Pumpkin Scones with Maple Glaze

close up of pumpkin scone with maple glaze on serving plate.

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Most pumpkin scone recipes treat pumpkin like an afterthought. Not here. The pumpkin puree serves a dual purpose: it keeps the interior impossibly moist while its natural sweetness balances the warm spice blend perfectly.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Bread

Cuisine: American

Servings:

Author: Maryanne Cabrera

Ingredients

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

Instructions

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.

Maple Glaze:

Whisk together confectioners' sugar, corn syrup, salt, maple extract, maple syrup and hot water. Mix together until smooth.
*Add additional hot water, about 1 teaspoon at a time until desired thickness is achieved.
Drizzle glaze over cooled scones. Let sit for 15-20 minutes to allow glaze to set.

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