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Pumpkin Scones with Maple Glaze

Serves 8 | 

The perfect Fall-themed treat.



Ingredients:

For Scones:
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into small pieces
2 cups flour
1/3 cup heavy cream
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 egg
For Maple Glaze:
1 cup powdered sugar
2 tablespoons unsalted butter
1/3 cup maple syrup

Directions:

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Combine cinnamon, flour, pumpkin pie spice salt and baking powder in a large bowl. Add butter and mix until pea-sized crumbs form.
  3. In a separate bowl, whisk together pumpkin puree, heavy cream, brown sugar, vanilla extract and the egg. Once combined, drizzle mix over flour mix, and stir together.
  4. Work dough with hands into a ball. Place dough ball on a floured surface and gently press into a disk. Cut into 8 wedges.
  5. Arrange wedges on baking sheet. Place in oven and bake for 20-25 minutes. Until scones are lightly browned.
  6. As scones are baking, melt butter and maple syrup in a saucepan over low heat. Once butter has melted, whisk in powdered sugar.
  7. Remove scones from oven and drizzle glaze over top. Serve once glaze has set.
Pumpkin Scones with Maple Glaze
Serves 8
For Scones:
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into small pieces
2 cups flour
1/3 cup heavy cream
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 egg
For Maple Glaze:
1 cup powdered sugar
2 tablespoons unsalted butter
1/3 cup maple syrup
  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Combine cinnamon, flour, pumpkin pie spice salt and baking powder in a large bowl. Add butter and mix until pea-sized crumbs form.
  3. In a separate bowl, whisk together pumpkin puree, heavy cream, brown sugar, vanilla extract and the egg. Once combined, drizzle mix over flour mix, and stir together.
  4. Work dough with hands into a ball. Place dough ball on a floured surface and gently press into a disk. Cut into 8 wedges.
  5. Arrange wedges on baking sheet. Place in oven and bake for 20-25 minutes. Until scones are lightly browned.
  6. As scones are baking, melt butter and maple syrup in a saucepan over low heat. Once butter has melted, whisk in powdered sugar.
  7. Remove scones from oven and drizzle glaze over top. Serve once glaze has set.
Season: Fall
Course: Dessert
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Pumpkin Scones with Maple Glaze

Serves 8

Ingredients:

For Scones:
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into small pieces
2 cups flour
1/3 cup heavy cream
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 egg
For Maple Glaze:
1 cup powdered sugar
2 tablespoons unsalted butter
1/3 cup maple syrup

Pumpkin Scones with Maple Glaze

For Scones:
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 cup unsalted butter, cut into small pieces
2 cups flour
1/3 cup heavy cream
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 egg
For Maple Glaze:
1 cup powdered sugar
2 tablespoons unsalted butter
1/3 cup maple syrup

Directions:

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Combine cinnamon, flour, pumpkin pie spice salt and baking powder in a large bowl. Add butter and mix until pea-sized crumbs form.
  3. In a separate bowl, whisk together pumpkin puree, heavy cream, brown sugar, vanilla extract and the egg. Once combined, drizzle mix over flour mix, and stir together.
  4. Work dough with hands into a ball. Place dough ball on a floured surface and gently press into a disk. Cut into 8 wedges.
  5. Arrange wedges on baking sheet. Place in oven and bake for 20-25 minutes. Until scones are lightly browned.
  6. As scones are baking, melt butter and maple syrup in a saucepan over low heat. Once butter has melted, whisk in powdered sugar.
  7. Remove scones from oven and drizzle glaze over top. Serve once glaze has set.

Pumpkin Scones with Maple Glaze

Serves 8
  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Combine cinnamon, flour, pumpkin pie spice salt and baking powder in a large bowl. Add butter and mix until pea-sized crumbs form.
  3. In a separate bowl, whisk together pumpkin puree, heavy cream, brown sugar, vanilla extract and the egg. Once combined, drizzle mix over flour mix, and stir together.
  4. Work dough with hands into a ball. Place dough ball on a floured surface and gently press into a disk. Cut into 8 wedges.
  5. Arrange wedges on baking sheet. Place in oven and bake for 20-25 minutes. Until scones are lightly browned.
  6. As scones are baking, melt butter and maple syrup in a saucepan over low heat. Once butter has melted, whisk in powdered sugar.
  7. Remove scones from oven and drizzle glaze over top. Serve once glaze has set.
Season: Fall

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