Maple-Glazed Pumpkin Scones
 
 
Warmly spiced pumpkin scones that are topped with a sweet maple syrup glaze.
Yield: 8 scones
Ingredients
  • 2.25 cups (320 g) all purpose flour
  • ⅓ cup (66 g) sugar
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup unsweetened pumpkin puree
  • ⅓ cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • 12 tbsp (170 g) unsalted butter, cold and cut into ½-inch pieces
For the maple frosting
  • ⅓ cup maple syrup
  • 1 cup (113 g) powdered sugar
  • ½ tsp vanilla extract
  • pinch of salt
Instructions
  1. Heat oven to 400F. Stack two baking sheets on top of each other and line the top with parchment paper.
  2. Whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in a large bowl. Set aside.
  3. In a smaller bowl, whisk together the pumpkin puree, heavy cream, egg, egg yolk, and vanilla. Set aside.
  4. Cut the cold butter into the dry ingredients using a pastry cutter until the butter pieces are broken down to the size of peas. Add the wet ingredients to the dry ingredients and fold together until just combined.
  5. Transfer to the dough to a lightly floured work surface and knead until it comes together. Roll the dough into a 12-inch square. Fold it into thirds as if you are folding a business letter. Fold it into thirds again, making a square. Transfer to a parchment-lined baking sheet and place in the freezer for 10 minutes.
  6. Return the dough to the work surface. Roll again into a 12-inch square and fold it into thirds as if you are folding a business letter. Place it seam side down on your work surface and roll it into a 12x4-inch rectangle. With a bench scraper, cut the dough into 4 equal rectangles then cut each rectangle into 2 triangles. Transfer the triangles to the prepared baking sheet.
  7. Brush the tops of the scones with heavy cream and then place them in the oven. Bake for 18-25 minutes, rotating halfway through, until the tops and bottoms of the scones are golden brown.
  8. Allow the scones to cool slightly, then glaze with the maple frosting.
For the maple frosting
  1. Whisk together the maple syrup, powdered sugar, vanilla, and salt until smooth.
Notes
Recipe from The Vanilla Bean Baking Book
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/09/maple-glazed-pumpkin-scones.html