First donuts -- then cronuts -- and now, sconuts!
Jodi Whalen with August First Bakery talks about their latest culinary creation.
Pumpkin Walnut Sconuts with Maple Glaze
Flour 6 cups
Sugar 1 ¼ cups
Baking powder 1 ½ Tablespoons
Baking soda 1 Teaspoon
Salt 1 Teaspoon
Cinnamon 2 teaspoons
Ground ginger 2 teaspoons
Cloves 1 teaspoons
nutmeg 1 Teaspoon
Butter ½ lb chilled, cut into cubes
Canned pumpkin 1 cups
Buttermilk 2 cups
walnuts 1 cup
Powdered sugar 1 cups
Maple syrup ¼ cups
Heavy cream or half/half ¼ cups
Whisk egg in buttermilk. Mix canned pumpkin with 1 ½ cups buttermilk/egg mixture. Set aside.
Mix dry ingredients, including nuts, in bowl, set aside.
In mixing bowl, beat butter and dry ingredients at medium low speed until butter is the size of small pebbles.
Turn mixer to low, add buttermilk/egg/pumpkin mixture and beat until just combined.
Scoop evenly onto parchment lined pan. Use fingers to create donut shape.
Brush with buttermilk/egg mixture.
Bake at 425 for 15-20 minutes.
Beat powdered sugar, salt, and maple syrup, drizzle in cream. Pour over slightly cooled sconuts.