‘Tis the Season of Pumpkin Spice
Scones are amazing just as they are, but what if the dough was cooked in a waffle iron? The results are certain to surprise and delight you. The bonus part? Your kitchen will smell like a pumpkin spiced candle for the remainder of the day.
This is a great recipe to make in batches for the freezer. You can warm a couple up for a quick breakfast or snack. Freezing instructions are on the recipe card below.
Make Gluten-Free Pumpkin Scone Waffles
The flour can easily be swapped out with gluten-free flour. We recommend the Measure for Measure gluten-free flour by King Arthur flour.
Episode 4 — #TheWaffleProject
Join Jessica and her special guest as they cook this recipe for you. Episodes of #TheWaffleProject are filmed LIVE via Facebook every Wednesday night @ 7 PM in Jessica’s Kitchen. Follow them on Facebook and sign up at The Waffle Project for the latest videos + bonus content.
What To Do with Leftover Pumpkin Puree
- Pumpkin Butter — Recipe from The Minimalist Baker.
- Pumpkin Chocolate Chip Cookies — Allrecipes.com has a popular version.
- Pumpkin Gnocchi — Found on A Pinch of Yum.
- Pumpkin Pie Oatmeal — Damn Delicious has a great recipe.
- Vegan Pumpkin Pie Smoothie — Recipe via Beaming Baker.
- Pasta with Creamy Pumpkin Sauce — A popular recipe found on Food & Wine.
- Pumpkin Graham Crackers — Found via Serious Eats.
- Pumpkin Coconut Curry — Via one of my favorite sites Love & Lemons.
- Spice Pumpkin Fudge — Found on Very Best Baking site by Nestle.
- Pumpkin Crème Brûlée — Mic drop, thanks to Food Network.
Or do as Alicia suggested in the video . . . stir it into dry dog food for your fur baby!
Show your love to your fellow pumpkin spice lovers out there by making and assembling your own spice blend! Store it in cut little jars decorated with a label and ribbon. And if you’re inspired to share this recipe with them . . . we won’t stop you!
For a single 3 oz jar, measure:
6 T Ground Cinnamon
4 tsp Ground Ginger
4 tsp Ground Nutmeg
2 tsp Allspice
1 tsp Ground Clove
Spice Jars We Adore
Decorate with these Stickers
These are best enjoyed warm with a little drizzle of the buttermilk frosting. This recipe was adapted from King Arthur Flour’s Harvest Pumpkin Scone recipe. Create delicious memories with ATasteforLiving.com!
- 3 T ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- ½ tsp ground cloves
- 2 ¾ cup AP flour
- ¼ cup dark muscovado sugar*
- 2 T maple sugar**
- 1 T baking powder
- ¾ tsp salt
- 1 ½ tsp pumpkin spice blend
- ½ cup cold butter cubed
- ½ cup finely diced candied ginger
- ⅔ cup pumpkin puree
- 2 large eggs
- ½ cup confectioner’s sugar
- 1 T buttermilk
Preheat waffle iron.
Mix together the ingredients for the pumpkin spice blend. If possible, use freshly grated nutmeg. You can truly taste the different. Store the leftover spice blend in a small glass container to use again.
Into a large wide mixing bowl, sift together the flour, sugar, baking powder, salt, and pumpkin spice blend (only 1 ½ tsp is needed). Eliminate any lumps.
Using a large fork or pastry cutter, work the butter into the dry mixture until a course crumble is achieved. It’s fine for a few marble sized pieces of butter to remain.
Chop the candied ginger into tiny pieces. Before adding them to the dry mixture, place the chopped piece of ginger into a small bowl and sprinkle in a pinch of the flour mixture. Lightly coat the ginger to avoid clumping, and then add to the dry mixture.
In a smaller separate bowl, mix together the pumpkin puree and eggs. If using Maple Syrup, add it here. Mix until smooth.
Pour wet ingredients into the dry ingredients.
With a large flat silicone spatula, carefully fold the ingredients together. It will seem very dry, but in time, they will mix together for a perfectly soft yet firm dough. Halfway through, you may want to use your hands to finish the mixing.
As soon as the dough is formed together, stop mixing right away. You want to avoid overmixing.
Form small golf ball sized portions of the dough. Place each ball into a section of your hot waffle iron. This portion size is not designed to fill the entire section of the waffle iron. Instead you’ll wind up with miniature sized waffles to enjoy! Bake time should about 5 minutes.
Mix the frosting ingredients together. Double the recipe if you want more frosting.
Instead of baking the waffles the full 5 minutes, par bake them for 3 ½ minutes. Place the par baked waffles onto a cookie sheet and into a freezer for 60 minutes. Then store the frozen waffles in a glass storage container or freezer-safe zip top bag. The frosting can be stored separately in the fridge for 1-2 weeks.
Take however many waffles you want from the freezer, keeping the rest properly stored away. Place onto a baking sheet into an unheated oven. Turn on the oven to 375º F. As it’s preheating, the waffles will gradually defrost and finish baking. By the time the oven buzzer goes off, the waffles should be ready to eat. If not, simply turn off the oven keeping the waffle inside for another couple minutes, letting the residual heat finish warming them up. When they’re ready, decorate them with frosting and enjoy warm!
*Or Dark Brown Sugar
**Or Maple Syrup—to be added to the wet ingredients.
Featured Guest in Video
My friend, Alicia, joins me for Episode 4 of The Waffle Project. Not only is she an amazing cook, she’s an incredible mother of 2, and she has her own podcast — Alicia Unleashed! Women like her are fun to be around, and leave me feeling all the more inspired. I encourage you to check out her podcast via GoodMorningGloucester.com and follow her on Facebook.
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