glazed pumpkin matcha scones

 

okay, i waited a whole 15 days into september before sharing the the first pumpkin spice recipe! now there is no going back. i first fell in love with pumpkin scones at starbucks. the pumpkin spice, the sweet glaze.. who doesn't love a good scone? since i have started making my own pumpkin spice scones, i have started incorporating other flavours into the mix. from the matcha pumpkin spice latte, to the matcha pumpkin cupcakes & the matcha pumpkin pie overnight oats i think it is safe to say matcha & pumpkin taste amazing together!

so this year i bring you these glazed matcha pumpkin scones! scone lovers, you will love this recipe. they are perfectly sweet, without being too sweet & are so flaky as they are made with all butter. justin brought the leftovers into his work & people couldn't stop talking about them. the aiya matcha cooking grade matcha allows for the perfect hint of matcha flavour, without getting lost amongst the other flavours. happy PUMPKIN SPICE baking season!!!!!

ingredients

for the pumpkin matcha scones

  • 2 cups all-purpose flour
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons aiya's matcha powder (i use the cooking grade blend)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold & cubed
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon pure vanilla extract

for the vanilla glaze

  • 1 cup powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon pure vanilla extract

for the pumpkin glaze

  • 1/2 cup powdered sugar
  • 1/2 teaspoon pumpkin puree
  • 1 teaspoon heavy cream
  • 1/2 teaspoon pure vanilla extract

directions

for the pumpkin matcha scones

  • preheat oven to 375 degrees. in a large mixing bowl add flour, brown sugar, matcha powder, cinnamon, ginger, nutmeg, baking powder, baking soda & salt. stir until well combined.
  • add the cubed butter & work into the flour mixture until a pea sized crumb mixture is formed.
  • in a separate mixing bowl add the pumpkin puree, cream, egg & vanilla. whisk until smooth.
  • add the wet ingredients to the dry ingredients & stir until the dough comes together.
  • roll out onto a floured surface & cut into desired shapes. bake until puffed & golden, about 12-15 minutes. let cool while you make the glazes.

for the vanilla glaze

  • add all ingredients into a mixing bowl & whisk until a smooth glaze forms. if glaze appears runny, add a touch more sugar. if glaze appears thick, add a touch more milk. set aside until ready to use.

for the pumpkin glaze

  • add all ingredients into a mixing bowl & whisk until a smooth glaze forms. if glaze appears runny, add a touch more sugar. if glaze appears thick, add a touch more milk.
  • once the scones have cooled, begin with a thick coating of the vanilla glaze. let set. finish by drizzling the pumpkin glaze.

cookie butter sweet rolls

 

the first few days of fall-like weather should be celebrated with fresh baked sweet rolls! i am so excited, i got to pull out my sweaters this weekend & dust off my favourite fall boots. justin told me it was too soon to be wearing my leather boots as it is technically still summer, but i don't think it is EVER too soon for boots.

this weekend we celebrated one of my best friends engagements with a surprise party on saturday night & spent the coziest sunday at home (mostly in the kitchen). i started making a few batches of my favourite fall stews again & baked a fresh batch of these sweet rolls! while they may look like cinnamon rolls they are much more then that, these are cookie butter flavoured. that's right, cookie butter! lorann oils launched the most delicious cookie butter bakery emulsion & i want to put it in everything. i used it in the dough, the filling & a touch in the frosting. for the filling, i also pulled from all the warm spices that make cookie butter so amazing, such as cinnamon, ginger, cloves & nutmeg. move these to the top of your fall baking list! your house will smell amazing as they bake.

happy ALMOST fall to all my fall lovers out there! when is it socially acceptable to start decorating the porch with pumpkins? asking for a friend.

xo

ingredients

for the dough

  • 2 1/2 cups + 1 cup all purpose flour
  • 1 envelope instant yeast
  • 1/2 cup brown sugar, lightly packed
  • 1/2 teaspoon fine salt
  • 1 cup whole milk
  • 1/3 cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cookie butter bakery emulsion
  • 1 large egg, whisked

for the filling

  • 1 cup brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup unsalted butter
  • 1 tablespoon cookie butter bakery emulsion

for the glaze

directions

for the dough

  • in the bowl of a stand mixer fitted with the dough hook attachment mix 2 1/2 cups of flour, yeast, brown sugar, and salt.
  • in a frying pan over low heat add the milk, butter, vanilla extract & cookie butter bakery emulsion. whisk until the butter is melted. remove from heat and let cool slightly.
  • add the liquid to the stand mixer followed by the egg.
  • once the mixture begins to come together add the remaining cup of flour. beat until a soft dough is formed.
  • knead dough for 8-10 minutes then let rest for an hour, covered with a damp cloth.

for the filling

  • in a frying pan over low heat melt together the butter and cookie butter bakery emulsion. set aside until ready to use.
  • in a separate mixing bowl toss the brown sugar, cinnamon, ginger, cloves & nutmeg until evenly combined.
  • once the dough has doubled in size roll into a thin rectangular shape.
  • brush the dough generously with the melted butter mixture followed by evenly distributing the brown sugar mixture.
  • tightly roll dough and cut into 2-inch thick rounds.
  • transfer the rounds to a 9-inch round oven safe skillet (or 9x12 baking dish) & let rest a second time for 30 minutes, covered with a damp cloth.
  • bake at 350 degrees for 30 minutes, or until the rolls are golden brown.

for the glaze

  • while the rolls are baking, make the glaze by whisking together the icing sugar, butter, milk & cookie butter bakery emulsion in a mixing bowl.
  • brush the rolls with the glaze hot from the oven. serve warm or at room temperature!

pear, bourbon + sage cocktail

 

happy september!!!!! cheers to a new month & the kick start of my favourite two seasons. are you ready for fall dishes, desserts, cocktails & everything else i can possibly make that screams FALL? if you can't tell i am quite excited & plan to ignore the insanely hot + humid weather happening outside with a fall inspired cocktail! instead of cozying up with a hot pumpkin spice beverage when it is still 30+ degrees outside, cool down with a pear, bourbon + sage cocktail.

it is a unique flavoured cocktail, as it is not often you find a pear based cocktail. if you can't find pear juice, i am sure this recipe will taste just as amazing with apple cider too. i usually locate the pear juice/nectar in the natural foods & drink isle (the same isle as zevia's sodas)! in this particular recipe to keep things healthy + sugar free i use a stevia based simple syrup & zevia's ginger ale. all the flavour, with no bad for you ingredients. however, adding the sage to a traditional style simple syrup will work too!

ingredients

for the sage + ginger simple syrup

  • 1 cup liquid stevia (approximately 1 teaspoon stevia to 1 cup water)
  • 1 cup water
  • 5 sprigs of fresh sage
  • 1 tablespoon fresh ginger, sliced or roughly chopped

for the pear, bourbon + sage cocktail

  • 1 1/2 ouncess bourbon
  • 2 ounces 100% pear juice or pear nectar
  • 2 ounces zevia's ginger ale
  • 1 tablespoon sage + ginger simple syrup
  • 1 pear, sliced for garnish
  • 2-3 sprigs fresh sage, for garnish

directions

for the sage + ginger simple syrup

  • in a sauce pot over medium heat add the stevia, water, sage & ginger. bring to a simmer and whisk until stevia fully dissolves. remove from heat and let stand 5 minutes. strain liquid and store in a glass jar until ready to use.

for the pear, bourbon + sage cocktail

  • fill desired serving glass with ice.
  • add the boubon, pear nectar, ginger ale & simple syrup. stir until combined.
  • garnish with pear slices & a sprig of sage.