These Autumn-spiced Pumpkin Scones are soft, crumbly, and topped with a delicious maple glaze. Not only will your kitchen fill with an amazing aroma while baking, the final result is a sweet treat that you will love to enjoy any time of day – morning, afternoon, or night! The key to these scones is to cut the cold butter into cubes, mix it together with the remaining ingredients, then chill it before baking. This helps the scones to turn out light and fluffy. To finish them off, the sweet maple syrup glaze ties all the flavours together.
Instructions:
- Preheat your oven to 390°F/200°C and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the all-purpose flour, baking powder, brown sugar, pumpkin spice and salt. Cut in the butter cubes with a pastry cutter, or pulse the ingredients in a food processor.
- Make a batter in a separate bowl with heavy cream, pumpkin puree, egg and vanilla extract. Slowly add this to the dry ingredients, ensuring not to overmix.
- Transfer the dough to a floured surface and pat it into an 8-inch (20 cm) circle. If the dough is too soft, chill it in the refrigerator before baking.
- Slice the circle into 8 even slices, and place each scone 2-inches apart on the prepared baking sheet. Brush with heavy cream and bake for 20 minutes, or until the scones are golden and cooked through.
- Let the scones cool, then make the maple glaze. Combine all the ingredients in a bowl and mix together with a whisk or fork. Drizzle over cooled scones and let the glaze set for 30 minutes.
- These scones are best enjoyed the day you make them but can be stored in an airtight container and frozen for up to two months.
Frequently Asked Questions:
Q: What happens if I don’t chill the scones before baking?
A: If you don’t chill the scones before baking, the texture won’t be as light and fluffy as it should be. We recommend chilling for 30 minutes to get the desired texture.
Q: Can I store the scones for later?
A: Yes, you can store the scones in an airtight container in the freezer for up to two months.
Q: Does the recipe use imperial measurements?
A: Yes, all ingredient measurements in the recipe are in imperial.
Pumpkin Scones
Course: DessertCuisine: American8
Scones20
minutes20
minutes40
minutesThese Autumn-spiced Pumpkin Scones are soft, crumbly, and topped with a delicious maple glaze.
Ingredients
- Scones
2 cups 2 Flour
2 teaspoons 2 Baking Powder
1/3 cup 1/3 Light Brown Sugar
2 teaspoons 2 Pumpkin Spice Mix
1/2 teaspoon 1/2 Salt
1/2 cup 1/2 (1 stick) Unsalted Butter, Cold, chopped into small pieces
1 large 1 Egg
1/4 cup 1/4 Heavy Cream, plus 2 tablespoons (30 ml) for brushing
1/2 cup 1/2 Canned Pumpkin
2 teaspoons 2 Pure Vanilla Extract
- Glaze
3/4 cup 3/4 Powdered Sugar
2 tablespoons 2 Unsalted Butter, melted
1/4 cup 1/4 Maple Syrup
1 teaspoon 1 Pure Vanilla Extract
Pinch Salt
Directions
- Preheat your oven to 390°F/200°C and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix together the all-purpose flour, baking powder, brown sugar, pumpkin spice and salt. Cut in the butter cubes with a pastry cutter, or pulse the ingredients in a food processor.
- Make a batter in a separate bowl with heavy cream, pumpkin puree, egg and vanilla extract. Slowly add this to the dry ingredients, ensuring not to overmix.
- Transfer the dough to a floured surface and pat it into an 8-inch (20 cm) circle. If the dough is too soft, chill it in the refrigerator before baking.
- Slice the circle into 8 even slices, and place each scone 2-inches apart on the prepared baking sheet. Brush with heavy cream and bake for 20 minutes, or until the scones are golden and cooked through.
- Let the scones cool, then make the maple glaze. Combine all the ingredients in a bowl and mix together with a whisk or fork. Drizzle over cooled scones and let the glaze set for 30 minutes.
- These scones are best enjoyed the day you make them but can be stored in an airtight container and frozen for up to two months.
