For years, I worked as a morning baker. Making muffins and scones and countless other pastries late at night and early into the morning. I can’t remember if I ever made these particular scones, although I’m certain I made some variation of pumpkin scone back then. This one, is particularly tasty and I think you’ll like it.
Maple glazed pumpkin scones
148 grams all purpose flour
35 grams sugar
3 grams baking powder
1 gram baking soda
29 grams butter
1 tablespoon buttermilk
130 grams canned pumpkin
1 gram pumpkin pie spice
1 tsp vanilla
for the glaze
1/2 cup confectioners sugar
2 tablespoons maple syrup
pepitas as needed
Take the: flour, sugar, butter, baking soda, salt and baking powder and put into the bowl of an electric mixer. Mix together for 5 – 10 minutes. Until the butter is completely mixed into the dry ingredients and there are no lumps of butter left
Take the canned pumpkin, egg, pumpkin pie spice, vanilla, and buttermilk and mix into the dry mixture. There will be a few lumps and dry bits. This is fine. Don’t be tempted to over mix.
Use a 2 oz scoop and scoop right onto a lined baking sheet. I like to use silicon baking mats.
Once scooped put right into a 350 degree oven and bake for 15 – 20 minutes. Mine generally take right around 17 minutes
Once the scones have finished baking, make the glaze by mixing the 1/2 cup of powdered sugar and the maple syrup. Mix completely so that there are no lumps of confectioners sugar left.
Take the scones and dip them into the glaze. Be careful as the glaze may try and suck the scones in. Keep a good hold on them but don’t be so rough that you break them apart. If dipping the scones isn’t for you, spread the glaze with a knife over the top of them. While the glaze is still fresh sprinkle a few roasted and salted pepitas over the top.
This is a really easy recipe to get the pumpkin season going. I think you’ll be making these all season long!