These pumpkin scones with maple glaze are fluffy, lightly spiced, and the perfect way to celebrate fall. Pumpkin spice fans unite!
These pumpkin scones with maple cream came about when a family-run maple syrup business asked us to create another recipe using their maple cream. And what is maple cream? It’s natural and simple: maple syrup that is heated and stirred to produce a pure maple spread. The cream has an intensely concentrated maple taste that is perfect spread on PB toast, apples, and muffins.
Maple cream now comes in twoflavors: golden, a light, delicate flavor, and dark (our favorite), which is rich and caramel-y. Here, we’ve used them both as a glaze to top pumpkin scone, which are a take on a recipe from our friend Melissa of The Faux Martha. (You may remember her from our podcast on minimalism.) And let me brag on Melissa a bit: the base scone recipe is out of this world! And our adaptation with pumpkin makes for the fluffiest, scone I’ve ever tasted, with the perfect salty-sweet balance. To her recipe we added pumpkin, spices, and the maple cream glaze. The maple cream works perfectly as a glaze, even solidifying a bit after spreading.
- 1 large egg plus 1 yolk
- 1/4 cup heavy cream
- 1/2 cup canned pumpkin puree
- 2 cups all purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter
- Maple cream, for glazing (or use this Simple Powdered Sugar Icing)
- Preheat oven to 425°F.
- In a measuring cup, whisk together eggs, then stir in the cream and pumpkin. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, spices, and kosher salt. Cut the butter into the flour mixture using a pastry cutter or fork until it resembles a coarse meal.
- Pour the cream mixture into the center, then gently stir until the dough just comes together.
- Line a baking sheet with parchment paper. Place the dough on the baking sheet and form it into a 6″ square. Cut the square in half to form two rectangles, then place any crumbs on top of one rectangle and place the other rectangle on top. Gently press out or roll the dough into a 6” square again. Cut the dough in half, then into thirds leaving you with 6 rectangles. Cut each rectangle on the diagonal resulting in 12 triangular scones. Loosen each scone from the bottom and place it back on the baking sheet in an even row.
- Lightly brush the top of the scones with the cream that remains in the measuring cup. Bake for about 15 minutes until golden and cooked through. Cool on a cooling rack.
- To serve, spread each scone with maple cream. Serve immediately; scones are best the day of baking and do not save well. (To create the glaze shown in the photograph, we spread each scone with golden maple cream, then heated a bit of the dark maple cream and drizzled it on top.)
You can read full article and recipes here : https://www.acouplecooks.com/pumpkin-scones-with-maple-cream/