Pumpkin season is here! For all you pumpkin haters out there (you know who you are) stop reading this NOW because there is nothing more in this post for you. But if you’re a pumpkin lover, I promise you’ll love this recipe.
B loves scones. He started enjoying them when we went to Ireland and hasn’t turned back since. In fact, on our West Coast trip from a few weeks ago we had quite the adventure each day trying to find him a scone he would enjoy – it was difficult. But we managed 🙂
Anyway, when B wasn’t home, I decided to surprise him with some pumpkin scones. I must warn you – these were a little moister (Yes, I went there) than the typical scone, but they were still pretty awesome. The combination of the pumpkin, fall spices and maple really works well.
I have to admit, I took some elements from this recipe, also from this recipe and then pretty much just used what I had on hand. Which is maybe why there weren’t as dry as your typical scone. Or it could be the pumpkin. I’ll have to find out next time!
Pumpkin Scones with Maple Butter Glaze
Here’s what you need for the scones:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 6 Tablespoons butter, cold
- ½ cup canned pumpkin
- 1/3 cup buttermilk
- 1 large egg
Here’s what you need for the glaze:
- 1½ tablespoons butter
- ¾ cups powdered sugar
- 1 teaspoons vanilla
- 1 Tablespoon maple syrup
- 1 Tablespoon water, if needed
Here’s what you do:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, cinnamon, nutmeg, allspice and ginger in a large bowl.
- Slice the butter into small pieces and use a fork to cut the butter into the dry ingredients. Combine until mixture is crumbly and butter is no longer visible.
- In a small bowl, combine pumpkin, buttermilk and egg. Fold pumpkin mixture into flour butter mixture and combine.
- Pat out dough onto a lightly floured surface and form into two balls. Push down lightly on the balls and then use a knife to cut the dough into slices (like a pizza). Place slices on prepared baking sheet. Warning – the dough will grow larger!
- Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
- After the scones have cooled, drizzle the glaze on top. To make the glaze, melt the butter in a saucepan on low. Add in vanilla and powdered sugar and combine until smooth. Add maple syrup. Add water if glaze is too thick. Drizzle on the scones.
3 thoughts on “Pumpkin Scones with Maple Butter Glaze”
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Here is the famous Pumpkin Scone recipe, it’s a real hit this time of the year.
The only thing I did differently was substitute the allspice with cloves,
only because that’s what I had handy.
Enjoy this refreshing weather,
see you soon.