Maple Glazed Pumpkin Scones
These perfectly spiced pumpkin scones are drizzled with a thick maple glaze for the ultimate fall brunch treat.
Servings: 8 scones
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- ½ cup very cold unsalted butter cut into cubes
- ⅓ cup heavy cream
- 1 large egg
- ½ pumpkin puree
- 1 ½ teaspoons vanilla extract
- ⅓ cup packed dark brown sugar
For the glaze:
- ¾ cup confectioners sugar
- 2 tablespoons dark maple syrup
- 1 tablespoon low-fat milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven. Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves and allspice 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.
Notes
- 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.