Pumpkin Maple Glazed Scones (Print Version)
# Ingredients:
→ Scone Dough
01 -
3/4 teaspoon kosher salt
02 -
1/2 cup dark brown sugar
03 -
3/4 cup canned pumpkin purée
04 -
3 cups all-purpose flour
05 -
1 tablespoon pumpkin pie spice
06 -
1 tablespoon baking powder
07 -
2 large eggs, cold
08 -
3/4 cup unsalted butter, cold
→ Topping
09 -
2 tablespoons turbinado sugar, for sprinkling
10 -
2 tablespoons whole milk, for brushing
→ Maple Glaze
11 -
1/8 teaspoon kosher salt
12 -
1/4 cup maple syrup
13 -
1 cup powdered sugar
14 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Chop up the butter into 1/2-inch cubes and stick them in the freezer so they stay cold while you work on the other stuff.
02 -
In a big bowl, stir together the flour, salt, pumpkin pie spice, dark brown sugar, and baking powder until blended.
03 -
Toss the frozen butter pieces into the flour mix. Use a pastry blender to mash it together until it looks crumbly and the butter chunks are about the size of peas.
04 -
Beat the eggs and pumpkin purée together in a small bowl, then pour it into the dry mix. Gently stir until it just comes together, but don't overdo it.
05 -
Dust your counter with flour. Pat the dough into a round, about 8 inches wide. Cut it into 8 wedges, then pop them onto a baking sheet lined with parchment or a silicone mat.
06 -
Freeze the triangles for half an hour. Brush them with milk, sprinkle sugar on top, then bake at 425°F for about 17-22 minutes.
07 -
Mix maple syrup, powdered sugar, salt, and vanilla in a bowl until smooth. Once the scones are cool, drizzle the glaze on top.
# Notes:
01 -
Keep in a sealed container for up to 2 days
02 -
Freeze for as long as 2 months
03 -
Using super cold ingredients gives you flaky scones