Pumpkin Scones

Tender pumpkin scones made with cold butter and warm pumpkin spice, finished with a simple maple glaze.

Prep: 20 min · Cook: 18 min · Yield: 8 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 0.5 cup light brown sugar
• 2 teaspoons baking powder
• 1.5 teaspoons pumpkin spice
• 0.5 teaspoon salt
• 6 tablespoons unsalted butter
• 0.75 cup pumpkin puree
• 0.25 cup heavy cream
• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon heavy cream

Cooking instructions

1. Heat the oven to 400°F. Line a baking sheet with parchment paper. (about 5 min) — 400°F
2. Whisk the flour, brown sugar, baking powder, pumpkin spice, and salt in a large bowl. (about 2 min)
3. Cut the cold butter into small cubes and work it into the flour mixture with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. (about 5 min)
4. Whisk the pumpkin puree and heavy cream together. Add to the flour mixture and stir just until a shaggy dough forms; do not overmix. (about 3 min)
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick, 8-inch round. Cut into 8 wedges and transfer them to the prepared baking sheet. (about 5 min)
6. Bake until the scones are puffed, lightly browned, and set in the center, 16 to 18 minutes. Cool on the pan for 10 minutes. (about 18 min) — 400°F
7. Whisk the powdered sugar, maple syrup, and cream until smooth. Drizzle the glaze over the warm scones and serve. (about 5 min)