Description
Classic Pumpkin Scones with a 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 1 or 2 large baking sheets with parchment paper or silicone baking mat(s).
- Whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.
- Grate the frozen butter and add it to the flour mixture. Combine until it resembles pea-sized crumbs.
- In a small bowl, whisk 1/3 cup heavy cream, egg, blotted pumpkin, brown sugar, and vanilla extract. Drizzle over the flour mixture and mix until moistened.
- Form the dough into a ball and transfer to a floured surface. Press into an 8-inch disc, cutting into 8 wedges.
- Place scones on the baking sheet, at least 2 inches apart. Brush with remaining heavy cream and sprinkle with coarse sugar.
- Bake larger scones for 20-25 minutes or until lightly browned. Bake smaller scones for 18-20 minutes.
- For the glaze, melt butter and maple syrup in a saucepan over low heat. Whisk in sifted confectioners’ sugar and add a pinch of salt if desired.
- Drizzle glaze over warm scones. Enjoy immediately or store for up to 2 days.
Notes
- Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Scones, Fall Recipes, Breakfast Scones