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Light & Fluffy Pumpkin Scones with Easy Maple Glaze

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These light and fluffy pumpkin scones with maple glaze are tender, almost cloud-like on the inside with a slightly crisp exterior. The maple glaze adds just the right amount of sweetness without overwhelming the pumpkin flavor.

Ingredients

  • All-purpose flour, 2 cups (250g)
  • Granulated sugar, 1/3 cup (65g)
  • Baking powder, 1 tablespoon
  • Pumpkin pie spice, 1½ teaspoons
  • Ground cinnamon, ½ teaspoon
  • Salt, ½ teaspoon
  • Unsalted butter, 6 tablespoons (85g), cold and cubed
  • Pumpkin puree, ½ cup (120g)
  • Heavy cream, ¼ cup (60ml), plus more for brushing
  • Vanilla extract, 1 teaspoon
  • Powdered sugar, 1 cup (120g)
  • Pure maple syrup, 2 tablespoons
  • Heavy cream or milk, 1-2 tablespoons
  • Vanilla extract, ½ teaspoon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Whisk the dry ingredients together: In a large bowl, combine the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until evenly distributed.
  3. Cut in the cold butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Mix the wet ingredients: In a small bowl or measuring cup, whisk together the pumpkin puree, heavy cream, and vanilla extract until smooth.
  5. Combine wet and dry: Pour the pumpkin mixture into the flour mixture. Use a rubber spatula or fork to stir until just combined. The dough will look shaggy and a little dry.
  6. Bring the dough together: Turn the dough out onto a lightly floured surface. Gently knead it 4-5 times until it comes together. Don’t overwork it.
  7. Shape the dough: Pat the dough into a ¾-inch thick circle, about 7 inches across. Don’t use a rolling pin.
  8. Cut the scones: Using a bench scraper or sharp knife, cut the circle into 8 equal wedges like a pizza. Cut cleanly straight down. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush with cream: Brush the tops of the scones with a little heavy cream.
  10. Bake: Bake for 14-16 minutes, until the scones are golden brown on the bottom and lightly golden on top. Rotate the pan halfway through for even baking.
  11. Cool: Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Cool completely before glazing.
  12. Make the glaze: While the scones cool, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of cream. Add more cream a teaspoon at a time until you reach a thick but pourable consistency.
  13. Glaze the scones: Once the scones are completely cool, drizzle the glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Keep everything cold for light, fluffy scones. Don’t overwork the dough. Use a light touch with the pumpkin. Check your baking powder is fresh. Let scones cool completely before glazing.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, breakfast, brunch, easy scone recipe

Find it online: https://oracooks.com/light-and-fluffy-pumpkin-scones-with-easy-maple-glaze/