Maple Cinnamon Pumpkin Skones with glaze

A step-by-step recipe for making pumpkin English skons with maple-cinnamon glaze.

The author of the recipe is Damaris Phillips, the chef leading the culinary show

Time: 2 час.30 min. Difficulty: easy Quantity: 6 pcs. The recipes use volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Buns

• 1/2 tbsp. (70 gr.) Light brown sugar
• 2 tsp baking powder
• 2 tsp pumpkin pie seasonings
• 1/4 tsp ground cardamom
• 1/4 tsp ground coriander
• 1/2 tsp salt
• 2 – 2.5 tbsp. (260-320 gr.) Whole wheat flour, plus more for sprinkling
• 6 tbsp. l (90 gr.) Cold unsalted butter, cut into 1.5 cm cubes
• 1/2 tbsp. (90 gr.) Baked pumpkin, see recipe below
• 1 large egg
• 1/2 tbsp. (120 gr.) Milk

Maple Cinnamon Glaze

• 1 tbsp. (130 gr.) Powdered sugar
• 3 tbsp. l (65 gr.) Maple syrup
• Pinch of cinnamon
• Pearl sugar or turbinado sugar, to sprinkle

Baked pumpkin

• One (1.3 – 1.8 kg.) Pumpkin
• Vegetable oil, for lubrication
• Salt

Recipes with similar ingredients: brown sugar, seasoning for pumpkin pie, cardamom, coriander, whole wheat flour, butter cream, eggs, milk, powdered sugar, maple syrup, sugar turbinado, shortbread dough, pumpkin

Recipe preparation:

1. Make buns: in a medium bowl, mix the sugar, baking powder, seasoning for pumpkin pie, cardamom, coriander and salt. Add 2 and 1/4 tbsp. flour. Add oil and mix. chopping butter until the mixture becomes like coarse flour grinding. Combine pumpkin puree, egg and milk in a separate bowl. Add to the flour mixture and mix.
2. Put the dough on a floured surface and knead until homogeneous state, 5-7 times. Form the dough into a disk with a diameter about 20 cm. Cut the disk into six segments, like a cake, and put on a baking sheet covered with parchment paper. Bake slopes until golden brown, from 12 to 15 minutes. Let cool on nasty.
3. Prepare maple frosting: mix in a medium bowl powdered sugar, maple syrup and cinnamon. Cover with damp with a towel until you need it. Dip the top each bun into icing, allowing excess glaze to drain back into a bowl. Place the slopes on a cooling rack. Sprinkle with pearl sugar and leave to harden the glaze.

4. Baked Pumpkin:

   Preheat the oven to 200 ° C.

5. Cut the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and put on a baking sheet covered with foil. Grease vegetable oil and lightly sprinkle with salt. Bake pumpkin until softening, from 35 to 45 minutes. Allow to cool, then scrap off pulp from the peel and crush until smooth. Pumpkin puree can will be stored in the refrigerator for up to 5 days.