Pumpkin Scones - Pumpkin Scones with Pine Nuts and Maple Glaze

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/230320/Chef-Johns-Pumpkin-Scones/

[@shannonericksen1291]

Punkin

[@pennywells9824]

finally a use for the freakishly small metal whisk

[@TheDeadOfNight37]

Clearly you haven't been watching Binging with Babish

[@Captbilly1000]

If I continue to watch your channel I will end up weighing 300 pounds.

[@poppykok5]

Hi William...We share the same frightening thought... : )

[@heidiedelman6840]

I have some punkin purée extra from doing his cinnamon rolls yesterday so I think I will do this one today! Love these videos. These look pretty simple. The Pumpkin cinnamon rolls were more complicated but super super good!

[@tinah.2089]

I don't know what it is about you but I just love your videos! you always make me crack up the way you say things haha, keep making the tasty recipes!

[@cepson]

Another thing to do with leftover pumpkin puree: mix it with an equal part Greek yogurt, a little pumpkin pie spice, and some sugar or syrup or other type of sweetener. Voila: pumpkin pie yogurt.

[@AnAmelieAnomaly]

I've made 2 batches of these now and they are sooooo good. I don't usually keep regular milk on hand because I don't drink it, so I subbed almond milk with a teaspoon of vinegar for the buttermilk, and it was fine.

[@MillaCho44]

I love the maple glaze! I have some leftover scones so I'm gonna make that glaze with one of my freakishly small whisk. so proud to own two of those :)

[@Frobbychannel]

If you use kushaws it's much more flavorful than pumpkin! It's a kind of squash that they actually use that in canned "pumpkin"

[@patriciaborron269]

It's July, 90°(F) outside and I'm going to make these, just 'cause I'm a rebel. Love your videos. I've never had a failure or any problem with any recipe of yours that I've tried. You're my hero. Keep on doin' what you're doin'. You're the best.

[@hanblum]

Who has two thumbs and would buy that set in a heartbeat? THIS GUY.

[@AndyR8939]

I made these gluten free (as my wife is allergic) today but swapping the flour for GF flour and adding just a bit more butter and buttermilk. Came out spectacularly good, even good enough that my toddlers devoured them :)

[@carrboygirl]

Just made them. Ate two just now. They're fabulous! Thanks so much. My pumpkin-freak husband is going to love 'em.

[@limeyfigdet7460]

When I make these later I'm going to add 1/2 tsp. of vanilla extract. Even if baking recipes don't call for it, I find that adding vanilla gives things a nice flavor, especially if they don't have any spices to give the taste a little lift.

[@Daletdalet1]

Made these last night making them right now so easy. They were great!

[@blootemo]

You sound so friendly in your videos. I really enjoy every single one of them. Just wanna say thank you for sharing these amazing recipes :)

[@Runswithspatula]

I made your basic scones and they were great! I will have to try these. I love pumpkin. Thanks for all they great recipes.

[@cirra11]

Thank you so much for this recipe Chef John! It was my fist time making scones and they turned out beautifully! Keep on making these wonderful videos!

[@lordzekrom2]

so scone = biscuit with sugar?

[@luvtravel6207]

okay, so I made these today, and they are delicious, however if you're wanting a pumpkin taste, you'll need to add pumpkin pie spice, cinnamon, and other warm fall spices. The texture was wonderful, light and moist.

[@purelisianthus]

i wish i was there at your place so that i get to eat all of your recipes everytime...yummy

[@dfghj241]

man, i would totaly work out to eat this kind of food everyday! thats probaly what you do chef jonh!

[@TheSilentGentleman]

Chef Johns videos - the sole reason the Freakishly Small Utensil industry flourishes even during financial crisis

[@mastercaroline23]

Your hilarious... and your food is amazing! I started going to the gym more because of these recipes!!

[@digit432]

Its holiday season, which is why all of Chefs Johns recipes are like this at the moment

[@izzyburrow8066]

I make pumpkin and white chocolate scones with a conamon glaze! its so good!!!

[@westislandkev]

I've been adding homemade pumpkin puree to a lot of recipes lately and it'd pretty tasty I must say.

[@eloralomas3815]

I don't know what it is about your channel, but I keep coming back!!! So, I am now an official subscriber to your channel ...keep up the awesomeness!!! "I think it's your voice over, while I am watching you make stuff" lol

[@AlgarWolf]

When you fold it into thirds, that creates three layers. If you do that three times, that means overall in the kneading and folding you make about nine layers. That said, love the recipe and I am planning on making this!

[@xbohohobo]

make your own by taking a cup of regular milk by adding a tablespoon of vinegar. let it sit for five minutes and then toy have buttermilk!

[@SpazzYSabS]

HEAVENLY!! Merci Chef John!

[@jb6050]

Hi chef... I really like scone dough because it is very adaptable (like bread). lately I've been trying 'left-over' scones: made with papaya smoothie, lemon curd, avocado purê and the last ones turned out 'red-velvet' scones because I've used beet blended with milk and a bit of lime juice. The avocado gives out a lard like taste and texture... very nice.

[@DeAThME7aL]

Your videos are very comforting !

[@geraldhartnett8049]

Those scones look delicious! I can't wait to go back home and try this!

[@fikrianahidayatify]

Marvelous recipe

[@JustAKidInTheHall]

This looks sooo good! Love the freakishly small metal wisk too hahaha

[@aljezur07]

Sometimes it sounds as if you'r singing.. Its very nice:) The scones look sooooo yummy!!

[@pbug867]

Loved the freakishly small whisk!!

[@KuroiTenshi18]

I made these twice and I can say this your recipe is a keeper ^_^

[@kevinminwooyi]

Chef John's magical voice must be in EVERY video.

[@vg2608]

Yum,I'm surely going to try that. Thank you for the good recipes!

[@poiupupu]

I love the Chef can take a bite and taste it while not stopping speaking. Great receipt, anyway.

[@sandrastreifel6452]

Leftover plain pumpkin is a good treat for cats all year, it prevents hairballs and promotes good digestion! Mix about one teaspoon in their food daily, or feed the same amount separately!

[@soraninja]

omg I'm gunna make these with raises spices and an orange glaze!

[@AmaitoFuu]

i just made croissants today in school, so seeing that 3-fold sent a chill down my spine. nevertheless, great job, as always chef john :D

[@WireStrungHarpist]

We don't usually glaze scones here in Britain, but I'm liking it! Cant think why we don't do it here, seriously missing out...

[@justinr684]

Great vid. Butternut is my favorite squash. It has more flavor than pumpkin in my opinion and I substitute slot of fall and winter time pumpkin dishes with butternut puree

[@pinkpandamiranda]

That is seriously an awesome freakishly small metal whisk. Like, seriously.

[@nerfed]

1 cup of milk added to 1 tablespoon of white vinegar or lemon juice. Let it stand in the fridge for 5 minutes. Use as needed in place of buttermilk. Use a milk with high fat content, heavy cream is best.

[@marijaneimane5187]

yay for the tiny baby whisk!

[@RockerPrincess456]

i just made these and they turned out soooooo good!!! amazing!! yum :)

[@opwave79]

Awesome! This eliminates my need to wait for the Fall menu at Starbucks (ugh).

[@happylindsay4475]

You are the Michael Corleone of your pumpkin scone. Chef John you are the bomb.com!!

[@AmethystMuffinRose]

This looks so delicious. I can't wait to try it!!!

[@lovevsabsence]

Two questions: can I use regular milk? And can I cut the triangles into baby triangles so it makes 24? 2a. Would the baking time be different? Thank you!!!

[@Mekratrig]

Whyy not yuse maple sugar instead of regular? Would this not boost the mapleness? You can never have too much mapleness, IMHO.

[@MsChampagneSanity]

Make it! It's easy: Heavy cream in a jar and shake it till it thickens to something like whipped cream, keep going till you get a yellow glob (butter) and liquid (milk). Use the liquid as your buttermilk :). To keep the butter, knead it under cold water for a few minutes and store in a fridge :)

[@purpleghost106]

LOL!! I had to learn from trying to cook at friends houses that not everybody had five whisk sizes, three kinds of skillet, or don't own both a sieve and a strainer... Yeah, I grew up always having a freakishly small whisk at hand if need be. (I dubbed it a teaspoon whisk, as it's bulb is exactly the same width as a tea spoon. :D)

[@dottiepaintball]

Use milk and white vinegar or lemon juice :) Use about a cup of milk with a tablespoon of vinegar/lemon juice (either). I hope this helped :D

[@amybrock9840]

Love your recipes !

[@leeshaluv38]

this looks so good!

[@delacotta360]

I enjoy your YT's so much. Thank you for such great "do-able" recipes! I can't wait to try this one!

[@DeWolden68]

You are the "patron"!!

[@klaytonrocks]

I turn off my adblocker for you, which really isn't much, but I only do it to support channels that I like. One of which is yours. :D Thanks for making these awesome videos.

[@TheLlamaFarmer3]

You can use your finger tips but if you do that maybe try having the butter in the freezer for another 5 or 10 minutes as your fingers warm up the butter.

[@MrOmfgPeach]

Can you try to make gluten free ravioli? I am currently fifteen and have been allergic to gluten my entire life and I make this a fair amount and it's pretty tricky. Oh and by the way, I absolutely love your videos!

[@seasonings2taste115]

The Kansas City ren fest started last week. Might take a date and bake these.

[@SicknesssDwellls]

haha the freakishly small metal whisk is amazing!

[@HamCubes]

No square or cube roots needed, say I the square. It's just n x 3. Chef John, I love the Upstate-way you say punkin. Reminds me of home.

[@jeshammah10]

Neither do I. So I sub buttermilk with a tablespoon of acid (lemon juice/vinegar) in a cup of whole milk. Leave it for a minute or two and you get faux buttermilk! I use this in buttermilk cakes and it has never failed me.

[@keepyourkiltdown]

You can usually use milk with a tablespoon or two of lemon juice or maybe even white vinegar.

[@lilia861]

Yummmy!!! Chef John now Iam very hungry!

[@JonasRosenven]

Cool! What did you win? Could you post a video of it?

[@2010Charon]

@atlastpeace I was thinking the same thing. Probably, same moisture and texture.

[@tonie222]

"You are the patrone of your scone", that tears it, i'm gonna adopt chef john as my dad

[@Jegethyx]

Those would indeed go down a treat.

[@BrainwashingDetectiv]

Chef John, do you think heating up the milk before pouring it into the powder and syrup would help stir it all into a nice glaze? Those of us lacking in freakishly small whisks need to even the playing field somehow, after all.

[@krissytehpink]

you can make butter milk, just google it :) hope that helps

[@RealHypocrisy]

the roots are awesome ;)

[@chopaface]

sending my love to you and words of inspiration, john!~

[@avivabulow1836]

Chef, you need exponents, not roots. Each time you fold the dough you multiply the number of layers by three. You fold it three times, so you have 3*3*3 (or 3 to the 3rd power) = 27 layers. :) Math is fun, don't bash it!

[@superpikkle3983]

NERD

[@foodfanataholic]

Where is the recipe, doesn't seem to be posted on the blog? I'd love to try these

[@MsWinterlife]

Halloween has finally reached the land of the Down Under and a number of houses from our neighbourhood have put up decorations earlier this week. I bought pumpkin alongside of some chocolates and lollies today thinking there may be children knocking on our door later on, but apparently this newly discovered fascination of ours has so far been restricted to primary school kids who aren’t allowed outside after dark :) so here I am making pumpkin scones to distract myself from the bowl of temptation sitting on the kitchen counter…

[@carrboygirl]

These were awesome but is it basically the same recipe for just plain scones?

[@JOHNINCOLUMBUS]

Will have to make these...did you use the pumpkin in the can already spiced or just the plain pumpkin?

[@foodwishes]

And what are you doing for me?

[@DarlingKaya]

i love his voice!

[@MysticDiamond]

I like pointy food. You know me so well, Chef John.

[@Pen2AndyP]

What do you think of maple syrup, melted cream cheese and bacon bits as toppings?

[@wrestlingfanman22]

Well, if your country has whole milk, get that. Then when you get home take a cup of whole milk and mix it the vinegar, wait a little while and you have buttermilk. Hope that helps :)

[@robinploeg6827]

OOOOOOOH! Apply cold water to burned area!!! You just got served by chef John!!!! TASTE IT.

[@yeahkatrinayt]

Can I use some leftover sweet potato casserole instead of pumpkin puree?

[@atlastpeace]

Chef, is it alright that I replace the pumpkin puree with sweet potato puree? -Thanks

[@vballplayer4life]

Yes, I actually do have a small whisk that size

[@jptrgoddess]

A cream cheese glaze would have been amazing! Yummmm, one of those with a cup of hot coffee.

[@poptropicaturtle]

Wow I have it too!

[@limiv5272]

This looks nice, but I don't think anyone sells pumpkin puree in my country. Maybe you could make a video recipe for it, or suggest some alternatives

[@scottab140]

I'd just leave the nuts for the Maple Glaze so you can see the presentation of the nuts better. Pumpkin, Maple Glaze, and Nuts are some good flavors for a little snack.

[@TheREAPERBlog]

I hate pumpkin but

[@SaraPause]

they seem to be delicious