Pumpkin Scones Maple Glaze (Print Version)
# Ingredients:
→ Scone Dough
01 -
3 cups plain flour
02 -
3/4 cup pumpkin purée (canned)
03 -
3/4 cup cold, unsalted butter
04 -
1/2 cup packed dark brown sugar
05 -
2 eggs, chilled
06 -
1 tablespoon pumpkin spice mix
07 -
1 tablespoon baking powder
08 -
3/4 teaspoon salt (kosher)
→ Topping
09 -
2 tablespoons raw sugar (turbinado), for dusting
10 -
2 tablespoons milk (whole), for brushing
→ Maple Glaze
11 -
1 cup powdered sugar
12 -
1/4 cup maple syrup
13 -
1/2 teaspoon vanilla
14 -
1/8 teaspoon kosher salt
# Instructions:
01 -
Chop up the cold butter into small cubes around a half inch in size and stick it in the freezer for a bit while you prep everything else.
02 -
Stir the flour, sugar, baking powder, spice blend, and salt together in a big bowl.
03 -
Mix the frozen butter with the dry ingredients and use a pastry tool to combine until the butter pieces look like little peas.
04 -
Whisk the cold eggs with the pumpkin purée, then gently fold that into your flour mixture just until it comes together.
05 -
On a floured surface, press the dough into a round, 8-inch disk. Slice it into eight wedges and transfer them onto a prepared baking sheet.
06 -
Pop the scones in the freezer for half an hour. Brush with milk, sprinkle with sugar, and bake for 17-22 minutes in a 425°F oven.
07 -
Stir together the powdered sugar, maple syrup, vanilla, and a tiny pinch of salt until smooth. Drizzle this over the cooled scones.
# Notes:
01 -
Store in an airtight container for two days.
02 -
These freeze well for up to two months.
03 -
Starting with cold butter and eggs gives them a flaky outcome.