Warming Pumpkin Scones with Maple Glaze
Light, flaky, and bursting with authentic pumpkin flavor, these scones strike the perfect balance between breakfast pastry and indulgent treat. With a crumbly exterior and a tender, moist center, these homemade pumpkin scones deliver autumn flavors in every bite.
Equipment
- Baking Sheet
- Parchment Paper
- Pastry Cutter
- Mixing Bowls
- Wire Rack
Ingredients
For the Scones
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1/3 cup granulated sugar coconut sugar works beautifully for a caramel note
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoons cold unsalted butter cubed (vegan butter is a viable alternative)
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 1/3 cup heavy cream substitute coconut cream for dairy-free
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream as needed for consistency
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, work quickly to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry mixture and fold gently with a spatula just until a shaggy dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and pat it into an 8-inch circle about 1-inch thick. Using a sharp knife, cut the circle into 8 equal wedges.
- Transfer the wedges to your prepared baking sheet, leaving about 2 inches between each one to allow for expansion.
- Bake for 18-22 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center comes out clean.
- Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While the scones are cooling, whisk together the powdered sugar and maple syrup in a small bowl. Add milk or cream, one tablespoon at a time, until you reach your desired consistency.
- Once the scones have cooled for about 10 minutes (still slightly warm), drizzle the maple glaze generously over each one.
Notes
For the flakiest results, freeze your butter for 10 minutes before cutting it into the flour mixture.
Blot excess moisture from canned pumpkin puree with paper towels if it seems watery.
Freshly baked scones are best enjoyed within 24 hours but will keep in an airtight container at room temperature for up to 2 days.
For longer storage, place unglazed scones in a freezer-safe container, separated by parchment paper, for up to 3 months.
The dough can be prepared and shaped up to 24 hours in advance, kept covered in the refrigerator, and baked fresh when needed.
Nutrition
Calories: 320kcalCarbohydrates: 48gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 230mgFiber: 2gSugar: 22g
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