Go Back
Print

Maple Pumpkin Scones

Maple Pumpkin Scones
Author Savanah

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar packed
  • 2 T. granulated sugar
  • 1/4 cup  maple syrup
  • 1/2 cup cold  butter diced
  • 3 T. milk
  • 1 egg
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt

Icing

  • 1 cup powdered sugar
  • 2-3 T. milk
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cinnamon

Instructions

  • Preheat the oven to 425°.
  • Spray a large baking sheet with nonstick spray or line it with parchment paper.
  • Whisk together pumpkin puree, maple syrup, egg, and milk.
  • In a separate bowl stir together flour, sugars, cinnamon, nutmeg, baking soda, powder, and salt.
  • Small chop or grate hard butter into dry ingredients and mix quickly with a fork to blend.
  • Combine wet and dry ingredients well.
  • Sprinkle flour on a clean work surface, and form dough into a circle about 8" in diameter. Use a sharp knife to cut into 8 equal triangles.
  • Place scones on prepared baking sheet and bake for 15 minutes or until edges are lightly golden.
  • Remove and allow to cool. While your scones are cooling you can whip up the icing.

Icing

  • Whisk together powdered sugar and vanilla, cinnamon and nutmeg- add milk a little at a time until you have a nice consistency that is not too wet. Drizzle over cooled scones.