Pumpkin Scones With Maple Glaze
Soft pumpkin scones chock full of fall spices and drizzled with a maple powdered sugar glaze.
Servings: 6 scones
Ingredients
Pumpkin Scones
- 1 1/2 c all-purpose flour
- 1/4 c brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- pinch ground cloves
- pinch ground cardamom, optional
- 6T COLD butter, cut into small pieces
- 1/2 c pumpkin puree
- 1 T molasses
- 1 T milk
Maple Glaze
- 1/4 c powdered sugar
- pinch salt
- 1/2 T butter, melted
- 1 T pure maple syrup
- 1/8 tsp vanilla extract
- splash milk, as needed
Instructions
Pumpkin Scones
- In a medium bowl, combine flour, brown sugar, baking powder, baking soda, salt, and spices.
- Using your hands, rub the 6T cold butter into the flour mixture until you have pea-sized or slightly larger pieces.
- Add pumpkin, molasses, and milk, mixing gently with a wooden spoon or your hands to combine. Gently knead the mixture to incorporate all the dry ingredients. Note: if the mixture is dry at this point, don't add more liquid (trust me)! It just might take a minute to get all the dry ingredients to incorporate. You should see bits of butter throughout the dough.
- Once all is incorporated, form into a ball and then press into a 3/4" thick disk. Cut disc in half, then cut each half into thirds, making 6 triangles. Place scones onto a parchment or Silpat lined baking sheet, then set the sheet in the fridge to chill while the oven preheats.
- Preheat the oven to 425℉.
- Bake scones for 14-18 minutes, or until there are no wet-looking spots on top and bottoms are golden brown.
- Allow scones to cool on the baking sheet for about 10 minutes, then remove to a cooling rack to cool completely before adding the glaze.
Maple Glaze
- In a small bowl, combine all ingredients (except the splash of milk), whisking together until completely combined. It should be a drizzly, yet not-too-thin texture. If it seems too thick to drizzle, add a splash of milk.
- Immediately drizzle onto cooled scones. Let the glaze dry for about 10 minutes or so before serving.