By Emma Borrow
Now that it is officially fall, there is not better way to kick off the season than by baking! There truly is nothing better than watching the leaves change color while you are baking delicious treats in the comfort of your kitchen. Enjoy these fall-themed recipes!
Classic Pumpkin Scones with Spiced Glaze
Yes, Starbucks does make their own version of this delicious treat, but I am pretty positive that anything homemade beats store bought, amirite? Also, not going to lie, these are definitely my FAVORITE FOOD TO CONSUME IN THE ENTIRE WORLD. Actually, I don’t think that I will ever get sick of these; you must try them!
For the Scones:
- 2 cups all-purpose flour
- 7 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 6 tablespoons cold butter, cut into small cubes
- ½ cup canned pumpkin
- 3 tablespoons half-and-half (can substitute heavy cream)
- 1 large egg
For the Powdered Sugar Glaze:
- 1 cup + 1 tablespoon powdered sugar
- 2 tablespoons milk
For the Spiced Glaze:
- 1 cup + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- Pinch ground ginger
- Pinch ground cloves
Make the Scones:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender (or fork), cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
- In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
- Pat the dough into a 7-inch circle. Cut the round of dough into 8 equal triangles. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.
Make the Powdered Sugar Glaze:
- In a small bowl, whisk together the powdered sugar and milk until smooth. Use a pastry brush to spread the glaze over the top of each scone. Allow to set (about 15 minutes) before proceeding with the spiced glaze.
For the Spiced Glaze:
- In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Using a spoon, drizzle the glaze over each scone and allow to set before serving. (If the mixture is too stiff to drizzle, whisk in a splash of milk at a time to thin it out just enough to drizzle.) Leftover scones can be stored in an airtight container at room temperature for up to 3 days.
Pumpkin Smoothie Bowl
Once again, you could probably go to Restore, or some other healthy-vegan place in CLE, but seriously, why on earth would you do that if you could just make your own fall version!
For the Smoothie
- ¾ cup pumpkin puree
- 1 banana
- ½ cup unsweetened almond milk
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/8th tsp all spice
- Apple slices
- Chia seeds
- Blend together the smoothie ingredients
- Top your smoothie bowl with the recommended toppings, or chose your own favorites!
Pumpkin Pull-Apart Loaf
For the Biscuits
- 3/4 cup Pumpkin Puree
- 1/4 cup Sugar
- 1 tsp Pumpkin Pie Spice or Homemade Pumpkin Pie Spice
- 1 tbsp Milk
- 1 can (8 count) Grand’s Flaky Layers Biscuits (Pillsbury Biscuits)
- 3 tbsp melted Butter
- ¼ cup Sugar
- 1 tsp Pumpkin Pie Spice
- 1 1/3 cup powdered sugar
- 2 tsp Vanilla
- 3 tsp Milk
- Preheat oven to 350.
- Spray loaf pan with cooking spray or line with parchment paper. Set aside.
- In a medium bowl, combine pumpkin, sugar, pie spice and milk. Mix until blended.
- In a small bowl, make sugar mix by combining sugar and pumpkin spice. Set aside.
- Separate dough into biscuits, then separate each into 2 layers, making 16 total layers.
- Gently press each to flatten.
- Brush each layer with melted butter.
- Spread pumpkin mixture on top of each layer and dust with sugar mix.
- Stack 4 biscuit layers together and place on side in prepared pan.
- Repeat process with remaining layers.
- Dust top of loaf with remaining sugar mix.
- Bake 25 minutes.
- Cover top with aluminum foil and bake an additional 20-25 minutes or until center is baked through.
- Make icing by combining ingredients and whisking until blended.
- Allow loaf to cool for 15 minutes, then drizzle with icing.
I hope you have a ton of fun making these recipes this weekend! What a great way to kickoff fall!