Monday, October 5, 2015

Pumpkin Scones with Medjool Dates, Pecans, and Brown Butter Glaze


Anyone who knows me well, knows two things about me. 
I love fall and baking in my kitchen brings me a deep pleasure and satisfaction.
When the two come together, magical things happen. Fall conjures up flavors of pumpkin, apples, pears, caramel, brown butter, cinnamon, nutmeg....pretty much all my favorites.
Scones are easier than you think to whip up for a special morning treat. And these pumpkin ones, with brown butter glaze......oh my, they might become your new go-to fall recipe.





I'm a devoted fan of medjool dates. When I want to splurge I buy a container of these big, plump lovelies and pretend they are candy. They are a great substitute for raisins or currants, which are common in a traditional scone.
{Side note: I also really like slivered medjool dates in winter salads with dark leafy greens, in my morning oats, and in smoothies. For me they are the queen of dates.}





Seriously y'all. If you love pumpkin, you gotta try your hand at these. I promise you that they are quick, easy, scrumptious, and will earn you some serious brownie points with your family, friends, co-workers, mother-in-law, school teacher, and basically anyone who likes delicious things! Enjoy and happy fall.

Pumpkin Scones with Medjool Dates, Pecans, and Brown Butter Glaze
Makes 8 scones

Adapted from Joy of Baking

Scones:

2 cups all-purpose flour
1/4 cup light brown sugar
1/2 teaspoon ground ginger 

1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda 

1/4 teaspoon sea salt
1/2 cup cold unsalted butter, cut into 1/2 inch cubes

1/3 cup medjool dates, pitted and chopped
1/4 cup chopped pecans
1/2 cup buttermilk
1/2 cup canned pure pumpkin
1 teaspoon vanilla extract


Brown Butter Glaze:
6 Tablespoons unsalted butter
Confectioners' sugar

Preheat oven to 400F. In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Place cold butter cubes into the dry ingredients, toss, and rub in with fingers. The mixture will end up looking like coarse crumbs. Stir in the dates and pecans. In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and bring dough together by gently kneading a few times. Pat the dough into a circle that is about 7 inches round and about 1 1/2 inches thick. Use a floured biscuit cutter or a drinking glass to cut out scones. Place the scones on a half sheet pan lined with parchment. Re-roll scraps once to get a few more.


Bake for about 18-20 minutes or until golden brown. Transfer to a wire rack to cool. 


While scones are baking, make the brown butter. Place butter into a small saucepan and heat over medium heat, swirling pan occasionally. Butter will melt and cook, eventually foaming a bit. It starts out yellow and eventually will turn into a golden brown color. You will begin to smell a nutty fragrance and that is the time to remove the saucepan from the heat. Pour into a bowl to cool.
Some folks will strain out the milk solids that sink to the bottom, but in this case, I leave them.
Begin to whisk in sifted confectioners' sugar until you end up with a pourable glaze. Drizzle over scones with a fork.

These would be amazing with your favorite cup of coffee, chai, or a Pumpkin Latte. Here's a latte recipe from my friend Lia at The Cardigan Kitchen! {Great way to use up the extra pumpkin puree, that you don't know what to do with now!}

2 comments:

  1. You do not mention what temp to bake these at please advise as I would love to make these.
    Thank you

    ReplyDelete
    Replies
    1. Thanks for the heads up Janel....I did miss that. I have edited the recipe.
      400F

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