Crispy Maple Rosemary Pumpkin Scones with Edible Flowers
Picture this: a chilly autumn morning, the aroma of freshly baked scones wafts through your kitchen, and golden leaves dance outside your window. What could elevate this serene moment? Perhaps a cup of your favorite tea paired with crispy maple rosemary pumpkin scones adorned with vibrant edible flowers. These scones are not just a treat for the taste buds; they’re a feast for the eyes, making them a perfect addition to your fall brunch spread.
Crispy on the outside and tender on the inside, these scones strike a delightful balance between sweet and savory. Let’s dive into the recipe and uncover the secrets to creating these delicious delights!
Why You’ll Love These Scones
These pumpkin scones with maple and rosemary are:
- Unique: The combination of maple syrup and rosemary infuses a rustic flavor that stands out among traditional scones.
- Versatile: Perfect for breakfast, brunch, or even an afternoon snack.
- Easy to make: You don’t need to be a professional baker to whip these up!
- Visually stunning: The addition of edible flowers not only enhances the flavor but also makes these scones a show-stopper.
Ingredients You’ll Need
For the perfect crispy maple rosemary pumpkin scones, gather the following ingredients:
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon dried rosemary, finely chopped
Wet Ingredients:
- 1/2 cup unsalted butter, cold and cubed
- 1 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 large egg
For Topping:
- 2-3 tablespoons coarse sugar for sprinkling
- Handful of edible flowers (like pansies or nasturtiums) for decoration
Step-by-Step Instructions
Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and dried rosemary until well combined.
Incorporate Butter
- Add the cold, cubed butter into the flour mixture.
- Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients
- In a separate bowl, combine the pumpkin puree, maple syrup, vanilla extract, and egg. Mix until smooth.
Form the Dough
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Be careful not to overwork the dough; it should be slightly sticky but manageable.
Shape the Scones
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick.
- Use a sharp knife to cut the circle into wedges (like a pizza) or use a biscuit cutter for uniform shapes.
Baking
- Place the scones on the prepared baking sheet, leaving space between them.
- Sprinkle coarse sugar on top for that extra crunch.
- Bake for 15-20 minutes, or until the scones are golden brown.
Cool and Serve
- Allow the scones to cool on a wire rack for about 10 minutes.
- Before serving, garnish with edible flowers for a stunning presentation!
Tips for Perfect Scones
- Use cold butter to ensure your scones are flaky.
- Do not overmix your dough; a light hand will yield a tender scone.
- Experiment with different herbs or add-ins like walnuts or chocolate chips for a twist on flavor.
Serving Suggestions
These scones pair wonderfully with:
- A warm cup of chai or English breakfast tea.
- A drizzle of additional maple syrup for extra sweetness.
- Cream cheese or clotted cream for a rich topping.
Conclusion
Crispy maple rosemary pumpkin scones with edible flowers are the perfect way to celebrate the flavors of fall. Not only are they delicious, but their vibrant appearance will brighten up any brunch table. Whether you’re hosting a gathering or simply treating yourself, these scones are sure to impress. So roll up your sleeves, gather your ingredients, and indulge in the delightful experience of baking these flavorful scones. Happy baking!