homemade pumpkin scone recipe
Love all things pumpkin? These easy pumpkin scones are perfect to make in the Fall or whenever you crave them. They have a delicious maple butter glaze that is perfectly balanced flavor. The scones are delicious with or without the glaze.
2 cups flour
1/2 cup butter
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 1/2 teaspoons pumpkin pie spice
1/2 cup brown sugar
1/3 cup milk
1/2 cup pumpkin puree
1 teaspoon vanilla
2 Tablespoons butter
1/3 cup maple syrup (the real stuff)
1 cup confectioner sugar
Preheat the oven to 400F.
If you like cutting butter into flour, use cold butter. Otherwise, cut the room temperature butter into the flour and place the mix into the fridge until it is cold and hard.
Mix the spices and brown sugar into the flour.
Then add the milk, vanilla, puree and egg into the dry ingredients and mix until incorporated. If needed add a little more milk.
Fold the dough onto itself 3-4 times to create layers. If needed, add a little flour so the dough is not sticky.
Spread a little flour onto a flat surface.
Spread the dough onto the floured surface and press out by hand or with a roller until 1″ thick.
Cut with a round cookie cutter, dipping in flour each time and not twisting.
You could also just cut into squares with a knife or shape the dough until it is round and cut pie shaped pieces.
Bake in the oven for 20-25 minutes until they are golden brown on the edges.
While the scones are cooling, you can mix the maple glaze.
making the maple glaze
Melt the butter and add the maple syrup and powered sugar.
Stir until smooth.
Once the scones are cooled, you can drizzle with a spoon over the scones or leave the scones plain and allow everyone to decorate them on their own.
- The pumpkin puree should not have access moisture (more common on canned).
- If you need additional flour add so the dough is not sticky.
- It is important to fold the dough onto itself to create flakey layers.
- If you have more pumpkin, make a pumpkin dump cake or pancakes.