Mmmmm scones. Really, is there anything better for breakfast than a scone, hot from the oven smeared with soft butter or your favorite jam? No. I didn’t think so. :)
Scones have become a whole lot easier and quicker for me to make now that I’ve got a food processor. Cutting butter into flour is sooooo time consuming and my food processor gets it done in just seconds! YAY for technology!
These pumpkin scones are full of pumpkin & spice and are so super moist and delicious. They’d be great smeared with butter, hot out of the oven or slightly cooled with a pumpkin glaze on top! Either way… they are a must make for your family this fall!
Pumpkin Scones with Pumpkin Maple Glaze
- 2 cups flour
- scant 1/2 cup sugar (1/4 cup + 3 Tbsp to be exact)
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 Tbsp COLD unsalted butter, cubed
- 2/3 cup COLD canned pumpkin puree (just pop it in the fridge a few hours before you want to make these)
- 1 egg
- 3 Tbsp heavy cream
- 1 cup powdered sugar
- 2 Tbsp heavy cream
Pumpkin Maple Glaze
- 1 heaping cup powdered sugar
- 1 Tbsp pumpkin puree
- 1 Tbsp maple syrup
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
- In a small bowl, whisk together the cold pumpkin puree, heavy cream, and egg.
- In the bowl of your food processor, combine the flour, sugar, baking powder, salt and spices. Pulse 2-3 times to mix.
- Add the cubed butter and pulse 5-6 times or until the butter has been broken into pieces no bigger than a pea.
- Pour the flour/butter mixture into a large bowl. Make a well in the middle.
- Add the pumpkin mixture and fold in with a spatula until a dough ball forms.
- On a floured surface, knead down ball 2-3 times – not any more than this!
- Press the dough into a large rectangle and transfer to prepared baking sheet.
- Using a pizza cutter, cut dough into triangles. You can cut them as big or as small as you’d like. I cut 8 triangles. Separate out evenly on baking sheet.
- Bake 12-14 minutes or until edges just begin to brown and tops have slightly hardened.
- Remove from oven and cool for 2-3 minutes on the baking sheet before removing to a wire rack to cool completely before glazing.
- Whisk together the sugar and cream until smooth.
- Spoon glaze over each scone so they are completely covered. Use the back of the spoon to spread evenly over the scone.
- Allow glaze to set up before pouring on pumpkin glaze.
Pumpkin Maple Glaze
- Whisk together the sugar, pumpkin and maple syrup.
- NOTE: You want this syrup to be a bit thicker than the vanilla glaze, so be mindful of that when adding the maple syrup. If it’s too thin, add a Tbsp more of sugar until you get the consistency you want.
- Using a piping bag and a very smell round tip, pipe pumpkin glaze in a back and forth pattern over the vanilla glaze on each scone.
- Allow glaze to set up before serving.