Description
These Maple Pumpkin Scones are a delightful fall treat combining the warm flavors of pumpkin and spices with a sweet maple glaze. Perfectly tender and slightly crumbly, these scones make a wonderful companion to your morning coffee or afternoon tea, featuring a subtle crunch from optional pecans and a smooth, lightly sweetened maple icing.
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
Additional Ingredients
- 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 and Prepare Baking Sheet: 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 the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined to create a spiced flour base for the scones.
- Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin puree, heavy cream, egg, and vanilla extract until the mixture is smooth and homogeneous, providing moisture and flavor.
- Form the Dough: Pour the wet mixture into the dry ingredients and gently stir until just combined; avoid overmixing to maintain a tender texture. If using pecans, fold them into the dough carefully.
- Shape and Cut Scones: Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick. Cut the dough into 8 equal wedges to form the classic scone shape.
- Bake: Arrange the wedges on the prepared baking sheet with about 2 inches of space between each. Bake in the preheated oven for 15-20 minutes, or until the scones turn golden brown on top and a toothpick inserted comes out clean.
- Cool and Glaze: Remove the scones from the oven and let them cool on a wire rack. Meanwhile, prepare the maple glaze by mixing powdered sugar, maple syrup, and 1-2 tablespoons of milk until smooth. Drizzle the glaze over the cooled scones before serving to add a sweet, glossy finish.
Notes
- For best results, keep the butter cold to create a flaky texture in the scones.
- Adjust the milk amount in the glaze to achieve your preferred drizzle consistency.
- Chilling the dough before baking is optional but can help improve texture.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- You can omit pecans for a nut-free version or substitute with other nuts like walnuts.
