Pumpkin Spice Scones with Maple Pumpkin Glaze
I realize I posted two pumpkin recipes last week, but I couldn’t wait to share this one with you. It is pumpkin season, after all, and I did warn you I had a whopping fifty-six recipes to try! Though I certainly won’t get through all of them before Thanksgiving, I plan on putting a major dent in that “to make” list of mine. Plus, I really love pumpkin. In fact, I think this recipe is my favorite pumpkin one so far.
These tender, flaky scones are phenomenal. The pumpkin really shines, and the fall spices add warmth and depth. I enjoy one from Starbucks occasionally, but those can’t hold a candle to these, especially in terms of texture. There’s a good amount of butter in each scone (2 1/4 teaspoons), which I think might contribute to their wonderful flakiness. Even Eric, who at one point thought he didn’t like pumpkin, thoroughly enjoyed these. I made them for breakfast two weekends in a row, and that speaks volumes to how much we liked them. After typing this, I’m ready to make another batch!
While these would certainly taste fine on their own, the glaze makes them irresistible. The original recipe calls for maple syrup and powdered sugar, but I decided to add a little pumpkin to the mix. I love the orange color and extra pop of pumpkin flavor it adds to the scones.
- COOK TIME:
- YIELD: 8 scones
For the scones:
1 cup all-purpose flour
1 cup cake flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
6 tablespoons very cold unsalted butter, cut into ½-inch pieces
⅓ cup pumpkin puree
⅓ cup heavy cream
6 tablespoons brown sugar
1 teaspoon vanilla
For the glaze:
2 tablespoons maple syrup
2 teaspoons pumpkin
½ cup powdered sugar
- 1
Heat oven to 425º. Line a baking sheet with parchment paper or a nonstick baking mat.
In a medium bowl, whisk together flours, baking powder, salt and spices. In another medium bowl, whisk together pumpkin, cream, sugar and vanilla. Using the tips of your fingers or a pastry blender, cut butter the into the flour until the mixture resembles coarse crumbs. Add the pumpkin mixture to the flour mixture and stir until just moistened. The dough will be crumbly.
- 2
Turn the dough out onto the counter and push the pile together with your hands. Continue pressing and kneading the dough until everything comes together, taking care not to overwork it. Form the dough into a rough circle ¾-1 inch thick. Cut the dough into 8 wedges and place on prepared baking sheet about 2 inches apart.
- 3
Bake for 12-15 minutes until lightly browned on the bottom. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While scones are cooling, make the glaze by whisking the syrup, pumpkin and powdered sugar together in a small bowl. Add more syrup or powdered sugar until desired consistency is reached. Pipe or drizzle over the cooled scones.
love the sound of that pumpkin glaze!
oh my goodness! you have a blog! love it.
Thanks, Erin! 🙂 I love cooking and baking, so this is my way to chronicle all of it.
i made these tonight, and they were great!! thanks for sharing!!
These are my absolute favorite scones – I definitely need to make them again this year! Glad they were a hit for you guys too 🙂 I love the way you adapted the glaze by adding a little pumpkin – great idea!
Tracey, thanks for sharing the recipe! I can't wait to make them again.
Yummm… Pumkin Spice Scones. I have got to make those! I've been thinking of making scones recently and this just motivates me a bit more. Thanks for sharing.