Thursday, February 3, 2011

Pumpkin Scones with Maple Glaze

I had some leftover pumpkin from the cranberry pumpkin bread and I was inspired to try a pumpkin scone. After searching for just the right recipe, I chose this one...for two reasons. One, it sounded wonderful and two, I've never made cream scones before so this gave me a chance to do that. All the scones I've made have been with eggs, butter and either half and half or buttermilk. This recipe used only heavy cream... no eggs... no butter...and no sugar in the dough.

They're heavenly! Light, moist and the sweetness is perfect. I brushed some cream on top of them and sprinkled each with raw sugar before baking but after they came out of the oven, I also drizzled a little maple glaze on top. Next time I make them I'll definitely add some nuts...walnuts or pecans would be great.

First combine and whisk the dry ingredients in a large bowl.

In another small bowl, mix the wet ingredients.

Add the wet to the dry and mix together with a fork just til it's all combined. Be gentle though. You don't want to mix too much or overmix or they'll come out tough.

Dump the dough onto a floured work surface and shape into a circle or (what I prefer), a rectangle, making the thickness about 1 1/4".

Then take a floured scraper or large knife and cut into triangles or wedges( if using a circle).

At this point you can either bake them or freeze them. If you freeze them just bake them right out of the freezer and add a few extra minutes to the baking time.
I brushed the cream and raw sugar on the scone just before baking, (if frozen, brush the frozen scone).

Pumpkin Scones with Maple Glaze

Makes 6 to 8, depending on which shape you choose.
You can also cut smaller triangles, this size is great for a brunch.
2 cups AP flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
1/2 cup raisins or nuts(optional)
1/2 cup pumpkin puree
3/4 cup heavy cream
3 tbsp. maple syrup
1 tsp. vanilla
1/2 cup confectioners' sugar
1 1/2 tbsp. maple syrup
1-2 tbsp. cream or milk
Preheat oven to 425, (if baking right away).
1. Whisk the flour, baking powder, salt, spices and raisins and nuts ( if using) in a large bowl.
2. Mix the pumpkin puree, heavy cream, maple syrup and vanilla til smooth.
3. Pour the wet into the dry ingredients and mix together gently with a fork, being sure to get all the dry mixed in, especially from the bottom. Add more cream if it seems a little dry.
Don't overmix the dough. Mix it all til just incorporated.
4. Dump the dough onto a floured work surface and form into either a rectangle or round shape.
5. Pat the dough to about 1 1/4" thickness.
6. Cut out the shapes, either wedges or triangles using a bench scraper or large knife, floured.
7. Place the shapes onto a parchment lined baking sheet and brush with cream or milk, then sprinkle with raw sugar.
8. Bake 15 to 18 minutes, or when a toothpick inserted into the center comes out clean.
9. Cool the scones for a few minutes on the baking sheet, then transfer to a wire rack.
10. Drizzle the glaze over the slightly warm scones.
These are best when eaten the same day.
Stir the confectioners's sugar and syrup and begin adding the cream or milk til it gets to a thin enough consistency to spoon over the scones..


  1. I tried this recipe as I thought the combination of spices would be delicious. I'm going to go back to my recipe that used butter and sugar. The scones I made with this recipe were hard, dry and tasteless. Using sugar and butter will vastly improve the texture and flavor.

  2. I loved this recipe. It turned out just like the pictures and tasted fabulous. I did add 2Tbsp of brown sugar (which I thought might alter the finished product) and the scones still turned out amazing. Thanks for the recipe!



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