Pumpkin Cardamom Scones-baked

Well HELLO!  It’s been awhile.  I’ve been on a blogging diet for over a month.  It was a personal trial and I will share with y’all in an upcoming post but for now, can I just say I am so happy it’s FALL?!?!  Cause you know aside from the fall colors and cooler temps is my love of pumpkin anything!  So this weekend while staying inside due to my allergies, (an unfortunate side effect of the season), I decided to kill two birds with one stone.  Making something pumpkin and using my trial parchment paper from Boolik to review.  So what did I come up with???

Pumpkin Spice Scones with Maple Cardamom Vanilla Bean Glaze.

Pumpkin Cardamom Scones-pecans

I love cardamom and seem to never get enough use of it–so when I was thinking of a new scone to make, I decided it would be a good partner with pumpkin.  AND, I was right!  These are buttery, flaky, not too sweet and have the perfect blend of ingredients.

Pumpkin Cardamom Scones-spice


Did a neighborhood trial with the neighbors and here’s what one of ’em wrote- haha!

nic comment

So the parchment paper I used was for me to review and is a product of BOOLIK.  I’m a HUGE fan of parchment paper, I find it a MUST  in baking.  I had never used this brand before but I found it to totally outshine the ones I’ve used in the past and I’ll tell you why.

Pumpkin Cardamom Scones-baking

Most brands I’ve used tend to get too hot and will crumple up and get a slight burn around the edges.  This one didn’t change at all and I could’ve used it for several baking’s had I had more than one sheet of scones. See how it didn’t even crimp or burn after baking?  Amazing!  So a definite 2 thumbs up!

Pumpkin Cardamom Scones-boolik

Pumpkin Cardamom Scones-pecans


  • 2 c all-purpose flour
  • 1/3 c brown sugar, packed
  • 1 t. baking powder
  • 2 t. Penzey cake spice
  • 1/2 t. cardamom
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1 stick unsalted butter
  • 1/2 cup pumpkin puree
  • 3 T milk
  • 1 large egg
  • 2 t. vanilla

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking mat & set aside.

In a large bowl, combine flour with dry ingredients. Dice the cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

In a measuring cup or other bowl, whisk together pumpkin, milk, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1-inch thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Cut each rectangle into two triangles, making 8 triangles. Place on baking sheet and into oven.  Bake for 10-12 minutes, or until a tester inserted in the center comes out clean.


  • 1 c confectioners’ sugar
  • 1 t. cardamom
  • 2 T heavy cream
  • 1 T maple syrup

To make the glaze, combine sugar, spice, vanilla, and milk. Whisk until smooth, adding more cream if needed for smoother consistency; set aside.

When the scones are done, cool for 10 minutes and drizzle with glaze.  Sprinkle additional spice and chopped pecans.  If able to resist, allow glaze to set before serving.

Pumpkin Cardamom Scones



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