October 06, 2024
2 min read
Another week, another 'bake off'! We had so much fun doing the last challenge that we decided to do it again. This history of our scone challenge. After we do our Fashion Thursday (our live fashion show on Thursday's on instagram - you can watch the replay anytime) we treat ourselves to coffee and a treat. When Magpie's Kitchen was still open, we would always have their delicious scones. But when they closed, we started bringing our own baking and trying other cafe's scones. So, with this challenge we thought we should try making scones. It seems there is quite an art in scone baking. We were up to try them! We found this recipe in one of the recipe books we have at the shop - Anna Olson, Baking Wisdom. Now, here's the review. This scone was more cake-like than biscuit, which was ok - no one minded this at all. Our only concern was the flavor of the scone itself. We all felt it needed more spice and it really needed the glaze. Lori, jazzed hers up and added pecans and cranberries and glazed hers warm which it then soaked into the scone and give it a bit more flavor - she still said she would add more spice next time. I did exactly as the recipe suggested but I changed my spices to 1 tsp. cinnamon and 3/4 tsp. pumpkin spice - next time I'd add more and just use the pumpkin spice. I waited to glaze mine and did the drizzle but I think I'd ice the whole scone next time. Our 3rd baker, get's an honorable mention! They were a bit of a flop - her words! They didn't rise and we're thinking it's because she used room temp butter. The taste was the same as all the others, they were just flat. It's a fun experiment to do with a group of friends - always interesting how everyone's turns out:)
Let's get to the recipe. . .
Maple Pumpkin Scones
Combine
2 1/4 c. flour
1 tbsp. b. powder
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
1/4 tsp. salt
Using a box grater, grate your very cold butter
1/2 c. unsalted butter
Add to the dry mixture. With your hands rub the butter into the flour, creating pea sized crumbs.
In a small bowl, mix together
3/4 c. pumpkin puree
1/2 c. maple syrup
1 egg
Add the wet mixture into the dry mixture, stirring until the dough is starting to come together.
Dump it onto a surface (it will be very crumbly). Bring the dough together by flattening and folding the dough over itself. The folding brings the flakiness.
Divide the dough into 2 pieces and flatten each one to about 3/4". Cut the dough into 6 wedges and place onto a parchment lined baking sheet.
Bake at 400 for about 12-15 minutes, until golden brown on the top and bottom.
Let cool for about 30 minutes and glaze.
Glaze
1 c. icing sugar
2 tbsp. maple syrup
2 tbsp. water
1 tbsp. unsalted butter, melted and slightly cooled
Drizzle or spread over the scone.
Enjoy!
Leave a comment
