Enjoy these delicious pumpkin scones with a sweet maple glaze. They are perfect for a cozy autumn breakfast or afternoon tea.
Author:Amina Bako
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:8 scones
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup cold unsalted butter, cut into cubes
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/4 cup milk
For the Maple Glaze:
1 cup powdered sugar
2-3 tablespoons maple syrup
1 tablespoon milk or cream
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the pumpkin puree, egg, and vanilla extract.
Add the pumpkin mixture and milk to the dry ingredients. Stir until just combined. Do not overmix.
Turn the dough out onto a lightly floured surface and gently bring it together. Pat it into a 1-inch thick round.
Cut the round into 8 wedges. Place the wedges on the prepared baking sheet.
Bake for 15-20 minutes, or until golden brown and cooked through.
While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Add more milk if needed to reach desired consistency.
Drizzle the glaze over the cooled scones.
Notes
Ensure your butter is very cold for the best scone texture.
You can add chopped pecans or walnuts to the scone dough for extra crunch.
For a stronger maple flavor, you can add a teaspoon of maple extract to the glaze.