Ahh, hello October.
What does one eat during the month of October? Pumpkin EVERYTHING. And with these crisp mornings rolling in, what pairs well with a nice cup of hot coffee or tea? Scones.
Scones are so underrated. They are cute, flaky, rustic and you can do anything you want with them -and by that I mean, the flavors and toppings are just about endless. Scones are the ultimate morning biscuits, they are known for their dry-ness so you don't even have to worry about over baking. So to me, this is a winner recipe.
Did I mention there's bacon?
The dough is totally sticky - which is funny. A sticky dough to make a dry baked good. Makes sense right?
The forming of the scones is easy though, you flour a clean surface, dump on the sticky dough and flour the top then form & cut.
The small dots of butter are crucial in this recipe. To master this you will need a pastry cutter. You can also use a fork but by the end of it you'll probably have grown some muscle. It takes a lot of work with a fork which is why I love pastry cutters - they make it quick, easy and painless...making for the perfect dots of butter throughout your scones.
And a quick tip - leave the sides of cut scones as is, they do not need to be floured.
Once baked they will come out looking crispy and flaky, just what you are looking for. Then it is time for the icing. The...Maple....Icing. In all of its glory.
Now as if Pumpkin and Maple weren't enough, we're going to go ahead and top these cuties with crispy chopped bacon. And for those of you who don't have a favorite brand of bacon, Smithfield - ALL, THE, WAY. trust me.
If there was ever a baked good that would define Fall....this is it. The warmth of the pumpkin and spices in the scone, the sweet earthiness of the maple syrup...the saltiness of the bacon - this scone has it all and its fall, y'all.
Maple Bacon Pumpkin Scones
yield: 8 scones
prep time: 10 minutes
cook time: 25-35 minutes
2 c flour
1 1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch of salt
2 1/2 tsp baking powder
1 stick (1/2 c) butter, cubed
1/2 c light brown sugar
1/2 c canned pumpkin puree (not pumpkin pie)
1 tsp vanilla extract
1/3 c heavy cream or milk
1/2 c confectioners sugar
3-5 Tbs pure maple syrup (add until desired consistency, the less the thicker icing will be)
4 Tbs melted butter
Preheat oven to 375 degrees and line a baking sheet with parchment paper, set aside.
In a bowl combine the flour, cinnamon, ginger, nutmeg, salt and baking powder. Add in the cubed butter and cut using a pastry cutter until butter resembles small pea shapes. If you do not have a pastry cutter, use the back of a fork to mash the butter into the flour mixture.
Make a well in the center of the flour/butter mixture and add the brown sugar, pumpkin, egg, vanilla and heavy cream. Mix until combined.
On a clean surface, dust with some flour, dump out your pumpkin scone dough and top with more flour.
Form into a disk, about 1 inch thickness, and cut like a pizza into 8 pieces. You will have to flour your knife before every cut or else the dough will stick.
Place scones onto the parchment lined baking sheet, about an inch or so apart. Bake for 25 minutes until golden, may need a little longer or less time depending on your oven so make sure to check. They should look like the pictures above.
While the scones are baking, in a small bowl whisk together the maple icing ingredients. If you do not have pure maple syrup - any maple syrup on hand will do just fine. Set aside.
When scones are done, let cool almost completely, you don't want the icing to melt off and not stick.
When cooled, top with icing and crumbled bacon.
hey there, punkin!