Description
Enjoy these wonderful maple pumpkin scones, a perfect autumn treat combining the comforting flavors of maple syrup and pumpkin spice. They are tender, flaky, and simple to make for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 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 cold unsalted butter, cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup heavy cream
- 1 large egg
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: 1/2 cup maple icing (powdered sugar + maple syrup)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add cold butter to dry ingredients. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, maple syrup, heavy cream, and egg.
- Gradually add wet ingredients to dry ingredients, stirring gently until just combined. Fold in nuts if using.
- Transfer dough to a lightly floured surface. Knead a few times until it comes together. Pat into a 1-inch thick circle.
- Slice dough into wedges or use a round cutter for individual scones. Place on the prepared baking sheet.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- If desired, whisk powdered sugar and maple syrup for icing and drizzle over cooled scones.
Notes
- For best flavor, use fresh pumpkin puree.
- Chill the dough for 15-20 minutes if it’s difficult to handle.
- Adjust spices to your preference; consider adding cloves or allspice.
- These scones are best served warm.
- Variations include adding chocolate chips, dried cranberries, or making a savory version.
- Store scones in an airtight container at room temperature for up to 3 days.
- Unbaked scones can be frozen for up to 2 months and baked from frozen.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220 kcal
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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