Pumpkin Spice. Some love it, some maybe not so much. I don’t love PSLs but I love these scones. They have a nice subtle pumpkin spice flavor and they are covered in a maple glaze, soooo they’re gonna be good. They are super easy to whip up for a fall brunch or breakfast!
Preheat the oven to 400 degrees!
Combine two cups of flour with 1/2 cup of brown sugar, 1 Tablespoon pumpkin pie spice, 1 1/2 teaspoons baking powder, and 1 teaspoon of salt. Once it’s all combined at in a stick of COLD butter that has been chopped up into smallish pieces. I used a pastry blender to combine the butter with the flour mixture until it resembles coarse sand. If you don’t have a pastry blender, just use your hands!
In a measuring cup, mix together 3 Tablespoons heavy cream, 1 large egg, 2 teaspoons vanilla extract, and 1/2 cup pumpkin puree.
Add this mixture to the flour mixture and stir to combine.
Knead it a little to form a soft dough, but not too much because you want the scones to be nice and tender!
Roll it out to 1/2 inch thickness and cut into triangles. I made this batch kinda mini. If you make them smaller you can get about 16, larger ones you will only get about 8. Some of them turned out a little weirdly shaped.
Place them on a parchment lined baking sheet and bake for about 10-12 minutes. You can check for doneness by inserting a toothpick and see if it comes out clean!
While they are cooling, you can whip up the glaze!
It’s a 1/4 cup maple syrup, 2 Tablespoons milk, and 2 cups of powdered sugar. Once they are cool, drizzle the glaze over the top and you are ready to eat!!
- 2 cups flour
- 1 Tablespoon pumpkin pie spice
- 1/2 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick of butter, cubed
- 3 Tablespoon heavy cream
- 1/2 cup pumpkin puree
- 2 teaspoons vanilla extract
- 1 egg
- 1/4 cup maple syrup
- 2 Tablespoon milk
- 2 cups powdered sugar
- Preheat oven to 400 degrees.
- Combine all of the dry ingredients together. Incorporate butter with a pastry blender or your hands and mix until it becomes coarse crumbs.
- Whisk the wet ingredients together and add them to the dry. Knead slightly to form a soft dough.
- Roll out dough on a clean, floured surface into a 1/2 inch thick sheet. Cut into desired shapes.
- Place on parchment lined baking sheet. Bake for 10-12 minutes or until a toothpick comes out clean.
- Let cool. Whisk together glaze ingredients, drizzle over cooled scones.