I’ve been on a pumpkin kick ever since I could smell the first pumpkin latte of the season, and even though Christmas decorating is already in full swing, it’s not about to stop. Luckily, my favorite holiday of the year is coming up this week — Thanksgiving — and I’ve found the perfect treat to kick off the long weekend with: pumpkin pecan scones with maple glaze from Cookie and Kate. Because this recipe calls for coconut oil instead of butter, they’re also vegan. Imagine surprising your loved ones with the smell of these delicious scones baking in the oven. I couldn’t think of a sweeter way to wake up on Thanksgiving morning. • Ulrica Wihlborg
Begin by quickly toasting the nuts in the oven, then mixing them with spices including cinnamon, ginger and nutmeg.
If you have a pastry cutter (above), use it to cut the coconut oil into the dry ingredients. If you don’t have one, a fork also works well.
Before you put the dough in the oven, form it into a circle about one inch deep. Cut the circle into eight slices, separate them and put them on parchment paper before you bake them for 16 to 17 minutes.
While the scones are baking, whisk together the glaze and then drizzle it generously over the scones. Top them off with your remaining chopped nuts, cool off and serve.
For Cookie and Kate’s easy recipe and step-by-step instructions, click here. I hope you have a beautiful Thanksgiving filled with joy, laughter, gratefulness and, of course, pumpkin scones!
All photographs by Kate Taylor ©2013.
