Pumpkin Scones with Maple-Cinnamon Glaze
Craft delicious pumpkin scones with a delightful maple-cinnamon glaze. This recipe uses whole wheat pastry flour for a tender crumb and offers flexibility with roasted or canned pumpkin. The process ensures a perfectly balanced, flavorful scone, ideal for breakfast or a sweet treat. Finish with a simple yet elegant glaze and a sprinkle of pearled sugar for an inviting presentation.
Equipment
- 2 Medium Bowls For mixing dry and wet ingredients separately, and for the glaze.
- 1 Bowl Scraper or Pastry Blender Essential for cutting cold butter into flour for flaky scones.
- 1 Baking Sheet For baking the scones evenly.
- 1 Parchment Paper To line the baking sheet for easy release and cleanup.
- 1 Cooling Rack For cooling scones and allowing glaze to set properly.
Ingredients
Main
- 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 to 2 1/2 cups whole wheat pastry flour plus more for dusting
- 6 tablespoons cold unsalted butter cut into 1/2-inch cubes
- 1/2 cup roasted pumpkin recipe follows, or canned pumpkin puree
- 1 large egg
- 1/2 cup milk
- 1 cup confectioners' sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Pearled or turbinado sugar for sprinkling
- One 3- to 4-pound sugar pumpkin
- Vegetable oil for drizzling
- Salt
Instructions
- For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
- Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
- For the maple glaze: In a medium bowl, stir together the confectioners' sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
Notes
For truly tender and flaky scones, ensure your unsalted butter is very cold and cut into small cubes before incorporating. This creates steam pockets during baking, resulting in a light texture. Be mindful not to over-mix the dough; mix only until just combined to avoid developing gluten, which can lead to tough scones. When using roasted pumpkin, the moisture content can vary, so be prepared to adjust flour slightly. For the glaze, adjust maple syrup or confectioners' sugar to achieve your desired consistency – a thicker glaze adheres better. Don't overbake; scones are best when golden brown and just cooked through, preventing dryness.