Description
These pumpkin scones with maple glaze evoke feelings of comfort and warmth, perfect for autumn mornings.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup chilled butter, cut into cubes
- 1/2 cup brown sugar
- 1 egg (or flax egg for vegan alternative)
- 1/2 cup milk (or non-dairy milk)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup powdered sugar
- 3 tablespoons maple syrup
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients in a large bowl: whisk together flour, baking powder, baking soda, spices, and brown sugar.
- Cut in the cold butter using a pastry cutter until it resembles coarse crumbs.
- Add the wet ingredients (pumpkin puree, egg, and milk) to the flour mixture and fold gently until combined.
- Form the dough into a circle about 1-inch thick and cut into wedges or use a round cutter.
- Bake for 15-20 minutes or until golden brown and firm to touch.
- Prepare the maple glaze by whisking powdered sugar with maple syrup until smooth.
- Glaze the scones while they are still warm and serve.
Notes
For a dairy-free version, substitute coconut oil for butter and non-dairy milk. Feel free to add chocolate chips or experiment with spices for personalization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin, scones, maple glaze, autumn, baking, fall recipes