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Flaky Maple Cinnamon Pumpkin Scones

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Tender, flaky scones made with pumpkin puree and warm spices, topped with a maple cinnamon glaze. A happy accident turned into a beloved fall recipe.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon (for glaze)
  • 1–2 tablespoons heavy cream or milk (for glaze)
  • 1/2 teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, and salt.
  3. Grate frozen butter using the large holes of a box grater. Toss into flour mixture and coat each piece.
  4. In a small bowl, whisk together pumpkin puree, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth.
  5. Make a well in the flour mixture and pour in the pumpkin mixture. Gently bring together with a fork or hands until shaggy.
  6. Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle, fold in half, and pat out again. Repeat folding 3 times.
  7. Pat dough into a 3/4-inch thick, 7-inch wide circle. Cut into 8 wedges using a sharp knife or bench scraper.
  8. Place scones on prepared baking sheet, spaced 2 inches apart. Freeze for 10 minutes.
  9. Remove from freezer, brush tops with heavy cream. Bake for 14-17 minutes until bottoms are golden and tops are lightly colored.
  10. Transfer to a wire rack and cool for at least 15 minutes.
  11. For glaze: whisk together powdered sugar, maple syrup, 1/4 teaspoon cinnamon, and 1 tablespoon heavy cream. Add more cream a teaspoon at a time until drizzling consistency. Drizzle over cooled scones.

Notes

Keep butter and dough cold for flaky layers. Do not overmix. Chill shaped scones before baking. Glaze after cooling completely.

Nutrition

Keywords: pumpkin scones, maple cinnamon, fall baking, homemade scones, flaky scones

Find it online: https://sagestirs.com/flaky-maple-cinnamon-pumpkin-scones-easy-homemade-recipe/