Pumpkin Scones with Maple Glaze
Sweet, fluffy, and flavorful pumpkin scones topped with maple glaze.
Servings: 8
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.