How does it sound to wake up to homemade maple frosted pumpkin spice scones on Thanksgiving morning?
Arnie made these delightful treats a few weeks back, and they were absolutely fantastic. If you’re hosting family or friends–or, if you want to treat your host–look no further. These maple frosted pumpkin spice scones can be made ahead and stored for up to two days. Just pop them in the oven or microwave before eating, and they’ll taste just like they’re fresh from the oven.
Read on for the recipe below!
Maple Frosted Pumpkin Spice Scones by Sally's Baking Addiction
Ingredients
Ingredients:
- 2 cups 250g all-purpose flour (spoon & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup 115g unsalted butter, frozen
- 1/3 cup + 2 Tablespoons 105ml heavy cream, divided
- 1 large egg
- 1/2 cup 115g canned pumpkin puree, blotted*
- 1/2 cup 100g light brown sugar
- 1 teaspoon pure vanilla extract
- optional: coarse sugar for sprinkling on top before baking
Maple Glaze
- 1/4 cup 60g unsalted butter
- 1/2 cup 120ml pure maple syrup
- 1 cup 112g sifted confectioners' sugar
- pinch salt to taste
Instructions
Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
Recipe Notes
Make ahead tip: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
Recipe from Sally's Baking Addiction
