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Maple Pumpkin Scones Recipe

Maple Pumpkin Scones Recipe
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★★★★★

4.8 from 8 reviews

These Maple Pumpkin Scones are a delightful seasonal treat perfect for autumn mornings or cozy afternoons. Featuring a tender, flaky texture infused with warm spices and pumpkin puree, these scones are finished with a luscious maple glaze and optional crunchy pecans for extra flavor and texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 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

Wet Ingredients

  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup canned pumpkin puree
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup pecans, chopped (optional)

Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1–2 tablespoons milk (adjust for desired consistency)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth and fully incorporated.
  4. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the scones tender. Fold in chopped pecans if using for added crunch and flavor.
  5. Shape the Dough: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Using a sharp knife or bench scraper, cut the dough into 8 even wedges, resembling pie slices.
  6. Bake the Scones: Place the cut wedges on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion. Bake in the preheated oven for 15-20 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
  7. Cool and Glaze: Remove the scones from the oven and let them cool on a wire rack. While they cool, mix powdered sugar, maple syrup, and milk to create a smooth glaze. Drizzle the glaze over the cooled scones before serving.

Notes

  • For a dairy-free version, substitute butter with a plant-based margarine and heavy cream with coconut cream.
  • Adjust milk in the glaze to achieve your preferred consistency; less milk for a thicker glaze, more for a thinner drizzle.
  • If pecans are not preferred, walnuts or leaving nuts out entirely works fine.
  • Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Do not overmix the dough to prevent tough scones; mix just until ingredients are combined.

Nutrition

Keywords: pumpkin scones, maple scones, autumn recipes, fall baking, pumpkin spice, breakfast scones

Find it online: https://thehungrymason.com/maple-pumpkin-scones-recipe/