The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Scones with Maple Glaze

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Topped with an irresistibly sweet maple glaze, these Pumpkin Scones with Maple Glaze make the perfect breakfast or dessert!

Ingredients

  • 2-¼ cups All-purpose Flour
  • ½ cups Packed Brown Sugar
  • 2 teaspoons Baking Powder
  • 3 teaspoons Pumpkin Pie Spice
  • ¼ teaspoons Ground Cardamom
  • ½ teaspoons Salt
  • 6 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes
  • ½ cups Pure Pumpkin
  • 1  Egg
  • ½ cups Milk, Any Kind (I Used 2%)
  • FOR THE GLAZE:
  • ½ cups Powdered Sugar
  • 1 Tablespoon Maple Syrup
  • 2 Tablespoons Heavy Cream
  • ¼ teaspoons Vanilla Extract

Preparation

Preheat oven to 400ºF. Line a large baking pan with parchment paper. Set aside.

In a medium bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt. Cut in butter using a pastry cutter or two forks, until mixture resembles coarse sand. Set aside.

In another medium bowl, whisk pumpkin, egg, and milk.

Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky.

Turn dough onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches round, and cut into 8 pie slices. Place onto prepared baking pan.

Bake for 12–15 minutes, or until scones are golden brown. Let cool for 10 minutes on pan, then move to a wire rack to cool completely.

To make the glaze, in a small bowl, whisk powdered sugar, syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cooled scones.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Fontina Chive Biscuits
Profile Photo by Angelina Papanikolaou in Breads
Loaded with fresh chives and fontina cheese, these tender biscuits are...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Buttermilk Biscuits
Profile Photo by Krystle in Breads
Light and fluffy buttermilk biscuits that melt in your mouth. Skip...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Gluten-Free Buttermilk Biscuits
Profile Photo by Taylor Kiser in Breads
So soft, flaky and buttery, you will never believe they're gluten-free!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Better Than the Can Buttermilk Biscuits
Profile Photo by Chanda | My Farmhouse Table in Breads
These Better Than the Can Buttermilk Biscuits are a simple, homemade...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 36 Level: Intermediate


Strawberry Scones
Profile Photo by Amy McCauley in Breads
Inspired by the royal wedding, these strawberry scones are a delicious...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy