Welcome to Techfast with Maple-glazed Pumpkin Scones!

Juliana Kenny : Techfast
Juliana Kenny
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| The latest tech trends, and unique industry insight, coupled with savory breakfast recipes to get you through each morning.

Welcome to Techfast with Maple-glazed Pumpkin Scones!

Welcome to Techfast! The Techfast Blog provides a healthy dose of the latest trends in technology with a side of savory breakfast recipes, and we are thrilled to begin this daily delicious journey with you! This hip blog coincides with the equally as hip Techfast eNewsletter, your source for the hottest, most scrumptious news from the world of technology, designed for you to enjoy with your first steaming cup of coffee every morning.

By checking in to The Techfast Blog, you’ll never go hungry for your morning meal or the morning’s tech news again! 

So you're into technology in some capacity. Maybe you're a business owner, and you're beginning to explore the best desktop monitoring software for your company, or maybe you're a regular ol' consumer, interested in knowing which is better: Android or iPhone. (iPhone! iPhone!) It doesn't really matter because, as a reader of things on the Internet, you're interested in knowing about lots of different stuff. So, what's better than getting a recipe for some Maple-glazed Pumpkin Scones at the same time as getting your daily fix of the hottest tech news? Few things are better, we'll just throw that out there. 

While you're reading about the best alternatives to Siri, or which music applications are gaining ground in office environments,  you can take away the following seasonal delight to satisfy your autumnal craving for pumpkin. Or forward it to someone you know who isn't afraid of baking, in case you are. (There's no shame in that.)

The scone is a delightful invention, originally created, I imagine, by some crafty Scottish housewife who happened to be a bit short of just about everything needed to make real bread. She probably decided that, instead of depriving her burly Highlander husband of his daily bread with that night's serving of haggis, she would make do without yeast and time, and would throw together some flour and other random items, baking powder being the chief requirement, and see what happened. Lo, and behold, The Scone. This being the Internet, we can consult The Great Knower of All Things, Wikipedia, and read the true account of The Spawning of the Scone, but what fun would that be?

The following recipe for the pumpkin scones is loosely based on this recipe from the King Arthur Flour blog, but has been significantly tweaked and altered. (For example, I am extremely impatient, so I did not freeze the dough before baking.) The recipe for the Maple Glaze is original, although, in the spirit of giving credit where credit is due, I admit I briefly glanced at this blog's recipe for spiced icing before commencing Maple Glaze creation. 

A few notes from the baker: I am heavy-handed when it comes to adding spices to culinary concoctions. You know how when someone drives speedily, they say "she has a lead foot?" Well, I put the pedal to the floor with the cinnamon. I go from 0 to 60 mph in 10 seconds with the ginger and the allspice. (I hope this analogy is making sense...) These designated amounts of spices are, by no means, exact. Truthfully, I dump them in the bowl. Go ahead. Judge me. 

The chocolate chips can be replaced by anything awesomely tasty and chunky. Walnuts, cinnamon chips, pecans, dried cranberries...raisins. Although, personally, I think raisins ruin everything. So, if you want to stay on the good side of us on the Techfast blog, don't add raisins. 
Beware of using "pumpkin pie mix" as opposed to real pumpkin. You must use real pumpkin. "Pumpkin pie mix" looks almost the same on the can, but should really only be used for...well...pumpkin pies. If you use pumpkin pie mix in this recipe, you will have sinned against woman, man, and all that is holy in the world of baking. 

Do not overmix the wet and dry ingredients! Part of The Magic of The Scone comes from its ability to be bread-like, somewhat chunky, somewhat chewy, but slightly crispy at the same time. This Magic is achieved through minimal stirring of the wet and dry ingredients. If everything is combined, and there are still some pockets of flour hanging out, leave them. Trust me. Stop mixing already. 

Pumpkin Scones
2 3/4 cups flour
1/2 cup sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
1 t. ginger
1/4 t. nutmeg
1/2 t. allspice
1/2 t. pumpkin pie spice
1/4 t. ground cloves
1/2 cup (1 stick) cold butter
2 cups chocolate chips
2 eggs
1 15 oz. can pumpkin 
Preheat the oven to 425 degrees F. Mix the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, pumpkin pie spice, and cloves in a large bowl until combined.
Cut the stick of butter into about 10 chunks and add to the flour mixture. Combine the butter and flour mixture with a pastry cutter, or two knives. You can use your hands after the clumps become smaller. The mixture will be clumpy (that's a good thing). Stir in the chocolate chips. 
In a separate bowl, whisk together the 2 eggs and the container of pumpkin. Stir into the flour and chocolate chip mixture. (See above note!) 
Cover two baking sheets with parchment paper. Scoop out small handfuls of the batter, and gently form into "round" mounds. Or just plop onto the tray. Be aware that whatever shape you form the scone into on the sheet is exactly what it will look like when it's done. Scones do not really expand all that much. 
Bake for 25 minutes. Cool on a wire rack. 

Maple Glaze
3/4 cup Confectioner's Sugar
1/8 t. cinnamon
1/8 t. ginger
1/8 t. allspice
1/8 t. pumpkin pie spice
1/4 cup maple syrup
2 T. soy milk
1/4 cup corn starch
Whisk all ingredients together until fully blended. When the scones have cooled, pour or spread on the glaze with a spoon and serve. Or just dunk those suckers in. Whatever floats your breakfast boat. 

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