Pumpkin Scones (Video)

Moist and delicious spiced pumpkin scones!

I’m back with another pumpkin recipe! I am also super excited because I have a video of this recipe to share with you as well! These scones are quick and easy to make. Just make sure you use cold butter to get that perfect flaky texture!

I have a thing for scones and these just might be my favourite flavour yet! They have just the right amount of spice and are perfectly moist. These pumpkin scones have the perfect texture. They have that slightly crisp top with a softer flaky centre. Enjoy your pumpkin scones with a big mug of coffee or tea (or as we discovered on girls night… a glass of red wine! Something about the pumpkin and spices paired really well with the red wine).

Pumpkin Scones

Makes: 8 Large Scones

Ingredients:

½ c pumpkin puree

1 egg

¼ c heavy cream

2 c flour

½ c sugar

1 tsp pumpkin pie spice

2 tsp baking powder

½ tsp salt

½ c butter, cold & cut in cubes

Directions:

Pre-heat oven to 425F. Line a baking sheet with parchment paper and set aside.

In a small bowl whisk together pumpkin puree, egg, and heavy cream, set aside. In a large bowl whisk together flour, sugar, pumpkin pie spice, baking powder and salt. Cut butter into flour mixture, until mixture resembles wet sand. Mix wet ingredients into dry until combined. Turn dough out onto a floured surface and kneed dough into a ball. Flatten dough into a large round disk and cut into 8 even wedges.

Evenly place scones onto prepared baking sheet and brush with heavy cream. Bake scones for 14 minutes or until bottoms are lightly browned. Remove from oven and allow scones to cool completely on a wire rack.

Lemon Blueberry Scones

These lemon blueberry scones are bursting with flavour while being light and moist! The juicy sweet blueberries pair perfectly with the bright tartness of the lemon! Enjoy with cup of tea or coffee!

 The combination of lemon blueberry reminds me of spring and I am hoping that these scones inspire some spring weather! I am so over winter and all the snow. I am ready for some warmer days and pretty spring flowers.  

I love that scones are so quick and easy to make! They only take a few minutes to mix together and they only take around 15 minutes in the oven. All in all, you can have a fresh batch of scones in a half hour! Which is particularly awesome, if like me, you decide you HAVE to make scones at 10:30PM on a Monday evening. 

These lemon blueberry scones are full of flavour! The lemon brightens these scones and brings a delicious fresh flavour to them. While the blueberries add sweetness. The scones are deliciously buttery and have the perfect crumb. They make for a delicious breakfast or afternoon snack. I love them with a warm mug of tea (or coffee!).  

Lemon Blueberry Scones 

Makes 8 Scones

Ingredients

1 ½ c flour

¼ c sugar

2 tsp baking powder

½ tsp salt

Zest, from 1 lemon

½ c butter, grated

½ c heavy cream

1 egg

1 c blueberries

Directions

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the flour, sugar, baking powder, salt and lemon zest. Using either a pastry cutter, a fork or your hands, cut cold butter into flour mixture. Course crumbs should form, almost like a wet sand.

In a small bowl, beat together egg and cream. Add liquid ingredients to flour and butter mixture. Mix until just combined. Add in the blueberries . Mix until incorporated.

Turn dough out onto a lightly floured surface. Knead until combined. Shape dough into a large circular shape, about 1 inch thick. Cut into 8 equal triangular pieces. Spaced evenly apart, place scones onto prepared baking sheet. Brush tops with extra cream.

Bake for 14-16 minutes or until edges are golden brown. Allow scones to cool on baking sheet before transferring to serving platter. Store in airtight container.

White Chocolate Raspberry Cream Puffs

Light and airy cream puffs dipped in white chocolate and filled with a delicious raspberry whipped cream. These beautiful cream puffs make for the perfect Valentine's Day treat!

I can't believe that Valentine's Day is less than a week away! Are you celebrating early this weekend? Or waiting to celebrate on Wednesday? We are planning on going out for dinner tomorrow night but otherwise our Valentine's Day celebration will be low key.  

I have been having so much fun playing around with pate a choux party. I love how light and airy it is! I knew I wanted to make a light and refreshing Valentine's Day treat and pate a choux was the obvious choice. I knew I wanted to include some chocolate in the dessert - since it is for Valentine's Day. I decided to go with a white chocolate glaze to add sweetness. The raspberry whipped cream filling is so light and airy but totally delicious with just the right amount of raspberry flavour. I love the white and pink colour combination - its perfect for Valentines Day! 

White Chocolate Raspberry Cream Puffs

Makes: 18 Cream Puffs

Ingredients 

1 c water

1/2 c butter, cut into cubes

1/2 tsp salt

1 tbsp sugar

1 c flour

4 eggs

1 c heavy cream

1-3 tbsp icing sugar, depending on sweetness level of raspberries

½ c raspberries, pureed

3/4 c white chocolate chips

sprinkles (optional)

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Directions

Pre-heat oven to 425F. Line two baking sheets with parchment paper, set aside.

In a medium saucepan, over medium heat, combine the water, butter, salt & sugar. Simmer until the butter has melted and the mixture comes to a light boil. Take the mixture off the heat and stir in the flour with a wooden spoon. Place the mixture back on the heat and continue to stir until the mixture starts to come off the sides of the pan and a ball forms.

Transfer mixture to stand mixer fitted with paddle attachment. Mix over medium speed for 2-3 minutes, allowing mixture to cool slightly. Beat in eggs one at at time.  The mixture will break or come apart with each addition but should come back together before you add the additional egg. Your pastry should be shinny and of a smooth consistency.

Transfer pastry to a piping back fitted with a large round tip (I used a coupler) and pipe 1 inch rounds, about 2 inches apart onto baking sheet. Use a small amount of water to smooth out peak on each dough mound. 

Bake for 10 minutes for at 425F, then drop oven temperature to 375F and bake for 10 -15 minutes or until golden brown. Allow shells to cool completely before filling.

In a chilled bowl of a stand mixer, fitted with a whisk attachment, combine the whipping cream and icing sugar. Whip mixture on high speed for 3-5 minutes or until stiff peaks form. Fold in raspberry puree. 

Fill a pipping bag fitted with a large round tip (I used Wilton 12) with your raspberry whipped cream filling. Poke your pipping tip into the bottom of a cooled cream puff shell. Pipe filling into bottom of each shell until filling starts to ooze out. Dipped filled cream puffs into white chocolate and top with sprinkles if desired.