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Pumpkin Scones with Maple Glaze

Fluffy pumpkin scones with maple glaze bring cozy California mornings to your breakfast table.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/2 cup cold butter or vegan butter cut into small cubes
  • 1/4 cup pure maple syrup
  • 1/2 cup pumpkin puree
  • 2 to 3 tbsp milk of choice use only 2 tbsp for the dough unless it needs the extra
  • 1/2 cup powdered sugar for the glaze
  • 2 tsp pure maple syrup for the glaze
  • 2 tsp milk of choice for the glaze

Method
 

  1. Heat the oven to 425F. In a medium bowl, whisk together the flour, baking powder, ginger, and cinnamon.
  2. Cut the cold butter into the dry ingredients with a pastry blender or two forks until the mixture is crumbly with pea-size bits of butter.
  3. Add the pumpkin puree, maple syrup, and 2 tablespoons of milk. Stir until a shaggy dough forms, then knead by hand four to five times. If the dough feels too dry, add the remaining 1 tablespoon of milk.
  4. Pat the dough into a circle about 3/4 inch thick on a parchment-lined baking sheet. Cut the round into 8 wedges.
  5. Bake for 15 to 17 minutes until lightly golden. Let the scones cool completely before glazing.
  6. In a small bowl, stir together the powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze over the cooled scones with a spoon.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 220mgFiber: 1gSugar: 15g

Notes

For a dairy-free version, use cold vegan butter and your favorite plant milk.
Do not overwork the dough; knead just until it comes together so the scones stay tender.
If the dough seems dry, add the extra milk one teaspoon at a time.
The glaze sets in about 10 minutes, so you can serve the scones shortly after drizzling.
Baked and unglazed scones can be frozen for up to 2 months.
To reheat frozen scones, warm them in a 350F oven for 8 to 10 minutes before glazing.
Serve with a hot latte or strong coffee for a classic California-style breakfast.

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