Pumpkin Maple Glazed Scones (Print Version)
# Ingredients:
→ Scone Dough
01 -
3/4 cup unsalted butter, cold
02 -
3 cups all-purpose flour
03 -
1/2 cup dark brown sugar
04 -
1 tablespoon baking powder
05 -
1 tablespoon pumpkin pie spice
06 -
3/4 teaspoon kosher salt
07 -
3/4 cup canned pumpkin purée
08 -
2 large eggs, cold
→ Topping
09 -
2 tablespoons whole milk, for brushing
10 -
2 tablespoons turbinado sugar, for sprinkling
→ Maple Glaze
11 -
1 cup powdered sugar
12 -
1/4 cup maple syrup
13 -
1/2 teaspoon vanilla extract
14 -
1/8 teaspoon kosher salt
# Instructions:
01 -
Cut cold butter into 1/2-inch cubes and freeze while preparing other ingredients.
02 -
Whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
03 -
Add frozen butter to flour mixture and cut in with pastry blender until pea-sized pieces form.
04 -
Whisk pumpkin purée and eggs together, then gently mix into flour mixture until just combined.
05 -
Form dough into 8-inch circle on floured surface, cut into 8 triangles, and place on lined baking sheet.
06 -
Freeze scones for 30 minutes. Brush with milk, sprinkle with sugar, and bake at 425°F for 17-22 minutes.
07 -
Whisk together powdered sugar, maple syrup, vanilla, and salt until smooth. Drizzle over cooled scones.
# Notes:
01 -
Can be stored in airtight container for 2 days
02 -
Freezer-friendly for up to 2 months
03 -
Cold ingredients are essential for flaky texture