Irresistible Pumpkin Scones w Maple Cinnamon Glaze Recipe

There’s something utterly magical about the crispness of fall, don’t you think? As the leaves turn to a palette of golds and reds, I can’t help but feel a cozy wave of nostalgia wash over me. It’s the time of year when the air smells like cinnamon, and the warm glow of candlelight draws you in from the chill outside. And dear friend, what better way to celebrate this season than with some delightful homemade Pumpkin Scones with Maple Cinnamon Glaze? These scones are the perfect companion for a rainy afternoon or a lazy Sunday morning, served alongside a steaming cup of your favorite brew. Trust me, one bite, and your taste buds will dance in delight!

Why You’ll Love This Recipe

• Easy to make – perfect for both novice and experienced bakers.
• Deliciously comforting flavors that embrace the essence of fall.
• Great for breakfast, brunch, or a satisfying snack.
• Freezable for those days when you want a quick treat without the effort!
• Gluten-free options available for friends with dietary restrictions.

Ingredients

Gather these simple ingredients and let your kitchen fill with the enticing smell of pumpkin and spices:

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup brown sugar, packed
• 1/2 cup canned pumpkin puree (not pie filling!)
• 1/4 cup heavy cream (or milk of your choice)
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for the glaze)
• 1 tablespoon maple syrup (for the glaze)
• 1/4 teaspoon ground cinnamon (for the glaze)

Note: The cold butter is key! It will make your scones delightfully flaky. And always opt for pure pumpkin puree for the best flavor!

Step-by-Step Instructions

Now, let’s get to the fun part! Follow these simple steps, and soon you’ll have a batch of mouth-watering scones ready to enjoy:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. This mix will be the base of your scones, so make sure everything is well combined.
3. Add the cold, cubed butter to the flour mixture. Using your fingers or a pastry cutter, blend the butter until the mixture resembles coarse crumbs. Don’t worry about being exact – little chunks of butter are your friend!
4. Next, mix in the brown sugar, followed by the pumpkin puree, heavy cream, and vanilla extract. Stir gently with a wooden spoon until everything comes together. Watch out for overmixing, friends! We want to keep our scones nice and tender.
5. On a lightly floured surface, turn the dough out and give it a few gentle kneads (about 5-6 times) to bring it together. Form it into a disc about 1 inch thick.
6. Cut the disc into 8 wedges and place them on the prepared baking sheet, spacing them apart for baking.
7. Bake for 15-18 minutes, until the scones are golden brown and fragrant. Your kitchen will smell like a fall festival!
8. While they’re baking, let’s prepare that irresistible glaze. In a small bowl, whisk together the powdered sugar, maple syrup, and ground cinnamon until smooth. You can adjust the consistency by adding more maple syrup or powdered sugar as needed.
9. Once the scones are out of the oven, let them cool for a few minutes before drizzling the glaze on top.

And there you have it! The scones are beautifully golden, and that glaze will add the perfect sweet finish. Keep your camera ready; you’ll want to share this on social media!

Pro Tips & Variations

Want to switch things up? Here are some fun ideas!

• Spice It Up: Feel free to experiment with spices! A pinch of ginger or clove can add an exciting twist.
• Whole Wheat Option: Use whole wheat flour for a heartier scone.
• Add-ins: Throw in some chocolate chips, nuts, or dried cranberries for added texture and flavor.
• Glaze Alternatives: Instead of a maple glaze, try a simple powdered sugar glaze with a splash of milk and vanilla.

Serving Suggestions

Now that your scones are ready, how should you enjoy them? I love serving them warm from the oven, still a little soft and flaky. Pair them with some homemade cranberry sauce or a smear of cream cheese for a touch of creaminess. Don’t forget that cup of hot coffee or tea; it’s the perfect match! They also make for a delightful addition to any brunch spread or even an afternoon tea gathering with friends. Imagine sitting around a table, laughter filling the air, as everyone digs into these delicious treats!

Storage Tips

Planning to save some for later? Here’s how to keep them fresh:

• Refrigerate: Store leftover scones in an airtight container in the fridge for up to 3 days. Just pop them in the microwave for a few seconds to warm them up!
• Freeze: You can freeze unbaked scones too! Prepare as directed up to the baking step, then freeze them on a baking sheet. Once frozen solid, transfer to a ziplock bag and store for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time!
• Reheat: To restore their glory, place them in a 350°F oven for about 5-7 minutes. They’ll come out warm and inviting!

FAQs

Can I make these scones dairy-free?

Absolutely! You can substitute the butter with dairy-free butter or coconut oil, and use a plant-based milk instead of cream. They’ll still be delicious!

Can I use fresh pumpkin instead of canned?

You can, but make sure to cook and puree the pumpkin before using it in the recipe. Just be sure to include the same measurements for moisture!

What’s the best way to enjoy these scones?

I love them warm with a drizzle of glaze, but they’re also fantastic with a spread of your favorite jam or a thick layer of cream cheese. Either way, they’re a treat!

How do I know when the scones are done baking?

They should be golden brown on top and firm to the touch. A toothpick inserted into the center should come out clean. If they’re browning too quickly, you can always cover them loosely with foil to finish baking.

Can I make these scones vegan?

Yes, you can! Use plant-based butter and a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg, along with a non-dairy milk. They’ll turn out just as delightful!

Conclusion

I hope you give this Pumpkin Scones with Maple Cinnamon Glaze recipe a try! It’s such a delightful way to savor the flavors of the season and fills your home with warmth and love. I’d absolutely love to hear your thoughts, so don’t forget to drop a comment and let me know how they turned out for you! Happy baking, my friends. Cheers to cozy kitchen adventures!

Irresistible Pumpkin Scones w Maple Cinnamon Glaze Recipe

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• Author: antaki
• Total Time: 33 minutes
• Yield: 8 servings 1x

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Description

Delight in pumpkin scones topped with a sweet maple cinnamon glaze Perfect for cozy mornings these treats are sure to impress

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour (or gluten-free flour blend)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, cold and cubed

1/2 cup brown sugar, packed

1/2 cup canned pumpkin puree (not pie filling!)

1/4 cup heavy cream (or milk of your choice)

1 teaspoon vanilla extract

1/2 cup powdered sugar (for the glaze)

1 tablespoon maple syrup (for the glaze)

1/4 teaspoon ground cinnamon (for the glaze)

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Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.

Add the cold, cubed butter to the flour mixture. Blend until the mixture resembles coarse crumbs.

Mix in the brown sugar, followed by the pumpkin puree, heavy cream, and vanilla extract. Stir gently until everything comes together.

On a lightly floured surface, turn the dough out and knead gently to bring it together. Form it into a disc about 1 inch thick.

Cut the disc into 8 wedges and place them on the prepared baking sheet.

Bake for 15-18 minutes, until golden brown and fragrant.

Meanwhile, whisk together the powdered sugar, maple syrup, and ground cinnamon in a small bowl until smooth.

Once baked, let the scones cool before drizzling the glaze on top.

Notes

Delightfully homemade Pumpkin Scones with a sweet Maple Cinnamon Glaze, perfect for fall mornings or cozy afternoons.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 220
• Sugar: 8g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g

Keywords: Pumpkin Scones, Maple Cinnamon Glaze, Fall Recipes, Scone Recipe, Baking, Gluten-Free Options