Description
These Maple Pumpkin Scones are a perfect fall treat, combining fragrant spices, creamy pumpkin, and a hint of maple sweetness. Soft yet flaky, they make an ideal breakfast or afternoon snack, topped with a luscious maple glaze for added indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-ins
- 1/2 cup pecans, chopped (optional)
Glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk (adjust for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all the dry ingredients: all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate bowl, whisk the wet ingredients – canned pumpkin puree, heavy cream, egg, and vanilla extract – until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined to avoid overworking the dough. Fold in the chopped pecans if you are using them, for added texture and flavor.
- Shape the Dough: Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick. Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
- Bake: Place the scone wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 15-20 minutes or until the scones are golden brown on top and cooked through.
- Cool and Glaze: Remove the scones from the oven and transfer them to a wire rack to cool slightly. Meanwhile, whisk together the powdered sugar, maple syrup, and milk to create a light glaze. Drizzle this over the warm scones before serving for a sweet finishing touch.
Notes
- For a dairy-free alternative, substitute the butter with coconut oil and use a plant-based cream and milk.
- Chilling the dough for 15-20 minutes before shaping can help improve texture.
- Feel free to omit the pecans if you prefer nut-free scones.
- Adjust the glaze consistency by adding more milk for a thinner glaze or more powdered sugar for a thicker coat.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
