- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 large scones
- Category: breakfast
- Method: baked
- Cuisine: english
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 large scones
- Category: breakfast
- Method: baked
- Cuisine: english
Ingredients
for the scones
- 2 cups all purpose flour
- 1/2 cup brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon all spice
- 1/4 teaspoon cloves
- 1/2 cup unsalted butter, cold and cut into small cubes
- 1/3 cup pumpkin puree
- 5-7 tablespoons heavy cream
- 2 teaspoons vanilla extract
for the maple glaze
- 2 tablespoons maple syrup
- 2 tablespoon heavy cream
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl sift together the flour, sugar, baking powder, spices, and salt. Place in the freezer for 10 minutes. Using a pastry cutter or a food processor cut the butter into the dry ingredients until the mixture resembles coarse sand.*
- Add the pumpkin, 5 tablespoons of heavy cream (to start), and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Be sure to not over mix or overwork your dough.
- Form the dough into a 9 inch circle* on a generously floured surface. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness. You’ll want to flour your hands to make sure the dough doesn’t stick. Using a sharp knife cut the circle into 8 wedges, placing them onto the prepared baking sheet and inch or two apart. They will expand as they bake.
- Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.
- While the scones cook, make the glaze. Place the maple syrup, cream, powdered sugar, vanilla and salt in a heavy bottomed sauce pan and whisk until combined.
- Once the scones have cooled completely drizzle with the maple glaze. Top with chopped pecans or leave as is! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!
Keywords: easy, quick, moist, fall, autumn, holiday, cozy, maple, glazed, soft, melt in your mouth
Notes
*If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.
* You can also make mini scones by splitting the dough in half and forming into two 6 inch circles. Cut each circle into 1/8ths for 16 mini scones!
Leave a comment and rate this recipe!
Question, when do you put the pumpkin purée in? I reread the recipe multiple times and could not find it.
Hi Isabella! You add it in after you cut in the butter–it’s step 3 🙂
Am I able to use 2 tsp of pumkin spice? Because I don’t have nutmeg, ginger, all spice and cloves. And pumkin spice has all of those already in it and cinnamon.
★★★★★
I made these and checked on them at the lowest time frame and they were very over cooked. I’m so sad because the flavor is amazing!! I might have to try them again and check on them sooner.
My scones did not rise. I followed the recipe exactly. Any clue why they did rise. However, they do taste really good! 🙂
Hi Jamie! It sounds like your baking powder might have been expired if they didn’t rise! There is so much baking powder in this recipe they should have a big rise!
I have made these three times this week. They are absolutely delicious! I even had a non-pumpkin eater enjoy them. 🙂
I made the small scones and burnt the first batch, because I didn’t shorten the baking time enough. 17 minutes ultimately seems to be the best length of time in my oven. Also, do you heat the glaze? I didn’t for my first batches (and the glaze didn’t truly harden) but when you mentioned a heavy bottom sauce pan, I wondered if I should be heating it?
★★★★★
Sorry! Just saw another question/answer about the glaze!