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Cozy Pumpkin Scones with Maple Glaze

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These easy pumpkin scones feature a shattering, flour-dusted crust and a tender, spiced interior, finished with a rich maple glaze for the perfect cozy treat.

Ingredients

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  • 2 ½ cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 ½ teaspoons Ground Cinnamon
  • Pinch of Nutmeg (optional)
  • Pinch of Ginger (optional)
  • ½ cup Unsalted Butter, very cold and cubed
  • ½ cup Pumpkin Puree (100% pure)
  • ½ cup Heavy Cream
  • 1 large Egg Yolk
  • ½ cup Maple Syrup (for glaze)
  • 1 teaspoon Vanilla Extract (for glaze)
  • Pinch of Sea Salt (optional, for topping)

Instructions

  1. Preheat oven to 400°F (200°C) and place a rack in the upper third of the oven.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. Add the cold, cubed butter to the dry ingredients and cut it in using a pastry blender or fork until the mixture resembles coarse crumbs with pea-sized pieces of butter.
  4. In a separate small bowl, whisk together the pumpkin puree, heavy cream, and egg yolk until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until the dough just comes together; do not overmix.
  6. Turn the dough onto a lightly floured surface and gently press it into a 7-8 inch circle about 1 inch thick.
  7. Cut the circle into 8 equal wedges and place them on a parchment-lined baking sheet, leaving 2 inches between each.
  8. Bake for 18-22 minutes until golden brown and firm to the touch.
  9. Cool scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While scones cool, make the glaze by heating maple syrup and heavy cream in a small saucepan until simmering, then remove from heat and whisk in vanilla extract.
  11. Drizzle the glaze over the cooled scones and let it set for 10 minutes before serving.

Notes

Keep all ingredients cold to ensure flaky scones. Do not overmix the dough. If the dough is too sticky, add an extra tablespoon of flour. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with cold coconut oil and cream with coconut cream.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy brunch, pumpkin spice, homemade scones

Find it online: https://tomyumy.com/cozy-pumpkin-scones-with-maple-glaze-easy-best-recipe/