Description
Classic Pumpkin Scones with Maple Glaze
Ingredients
Scale
- 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 (8 Tbsp; 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
- Maple Glaze: 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Instructions
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line baking sheets with parchment paper or silicone baking mat(s).
- Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Grate frozen butter and add to flour mixture. Combine until mixture forms pea-sized crumbs.
- Whisk 1/3 cup heavy cream, egg, blotted pumpkin, brown sugar, and vanilla extract in a small bowl. Drizzle over flour mixture and mix until moistened.
- With floured hands, shape the dough into a ball and transfer to a floured surface. Press into an 8-inch disc and cut into 8 wedges.
- Place scones at least 2 inches apart on prepared baking sheets. Brush with remaining heavy cream and sprinkle with coarse sugar if desired.
- Bake larger scones for 20-25 minutes or until lightly browned. Bake smaller scones for 18-20 minutes. Allow to cool for a few minutes.
- For the glaze, melt butter and maple syrup in a small saucepan over low heat. Whisk in sifted confectioners’ sugar and add salt if desired. Drizzle over warm scones.
- Enjoy scones right away or store at room temperature or in the refrigerator for 2 extra days.
Notes
- Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator and heat before icing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 210
- Sugar: 10g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Scones, Scones, Pumpkin Recipes, Fall Recipes