Description
A delightful treat that perfectly captures the essence of autumn with a unique combination of pumpkin and maple syrup.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped (optional)
For the Light Maple Glaze, gather the following ingredients:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons milk (adjust for desired consistency)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, whisk together the wet ingredients: pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in chopped pecans if using.
- Turn the dough out onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges.
- Place the wedges on the prepared baking sheet, spaced about 2 inches apart, and bake for 15-20 minutes until golden brown.
- Remove from the oven and let cool on a wire rack. Drizzle with the light maple glaze before serving.
Notes
- Use pure canned pumpkin puree, not pumpkin pie filling.
- Adjust sweetness by adding more or less brown sugar as desired.
- Store leftover scones in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Maple Pumpkin Scones, Fall Treat, Baking, Scones Recipe