Fall flavors are upon us — pumpkins and apples come to mind– and these sweet pumpkin scones with a maple glaze will bring out fall in all of its glory; they will also rival any pumpkin scone you find at Starbucks this month.
Scones are a traditionally British treat that are enjoyed along side a cup of tea (or cuppa, if you are British!) You might find scones served in restaurants for high tea which is just another way to say that you are having a formal tea time.
Scones are tricky to describe so I’ll compare them to baked goods you might already be familiar with.
- heavier than a biscuit
- flatter than a muffin
- crumbly in texture
- often in triangle because they can be cooked in a circle of dough that is segmented like pizza slices
- can be plain or have a glaze
- might have dried berries, nuts, or even fresh berries inside
I found the recipe on Food Network and am happy to pass it along to you here today.
You can change the combination of spices if you wish, even make your own pumpkin spice mix with cinnamon, ginger, nutmeg and more. Pumpkin baked goods are not just about the spice, though, you’ll want to bake with pumpkin puree from a can or freshly roasted pumpkin.
I took the shortcut this time and used canned pumpkin so adding the extra spices was especially important.
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 1/4 cups whole wheat pastry flour, plus more for dusting (I used all purpose flour without any problems)
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/2 cup milk (I used cream instead for added richness)
- 1 cup confectioners' sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Preheat oven to 400 degrees F. Prepare a baking sheet pan with parchment paper.
- In one bowl combine the sugar, baking powder, all of the spices, salt and flour. Stir gently with a whisk to combine. Cut in the cold butter with a wire pastry blender (or two knives criss-crossing work well too) until the butter is about pea-sized.
- In a second bowl mix the pumpkin, egg and milk.
- Make a space in the middle of the dry ingredients into which you'll pour the wet ingredients. Fold in gently with a spatula until just combined. If your ingredients have warmed up such that butter is mushy at this point, gather the dough into a ball, flatten into a disc, wrap in plastic wrap and cover in the refrigerator for 30 minutes.
- Flour the surface and the dough lightly then push with your fingers or roll out with a rolling pin into a circle about 8 inches in diameter. Use a floured knife to make cuts in dough to form 8 triangles (like spokes on a wheel or slices of a pizza).
- Place on the parchment lined baking pan, spreading the triangles back a bit to give each room to grow while baking.
- Bake for 20-22 minutes (this is a lot longer than time on original recipe but I found it necessary in my oven) then remove and let cool on the pan.
- When you are ready to add the glaze, whisk the confectioners' sugar, pure maple syrup and cinnamon together. Spoon over each scone.
Serving Size:1 scone
Amount Per Serving: Calories: 279Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 158mgCarbohydrates: 49gFiber: 4gSugar: 16gProtein: 7g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.