Pumpkin Scones with Maple Glaze
These scones are moist, tender, and flakey. They are perfectly spiced with all of those beautiful autumn flavors like cinnamon, nutmeg, and pumpkin. Surely these will quickly become a family favorite!
Equipment
- 1 Food processor optional
Ingredients
For the Scones
- 1/2 cup Butter
- 2 1/4 cup All-purpose flour about 270g
- 1/4 cup Granulated sugar
- 1 1/2 tsp Pumpkin Pie Spice
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 1/2 tsp Baking powder
- 1/2 cup Pumpkin Puree
- 1/2 cup Heavy cream plus more for brushing
- 1/4 cup Brown sugar
- 1 large Egg
- 1 1/2 tsp Vanilla extract
For the Glaze
- 4 tbsp Butter
- 1/2 cup Powdered sugar
- 3 tbsp Maple syrup
- 1 small pinch Salt
Instructions
For the Scones
- Preheat your oven to 400F and line a baking sheet with parchment paper or a silpat.
- Cut the butter into cubes and freeze for 10 mins.
- In a large bowl whisk together flour, grandulated sugar, baking powder, baking soda, spices, and salt.
- In medium sized bowl wisk together the cream, pumpkin puree, brown sugar, egg, and vanilla until combined.
- Add the frozen butter to the dry mixture. Using a pastry cutter or your fingers cut the butter into the flour until it is in pea-sized pieces. Or you can do this in a food processer with a couple of pulses, just be careful not to over mix.
- Fold the pumpkin mixture into the flour mixture until just moistened and no large pockets of flour remain.
- Turn out the dough onto a well floured surface. Using floured hands, gently work the dough into an 8 x 8 inch square. First cut the square into quarters and then cut each quarter in half diagonally. This should create 8 triangles. Transfer the scones to your prepared baking sheet and freeze for 25 mins.
- After the scones have chilled, brush the tops with heavy cream.
- Bake for 20-22 minutes. The scones are done when they are golden brown and your house smells of fall. Transfer to a wire rack to cool before glazing.
For the Glaze
- In a medium sized bowl, combine the butter, powdered sugar, maple syrup, and salt. Whisk until smooth. (If you want a thinner glaze add 1 or 2 teaspoons of milk or cream)
- Spread the glaze over your cooled scones and let rest for about 30 minutes for the glaze to set (if you can). Store in an airtight container for up to 3 days.
Notes
Tips & Tricks
For Best Results
- DO NOT skip the 20 mins in the freezer. You want these scones to go into the oven cold to create the best flaky texture.
- Weigh your ingredients, especially the flour. Flour tends to settle in the container and when we scoop it we usually end up with too much. This can make your scones tough and dry. If you don’t have a scale you can sift the flour first or scoop it out with a spoon into your measuring cup.
- To store unbaked scones: You can freeze your unbaked scones for 1 hour, until solid and then store in an airtight container in the freeze for anytime you have a scone hankering! They will keep up to 3 months.
- What to do with unused pumpkin? You can make another pumpkin recipe! Or Freeze it.
- If you want to use fresh pumpkin puree, make sure to squeeze out the extra water before using in this recipe.