Pumpkin Scones with Maple Icing
These soft and tender Pumpkin Scones with Maple Icing using pumpkin butter are a great way to ring in the holidays with friends over a cup of coffee or tea.
Nutrition Facts
Ingredients
Instructions
Scones
Preheat oven to 375°F.
Combine the brown sugar, pumpkin butter (to make pumpkin butter see below), milk, egg and vanilla in a medium bowl with a whisk.
Combine both flours, pumpkin spice, baking powder, soda and kosher salt in a large bowl with a whisk. With a pastry blender cut in the chilled, cubed butter until the mixture resembles coarse meal. Fold in pumpkin butter mixture, stirring just until moist.
Place the dough onto a floured surface and knead lightly four times with floured hands. Don't overwork the dough. Form the dough into an 9-inch circle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about ¾" thick.
With a knife, cut dough into 6 to 8 big wedges all the way through, depending on how big you want your scones. Bake until golden, about 16-18 minutes.
In a small bowl mix the powdered sugar, milk, maple syrup and cinnamon. Set aside.
Allow scones to slightly cool and top with icing.
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Notes
I have included the recipe for the pumpkin butter, but you can purchase at Trader Joes and similar stores.
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Reviews from the Original Source
Oh my goodness, Kevin! I was planning to make scones this fall (lavender), but then I decided to forget about them this season. But these deliciously looking scones have probably influenced my decision:) I mean, pumpkin scones and maple glaze? Perfect marriage. Perfect fall marriage. Now I've got to try them! Well done indeed.
Oh my freaking better-than-Starbucks! This is my 12-year old's FAVORITE treat and you've made me want to make them right now, my friend. Beautiful, beautiful pictures! (duh, always) On the shopping list for the weekend... my boys will be so happy. (My husband thinks you're the bomb as well, btw) So thankful for you, Kevin.
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