Pumpkin Scones with Maple Cinnamon Glaze: Cozy Fall Treats
These scones are a cozy autumn treat with a sweet maple finish.
Ingredients
- 3/4 cup unsalted butter cold
- 3 cups all-purpose flour
- 1/2 cup dark brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon kosher salt
- 3/4 cup canned pumpkin purée
- 2 large eggs cold
- 2 tablespoons whole milk for brushing
- 2 tablespoons turbinado sugar for sprinkling
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla bean paste
- 1/8 teaspoon kosher salt
Instructions
- 1. Chop the butter into 1/2-inch cubes and freeze.
- 2. Line a baking sheet with parchment paper.
- 3. Whisk flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- 4. Cut in the cold butter until crumbly and pea-sized.
- 5. Whisk pumpkin purée and eggs until smooth.
- 6. Mix wet ingredients into dry until just combined.
- 7. Knead dough on a floured surface and shape into an 8-inch circle.
- 8. Cut into 8 triangles and place on the baking sheet.
- 9. Chill in the freezer for 30 minutes.
- 10. Preheat oven to 425°F.
- 11. Brush scones with milk, sprinkle with turbinado sugar.
- 12. Bake for 17-22 minutes. Cool completely.
- 13. Whisk powdered sugar, maple syrup, vanilla, and salt for glaze.
- 14. Drizzle glaze over scones and let set for 10 minutes.
Notes
Freeze butter before cutting into flour for best texture.
Adjust glaze thickness with more syrup or powdered sugar.