These perfectly spiced pumpkin scones are drizzled with a thick maple glaze for the ultimate fall brunch treat.
For the scones:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/2 cup very cold unsalted butter, cut into cubes
- 1/3 cup heavy cream
- 1 large egg
- 1/2 pumpkin puree
- 1 1/2 teaspoons vanilla extract
- 1/3 cup packed dark brown sugar
For the glaze:
- 3/4 cup confectioners sugar
- 2 tablespoons dark maple syrup
- 1 tablespoon low-fat milk
- 1/2 teaspoon vanilla extract
- Preheat the oven. Heat the oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the dry ingredients. Add the flour, baking powder, baking soda and salt to the bowl of a food processor fitted with a standard blade. Pulse 3 times.
- Form the dough base. Add the butter and pulse 5-6 times, until a coarse meal forms. Scrape down the sides of the bowl and pulse an additional 3-4 times.
- Mix the wet ingredients. In a small mixing bowl, whisk the pumpkin puree, heavy cream, egg, vanilla and brown sugar together.
- Finish the dough. Drizzle the pumpkin mixture over the flour mixture and pulse 3-4 times. Scrape down the sides of the bowl and pulse an additional 4-5 times until a ball forms.
- Prepare the scones. Sprinkle a bit of flour onto the parchment-lined baking sheet and transfer the dough ball to the baking sheet. Using lightly floured hands, press the ball into an 8″ disk. Use a sharp knife to cut the disk into 8 equal-sized triangles (like pizza slices!)
- Bake. Bake for 20 minutes and then remove the baking sheet from the oven and separate the wedges. Return to oven and bake for an additional 5-10 minutes until just golden brown at the edges.
- Make the glaze. While the scones are baking mix the sugar, maple syrup, milk and vanilla in a small bowl. Set aside until ready to serve.
- Serve. Remove the scones from the oven and let them cool for a few minutes. Drizzle with glaze and serve.
- I find these are best the same day as they are baked, however, if you want to save some for later, leave them unglazed and store in an airtight container.
Keywords: Sunday brunch, fall recipes