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Pumpkin Date Scones with a Pumpkin Maple Glaze

Recipe by These are delicious! Great with a hot cup of tea or coffee!!

Ingredients:


  • 3 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 1 heaping tsp of Spice for Life Cinnamon
  • 1 tsp Spice for Life ground ginger
  • 1 tsp Bolivian Rose sea salt
  • 1/2 tsp nutmeg
  • 1 cup cold unsalted butter cut into cubes
  • 1/2 cup canned pure pumpkin puree plus an additional 1 Tbsp in separate bowl
  • 1/2 cup buttermilk
  • 1/2 cup chopped dates
  • 3 large eggs divided
  • 1 Tbsp milk
  • 1 cup powdered sugar
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract

Directions:


Preheat oven to 400F and place a Large Silpat onto a Large Perforated Baking Sheet and set aside.In a mixing bowl, whisk to combine flour, granulated sugar, baking powder, cinnamon, ginger, salt and nutmeg. With mixer running on low speed, add butter and mix until pieces are pea size.In a separate bowl, combine pumpkin(1/2 cup only), buttermilk, dates and 2 of the eggs. Add to flour mixture; mix just until blended(DO NOT OVERMIX) Dough will be sticky. Turn dough out onto a floured RoulPat. Pat into a 10-inch circle. Cut into eight wedges. Place wedges onto the Silpat.Beat together remaining egg and 1 Tbsp milk. Brush egg wash on dough wedges. Bake in a preheated oven for about 20-25 minutes or until golden brown. Remove and cool for 5 minutes.Meanwhile, for the glaze, whisk together powdered sugar, maple syrup, vanilla and the reserved 1 Tbsp of pumpkin. Drizzle glaze over each scone!

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Milford
Michigan
48381
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