Description
These pumpkin scones are tender and lightly spiced with a rich maple glaze. Perfect for fall mornings with a cup of coffee or tea.
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk (or more to reach desired consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
- Using a pastry cutter or food processor to cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Whisk together the pumpkin puree, heavy cream, egg, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry mixture and stir until just combined. The dough will be slightly sticky.
- Turn the dough onto a lightly floured surface and gently form it into a circle about 1 inch thick. Cut the circle into eight wedges and place them on the baking sheet.
- Bake for 12-15 minutes or until the scones are golden brown and cooked. Let them cool on the baking sheet.
- Whisk together the powdered sugar, maple syrup, milk, and vanilla extract in a small bowl until smooth. Drizzle the maple glaze over the cooled scones.
Equipment
Buy Now → Notes
For a gluten-free option, use a 1-to-1 gluten-free baking flour instead of regular flour in both scone recipes.
- Prep Time: 15 mins
- Cook Time: 12-15 mins
- Category: breakfast