Pumpkin Scones with Maple Glaze are everything you love about autumn flavors.
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.
Stir those together.
Cut a half cup (1 stick) of cold butter into pieces and drop it into your flour mixture.
With a pastry blender, cut the butter into the dry ingredients until there are no pieces of butter that are larger than a pea.
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.
pat the dough into a “square-ish” shape that is about 3/4 inch thick.
Cut the dough into 9 squares.
Cut each square in half diagonally.
Place the scones on a baking sheet that is lined with parchment paper or a silpat. Bake for 16 minutes.
While they are baking, in a small sauce pan, combine 1/4 cup each of butter, brown sugar and half & half.
Add in 2 tablespoons of real maple syrup.
Bring this to a boil, and let it bubble for one minute, stirring occasionally. Turn off the heat.
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.
Enjoy these warm or room temperature.
For the Scones
- 3 cups all-purpose flour
- 1/2 cup (1 stick) cold butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/4 tsp salt
- 1/3 c brown sugar
- 1/3 c plus 1 Tb milk
- 1 cup solid-packed pumpkin
For the Glaze
- 1/4 c butter
- 1/4 c brown sugar
- 1/4 c half & half
- 2 Tb real maple syrup
- 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 3/4 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.
- 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.
- 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.
- Serve warm or room temperature.
Amount Per Serving: Calories: 137Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 122mgCarbohydrates: 24gFiber: 1gSugar: 7gProtein: 2g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
This recipe was shared in the Meal Plan Monday link-up on Southern Plate