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