Easy Pumpkin Scones with Maple Glaze
As the leaves change color and the air turns crisper, it’s time to warm your kitchen with the delightful aroma of Easy Pumpkin Scones with Maple Glaze. This recipe brings the cozy flavors of fall right to your table, making it perfect for chilly November afternoons. Imagine biting into a warm, spiced scone topped with a luscious maple glaze while sipping your favorite tea. It sounds inviting, doesn’t it? You’ll want to jot this recipe down and maybe even subscribe to receive delicious ideas like this one straight to your inbox!
Why You’ll Love This Recipe
What makes these pumpkin scones so special? First, the wonderfully warm spices—the cinnamon, nutmeg, and ginger—create a comforting flavor that perfectly captures the essence of autumn. Secondly, these scones are incredibly easy to make, allowing even the busiest home cooks to whip up a batch in no time. And let’s not forget about the maple glaze! It adds a sweet touch that transforms each bite into a little moment of joy. Plus, they are family-friendly and perfect for sharing at gatherings with friends!
Ingredients
– 2 cups all-purpose flour
– 1/3 cup brown sugar
– 1 tablespoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1/2 cup pumpkin puree
– 1/4 cup milk
– 1 large egg
– 1 teaspoon vanilla extract
For the Maple Glaze:
– 1 cup powdered sugar
– 2 tablespoons maple syrup
– 1-2 tablespoons milk
Necessary Tools
– Mixing bowls
– Whisk
– Pastry cutter or fork
– Baking sheet
– Parchment paper
– Wire rack
Ingredient Swaps and Additions
Feel free to get creative! If you’re looking for alternatives, consider using whole wheat flour for a nuttier flavor, or coconut sugar instead of brown sugar for a lower glycemic index. You can also add chocolate chips, chopped pecans, or even dried cranberries to your scone batter for an added twist.
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until combined.
3. Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. The small bits of butter are what will make your scones flaky!
4. In a separate bowl, mix together the pumpkin puree, milk, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and gently stir until just mixed. It’s important not to overmix; a little lumpiness is perfectly fine!
6. Turn the dough out onto a lightly floured surface and pat it into an 8-inch circle. Cut it into 8 wedges and place them on your prepared baking sheet.
7. Bake for 15-18 minutes, or until the scones are golden and a toothpick inserted in the center comes out clean. Let them cool on a wire rack.
8. To make the glaze, whisk together the powdered sugar, maple syrup, and milk until you achieve a smooth consistency. Drizzle over the cooled scones and prepare to enjoy!
Serving Suggestions
These pumpkin scones are wonderful on their own, but you could also serve them with whipped cream or a dollop of cream cheese for a richer experience. They make a charming addition to any fall brunch!
Pro Tips for Success
– Make sure your butter is cold; this is key for flaky scones!
– When mixing the wet and dry ingredients, embrace the lumps—overmixing can lead to tough scones.
– Experiment with baking times as ovens can vary. Keep an eye on them as they bake for the best results.
Storing and Reheating
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to save them for later, wrap them individually and freeze for up to a month. When you’re ready to enjoy, simply reheat them briefly in the oven or microwave.
FAQ Section
Q: Can I use fresh pumpkin instead of canned?
A: Absolutely! Just make sure it’s cooked and well-pureed.
Q: What can I substitute for maple syrup in the glaze?
A: Honey or agave syrup work beautifully as alternatives.
Conclusion
These Easy Pumpkin Scones with Maple Glaze are the ultimate comfort food for fall lovers. With their enticing spices, delightful texture, and sweet glaze, they not only satisfy your cravings but also fill your home with warmth and cheer. Try making them for your next gathering or simply enjoy them during some quiet time with a good book. Don’t forget to share your creations and tag them on social media; I’d love to see your lovely scones!
Nutritional Information
Approximate nutritional information per scone:
Calories: 180
Protein: 3g
Fat: 7g
Carbohydrates: 25g
Fiber: 1g
Sugar: 6g
Now, gather your ingredients and get baking! Your kitchen will thank you, and so will your taste buds!
Easy Pumpkin Scones with Maple Glaze
Ingredients
Method
- Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until combined.
- Add the cold, cubed butter to your dry ingredients. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
- In a separate bowl, mix together the pumpkin puree, milk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just mixed, avoiding overmixing.
- Turn the dough out onto a lightly floured surface and pat it into an 8-inch circle. Cut it into 8 wedges and place them on your prepared baking sheet.
- Bake for 15-18 minutes, or until the scones are golden and a toothpick inserted in the center comes out clean. Let them cool on a wire rack.
- To make the glaze, whisk together the powdered sugar, maple syrup, and milk until you achieve a smooth consistency. Drizzle over the cooled scones.
