Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup pumpkin purée
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 teaspoons milk
Directions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Cut in cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together pumpkin purée, heavy cream, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and gently mix until a dough forms; do not overmix.
Turn the dough onto a lightly floured surface, shape it into a circle about 1-inch (2.5 cm) thick, and cut into 8 wedges.
Place the wedges on the prepared baking sheet.
Bake for 18–22 minutes, until lightly golden and a toothpick inserted into the center comes out clean.
Let the scones cool slightly.
For the glaze, whisk powdered sugar and maple syrup together, adding milk gradually until the desired drizzling consistency is reached.
Drizzle the glaze over the warm scones before serving.
Frequently Asked Questions
How should I store leftover Maple Glazed Pumpkin Scones to keep them fresh?
For best results, store cooled scones in an airtight container at room temperature for up to 3 days. If you need longer storage, they freeze well for up to 3 months; simply thaw on the counter and reheat slightly before enjoying that maple glaze.
Can I substitute fresh pumpkin puree for canned pumpkin in this scone recipe?
Yes, you can substitute fresh pumpkin puree, but ensure it is very thick and well-drained, as excess moisture can affect the scone texture. Use the same measurement as the recipe calls for, making sure it's not watery, to maintain the medium difficulty success.
What is the secret to achieving a tender, not tough, texture in these pumpkin scones?
The key is to use very cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs, avoiding overmixing. Also, handle the dough as little as possible after adding the wet ingredients before baking at 400°F (200°C).
