Pumpkin Scones with Maple Glaze
These Pumpkin scones are smothered in maple glaze, packed with pumpkin, and full of spices. They are an absolute must have for fall!
Ingredients
- 304 g All purpose flour (1 3/8ths cup)
- 50 g Sugar (1/4 cup)
- 25 g Brown sugar (2 Tbs)
- 2 tsp Baking powder
- 2 tsp Pumpkin pie spice
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 113 g Unsalted butter (1 stick)
- 125 g Pumpkin puree (1/2 cup)
- 115 g Heavy cream (1/2 cup)
Maple Glaze
- 120 g Powdered sugar (1 cup)
- 2 tbs Butter
- 2 tbs Maple syrup
Instructions
- Preheat the oven to 400 F. Place your baking tray in the oven so that it is hot when you place your scones on it to bake.
- Cut your butter into tiny, ¼-½ inch cubes. The smaller they are, the easier it will be to incorporate them later. I like to use a bench scraper to cut my butter! Place butter chunks onto a plate or bowl and keep in the freezer while you prepare your other ingredients.
- In a large bowl, mix together flour, sugar, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Mix until thoroughly combined.
- Grab your butter out of the freezer and toss it into your flour bowl. Using a pastry cutter or your hands, cut the butter into your flour mixture. If using your hands (my favorite method) you can pick up large chunks of butter and rub them between your thumb and the rest of your fingers to flatten them out into the flour mix. Think about the hand gesture you use when referencing money! Keep doing this until you’re left with only small, flat-ish chunks of butter. They should be no bigger than peas. If you feel your butter is melting or not staying cold, place your mixing bowl in the freezer for about 15 minutes and then resume.
- In a separate bowl, mix together heavy cream and pumpkin puree until there's no more large pumpkin chunks. Use your hand to create a well in the center of your mixture. Pour in 3/4ths of the cream/pumpkin mixture. Make sure it’s cold! Then use your hand to bring the outside mixture into the center where you poured the cream. Gently mix until all your flour mixture is coated in cream. Slowly add in more cream as needed. Refer to the picture under “tips for success” to get an idea of what your dough should look like.
- Turn your dough out onto a lightly floured surface. Pat dough down into a rectangle about 8 x 12 inches. You can use a rolling pin for this, but roll lightly as you don't want to crush the layers! From here, fold the dough into thirds like an envelope. NOT lengthwise. Take your folded dough and turn it so that the fold seams are running vertically. This is one "turn." Roll your dough back into another 8x12 inch rectangle and repeat the folding process (turn) two more times. You should have folded and rerolled it three times when you're done. End with the dough back in an 8x12 inch rectangle so you can cut the scones.
- Cut your rectangle down the center vertically and horizontally so that you now have 4 rectangles. Cut each rectangle diagonally so that you end up with 8 triangles in total.
- Take your baking sheet out of the oven and line with parchment paper. Place your scones 2 inches apart. They shouldn’t spread much in the oven. Bake at 400 degrees F for 12-16 minutes until the top starts to get a light golden crust. You can also test these by gently touching the top of it. It should spring back when it is cooked completely. Let cool for 5 minutes before icing.