Vanilla Pumpkin is back!
It brings us so much joy to announce that Vanilla Pumpkin is NOW AVAILABLE! We know you are excited, and so are we! Available in our Body Butter, Sugar Scrub, and Goat's Milk Soap. You can sample this warm scent yourself Pike Place Market. Of course, everything is available on our online shop too!
To jump start the pumpkin celebration in the shop, we enjoyed these fabulous scones with a side of candied ginger! The perfect way to get the Autumn mood! Serving dishes handmade by From The Heart Pottery
2 cups all-purpose flour
2 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/2 teaspoon salt
1/2 cup unsalted butter, frozen
1/3 cup + 2 Tablespoons heavy cream, divided
1 large egg
1/2 cup canned pumpkin puree, blotted*
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
optional: coarse sugar for sprinkling on top before baking
2 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
pinch salt, to taste
Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
Whisk 1/3 cup heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired.
Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
Recipe bySally's Baking Addiction
One last thing.
This month, we are offering 15% off all soap on our online store!
Promo Code: PUMPKIN