Content Pumpkin Scones

Content Pumpkin Scones

Sometimes the best recipes come from trying to use what's in the pantry and creating something new! That's what happened with this recipe and it instantly became a hit in our home! Pair it with a warm cup of Content tea and maybe even toss in a tablespoon of freeze dried pumpkins, and you are sure to have a cozy scone to enjoy this fall!

Ingredients

Content Tea Infusion

2 teaspoons Chavamade Content loose-leaf tea
¾ cup hot water (use ¼ cup of the finished infusion in the dough and save the rest to enjoy with your scone)

Scone Dough

1½ cups all-purpose flour
½ cup old-fashioned rolled oats
¼ cup packed brown sugar
2 teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
¾ cup cold heavy whipping cream
¼ cup cooled Content tea
2 tablespoons pure maple syrup
2 tablespoons pumpkin purée (100% pumpkin, not pie filling)

Cinnamon Crumble Topping

3 tablespoons all-purpose flour
2 tablespoons brown sugar
½ teaspoon cinnamon
1½ tablespoons cold unsalted butter

Maple Glaze

½ cup powdered sugar
1 tablespoon pure maple syrup
½–1 teaspoon water, as needed

Instructions

Brew the Content tea. Steep 2 teaspoons of Content in ¾ cup hot water for 5–7 minutes, covered. Strain and let cool completely. Reserve ¼ cup for the dough.

Prepare the cinnamon crumble. Combine the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork until coarse crumbs form. Refrigerate until needed.

Mix the dry ingredients. Preheat your oven to 400°F. In a large bowl, whisk together flour, oatmeal, brown sugar, baking powder, salt, and cinnamon.

Combine the wet ingredients. In a separate bowl, whisk together the cold heavy whipping cream, cooled Content tea, maple syrup, and pumpkin purée until well combined.

Form the dough. Pour the wet ingredients into the dry ingredients, gently folding until a soft, shaggy dough forms. Avoid overmixing. Let rest for 5 minutes to allow the oats to absorb moisture. The dough should hold together without being excessively wet. Add a little flour if necessary, or a teaspoon of brewed tea if too dry.

Shape the scones. Transfer the dough to a lightly floured surface. Pat gently into a circle approximately 7 inches across and 1 inch thick. Cut into 8 equal wedges and place on a parchment-lined baking sheet.

Add the crumble and chill. Lightly brush the tops with a little additional cream or tea, then distribute the cinnamon crumble evenly over each scone. Refrigerate for 10–15 minutes to help the dough retain its shape.

Bake. Bake at 400°F for 18 minutes, or until the tops are lightly golden and the centers are fully baked. Allow to cool for 10–15 minutes.

Prepare the maple glaze. Whisk powdered sugar and maple syrup together, adding water or the leftover cooled Content tea a few drops at a time until smooth and "drizzleable". Drizzle over the cooled scones.

Enjoy! 

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