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A refined motherhood + family focused portrait studio serving
Dayton Ohio + surrounding areas
winter freire photography
A refined motherhood + family focused portrait studio for Dayton, Ohio + surrounding areas.
WINTER FREIRE PHOTOGRAPHY
dreamy, elegant & timeless
mini maple pumpkin scones | winter freire photography studio favorite recipes
We are so excited to kick off our very first recipe in what we hope will be a long series of sharing delicious studio favorite recipes with you seasonally! We want our studio to feel like home so we truly love baking special treats for those who visit us for a session. These featured recipes will be timeless favorites we’ve made throughout our 8 years of baking for our studio client friends and some personal family favorites mixed in as well!
We are casual home bakers so rest assured, all recipes are easy to make and have absolutely no need for perfection! Our ultimate goal is for everything to taste good even if it sometimes looks a little messy! We hope these treats bring you happiness and become recipes you bake with your little ones and share with those you love.
Since our first shared recipe begins in September, we are fully embracing the fall season and baking mini maple pumpkin scones! What makes these scones special is that they are much softer and not nearly as dry as your typical scone. Although soft, they still hold their shape and are easy to dunk into a mug of coffee, tea or hot chocolate without falling apart. Carrie often makes these scones for her mom every year on her birthday in October!
Mini Maple Pumpkin Scones | Winter Freire Photography studio favorite recipes
Homemade Pumpkin Spice blend:
*This blend can easily be substituted for 2 tsp cinnamon + 1 1/2 tsp of your favorite store bought pumpkin spice blend to save time
*We love this ratio of spices but if your little one has a sensitive palette, feel free to lessen the overall amounts by half
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice
1/4 tsp clove
Scones:
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar (or we love to use 1/2 cup granulated sugar + 1 tbs molasses mixed together with a fork to make fresh homemade brown sugar!)
3 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (keep chilled in the refrigerator until ready to use)
1/3 cup unsweetened pumpkin puree (not pumpkin pie filling)
5 tbs oat milk (or milk/dairy alternative of your choice)
2 tsp pure vanilla extract
Maple Vanilla Glaze:
1 tbs pure maple syrup
2 tbs oat milk (or milk/dairy alternative of choice)
1 cup powdered sugar
1 tsp pure vanilla extract
pinch of salt (about 1/8 tsp or less)
Instructions for the scones:
In a large bowl, mix together the flour, sugar, baking powder, pumpkin pie spices, and salt.
Cut the chilled butter into small 1/2 inch cubes and add those cubes into the flour mixture.
Begin to mix everything together until the flour texture mixed with butter resembles coarse sand.
Add the pumpkin puree, vanilla extract and 5 tbs milk and mix only until the dough just begins to come together.
The dough will be slightly wetter than a typical biscuit dough but dry enough to hold its shape.
Place the dough on a floured surface and form it into two equal size dough balls.
Flatten each dough ball gently until you have two small discs that are approximately 7 inches in diameter and 1 1/2 inches thick.
Using a knife or pizza cutter, cut each disc into 8 small triangles per disc, equalling 16 triangles (i.e. scones) total.
Place each scone on a parchment lined baking sheet.
Before baking, brush each scone with a little oat milk and then a sprinkle of cinnamon and sugar (coarse sugar is our favorite but any will do!)
Bake at 400 degrees Fahrenheit for approximately 12-14 minutes, or until the edges are lightly golden brown. Allow to cool completely before adding the glaze.
Instructions for the glaze:
In a small bowl, whisk together the maple syrup, oat milk, powdered sugar, vanilla extract + pinch of salt until completely smooth.
Drizzle generously over each cooked and cooled scone and enjoy with loved ones!
Allow the glaze to fully set before stacking or storing any leftovers.
*Our studio recipe has been slightly adapted but the original inspiration for these yummy pumpkin scones was provided by Broma Bakery and you can visit that link here.
Please don’t hesitate to contact us if you have any questions and tag us on social media when you give this recipe a try! We hope it becomes a new family favorite.
