⁘ anna bakes cupcakes ⁘

pumpkin scones

flaky and soft pumpkin scones with maple icing

recipe from Sally's Baking Addiction


baked in September 2020

yield: 8 scones
prep time: 20 minutes
cook time: 25 minutes
difficulty level: medium

Ingredients

Scones


Icing


Directions

For the scones:

  1. Preheat oven to 400°F. Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). Set aside.
  2. Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.
  3. Grate the frozen butter.
  4. Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
  5. Whisk 1/3 cup heavy cream, the egg, blotted pumpkin, brown sugar, and vanilla extract together in a small bowl.
  6. Drizzle the wet ingredients over the flour mixture and then mix it all together until everything appears moistened.
  7. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface.
  8. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges.
  9. Place scones at least 2 inches apart on the prepared baking sheet(s).
  10. Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired.
  11. Bake the scones for 20-25 minutes or until lightly browned.
  12. Remove from the oven and allow to cool for a few minutes as you prepare the icing.

For the icing:

  1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
  2. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar.
  3. Taste and add a pinch of salt if desired.
  4. Drizzle over warm scones.

Nutrition