Pumpkin Scones with Maple Glaze
These Pumpkin Scones with Maple Glaze are the perfect match with some coffee on a brisk fall morning.
Servings: 4 people
Ingredients
For the scones
- 1 ¼ cup flour
- ¼ cup sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 2 tablespoons butter cold and diced
- ¼ heaping cup pumpkin puree
- ⅓ cup heavy whipping cream
For the glaze
- ⅓ c. confectioner's sugar
- 3 teaspoons maple syrup
- 2 teaspoons heavy whipping cream, plus bit more
Instructions
- Preheat the oven to 400 F.
- Combine flour, sugar, cinnamon, nutmeg, allspice, ginger, cloves, and salt into a medium bowl.
- Cut in cold, diced butter using your hands, two forks, or a pastry cutter. Whisk the pumpkin puree and heavy whipping cream together in a small bowl.
- Add the pumpkin puree mixture to the flour mixture with a spoon. Combine the two together but don't over mix. It's okay if your dough has a little exposed flour and/or butter on them. That's a good thing!
- Scoop all of the dough onto your baking sheet and form dough into a circle about ¾" thick. Cut the dough into four equal pieces. Brush the tops with some of the remaining heavy cream.
- Bake 15-17 minutes until nice and crackly and a toothpick inserted into the middle comes out clean.
- Meanwhile, whisk the confectioner's sugar with maple syrup. Add 1 teaspoon of heaving whipping cream at a time until the glaze reaches a consistency that's spreadable but not too thin (you want it to coat the back of a spoon and slowly drizzle off). Using a spoon or putting the glaze in a Ziploc bag that you've cut the tip off of, spread your glaze over the cooled scones.