Pumpkin Scones with Toasted Pine Nuts & Maple Glaze � A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world anytime soon, but if I do, I�d try and get a job in the marketing department of a pumpkin puree company. 

I�m guessing that like 97% of the canned pumpkin in this country is used during the time from Halloween until Thanksgiving. So if I could figure out a way to get people to use this in recipes all year round, I�d be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be�awesome? Anyway, maybe I should rethink this whole post-Foodwishes career path, but in the meantime, here�s just one example of how I would convince the public that pumpkin is great for anytime of the year. Ironically, I did this because I had leftover pumpkin from Thanksgiving, but still.

I may have covered this in the last scones post, but I�ve never been a huge fan of the scone. I�ve always considered it some sort of effeminate biscuit, but I�m starting to come around in my old age. There�s nothing like a freshly baked scone with a steaming hot cup of tea or coffee, especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I hope you give this a try soon�or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

8 ounces by weight all-purpose flour (about 1 3/4 cups)

1/4 cup white sugar
1 tbsp baking powder

1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts

1/2 cup pumpkin puree
1/3 cup buttermilk

additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.

*Bake at 400 degrees F. for 15-20 minutes, or until golden brown