White Chocolate Chip Pumpkin Scones With A Maple Glaze

Thanksgiving is just around the corner! Are you ready?

Oh, haven't thought of what to bring to your thanksgiving dinner? I have the perfect treat for you that is sure to impress your friends and family. If you are like me, you can eat scones at any time of the day- not just for breakfast with a coffee. These scones are especially great for, well, any time. The white chocolate chips and the maple glaze give it the perfect amount of sweetness that'll please anyone at breakfast, lunch AND dinner. You know... it covers the four food groups... I swear.

HA. But really, these scones are perfect for the holidays- they have the perfect amount of pumpkin that everyone is craving on turkey day. Go ahead! Give it a try! 

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Step 1: In a large bowl, combine flour, sugar, baking powder, salt, and spices.

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With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter.

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Like this!

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In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. 

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Fold the wet ingredients into dry ingredients a few times. (I am only half way done in this picture!!) Then fold in the white chocolate chips. 

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Then form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

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INGREDIENTS:

For the white chocolate chip pumpkin scones: 

2 Cups all-purpose flour- measure carefully!

9 Tbsp granulated sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp nutmeg

1/2 tsp ginger

1/2 tsp cloves

6 Tbsp (3/4 of 1 stick) cold, salted butter- cut into cubes

1/2 cup canned pumpkin

3 Tbsp buttermilk

1 large egg, at room temperature

2/3 Cup white chocolate chips

 

For the maple glaze:

1 Cup powdered sugar

2 Tbsp milk (I used full fat)

1 Tbsp maple syrup

 

DIRECTIONS:
1. Preheat oven to 425F. Line a cookie sheet with parchment paper or a Silpat. Set aside.

2. In a large bowl, combine flour, sugar, baking powder, salt, and spices. With a fork or a pastry cutter (hey, even use your hands!) cut the butter into the dry ingredients until the mixture is crumbly and there are no large chunks of butter. Set aside.

3. In a separate bowl, whisk together the pumpkin, buttermilk, and the egg until smooth. Fold the wet ingredients into dry ingredients a few times. Add the white chocolate chips. Form the dough into a ball. Careful not to overmix- you do not want to activate the gluten in these. 

4. Pat out the dough onto a lightly floured surface and form it into a 2 small disc shaped mounds. Using a large knife, slice both "discs" of dough into 6-8 pieces. You should have 12-16 triangular pieces total. 

5. Place on prepared baking sheet about 2 inches apart from each other. Bake for 14-16 minutes until scones become light golden brown. Place the scones on a wire rack to let cool. While they are cooling, make the maple glaze. 

Maple Glaze Directions:
1. Mix the powdered sugar, 2 Tbsp milk and maple syrup together until smooth. 

2. Brush glaze over the top of each cooled scone with a spoon. Let dry. Enjoy!

Elvis Donuts

Good morning and happy Tuesday! Today I'm sharing with you a dangerously good recipe. I just bought a new donut pan from Home Goods (for $10) so I had to put it to use! These Elvis donuts are so stinkin' good! It's a soft and slightly sweet banana donut, a peanut butter glaze and is topped with crispy maple bacon. What a perfect combo! This recipe makes about 15 donuts so if you're planning on making a bunch, double the recipe. Or triple because these go fast!!

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For the banana donuts:

1 1/4 cup all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1 cup granulated sugar

2 eggs

4 small very ripe bananas, mashed

1 Tbsp vanilla extract

1/2 cup canola oil

 

For the peanut butter glaze:

1 Cup powdered sugar

2 Tbsp milk

1/4 Cup peanut butter 

 

For the maple bacon:

6-7 pieces of bacon

About 3 Tbsp maple syrup to drizzle over the bacon

 

DIRECTIONS:

For the banana donuts:

1. Preheat your oven to 375F. Spray a donut pan with non-stick spray. Set aside.

2. In a stand mixer with a whisk attachment, slowly combine the flour, baking powder, salt, cinnamon and sugar until combined. In a separate bowl, mix together the eggs, vanilla, bananas and oil until combined. Pour the wet mixture into the dry mixture, scraping down the sides as needed. Pour into your donut pan, filling each one slightly over 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Mine took a bit closer to 18 minutes. Let cool on a cooling rack.

For the peanut butter glaze:

1. In a microwave safe bowl, heat the peanut butter for 10 seconds. Whisk in the milk and powdered sugar until smooth. When the donuts are cool, either spread the glaze on or dip the donuts in (whichever is more fun for you!)

For the bacon:

1. Turn the oven down to 350F. Cover a baking dish with foil and place the bacon strips evenly on the pan. They will leave some fat so make sure you aren't using a cookie sheet! Drizzle a small amount of maple syrup onto the bacon and bake for 10-15 minutes. Once it is cooked, quickly place the bacon on a paper towel to soak up the excess fat. Let cool and cut up into small pieces. Then, slap those babies onto the donuts and EAT!

 

I found this great banana donut recipe from HERE. Try it out and let me know what you think!