Who doesn't love some pumpkin spice? Add some maple glaze to the top … I'm drooling already! These scones are crumbly, flaky, autumn-spicy, and covered with a silky maple glaze. They make the perfect ritual cakes for Samhain, and if you use infused butter, they're a great way to incorporate cannabis into your celebration!
Recipe: Pumpkin Ritual Cakes
You will need:
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/2 cup butter (or an appropriate dosage for eight servings of cannabis-infused butter. You can use regular butter to make up the remainder of the half cup. Always go low and slow with edibles, until you know your tolerance!)
- 1/3 cup + 2 Tbsp heavy cream
- 1 egg
- 1/2 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 2 Tbsp butter
- 1/3 cup pure maple syrup
- 1 cup confectioner's sugar
Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat.
Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large mixing bowl. Grate the butter into the flour mixture, and combine it with a pastry-cutter, a form, or even your fingers! The mixture should come together in pea-sized crumbs.
Whisk the heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract together in a smaller mixing bowl. Pour it over the flour mixture, and combine the two until the mixture is moistened.
Flour your hands and work the dough into a ball. Transfer the ball to a floured work service and press it into a disc, about eight inches in diameter With a sharp knife, cut the disc into eight equal wedges, like the spokes of the Wheel of the Year.
Place each wedge about two inches apart on the baking sheet. Brush the cakes with the reserved heavy cream, then bake for 20-25 minutes. Remove the cakes from the oven and allow to cool while you prepare the glaze.
Melt the butter and maple syrup together in a small saucepan over low heat. Once the butter has melted, remove from heat and whisk in the sugar. Add a pinch of salt if desired. Drizzle the glaze over the warm cakes.
The cakes are best served fresh, but keep well at room temperature, in the refrigerator, or can even be frozen for up to three months.