Saturday, September 23, 2017

Pumpkin Pecan Scones and Pumpkin Pound Cake

"Life starts all over again when it gets crisp in the fall."
—F. Scott Fitzgerald, The Great Gatsby 
🍂 #FirstDayofFall

Pumpkin Pound Cake with Orange Pecan Glaze
(shown in image above)

Preheat the oven to 325.
Grease and flour a 12-cup Bundt cake pan.

For the Cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 drops cinnamon essential oil
  • 3 drops nutmeg essential oil
  • 3 drops ginger essential oil
  • 3 drops clove essential oil
  • 1 cup butter 
  • 1 cup sugar
  • 3/4 cup brown sugar (packed)
  • 5 large eggs
  • 1 can pumpkin (15 ounces, solid pack)
  • 1 1/2 tsp vanilla
  • For the Orange-Pecan Glaze:
  • 4 tbsp butter (unsalted)
  • 4 drops orange essential oil
  • Zest of 1 orange
  • 3 tbsp heavy whipping cream
  • 1/2 cup powdered sugar
  • 3 tbsp pecans (pieces, or finely chopped pecans)
Mix wet.
Mix dry.
Mix together.
Bake 55-50 min.


Mix glaze and drizzle over cake.

Pumpkin Pecan Scones with Brown Butter Glaze
(Shown in image above)

3 cups all-purpose flour
2/3 cup packed light brown sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 drops nutmeg essential oil
1/4 tsp ground allspice
3/4 cup, 6 ounces unsalted butter
1 cup buttermilk
1 cup pumpkin puree
1 tbsp pure vanilla extract
1/2 cup coarsely chopped pecans
For the Glaze:
4 tbsp unsalted butter
1 1/2 cups icing (powdered) sugar
1 tsp pure vanilla extract
3 to 4 tablespoons whole milk
400 degree oven
Line a baking sheet with parchment paper

Mix dry
Mix wet
Mix wet and dry together
Add pecans

Form scones by scoop or hand (makes about 12 scones)
Bake 18 to 20 minutes
Cool before glazing.
Glaze: Melt butter over med heat, stirring until it becomes brown and smell nutty. 
In a bowl whisk together powdered sugar, browned butter, vanilla, and 2 tbsp milk.  Whisk. Add more milk as needed.
Drizzle scones with glaze.  Leave uncovered. Delicious day or two later too!

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