Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Yield: 8 Scones
These Pumpkin Scones are perfect for breakfast or pretty much any time of the day! Made with basic ingredients, these delicious treats are surely a must-try! Ready in less than an hour. Enjoy!
Ingredients:
1/2 c (115g) unsalted butter, frozen
1 large Egg
1/2 c (115g) canned pumpkin puree, blotted
1/3 c + 2 tbsp (105ml) heavy cream, divided
1 and 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 c (100g) light brown sugar
2 c (250g) all-purpose flour (spoon & leveled)
optional: coarse sugar for sprinkling on top before baking
2 and 1/2 tsp baking powder
Maple Glaze
1/3 c (80ml) pure maple syrup
A pinch of salt, to taste
2 tbsp (30g) unsalted butter
1 c (112g) sifted confectioners’ sugar
Directions:
For the Scones:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the rack in the middle of the oven.
Line parchment paper onto 2 large baking sheets.
In a mixing bowl, add pumpkin pie spice, flour, salt, cinnamon, and baking powder. Whisk everything until well incorporated.
Grate the butter, then add it to the bowl with the flour mixture. Mix until it turns into crumbs.
In a mixing bowl, add egg, heavy cream, vanilla extract, brown sugar, and blotted pumpkin. Whisk until well combined.
Transfer the mixture into the bowl with the flour mixture, then whisk until well incorporated.
Cover your hands with flour, then shape the dough into a ball. Sprinkle flour onto a flat surface, then place the dough on it.
Shape it into an 8-inch disc and slice it into 8 even pieces.
lay the scones onto the baking sheets and make sure to leave a small space between each scone.
Brush heavy cream over each scone and top with coarse sugar.
Place them in the preheated oven and bake for about 20 to 25 minutes or until they turn golden brown.
Remove the scones from the oven and allow them to cool at room temperature.
For the Glaze:
Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt. Add the maple syrup, then stir until well blended.
Remove the pan from the stove, then add confectioners’ sugar and whisk until well incorporated. Add a bit of salt if you wish.
Drizzle the glaze over the scones. Let them rest for a few more minutes at room temperature.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge.
You can make these scones ahead of time. They can last up to 3 months in the freezer.
Feel free to use store-bought Pumpkin Pie Spice for this recipe.
Ingredients
- 1/2 c (115g) unsalted butter, frozen
- 1 large Egg
- 1/2 c (115g) canned pumpkin puree, blotted
- 1/3 c + 2 tbsp (105ml) heavy cream, divided
- 1 and 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/2 c (100g) light brown sugar
- 2 c (250g) all-purpose flour (spoon & leveled)
- optional: coarse sugar for sprinkling on top before baking
- 2 and 1/2 tsp baking powder
- Maple Glaze
- 1/3 c (80ml) pure maple syrup
- A pinch of salt, to taste
- 2 tbsp (30g) unsalted butter
- 1 c (112g) sifted confectioners’ sugar
Instructions
For the Scones:
Prepare the oven and preheat it to 200 degrees C or 400 degrees F. Place the rack in the middle of the oven.
Line parchment paper onto 2 large baking sheets.
In a mixing bowl, add pumpkin pie spice, flour, salt, cinnamon, and baking powder. Whisk everything until well incorporated.
Grate the butter, then add it to the bowl with the flour mixture. Mix until it turns into crumbs.
In a mixing bowl, add egg, heavy cream, vanilla extract, brown sugar, and blotted pumpkin. Whisk until well combined.
Transfer the mixture into the bowl with the flour mixture, then whisk until well incorporated.
Cover your hands with flour, then shape the dough into a ball. Sprinkle flour onto a flat surface, then place the dough on it.
Shape it into an 8-inch disc and slice it into 8 even pieces.
lay the scones onto the baking sheets and make sure to leave a small space between each scone.
Brush heavy cream over each scone and top with coarse sugar.
Place them in the preheated oven and bake for about 20 to 25 minutes or until they turn golden brown.
Remove the scones from the oven and allow them to cool at room temperature.
For the Glaze:
Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt. Add the maple syrup, then stir until well blended.
Remove the pan from the stove, then add confectioners' sugar and whisk until well incorporated. Add a bit of salt if you wish.
Drizzle the glaze over the scones. Let them rest for a few more minutes at room temperature.
Serve and enjoy!
Notes
Place any leftovers in an airtight container, then put them in the fridge. You can make these scones ahead of time. They can last up to 3 months in the freezer. Feel free to use store-bought Pumpkin Pie Spice for this recipe.
