Classic Pumpkin Scones
Ingredients
The scones
-
2
cups
all-purpose flour
-
2½
teaspoons
baking powder
-
1
teaspoon
ground cinnamon
-
1½
teaspoons
pumpkin pie spice
-
½
teaspoon
salt
-
½
cup
unsalted butter, frozen
-
⅓
cup
heavy cream
-
2
tablespoons
heavy cream
-
1
large
egg
-
½
cup
canned pumpkin puree
-
½
cup
light brown sugar
-
1
teaspoon
pure vanilla extract
-
optional
coarse sugar for sprinkling
Maple Glaze
-
2
tablespoons
unsalted butter
-
⅓
cup
pure maple syrup
-
1
cup
sifted confectioners' sugar
-
pinch
salt
Instructions
- Preheat the oven to 400°F (204°C) and prepare baking sheets.
- Whisk together the dry ingredients in a large bowl.
- Grate the frozen butter and mix it into the dry ingredients until crumbly.
- In a separate bowl, whisk together the wet ingredients and combine with the dry mixture until moistened.
- Form the dough into an 8-inch disc and cut into 8 wedges.
- Brush the scones with heavy cream and sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes until lightly browned.
- Prepare the maple glaze by melting butter and maple syrup, then whisking in confectioners' sugar.
- Drizzle the glaze over warm scones before serving.
Nutrition Facts (estimated)
Servings
8 scones
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
150mg
Cholesterol
30mg
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