Spiced Pumpkin Scones with Maple Butter

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Pumpkin scones with Maple Butter | www.inhappenstance.com

If there is one thing I have learnt about my 15 years of living in Melbourne, it is that Melbourne does not exactly follow the standard rules of seasons. It is a well known fact that we can sometimes get all the seasons in one day. Yesterday, we experienced heavy rain, then sunshine, then windy rain, hail and it hit single digit lows all on a Spring*coughs* day in Melbourne. Normally, I don’t mind a little bit of rain to break up the hay fever spells I suffer from in Spring, but this rain was so significant (it rained all day!) that it put me straight back into winter hibernation. To cheer myself up, I found myself embracing the cool change, huddled inside wearing my ugg boots and drinking hot cups of tea to keep warm with the heater blasting. Mmmmmm cosy.

So I have decided to pretend that it is Autumn again – well, just for the day/week at least (depending on the weather forecast). Australia has really started to get behind the whole festivity of Halloween and the aisles are filled with chocolates, HUGE pumpkins for carving (or eating) and lots of pumpkin inspired dishes and desserts so it isn’t really that far of a stretch to be honest. haha. With the chill in the air and occasional bursts of sunshine, it very much reminds me of why Autumn is easily my favourite season of the year.

Which brings me to this amazing #virtualpumpkinparty hosted by Sara from Cake Over Steak and Aimee from Twigg Studios. I had first heard about this via Claudia from The Brick Kitchen‘s instagram. I had a quick look at last years list of recipes and they were INSANE. We are talking about pumpkin cookies, pumpkin waffles!, pumpkin gnocchi and pumpkin pie martinis just to name a few. It is basically a day when a whole lot of amazing food bloggers get together and share recipes of all things Pumpkin – both savoury and sweet. It is the pumpkin fiesta that keeps on giving.

This year, I put my hand up to contribute a recipe at the very last minute. It would be my very first blogging contribution and boy, the line up of bloggers and recipes are both inspiring and mouth-watering all that the same time. It was the perfect time to share this beautifully spiced pumpkin scones served with generous lashings of creamy maple butter.

So prepare yourself, because today, these amazing recipes (the list is included in this post) that are about to hit the internet all at once and I am not even sure where I am going to start with which pumpkin recipes to make! So, prepare to start pinning all these delicious recipes into that Pumpkin Pinterest board (we all have one right?) of yours. You should start with Sara’s Pumpkin and Kale Risotto Arancini, Aimee’s Sausage Stuffing Pumpkin Bake and Claudia’s Pumpkin, Pecan and White Chocolate ice cream sandwiches.

Let the Pumpkin Party begin! I can’t wait to see all the amazing food that everyone shares today. 

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This post is an especially special one because it marks my return to blogging after much encouragement from family, friends and fellow blog friends (here’s looking at you Claudia! xx). While I can officially say that the blog sabbatical is officially over, this re-boot of InHappenstance is going to be a LOT more relaxed – I am going to share with you pretty much anything that pops into my head… or plate. haha. I am talking whenever inspiration strikes. If you want to keep up to date with what I get up to, make sure you follow me on Instagram. Because, scrolling through pretty food photos, silly faces and pretty landscapes can never get dull.

If you know me, you will know that I often favour simple and uncomplicated recipes because I am all about getting that food in my belly and sometimes I can get a little impatient with the process of it all. Most days, I am somewhat a lazy cook most days because I am so incredibly time poor. So quick and yummy recipes are always at the ready to satisfy those cravings.

So to mark my comeback to blogging, these scones are a pretty awesome way to kick things off. These gorgeous things do not need much fussing about. There is very little handling or kneading required but if this is your first venture into scones, I would recommend you read my butter scones post for top tips on making the best tasting, fluffy, buttery and never dry scones.

These scones are exactly that. A simple one afternoon whip up that yields generous servings of fluffy pumpkin clouds spiced generously with cinnamon, cloves and nutmeg served with generous portions of smooth maple butter. It is spiced heaven and is just simply too good to pass up if it was left on a kitchen counter fresh out of the oven. I will warn you now, that if you intend to make these for a gathering, maybe make two batches because you would easily eat one batch on your own.

Harlan was not entirely convinced when I was making these scones. I had told him about the idea a while ago and he didn’t think that it would be something he was interested in. Harlan has a huge sweet tooth and pumpkin in his mind fell firmly under the ‘savoury’ category. So – when testing this recipe, I not only set out to achieve that perfect scone texture but also to nail the sweet-savoury flavour of the pumpkin paired with the spices. Harlan resisted tasting these for a little longer than I had anticipated but he eventually gave in and tried them. Let’s just say, he was converted from his first bite. Besides, how can you resist a pumpkin scone when there is maple butter spread all over it. YUM!

Maple Butter | www.inhappenstance.com

Pumpkin scones with Maple Butter | www.inhappenstance.com

I am not sure if I need to convince you about the maple butter. Maple butter is basically maple butter crystallised and reduce into the goodness of smooth, opaque and creamy consistency. I made a batch in my thermomix and it was such a success. When I ran out of the maple butter, I simply emptied out the rest of my maple syrup and made some more. I ended up putting it on everything. My scones, my breakfast toast and even on a slice of banana bread! Whaaaaaattt?!

A few tips when making these scones:

The key to these scones is the interaction and kneading time. Be very light handed with the dough and always mix and knead until just combined. The less time spent with your hands in contact with the dough the better. Use a cool butter knife to mix the dough and turn it out onto a lightly floured surface and knead very gently with warm hands until just combined and smooth.

So there, first post in 8 months done and dusted! I hope you liked my contribution to the #virtualpumpkinparty of 2016. It is going to be an amazing week of delicious recipes and a lot of blogger pumpkin love floating around just in time for Halloween. So head to your nearest farmers market or supermarket – buy ALL the pumpkins that are now on offer and enjoy the party.

I have included the amazing list of bloggers who have contributed to this year’s Virtual Pumpkin Party down below after the scones recipe. These recipes sound amazing. I can’t wait for my eyeballs to drool as I scroll through each recipe. I am definitely going to try and make as many of these recipes as I can before the warm (hopefully hot!) weather hits and then save the rest for when our real ‘Autumn’ rolls around.

Now, if you will excuse me, I have some serious Pinterest pinning to do.

Lynnette signature 1

Spiced Pumpkin Scones with Maple Butter

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 10 large scones | 15-20 small scones

Spiced Pumpkin Scones with Maple Butter

Deliciously spiced pumpkin scones served with maple butter

Pumpkin Scones recipe adapted from: Maple Butter recipe adapted from:

what you need

  • 1 cup cooked mashed butternut pumpkin
  • 2 tbsp caster sugar
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/2 teaspoon of nutmeg
  • 50g butter
  • 1 egg
  • 2 tbsp full-fat milk
  • 2 cups self-raising flour
  • Maple Butter
  • 1 cup pure maple syrup
  • 1 -2 teaspoons of ground cinnamon (to taste)
  • 165g (3/4 cup) unsalted butter, cut into pieces

how to make it

  1. Cook and mash pumpkin and let it cool
  2. Pre-heat the oven to 180C (356F) fan-forced and line a baking tray with baking paper.
  3. Sift the flour into a large bowl.
  4. Add the sugar and whisk it through then use your fingers to rub in the butter until the mixture resembles bread crumbs.
  5. Add the egg, milk and pumpkin and fold them through with a cold metal knife until combined.
  6. Turn the dough out onto a floured surface, flour your hands and pat it out to about 2-3cm thickness.
  7. Use a floured, round cookie cutter to cut out rounds and place them on the tray so they are just touching.
  8. Gently pat any excess dough together then let it rest a few minutes and pat out and cut out more circles.
  9. Bake the scones for 10-15 minutes or until golden.
  10. Transfer to a wire rack to cool or gobble them up straight away with maple butter.
  11. Maple Butter
  12. Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat and stir in butter until melted.
  13. Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.

Notes

Maple Butter Notes: By melting the syrup and butter together the flavour is stronger than just stirring maple syrup through butter. You can also use any spice (cinnamon, clove, nutmeg, cardamom are nice) or a combination for extra flavour.

Scones Notes: For soft scones that are not dry and dense, mix all ingredients using a flat knife and only handle the scone dough lightly until combined. Warm your hands before handling the dough to avoid the butter from seizing up.

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Pumpkin scones with Maple Butter | www.inhappenstance.com

2016 #VIRTUALPUMPKINPARTY

Hosted by Sara Cornelius from Cake Over Steak and Aimee TWigger from Twigg Studios.

Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini

Twigg Studios • Sausage Stuffing Baked in a Pumpkin

Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles

Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream

Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus

Eat Boutique • Pumpkin Scallion Dumplings

A Little Saffron • Pumpkin Stuffed Shells

Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast

Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts

Wit & Vinegar • Pumpkin Butterscotch Banana Split

Style Sweet CA • Pumpkin Creme Brulee Cake

Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy

With Food + Love • Cinnamon Raisin Pumpkin Seed Bread

Hortus • Creamy Roasted Pumpkin Soup

Sevengrams • Vegan Pumpkin Pie Ice Cream

Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats

Grain Changer • Pumpkin Spice Baked Oatmeal

Girl Versus Dough • Pumpkin Cranberry Flax Crisps

Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg

Harvest and Honey • Truffled Pumpkin Papardelle Alfredo

Tasty Seasons • Pumpkin Chocolate Chip Cake

Broma Bakery • Pumpkin Butter Pop Tarts

Tending the Table • Roasted Pumpkin and Barley Salad

The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls

Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble

Taste Love and Nourish • Pumpkin Bread Pudding

The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)

Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage

The Monday Box • Pumpkin Mini Bundt Cakes

Design Crush • Pumpkin Bourbon Hot Toddy

The Road to Honey • Pumpkin Pie & Chocolate Layer Cake

My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah

Give Recipe • Orange Chocolate Pumpkin Bread

Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge

Beard and Bonnet • Marbled Pumpkin Muffins

Eat Within Your Means • Vegan Pumpkin Blender Muffins

Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds

Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine

Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese

An Edible Mosaic • Pumpkin Spice Chia Seed Pudding

Hey Modest Marce • Mascarpone Pumpkin Pie

Inspired By the Seasons • Pumpkin Applesauce Smoothie

CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze

Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake

Well and Full • Spicy Chipotle Pumpkin Hummus

Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin

SweetPhi • Pumpkin Chili Biscuit Bake

Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts

Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle

Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting

Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas

Ginger & Toasted Sesame • Pumpkin Jeon

Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte

Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda

Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice

A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats

Vermilion Red • Pumpkin Pie Souffle

Britnell • Vegan Pumpkin Pie

Displaced Housewife • Brown Butter Pumpkin Donuts

Sweet Gula • Pumpkin Cake with Cream Cheese Frosting

La Pêche Fraîche • Pumpkin and Condensed Milk Cakes

Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce

Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding

Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah

Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans

Salted Plains • Easy Pumpkin Bread

Liliahna • Chicken Legs with Pumpkin and Tortellini

TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche

Vermilion Roots • Sweet Rice Dumplings with Pumpkin

Celebrate Creativity • Pumpkin Mini Cheesecake Tarts

Serendipity Bakes • Pumpkin Chocolate Cheesecake

So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts

The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches

Lisli • Pumpkin Pie Cake

Cookie Dough and Oven Mitt • Pumpkin Pie Dip

Fig+Bleu • Pumpkin Granola

The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies

Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)

Floating Kitchen • Chicken and Pumpkin Chili

The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting

Fork Vs Spoon • Pumpkin Streusel Muffins

Lemon & Vanilla • Pumpkin and Coconut Caramel Flan

Dunk & Crumble • Pumpkin Chocolate Icebox Cake

Chicano Eats • Pumpkin Butter Pan de Muerto

On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans

Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)

Brewing Happiness • Pumpkin Ginger Breakfast Cookies

A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream

The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies

Fork to Belly • Pumpkin Gnocchi

The Little Epicurean • Chocolate Hazelnut Pumpkin Pie

Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta

What to Cook Today • Spicy Pumpkin Noodle Soup

Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)

The Bojon Gourmet • Pumpkin Butterscotch Pudding

Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee

Long Distance Baking • Layered Pumpkin Cheesecake

The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate

The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze

Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes

A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze

A Cookie Named Desire • Pumpkin Shrubs

Eating Clean Recipes • Vegan Pumpkin Chia Pudding

Kingfield Kitchen • Vegan Fresh Pumpkin Soup

Drink and Cocktail Recipes • Pumpkin Dirty Chai

The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)

My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake

Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese

Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah

InHappenstance • Pumpkin Scones with Maple Butter

Live Eat Learn • Pumpkin Gingerbread Hot Cocoa

Jewhungry • Mini Pumpkin + Kale Mac n’ Cheese Pot Pies

4 Comments

  • Claudia | The Brick Kitchen

    October 24, 2016 at 8:45 pm Reply

    mmm me too, the hail was crazy on saturday! heating cranked up and ugg boots all the way. these scones would have been the perfect finishing touch – and I LOVE the maple butter. i’d be smearing it on everything too! so glad you’ve made a blogging comeback girl, and your styling here is gorgeous <3

    • Lynnette L

      October 25, 2016 at 6:51 am Reply

      Thanks lovely lady. Brunching with you and reading your blog inspires me every day. So grateful we met up for coffee that one time. Your ice cream sandwiches look amazing too. 🙂 Glad that there is some blue skies this week. Just need the heat to come along with it 🙂 xx

  • heather (delicious not gorgeous)

    October 26, 2016 at 3:43 am Reply

    these look delicious! and so fluffy 😋 and i’m a sucker for flavored butter (my favorite restaurant used to be my favorite simply because they served 4 different butters with their bread), so the maple butter certainly doesn’t hurt.

    • Lynnette L

      October 26, 2016 at 6:33 am Reply

      Thanks Heather! 🙂 I love a good flavoured butter too. Savoury and sweet. My favourite so far that I have ever tried is the espresso maple butter served with a banana and pecan bread. SO GOOD! Thanks for popping by 🙂

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