Perfectly Spiced Pumpkin Scones with Maple Glaze

Photo bySally

Exquisitely seasoned traditional pumpkin scones boast a delicate flakiness and softness, complemented by flawlessly crumbly edges. Enhance them with coarse sugar to impart an additional layer of textural contrast, and drizzle with maple icing to elevate their decadence further.

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 and 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice*
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
• 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
• 1 large egg
• 1/2 cup (115g) canned pumpkin puree, blotted*
• 1/2 cup (100g) light brown sugar
• 1 teaspoon pure vanilla extract
• optional: coarse sugar for sprinkling on top before baking

Maple Glaze

• 2 Tablespoons (28g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners’ sugar
• pinch salt, to taste

Instructions

1. To begin preparing for the scones, preheat the oven to 400°F (204°C) and adjust the baking rack to the middle-low position. Line one or two large baking sheets with parchment paper or silicone baking mats, keeping in mind that if you are making mini scones, two baking sheets may be necessary. Once prepared, set the baking sheets aside for later use. For the scone mixture, start by combining the flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl. Using a box grater, grate the frozen butter and add it to the flour mixture. Incorporate the grated butter into the flour using a pastry cutter, fork, or your fingers until the mixture forms into pea-sized crumbs. Set this mixture aside to proceed with the scone preparation.
2. Combine 1/3 cup (75ml) of heavy cream, an egg, pumpkin (that has been blotted to remove excess moisture, as explained in the notes), brown sugar, and vanilla extract in a small bowl. Drizzle this mixture over the flour blend and thoroughly combine it until all ingredients are evenly moistened. Using floured hands, shape the dough into a cohesive ball and transfer it onto a floured work surface. Flatten the dough to form an 8-inch disc and then, using a very sharp knife, divide it into 8 equal wedges. For smaller scones, shape the dough into two 5-inch discs and cut each into 8 equal wedges. (Please note that the larger scones are demonstrated in the accompanying blog post.)Arrange the scones on the prepared baking sheet(s), ensuring they are at least 2 inches apart. Brush the scones with the remaining heavy cream using a pastry brush and, if desired, sprinkle them with coarse sugar for an added crunch.
3. Bake the larger scones in the oven for 20-25 minutes or until they achieve a light golden-brown color. If you opted for smaller scones, bake them for 18-20 minutes or until they also turn lightly brown. Allow the scones to cool for a brief period after baking as you begin to prepare the icing. To create the glaze, gently melt the butter and maple syrup together in a small saucepan over low heat, making sure to whisk occasionally. Once the butter has completely melted, remove the saucepan from the heat and carefully whisk in the sifted confectioners’ sugar. Taste the glaze and add a pinch of salt if desired. Drizzle the warm glaze over the scones. For optimal flavor and texture, scones are best enjoyed immediately. However, any leftover scones can be stored at room temperature or in the refrigerator for up to an additional 2 days.