Who has pumpkin fever? WE DO!!! Pumkin Scones with a pumpkin maple glaze.

This week we tackled Pumpkin scones and thank you to all of you that responded on social about which kinds of pumpkin scone we should make. We love it!!

Recipe development is so much fun, especially when the recipe is scones. In the Delish In A Pinch kitchen, we have developed scones of all textures. We wanted these scones to remain scones in defifnition yet be soft and moist, so we could carry them into the next day.

We experimented with pumpkin and cinnamon chips, then pumpkin with mini chocolate chips. Cinnamon Chips were a definite favorite in the critic’s corner. However, the chocolate did well as a contender. We drizzled a pumpkin maple glaze that complements the pumpkininess (see note) of the scone.

Hera’s Pinch

Pop the scones in the fridge for 5-10 minutes before you bake them. As they sit in the fridge the wet ingredients will continue to dance with the dry ingredients resulting in even texture and even bake.

We developed this base recipe, doubled it up, and then split the batch. We added 1/4 cup cinnamon chips to half the batch and then 1/4 cup mini chocolate chips to the other.

Note: Pumpkininess- to bring out natural pumpkin flavor

Delish In a Pinch uses a set of adjectives that might not be found in a common dictionary, but rest assured you will know what it means. Funny how that works 😉.

The wedge phase, cutting the ball of dough into 8 scones.

The drizzle phase. Placing the scones over a cooling rack nestled in a parchment lined sheet pan accomplishes a clean drizzle and easy clean up.