Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world anytime soon, but if I do, I'd try and get a job in the marketing department of a pumpkin puree company.

I'm guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I'd be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink this whole post-Foodwishes career path, but in the meantime, here's just one example of how I would convince the public that pumpkin is great for anytime of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving, but still.

I may have covered this in the last scones post, but I've never been a huge fan of the scone. I've always considered it some sort of effeminate biscuit, but I'm starting to come around in my old age. There's nothing like a freshly baked scone with a steaming hot cup of tea or coffee, especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

• 8 ounces by weight all-purpose flour (about 1 3/4 cups)
• 1/4 cup white sugar
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 1/3 cup toasted pine nuts
• 1/2 cup pumpkin puree
• 1/3 cup buttermilk
• additional flour as needed
• 1 egg beaten with a few drops of milk or water to brush scones before baking.
• *Bake at 400 degrees F. for 15-20 minutes, or until golden brown
• View the complete recipe