pumpkin scones with pumpkin spice icing

I'm crazy excited to share this amazing recipe with you!

I've been wanting to make pumpkin scones since I found this recipe in one of my cooking magazines last year, but the Fall season kept me so busy that I never got around to it.
   
          

Not this year though! I've made these several times since the start of Fall . . . and plan on making them through Thanksgiving!

So what makes these pumpkin scones so darn good?

Well, they're not only tender, light, and moist . . . but they're the prettiest shade of orange, smell like sweet pumpkin, and have an amazing pumpkin spice icing on them! Hello!

                  They're FULL of everything that Fall baking is all about!

I hope that my photos entice you to make some for yourself and your family this weekend. Be ready to fall in LOVE with them, too!

Pumpkin Scones

makes 8 scones

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Scone

2 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/8 tsp ground cloves

1/4 cup packed light-brown sugar

3 Tbsp granulated sugar

1/2 cup unsalted butter, cold and diced into 1/2-inch pieces

1/2 cup + 1 Tbsp canned pumpkin puree, chilled (don't chill in can)

wet ingredients

3 1/2 Tbsp buttermilk

1 large egg

1 tsp vanilla extract

1 Tbsp honey

1 Tbsp half and half

.     .     .     .     .     .     .     .     .

Glaze

1 cup powdered sugar

2 Tbsp half and half, then more as needed

.     .     .     .     .     .     .     .     .

Pumpkin Spice Icing

3/4 cup powdered sugar

1 Tbsp pumpkin puree

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1 Tbsp half and half

Scone preparation

Preheat oven to 425 degrees.

In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). 

Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.

In a bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. 

Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together. 

Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).

Transfer scones to a Silpat or parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 - 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze.

Glaze preparation

In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). 

Spoon and spread mixture scones to evenly coat tops (use all of it). 

Let glaze set at room temperature.

Pumpkin Spice glaze preparation

In another mixing bowl, whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones. Allow icing to set. Best served day prepared.

Courtesy of  Fine Cooking magazine

Fall entertaining . . .

   Invite your neighbors over for a light brunch . . . These make a great addition!

 

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Simply Suzannes at Home

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pumpkin quesadillas with black bean & sweet potato salsa

Let's talk pumpkin puree.

Most people don't think of adding savory spices to pumpkin puree . . . and let me tell you  . . . you're missing out if you don't try the savory side of pumpkin! 

If you've ever tasted the puree on its own, then you'd agree that it's very mild (kind of flavorless) with a thick texture . . . It's not really anything to write home about.

It's not until you add sugar, or savory spices, to it that it takes on whatever flavor you're trying to impart on it. 

After baking and cooking with it for several years now, I've come to the conclusion that pumpkin puree should be regarded more for the texture that it adds to baked goods and savory dishes. It adds a sort of body and texture that is quite delightful to the palate.

Have you ever added it to chili? It's quite delicious. It's adds another dimension of body and texture . . . as well as color. I'm making a big pot of pumpkin chili next weekend, so please stay tuned to the recipe in a few weeks. I hope you give it a try.

Ok, so on to THIS recipe . . . pumpkin quesadillas with black bean & sweet potato salsa!

It's so fast . . . so easy . . . unique . . . and delicious.

It begins with flavoring pumpkin puree with warm spices like cumin and chili powder. The mixture smells quite heavenly! And wait until you try it slathered on a tortilla and then heated on a skillet with cheese. My kids prefer sharp white cheddar, but if you're entertaining adult friends, then be sure and try the more sophisticated flavor of goat cheese (paired with roasted walnuts) . . . YUM!

The black bean and sweet potato salsa adds more dimension to this dish . . . the creamy black beans, sweet sweet potatoes, punch of garlic, and zing from the lime zest sends your mouth into an "Ahhhhh, yum! What flavor it that? And that?"  

It's a seasonal dish that's fun to share with friends and family.

I hope you give it a try and check out the savory side of pumpkin!

pumpkin quesadilla

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2 cups canned pumpkin puree

1 teaspoon ground cumin

1/2 teaspoon chili powder

8 8-inch white flour or whole wheat tortillas
4 ounces goat cheese, crumbled OR 4 ounces sharp white cheddar, shredded

½ cup walnuts, toasted *optional

¼ cup vegetable oil

fresh cilantro, chopped

.     .     .     .     .     .

Preparation

In bowl, stir pumpkin, cumin, and chili powder; season. Spread over 4 tortillas.

Sprinkle with cheese and nuts.

Top with remaining tortillas.

In a large skillet, heat 1 Tablespoon oil over medium-low.

Cook quesadillas 1 at a time, turning once and adding more oil in between batches, until browned, 3 minutes.

Cut into wedges. Enjoy!

black bean and sweet potato salsa

.     .     .     .     .     .

2 medium sweet potatoes, peeled and cut into 1/2-inch dice

1/4 cup finely diced onion

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon cayenne

1 large clove garlic, mashed to a paste

1 teaspoon finely grated lime zest

2 1/2 Tablespoon fresh lime zest

1 15-ounce can black beans, rinsed

1/4 cup fresh cilantro

salt and pepper, to taste

Preparation

Heat 2 Tablespoons of oil in a 12-inch skillet over medium heat.

Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes.

Stir in the onion, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook for 1 minute.

Uncover and cook, stirring until the onion and sweet potatoes are tender and the water is evaporated, about 3 to 5 minutes. Keep warm.

In a medium bowl, combine the garlic, lime zest, juice and 2 Tablespoons of canola oil.

Add the sweet potatoes and onions, black beans, and cilantro and toss gently to combine.

Season to taste with salt and pepper and serve atop the pumpkin quesadillas.

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Simply Suzannes at Home

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Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple,  Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria, One More Time Events, 3 Little Greenwoods

fun & festive ideas for a pumpkin carving party

We had a fun and eventful weekend!

A few weeks ago, a friend of ours asked me if I was interested in designing and coordinating a Harvest Festival for our Community that she would be co-sponsoring  . . .  and I accepted.  So, I spent Saturday morning setting up for the Harvest Festival, and then we spent the afternoon with family celebrating my great- niece's 1st birthday (Happy Birthday, Kylie!).

I thought you might enjoy seeing a few fun & festive ideas and photos from the Harvest Festival . . . 

~ our backyard looked like a pumpkin patch for a few days before the Festival ~

~ Oh what fun our kids had with them! ~

pumpkin tags

Because I brought pumpkins from my home to decorate the dessert and activity tables, I had to figure out a creative way to "tag" the pumpkins that were for carving . . .  so I bought die-cut Fall leaves and hot glued them to jute rope, and then tied them to each pumpkin.

Each jute rope strand was unique and featured different colored leaves. Some strands had as few as three leaves, and others had up to six. There were quite pretty, especially when lined up all together on the pumpkin carving table.

bunting

I also made simple Halloween bunting for a few of the tables. You can see a tutorial here and here.

I hung one above the dessert table, and another one across the front of an information table.

For the dessert table, I secured tall wood dowels in small bales of hay so that I could swag several feet of burlap and bunting across the table. I also scattered loose hay, and stacked a few pumpkins on either side of the hay bales to complete a harvest look for the table.

~ the dessert menu ~

candied apples

chocolate chip cookies

sliced pumpkin pound cake

sliced chocolate swirl pound cake

Cinnamon crumb cake

petite brownie cups with cream cheese frosting and Fall sprinkles

knotted pretzels and cheese crackers

(I love this brown & orange combination for Fall!)

~ and ~

a basket of petite Pink Lady apples

pumpkin carving table 

Although there were festivities like face painting and a dance contest, pumpkin carving was the main event, so I spent a considerable amount of time creating an inviting table.

I'm a big fan of using wrapping paper to cover activity tables (please see here for more). It looks festive, and makes for easy clean-up! I chose a green with white polka dot pattern to cover the activity tables, and scattered BIG orange and purple gum balls and sixlets on the tables, since it's quite fun to chew on bubble gum and candy while you're carving away, right!? (smile).

I placed disposable cookie sheets at each place setting for easy clean-up . . . and small galvanized buckets that held pumpkin carving tools and markers were placed at every other pumpkin, so that there were plenty of carving tools for everyone!

Although I wasn't able to attend the event, I heard from my neighbors that it was a success.

I was lucky enough to arrive at the tail end to see lots of happy children . . . and special & unique carved pumpkins!

It was a great ending to a wonderful day!

LET'S STAY in touch!

Simply Suzannes at Home

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pumpkin cheesecake bars

My husband is the inspiration behind this new dessert. 

He recently asked me to make a dessert that "has cream cheese and something with that pumpkin stuff in it." Knowing that he loves cheesecakes and sour cream pies, here's what I came up with . . .

These Pumpkin Cheesecake Bars rival that of the famous Pumpkin Gooey Buttercake! I know, hard to believe, right?! But its tart (slightly sweetened) topping, creamy and rich pumpkin cheesecake filling, and shortbread crumble bottom is just that . . . . so DELICIOUS!

Friends and family have given it great reviews! I love hearing "Did you make this?" and "This is my favorite pumpkin dessert, ever!"  Comments like those make baking extra fun!

TIPS . . You can prepare and bake this dessert in a 9-inch square pan or a 9-inch glass pie dish. For a casual evening of entertaining friends, I recommend preparing and baking it in a 9-inch glass pie dish. It makes for a special presentation, especially when giving the slice a light sprinkling of powder sugar or PUMPKIN PIE SPICE. 

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter 9x9x2-inch baking pan. 
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press 3 1/2 cups crumbs onto bottom of prepared square pan. 
Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 10-12 minutes. Cool crumbs. 
Bake crust until golden, about 15 minutes. Remove from oven and set out to cool while preparing filling. 
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over warm crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. Set on a rack to completely cool.  
Sprinkle crumbs on top; gently press into topping. 
Cover; chill until cold, about 2 hours. Cut into squares. 
Keep chilled. 
Can be made 2 days ahead. 

bon appetit!

LET'S STAY in touch!

Simply Suzannes at Home

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