Pumpkin Scones with a Pumpkin Spice Glaze

Pumpkin_Scones_Pumpkinspice_Glaze

Third pumpkin recipe in a row! I swear after this I’ll take a pumpkin break, I promise! Even though I love pumpkin, I’m starting to get a little pumpkined out.  But…in case you aren’t, than here is another delicious pumpkin recipe!  I’m always looking to new flavors in scones.  Seasons are always influencing what I decide to add to my basic scone recipe.  In the spring and summer I like to make scones with blueberries, lemon zest, strawberries and peaches.  In the fall, I like to use pecans, pumpkin, fresh cranberries and apples.  The list of scone possibilities is endless.

The key to making pumpkin baked goods taste good, is unfortunately more sugar and a lot of cinnamon and spices.  Otherwise you will end up with a bland baked good.

Pumpkin_Scones_Pumpkinspice_Glaze2

Pumpkin_Scones_Pumpkinspice_Glaze1
Pumpkin Scones with a Pumpkin Spice Glaze Recipe:
2 1/4 C. All Purpose Flour
1 tsp. Pumpkin Spice
1/2 tsp. Salt
2 1/2 tsp. Baking Powder
1/3 C. Cold Butter
6 tbsp. Maple Syrup
1/2 C. Canned 100% Pumpkin Puree
1 Egg (Beaten)
4-8 tbsp. Milk

Glaze:
1 C. Sifted Powdered Sugar
1/2 tsp. Pumpkin Spice
1-2 tbsp. Milk
1/4 tsp. Vanilla Extract

Preheat oven to 400.

Instructions:
1. In a mixing bowl, combine dry ingredients. Cube butter and add to the dry ingredients. You will want to use a pastry blender or the tips of your finger to incorporate the butter and dry ingredients. The consistency should look like wet sand.

2. After the butter and dry ingredients are incorporated, add 1 beaten egg, pumpkin puree, maple syrup and milk. If the mixture is dry, add 1 tablespoon of milk at a time, until the dough comes together. (You don’t want a super crummy dough, but you don’t want a really moist dough either).

*Make sure the butter, milk and eggs are cold in order to achieve a flaky scone.

3. On a floured surface, form the dough into a 9 inch circle and cut into 8 separate pieces.

4. On a baking sheet lined with parchment paper, bake the scones for 12-15 minutes. Scones are done when the edges are light brown and firm to the touch. Let cool completely before glazing.

For the Glaze:

Combine and whisk the powder sugar, pumpkin spice, vanilla extract and milk. If the glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.

Top the cooled scones with glaze and enjoy!

xo,
Marlee

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2 comments

  1. Love making “all things pumpkin” to welcome in the fall season and these scones are no exception! I didn’t have any pumpkin spice on hand so “made a couple teaspoons of my own” to use in scones and glaze: 1 t. cinnamon ; 1/2 t. ginger; 1/4 t. cloves; 1/4 t. nutmeg. Also found the mixture to be of good consistency without adding any milk 🙂 .. definitely a repeat! Thanks!

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