Embrace the flavors of fall with these delicious Pumpkin Scones.
These scones are infused with pumpkin puree and warm spices, creating a tender, flaky texture that pairs perfectly with the rich maple glaze.
Whether you’re enjoying them with your morning coffee or as a cozy afternoon treat, these scones bring the essence of autumn right to your kitchen.
Pumpkin Scones with Maple Glaze
Indulge in the flavors of fall with these tender Pumpkin Scones drizzled with a sweet maple glaze.
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, frozen
- 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- Optional: coarse sugar for sprinkling on top before baking
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
1. Preheat the Oven:
Preheat your oven to 400°F (204°C). Adjust the baking rack to the middle-low position. Line one or two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Make the Scones:
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and combine using a pastry cutter, fork, or your fingers until the mixture resembles pea-sized crumbs.
3. Combine Wet Ingredients:
In a small bowl, whisk together 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract. Drizzle the wet mixture over the flour mixture and mix until everything is moistened and a dough begins to form.
4. Shape the Dough:
With floured hands, work the dough into a ball and transfer it to a floured work surface. Press the dough into an 8-inch disc. Using a sharp knife, cut the disc into 8 equal wedges. For smaller scones, divide the dough into two 5-inch discs and cut each into 8 wedges.
5. Bake the Scones:
Place the scones at least 2 inches apart on the prepared baking sheets. Brush the tops with the remaining heavy cream and sprinkle with coarse sugar if desired. Bake for 20-25 minutes for larger scones or 18-20 minutes for smaller scones, until lightly browned. Remove from the oven and let cool slightly.
6. Prepare the Maple Glaze:
In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired.
7. Glaze the Scones:
Drizzle the maple glaze over the warm scones. Serve immediately and enjoy.
FAQs
1. Can I use fresh pumpkin puree instead of canned?
Yes, fresh pumpkin puree can be used, but be sure to blot it well to remove excess moisture.
2. Can I freeze the scones?
Yes, unglazed scones can be frozen for up to 2 months. Thaw at room temperature and then glaze before serving.
3. What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
4. Can I make the glaze thicker?
Yes, if you prefer a thicker glaze, simply add more confectioners’ sugar until you reach the desired consistency.
5. How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
