Pumpkin Sconeswith Maple Glaze
Don't let fall pass by without making these Pumpkin Scones!
2 c all-purpose flour 1/4 c light brown sugar 1/4 c granulated sugar 2 tsp pumpkin pie spice 2 tsp baking powder 1 tsp ground cinnamon ½ tsp kosher salt ¼ tsp baking soda 1/2 cup
Maple Glaze 1½ cups powdered sugar 2 tablespoons whole milk ½ teaspoon pure maple extract
Preheat the oven to 400℉. Line a baking sheet or cookie sheet with parchment paper.
In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, salt, and baking soda.
Grate the frozen butter using a box grater. Add the grated butter to the bowl of dry ingredients. Use a pastry cutter to cut in the butter until there are pea-sized crumbs in the f
In a separate smaller bowl, whisk together the pure pumpkin, heavy cream, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients bowl and use a rubber spatula to gently mix the dough just until it becomes moist and comes together.
Transfer the dough to a floured surface. Cover your hands with flour and work the dough into a ball. Form an 8-inch round flat disc shape and divide it into 8 equal wedges.
Place the scones onto the prepared baking sheet, at least 2 inches apart, and bake for 14-18 minutes or until lightly browned.
Remove the pan from the oven and allow the scones to cool on the warm pan for 10 minutes. Remove them to a cooling rack for glazing.
Add all the glaze ingredients into a small bowl and use a fork, or a whisk, to mix it until it's smooth and combined. Use a small icing spatula to spread a thin layer of glaze on t
Add the remaining glaze to a sandwich Ziploc bag, snip the bottom corner off, and then drizzle the glaze over top the glazed scones in a zigzag pattern.
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