.
BAM! Fresh pumpkin puree, excuse the enthusiasm but I’m just thrilled it was so easy to make. *side note* this was a small pumpkin; I didn’t want to ruin a big one, so I tested the water with my little mini version.
Now let’s discuss this
1 ½ cup all-purpose flour and extra ¼ cup for dusting
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
4 tablespoons butter
¾ cup pumpkin puree
½ cup sugar
¼ cup Maple Syrup
1 cup confectioner sugar
1 Tablespoons milk
½ teaspoon vanilla extract
a drop of maple flavor
Pre-heat oven to 375°
Sift together flour, baking powder, and all the spices. Cut the butter into the flour until it reaches a crumbled texture.
In a separate bowl cream together the pumpkin puree, sugar and egg.
Add pumpkin mix to flour mixture and gently incorporate everything.
The mixture will be more moist then a normal biscuit.
The mix should have the consistency of a drop biscuit, so these next few steps are crucial.
Flour your work surface and hands generously. Roll the mixture onto floured surface, now flour the top well.
Press out the batter into a rectangle about ¾ of an inch thick.
Flour up a knife or pastry cutter whatever you would like to use, as long as it’s sharp. Quickly slice to prevent sticking and flour knife between each cutting. I like mine fairly big as if they were bought from a pastry shop, so I finished with 6 REALLY BIG scones. You can get a dozen good sized scones, more for sharing than I did.
Place scones on parchment paper and bake at 375° for 12-15 minutes.
For the icing, sift confectioner sugar in a bowl with maple syrup. Whisk together well. Add vanilla, imitation maple flavor and a pinch of salt. Now add milk and whisk in well.
Dip warm scones in icing and then pour more on top when they cool completely.
These are a real treat so share and enjoy!
I would love to hear how it worked out for you.
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