I sure make a lot of scones, don’t I? I’ve already shared recipes on how to make blueberry, chive, and cranberry white chocolate versions, and I’m sure I’m not even close to being done. It’s funny because I only started making them in the last year or so—before that I’d never even eaten one. I always catch on to great ideas wayyyy too late. If you want another example, I recently had the epiphany that if I rinse out my laundry detergent measuring cup using the water from my washing machine, I won’t have blue soap drips all over my damn laundry closet! You know, great ideas like that. 😛
These scones follow a similar recipe to my others except they are packed full of fall pumpkin flavor! Are you sick of pumpkin yet? Look, I had to do something with the leftover puree from my mirror glazed pumpkin fail. Plus, these are fricken delicious and super easy. You won’t regret it! The full recipe is after the jump, but keep reading to learn how to make them!
As usual, you’ll want to start off by mixing all of your dry ingredients together in a bowl. In this case That is the flour, sugars, baking soda, baking powder, pumpkin spice, and salt. You may have to sift them together if your brown sugar is a bit clumpy (I did).
Now in a separate bowl, whisk together your dry ingredients: the egg, cream, vanilla, and pumpkin puree. Place the cold ingredients in the fridge until needed. Oh, and preheat your oven to 400ºF.
Using two forks or a pastry cutter, work your cold butter into the flour mixture until the biggest pieces are no larger than a pea.
It should look like this!
Now fold in your nuts if you’re using them. These are walnuts, but pecans could work too!
Pour in your wet ingredients.
And quickly mix them through the best that you can. Be sure to scrape the bottom of the bowl!
After a while you may not be able to stir anymore, so just dump it all out onto a floured surface. With floured hands, knead it a bit to bring it together. The dough will be a lot softer than regular scone dough (I assume because of the puree) but if it’s too sticky (think super soft cookie dough) then feel free to add more flour until you can safely form it into a rectangle without getting it all over you.
Next you’ll want to brush the top of your rectangle with some egg wash. Some people do this after they have already cut individual triangles, but if some of that egg wash drips down the sides of your scones it can prevent them from rising in the oven. Doing it this way ensures that the egg white stays right on top where it belongs. Also worth noting: When I went to cut my triangles I found that the dough was sticking to the knife and it was super difficult to get a clean cut (this is because I ignored my ‘too sticky’ warning in the previous step). To fix this, I simply added more flour (and adjusted the written recipe of course). The egg white that I put on top did not seem to have any effect on the final product.
Cut out your triangles and place them 2 inches apart on a parchment lined baking sheet. I sprinkled a bit of brown sugar over the top for some nice caramelization.
Bake them for approximately 15-18 minutes, or until they are big and golden, like this!
They should come off of the paper easily and be perfectly golden on the bottoms. Let them cool completely before you add the maple glaze.
Speaking of the glaze…it really couldn’t be easier. Take about a cup or so of powdered sugar and add a few drops of maple syrup to it. A little bit of liquid goes a long way, so don’t overdo it. Also, use a bigger bowl than this. Trust me. 😛
You will want the consistency to be a bit like this. Sort of thick, but still able to drip. This can be difficult to achieve if your maple syrup is too thick, but if you add a tiny bit of milk or water it will help thin it out.
Now add the glaze to a sandwich bag and use scissors to clip a tiny little hole at the end.
And drizzle to your heart’s content. Again, you’ll want to do this when the scones are completely cool or else the glaze will melt right off. If you did everything right then the glaze should set after about 20 minutes and you can pick one up without getting it all over your fingers.
It’s probably a good idea to throw a couple nuts on each scone prior to the glaze setting so that people with nut allergies know what’s in them.
When you break into one you should see flaky, cakey goodness!
This recipe makes 6 extra large scones, 8 medium scones, or 12 small scones (featured here). I tend to think smaller version is the perfect size, but it is up to you. The baking times may vary. I hope you’ll give them a try. If you do, let me know in the comments how they turned out, or simply tag me on Twitter or Instagram. 🙂
Until next time! <3
- 2 1/2 c (315 g) all purpose flour
- 1/4 c (50 g) of granulated sugar
- 1/4 c (54 g) of brown sugar (light or dark)
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpking spice seasoning
- 1/4 tsp cinnamon
- 1/2 c walnuts or pecans (optional)
- 6 tbsp of cold unsalted butter, cubed
- 1/2 c (4 oz) heavy cream
- 1 tsp vanilla extract
- 1/3 c of unsweetened pumpkin puree
- 2 large eggs (1 for dough, one for egg wash to be brushed on top of dough)
- 1 c (125 g) powdered sugar
- 1-2 tsp maple syrup
- 1 tsp milk or water (or more, if needed)
- Preheat your oven to 400 F or 204 C.
- In a large mixing bowl whisk together the flour, sugars, salt, baking powder, baking soda, pumpkin spice, and cinnamon. Set aside.
- In a smaller bowl whisk together the egg, vanilla, cream, and pumpkin puree. Refrigerate until needed.
- Work the butter into the flour mixture using two forks or a pastry cutter. Stop when the chunks of butter are no larger than a pea. Fold in the walnuts.
- Add pour in the wet ingredients and stir all of the liquid has been absorbed. It is possible that the dough will still appear quite dry.
- Dump the dough onto floured surface and use your hands to bring it together into rectangle shape.
- Brush the rectangle with some egg wash (1 egg mixed with a tbsp of water) prior to cutting into 6, 8 or 12 triangles (see notes).
- Place triangles about two inches apart on a parchment lined baking sheet and sprinkle with a bit more brown sugar. Bake for approximately 15-18 minutes or until they are puffed up and golden brown.
- Let cool completely before adding glaze.
- Add the maple syrup to the powdered sugar and stir to combine. If the glaze seems too thick or like it won't come together, try adding a teaspoon of liquid such as milk or water. Keep adjusting until you reach your desired consistency.
- For 6 large scones, cut your rectangle into three equal parts and then cut each part diagonally to make 2 triangles.
- For 8 scones, cut your rectangle into two equal halves and then cut each half diagonally in both directions (like an X) to make four triangles.
- For 12 scones, cut your rectangle into three equal parts and then cut each part in half. Cut each half diagonally to form two triangles.