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Maple Pumpkin Scones

 

 

These tasty, flaky, golden pumpkin scones will pair great with a cup of tea or coffee at brunch. Beware…they are sweet, so have one for dessert too! 

Oh…did I mention EASY?! They are so easy to make. You can whip these scones up in no time with basic ingredients found in your kitchen. 

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It’s hard to resist this crisp and buttery scone. The edges crumble while the interior is soft and flaky, making this recipe a sweet treat.

HOW TO MAKE MAPLE PUMPKIN SCONES

*Note: The full printable recipe card is below

PREP: Start by preheating the oven to 375 degrees. Line a baking sheet with parchment paper. 

BATTER: In a bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, nutmeg, and salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms (It will be crumbly.) Pat dough into a 6-inch round on baking sheet. Brush with cream. Use a knife to cut dough into 8 wedges, and pull 2 inches apart. 

BAKE: Bake, rotating sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely. 

GLAZE: In a small bowl, stir together melted butter, confectioners’ sugar, and maple syrup until smooth. Spoon glaze on top and allow to set for 30 minutes before serving.

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RECIPE TIPS

• COLD…COLD…COLD! I like to keep all of the ingredients in the refrigerator before mixing. The FROZEN grated butter is key!

• To keep scones from spreading and falling you must keep dough as cold as possible before baking. Chill for 15 minutes before baking. 

• To avoid overly dense scones, work the dough as little as possible. The dough should be crumbly. 

• Scones are best the day they’re made but can be kept in an airtight container for up to 4 days at room temperature. They seem to dry out when refrigerated. 

• I love using a wholemeal spelt flour because it gives a delicious crumb texture and it has a lower gluten content but you can use all purpose flour too. 

Maple_Pumpkin_Scones_680px_1
Maple_Pumpkin_Scones_600px_1

Maple Pumpkin Scones

These tasty, flaky, golden pumpkin scones will pair great with a cup of tea or coffee at brunch. Beware…they are sweet, so have one for dessert too! Oh…did I mention EASY?! They are so easy to make. You can whip these scones up in no time with basic ingredients found in your kitchen. 
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8

Ingredients
  

  • 2 cups spelt flour
  • 1/3 cup sugar
  • 2 tsps baking powder
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 tsp grated nutmeg
  • 3/4 tsp sea salt
  • 1 stick frozen unsalted butter, grated
  • 2 Tbsp heavy cream plus more for brushing
  • 1 large egg
  • 1/3 cup canned unsweetened pumpkin puree

Glaze

  • 1/2 cup confectioners' sugar
  • 2 1/2 Tbsp pure maple syrup
  • 1 Tbsp melted unsalted butter

Instructions
 

  • Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, nutmeg, and salt. Stir in frozen grated butter.
  • In a small bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until dough forms. (It will be crumbly)
  • Pat dough into a 6-inch round on baking sheet. Brush with cream. Cut dough into 8 wedges with a knife and pull 2 inches apart.
  • Bake, rotated sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely.
  • In a small bowl, stir together melted butter, confectioners' sugar, and maple syrup until smooth. Spoon glaze on top of scones and allow to set for 30 minutes before serving.
  • Enjoy!

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