Pumpkin Scones with Maple Glaze
Sweet, fluffy, and flavorful pumpkin scones topped with maple glaze.
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Total Time: 40 minutes mins
Course: Appetizer, Bread
Cuisine: American
Servings: 8
Pumpkin Scones
- 2 cups all-purpose flour (260 g)
- 1 Tbsp baking powder
- ½ tsp fine sea salt or kosher salt*
- ½ tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ⅓ cup granulated sugar (70 g)
- ½ cup unsalted butter (113 g), cut into small cubes, very cold
- ⅔ cup pumpkin puree (155 g)
- 2 Tbsp heavy cream, for brushing
- turbinado sugar, for sprinkling
Maple Glaze:
- 2 cups confectioners' sugar (227 g) unsifted
- ½ Tbsp light corn syrup (10 g)
- pinch fine sea salt
- ¼ tsp maple extract or more to taste
- 2 Tbsp dark maple syrup (40 g)
- 2 Tbsp hot water, or more depending on desired thickness
Pumpkin Scones:
Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, pumpkin pie spice, and sugar.
Add chilled butter. Cut into dry mixture using a pastry bender (or fork or your fingers) until mixture resembles coarse sand.
Add pumpkin puree and fold to combine until add the dry ingredients have been hydrated.
Turn out dough onto a lightly floured surface. Pat the dough into a circle about ½-inch thick. Using a sharp knife (or a bench scraper) cut the circle into 8 equal sized wedges.
Transfer slices to prepared sheet tray. Brush each scone with a little heavy cream and sprinkle generously with turbinado sugar. Bake for 20-30 minutes until golden brown in color. Let cool on sheet tray for about 5 minutes. Transfer to wire rack to cool to room temperature before adding glaze.