Pumpkin Scones with Maple Glaze
Ingredients
- 170 g unsalted butter
- 360 g all-purpose flour
- 107 g dark brown sugar
- 1 tablespoon baking powder
- 1 tablespoon pumpkin pie spice
- 3/4 teaspoon kosher salt
- 170 g canned pumpkin
- 2 large eggs large eggs
- 2 tablespoons whole milk
- 2 tablespoons turbinado sugar
- 113 g powdered sugar
- 60 ml maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
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Instructions
- Chop the cold butter into 1/2-inch cubes and chill it in the freezer while preparing the dry ingredients.,Simply Recipes / Mark Beahm
- Line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, whisk together the flour, dark brown sugar, baking powder, pumpkin pie spice, and salt. Make sure to break up any clumps of brown sugar.,Simply Recipes / Mark Beahm
- Add the cold, cubed butter to the flour mixture, tossing with your hands to distribute and coat the butter in the flour. Cut in the butter with a pastry blender until the mixture is crumbly and the butter is cut into pea-sized pieces.,If you don’t have a pastry blender, use the tips of your fingers to work the butter into the flour, pressing and flaking the butter into pea-sized pieces throughout the flour.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- In another mixing bowl, whisk together the pumpkin purée and the eggs until smooth.,Simply Recipes / Mark Beahm
- Pour the pumpkin mixture into the flour mixture. Gently stir with a rubber spatula until the dough holds together. Don’t overmix. It’s okay if the dough is crumbly or a few dry bits remain.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Scrape the dough onto a lightly floured work surface. Gently knead the dough with your hands a few times to form a cohesive mass. Press the dough into an 8-inch circle about 1 1/2 inches thick.,Use a kitchen knife or a bench scraper to cut the disk into 8 equal-sized triangles.,Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Place the baking tray in the freezer to chill the scones while preheating the oven, 20 to 30 minutes.
- Remove the scones from the freezer. Use a pastry brush to brush the tops of the scones lightly with some milk and sprinkle them with turbinado sugar.,Simply Recipes / Mark Beahm
- Bake the scones until golden on top and browned underneath, 17 to 22 minutes. Allow the scones to cool completely on the pan before adding the glaze.
- While the scones cool, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and salt until the glaze is smooth. Adjust the thickness to your preference by adding slightly more maple syrup to thin the glaze, or powdered sugar to thicken it.,Simply Recipe / Mark Beahm
- Use a spoon to drizzle the scones with the maple glaze. Allow the glaze to set for 10 minutes, then serve.,Simply Recipe / Mark Beahm
- The scones will keep in an airtight container on the counter for up to 2 days. For longer storage, the scones can be frozen for up to 2 months in a reusable freezer container or freezer bag. Let the scones defrost at room temperature for about 1 hour before eating.,Did you love the recipe? Leave us stars below!,Simply Recipes / Mark Beahm
Source
Original recipe: View Original