I opened up my pantry the other day and noticed that I had a can of pumpkin sitting in there. Hmm…what should I make with it? There have been tons of pumpkin bread, pumpkin muffins, pumpkin this, and pumpkin that floating around so I wanted to make something I hadn’t already seen. I don’t know what made me think of it, but pumpkin scones came to mind. Pumpkin scones with maple glaze would be even better!! And, since I hadn’t seen this particular pumpkin gem circulating around, I had to go out and search for a recipe. Not too hard…it seems that Starbucks has inspired quite a few others to make a pumpkin scone!
I took them to work, along with some cookies (recipe coming soon) and the work crew gobbled them up. We are a little over a week into November now, and the weather is still being fickle here in Texas but I keep hoping for some cool, Fall weather to help inspire more kitchen creations. For all you Northerners…enjoy the cooler weather for me, would ya? Oh, and drink some hot cocoa or hot apple cider for me too…that’s what I’m really waiting to enjoy!!
Adapted from Brown Eyed Baker
- 2 cups all-purpose flour
- 1/4 cup plus 3 Tablespoons granulated sugar (7 Tbsp total)
- 1 Tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- 6 Tablespoons cold butter, cubed
- ½ cup canned pumpkin
- 3 Tablespoons heavy whipping cream
- 1 large egg
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
- Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, allspice and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.
- In a separate bowl, whisk together the pumpkin, whipping cream, and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide.
- Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
- Spoon glaze over each scone to lightly coat the top. Allow to dry before storing.
- 1 1/4 cup confectioners’ sugar, sifted
- 1 teaspoon pure vanilla extract
- 1/3 cup pure maple syrup