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Pumpkin Scones with Maple Glaze from Cosmopolitan Cornbread

Pumpkin Scones with Maple Glaze

Pumpkin Scones with Maple Glaze are everything you love about autumn flavors.

Pumpkin Scones with Maple Glaze from Cosmopolitan Cornbread

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When it comes to fall flavors, I really have a hard time picking my favorite. Apple? Mocha? Pumpkin? How can one be expected to choose?!

Today I decided to share my adorable little pumpkin scones. They are lightly sweet, and brushed with a simple maple glaze. Perfect for breakfast, dessert or an afternoon snack!

To begin, preheat your oven to 375 degrees.

Combine 3 cups all-purpose flour. 1 teaspoon each baking powder and cinnamon, a half teaspoon each of baking soda, nutmeg and cloves, and a quarter teaspoon of salt.

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Stir those together.

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Cut a half cup (1 stick) of cold butter into pieces and drop it into your flour mixture.

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With a pastry blender, cut the butter into the dry ingredients until there are no pieces of butter that are larger than a pea.

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Add in a third cup plus a tablespoon of milk, a cup of solid packed pumpkin and a third cup of brown sugar. Stir these together until just combined. Turn it out onto a clean surface and knead until it comes together.

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pat the dough into a “square-ish” shape that is about 3/4 inch thick.

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Cut the dough into 9 squares.

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Cut each square in half diagonally.

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Place the scones on a baking sheet that is lined with parchment paper or a silpat. Bake for 16 minutes.

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While they are baking, in a small sauce pan, combine 1/4 cup each of butter, brown sugar and half & half.

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Add in 2 tablespoons of real maple syrup.

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Bring this to a boil, and let it bubble for one minute, stirring occasionally. Turn off the heat.

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As soon as the scones come out of the oven, place them on a rack over another baking sheet or some parchment paper to catch drips. Brush the glaze over the top of each hot scone.

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Pumpkin Scones with Maple Glaze from Cosmopolitan Cornbread

Enjoy these warm or room temperature.

Pumpkin Scones with Maple Glaze from Cosmopolitan Cornbread

Pumpkin Scones with Maple Glaze
 
Print
Author: Constance Smith | Cosmopolitan Cornbread
Ingredients
For the Scones
  • 3 cups all-purpose flour
  • ½ cup (1 stick) cold butter
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp salt
  • ⅓ c brown sugar
  • ⅓ c plus 1 Tb milk
  • 1 cup solid-packed pumpkin
For the Glaze
  • ¼ c butter
  • ¼ c brown sugar
  • ¼ c half & half
  • 2 Tb real maple syrup
Instructions
  1. To begin, preheat your oven to 375 degrees. In a mixing bowl, combine all of the dry ingredients. Cut the cold butter into pieces and drop it into the flour mixture. Cut the butter in with a pastry blender until there are no pieces larger than a pea. Mix in the brown sugar, pumpkin and milk. Mix in milk and pumpkin, until just combined. Stir until just combined. Turn it out onto a clean surface and knead until just smooth. Pat the dough into a square that is ¾ inch thick. Cut the dough into 9 squares and then cut each square in half diagonally. Place the scones on a baking sheet or stone lined with parchment paper or a silpat. Bake for 16 minutes.
  2. Meanwhile combine the glaze ingredients in a small sauce pan over medium heat. Bring it to a gentle boil and let it bubble for one minute, stirring occasionally. Turn off the heat.
  3. When the scones are done baking, transfer them to a cooling rack that is over another baking sheet or a sheet of parchment paper to catch drips. Brush the glaze over the hot scones.
  4. Serve warm or room temperature.
  5. Enjoy!
3.3.3077
This recipe was shared in the Meal Plan Monday link-up on Southern Plate

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Filed Under: Breads, Breakfast or Brunch Foods, Fall Foods, In the Kitchen, Recipes Tagged With: baked goods, Baking, breads, Desserts, pumpkin, recipes

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Reader Interactions

Comments

  1. Sarah

    September 28, 2014 at 6:57 pm

    Oh WOW, now these are some killer scones!

    Reply
  2. Mona

    September 27, 2014 at 8:58 am

    Hey there! This recipe sounds great! I have some butternut squash puree that I need to use so I am gonna try that. Also I have a question, did you really mean 1/4 CUP of salt or 1/4 teaspoon. Is seems like a lot. Jist wanted to check before I made them. Thanks for the recipe!

    Reply
    • Constance J Smith

      September 27, 2014 at 9:25 am

      Ahhhh!!!!!! Yes, that was an error. It is 1/4 teaspoon – it was correct in the printable version. Thank you for bringing that to my attention!!

      Reply
  3. Jen Miller

    September 24, 2014 at 8:26 pm

    The maple glaze has me drooling! These look amazing and I can’t wait to try the recipe! Yummy!!

    Reply
  4. Marion@Life Tastes Good

    September 24, 2014 at 4:55 pm

    Your scones sound like a deliciously perfect fall treat, Conni, and you make them look so easy too! Total yummm! Thanks!

    Reply
  5. Julie @ Texan New Yorker

    September 24, 2014 at 4:06 pm

    Mmmm, I adore pumpkin scones. Beautiful pictures!

    Reply
    • Constance J Smith

      September 24, 2014 at 4:13 pm

      Thank you!

      Reply
  6. Shelia

    September 23, 2014 at 9:37 pm

    My daughter and my husband love scones! I can’t wait to make these for them! Thanks so much for sharing!
    Shelia

    Reply
  7. Courtney @ Neighborfood

    September 23, 2014 at 9:19 am

    That maple glaze looks like it adds just the right amount of decadence to the scones. Love it!

    Reply
  8. Cindys Recipes and Writings

    September 22, 2014 at 7:12 pm

    I never had pumpkin scones thanks for hosting and thanks for the recipe!

    Reply
  9. Shaina

    September 22, 2014 at 1:52 pm

    Okay I really need one of those right now. They sound incredible!

    Reply
  10. Shannon R

    September 21, 2014 at 11:34 pm

    I dig the way you make your triangle scones. I always make them a disc but then they are wonky and weird shaped. I’m totally going to try this square technique next time!

    Reply
  11. Liz

    September 21, 2014 at 7:09 pm

    Such tall, gorgeous scones, Conni! And with a maple glaze? So perfect to usher in the fall season. Thanks so much for hosting us this Sunday!

    Reply
  12. Carla

    September 21, 2014 at 5:46 pm

    These scones would make a perfect breakfast for those chilly fall mornings (with a pumpkin spice latte, of course ;) )

    Reply
  13. Nichole

    September 21, 2014 at 2:12 pm

    Mocha IS a fall flavor, isn’t it? I didn’t even think about that. I’m thinking a mocha latte, and these scones would be a perfect combo!

    Reply
  14. susan @ the wimpy vegetarian

    September 21, 2014 at 1:47 pm

    Shoot! I meant to also thank you so much for co-hosting us this week. I know it’s a lot of work!

    Reply
  15. susan @ the wimpy vegetarian

    September 21, 2014 at 1:47 pm

    Pumpkin scones are one of my favorite ways to celebrate fall flavors! But I’ve never done the maple glaze. You can bet I will next time, though!

    Reply
  16. Katy

    September 21, 2014 at 1:32 pm

    What an original and cute recipe! These little scones sound absolutely delicious and perfect for fall! Thanks for hosting this week!

    Reply
  17. Marlene @Nosh My Way

    September 21, 2014 at 10:32 am

    Can you believe how versatile pumpkin is. I want to try pumpkin scones.

    Reply
  18. Leilani

    September 21, 2014 at 8:02 am

    Nomnomnom! Look delicious, added to my recipe file to make soon. Welcome Fall!

    Reply
  19. shelby

    September 21, 2014 at 7:52 am

    Love your scones and I absolutely love you used maple glaze. I am a pure maple kind of girl having grown up with family as maple syrup producers. I also love that you used brown sugar, I have not done that myself with maple syrup and it is a great thought to do so. They look amazing!

    Reply
  20. Amber @ Fit Foodie Runs

    September 21, 2014 at 5:07 am

    Bookmarked! Love these fall scones! Thank you for hosting #SundaySupper – your recipes have always been a delicious treat :) Happy Fall!

    Reply
  21. The Ninja Baker

    September 21, 2014 at 2:43 am

    Your pumpkin scones look soooo good, Conni. Your step-by-step instruction makes it almost fail-proof, too =) Another keeper recipe from the Foodie Army Wife!

    Reply

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