Dessert: United States – Pumpkin Scones with Maple Glaze

Serving Size: 8

Approximate Time

Prep 20 min

Cook 18 min

Additional 20 min

Total 55 min

Ingredients

2 cups (240 g) all-purpose flour
1 / 4 cup (50 g) packed light brown sugar
1 tbsp baking powder
1 / 2 tsp fine sea salt
2 tsp pumpkin pie spice
1 / 2 cup (1 stick / 115 g) cold unsalted butter, cut into small cubes
1 / 2 cup (120 g) pumpkin puree (not pie filling)
1 / 3 cup (80 ml) heavy cream, plus 1 tbsp (15 ml) for brushing
1 large egg
1 tsp vanilla extract
Coarse sugar for topping (optional)
Glaze:
1 cup (120 g) powdered sugar
3 tbsp (45 ml) pure maple syrup
1–2 tsp milk
1 / 4 tsp maple extract (optional)
Pinch of salt

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Whisk flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter.
In a separate bowl, whisk pumpkin puree, heavy cream, egg, and vanilla until smooth.
Pour wet ingredients into dry and fold just until the dough comes together. If very sticky, lightly dust with flour.
Turn dough onto a lightly floured surface and pat into a 7-inch round about 1 inch thick. Cut into 8 wedges and transfer to the prepared sheet, spacing apart.
Brush tops with the extra tablespoon of cream and sprinkle with coarse sugar if using.
Bake 15–18 minutes, until set and lightly golden at the edges. Cool on the sheet 10 minutes, then transfer to a rack.
For the glaze, whisk powdered sugar, maple syrup, 1 teaspoon milk, maple extract (if using), and a pinch of salt. Add more milk, a few drops at a time, to reach a thick drizzle.
Drizzle glaze over warm scones. Let set 10 minutes before serving.