I am always baking scones.
Actually, I’m in LOVE with scones!
I can’t get enough of them.
There are so many possibilities and they are so simple to whip up that I do it mindlessly and without a recipe. It’s kitchen therapy for sure.
So in planning all of my October pumpkin recipe madness, we wouldn’t leave out the humble scone! Here it is! I chose to put a buttery, maple glaze on it because it just sounded so perfect, and really the pumpkin taste was a bit muted so I think I would double the pumpkin puree in it and amp up the spices another half a teaspoon… but all that aside? These were pretty darn great!
Ingredients for scones:
- 2 C flour
- 1/3 C sugar
- 1 TBS baking powder
- 1-1/2 tsp pumpkin pie spice
- 1/2 tsp fine sea salt
- 3/4 stick cold, unsalted butter, cut into pieces
- 2 large eggs
- 1/3 C pumpkin puree
- 1/3 C + 1 TBS heavy cream
- 1-1/2 tsp vanilla extract
- 2 tsp turbinado sugar (optional for the topping… if you aren’t using glaze)
Preheat the oven to 425F/170C. Line two baking sheets with parchment paper.
Whisk together the flour, sugar, baking powder, spices and salt in a large bowl. Add the butter, working it in with your fingers until the mixture resembles a coarse meal with bits no larger than peas form.
Blend the egg, pumpkin and cream in a small bowl and then add it to the dry ingredients, tossing it with forks until just combined.
Transfer the shaggy dough to a floured surface and knead a few times, then pat it into a circle and cut it into wedges. I like to use a pizza cutter.
Lightly brush the tops with a tablespoon or two of heavy cream and sprinkle with turbinado sugar, or just bake and apply the glaze after the scones have cooled. Bake for 13-15 minutes until golden then cool on a wire rack.
Ingredients for the buttery maple glaze:
- 2 TBS unsalted butter, softened
- 1/2 C powdered sugar, sifted
- 2 TBS maple syrup
Mix the butter and sugar with a whisk until smooth and creamy then beat in the maple syrup until completely incorporated then drizzle onto the scones.