Ingredient: maple extract

With the first day of fall quickly approaching, I am getting so excited for pumpkin season! I have no idea where the obsession with pumpkin spice EVERYTHING came into play, but I’m not mad about it. The last few years I have incorporated pumpkin into my meals in ways that I never thought possible! Pumpkin spice coffee creamer, pumpkin oatmeal, and even pumpkin chili just to name a few. It never gets old and when you taste these pumpkin scones, you’ll see why pumpkin spice is all the rave. These babies are the epitome of autumn. Each bite is a reminder of hayrides, pumpkin patches, and changing leaves. Are you ready to jump on the bandwagon yet??

Lets Get Started

As you know from one of my previous posts, I am a huge fan of sourdough anything. These pumpkin spice scones call for 1/2 a cup of sourdough starter but if you don’t have a starter at home, you can substitute milk keifer or kombucha as mentioned here (both are available at most grocery stores).

You’ll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.

Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda salt, and pumpkin pie spice) together in a food processor. Cut your cold butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture. I used Kerrygold grass-fed butter for this recipe.

Once all of the butter is added (it doesn’t have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.

On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.

Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren’t touching.

Bake them in a 400 degree oven for about 15 minutes. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.

Recipe adapted from The Good Hearted Woman

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Pumpkin Spice Scones

These pumpkin spice scones are perfectly paired with a warm cup of coffee when the temperatures start to drop and you begin craving those wonderful fall flavors.

Course

Sweets

Cuisine

Dessert

Keyword

easy, eat move live happy, Healthy dessert, Healthy sweets, pumpkin, pumpkin spice, refined sugar free

Prep Time

20 minutes plus chill time

Cook Time

15 minutes

Servings

scones

Ingredients

For the pumpkin spice scones

• 1 1/4 cup flour I use organic but gluten free 1:1 would work too
• 1/4 cup coconut sugar
• 1/2 tsp cream of tarter
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 cup chilled grass-fed butter (unsalted) cut into cubes
• 1/2 cup sourdough starter substitutes mentioned above
• 1/2 cup canned pumpkin
• 1 tsp pure vanilla extract
• 1 tsp maple extract

For the glaze:

• 3 tablespoons maple syrup
• 1/4 tsp pumpkin spice
• 1 tsp pumpkin puree

Course Sweets Cuisine Dessert Keyword easy, eat move live happy, Healthy dessert, Healthy sweets, pumpkin, pumpkin spice, refined sugar free Prep Time 20 minutes plus chill time Cook Time 15 minutes Servings scones Ingredients For the pumpkin spice scones 1 1/4 cup flour I use organic but gluten free 1:1 would work too 1/4 cup coconut sugar 1/2 tsp cream of tarter 1/2 tsp baking soda 1/4 tsp fine sea salt 1/2 cup chilled grass-fed butter (unsalted) cut into cubes 1/2 cup sourdough starter substitutes mentioned above 1/2 cup canned pumpkin 1 tsp pure vanilla extract 1 tsp maple extract For the glaze: 3 tablespoons maple syrup 1/4 tsp pumpkin spice 1 tsp pumpkin puree

Instructions

To make the scones:

1. You'll start by mixing the sourdough starter (or substitute), pumpkin, vanilla, and maple extract together in a bowl. Set aside.
2. Next, mix the dry ingredients (flour, coconut sugar, cream of tarter, baking soda, salt, and pumpkin pie spice) together in a food processor. Cut your butter into small cubes and one by one, drop them into the food processor, pulsing each time to cut the butter into the flour mixture.
3. Once all of the butter is added (it doesn't have to be totally combined at this point), turn the mixture out into the bowl with the wet ingredients and stir together until combined.
4. On a parchment lined cookie sheet, form a ball with the dough and press it out into a disk, about 1 inch thick. You might have to wet your hands to prevent it from sticking. Cover with an oiled piece of plastic wrap and place in the fridge for at least 30 minutes, but overnight is better.
5. Once chilled, take out the disk of dough and cut it into 12 equal triangles. Using a spatula, pick up each pumpkin spice scone and separate them on the cookie sheet so they aren't touching.
6. Bake them in a 400 degree oven for about 15 minutes. Allow to cool.

To make the glaze:

1. Once they have cooled, you can eat them as is, or drizzle them with the pumpkin spice glaze for a little added sweetness. Without the glaze, these scones are not very sweet, so this is a preference thing.
2. Combine the maple syrup, pumpkin spice, and pumpkin puree in a small bowl. Drizzle on top of the scone. Enjoy!