Recipe Corner: Scones and Cookies

It seems that we all have a little bit more time to be creative in the kitchen these days. There are many new ways to learn new recipes; through zoom classes, YouTube videos or cooking shows on the Food Network. It is fun to spend time searching for new ideas or cooking with your family. Cooking is a good life lesson that your child may need while distance learning. We would like to challenge you to find a new recipe and try something new. Here are a couple of our favorites for you! Give them a try! 

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Pumpkin Scones with Maple Cream Cheese Glaze

A new favorite. Brad bakes these wonderfully delicious scones for our Bistro. 

 

5 cups flour 

1 cup sugar

2 Tbsp baking powder 

1 tsp salt 

1 tsp baking soda 

½ lb cold butter, cut into ¼” cubes 

2 cups heavy cream

2 each eggs

2 each egg yolks

15 oz canned pumpkin puree

1 Tbsp pumpkin pie spice

 

2 Tbsp milk

2 each eggs

 

½ tsp ground cinnamon 

¼ cup sugar

 

1 cup cream cheese, softened

¼ cup butter, softened

1 cup powdered sugar

2 Tbsp milk

2 Tbsp maple syrup

 

In a bowl, combine the flour, first sugar, baking powder, salt and baking soda; cut in butter until mixture is crumbly. Combine cream and eggs. Stir in to just combine. Fold in the pumpkin puree and spice.

 

Scoop onto a parchment lined cookie sheet. (¼ cup/small, ½ cup/large. Combine milk and second eggs and brush the top of the scones.. Combine the cinnamon and remaining sugar; sprinkle over scones. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. 

Meanwhile, in a separate bowl, beat the cream cheese and butter together. Slowly add the powdered sugar and blend. Combine the milk and syrup and slowly add to cream cheese-butter mixture. Spread the glaze on top the scones and serve.

 

Yield: 1 dozen large or 2 dozen small