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Cozy Pumpkin Scones with Maple Glaze

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Tender, slightly crumbly pumpkin scones with a sweet maple glaze, designed to capture the cozy essence of autumn. These easy-to-make treats are perfect for brunch or a quiet weekend morning.

Ingredients

Scale
  • 2 cups (250g) All-Purpose Flour
  • 1/2 cup (60g) Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup (240g) Pumpkin Puree
  • 1/4 cup (60ml) Maple Syrup
  • 1/2 cup (115g) Unsalted Butter, very cold and cubed
  • 1 large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Pumpkin Pie Spice
  • 1 cup (120g) Confectioners’ Sugar, sifted
  • 2–3 tablespoons Maple Syrup (for glaze)
  • 1–2 teaspoons Milk

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. Add the cold, cubed butter to the dry mixture. Use a pastry cutter, two forks, or your fingers to work the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the pumpkin puree, maple syrup, egg, and vanilla extract.
  5. Pour the wet mixture into the flour-butter mixture and stir gently with a spatula until the dough just comes together; it should look shaggy and dry.
  6. Turn the dough out onto a lightly floured surface and gently press it into a disc about 1 inch thick. Do not knead.
  7. Cut the disc into 8 equal wedges and place them on the prepared baking sheet, spaced 2 inches apart.
  8. Bake for 15-18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack.
  10. While the scones cool, whisk together the confectioners’ sugar, maple syrup, and milk until smooth.
  11. Drizzle the glaze over the cooled scones and enjoy immediately.

Notes

Ensure butter is very cold for flaky layers. Do not overmix the dough to avoid tough scones. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and almond milk. For vegan, use coconut oil and a flax egg. Fresh pumpkin can be used if excess moisture is strained.

Nutrition

Keywords: pumpkin scones, maple glaze, fall recipe, autumn baking, easy brunch, pumpkin spice, cozy baking

Find it online: https://daintydine.com/cozy-pumpkin-scones-with-maple-glaze-easy-fall-recipe/