Pumpkin Scones with Maple Spice Glaze

Now that you’ve made your own pumpkin puree as I’ve shown in my previous post, you might be wondering what to do with all the leftover puree. Why, make pumpkin scones with maple spice glaze, of course! These scones came into being in precisely that manner – it was too cold to leave the apartment to get eggs for breakfast so I scanned the kitchen to see what else could be made. The results were quite delicious and have been made several times since (the butternut squash yielded a lot of puree…)

Scones

2 cups flour
1/3 cup light brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup cream
1/2 cup pumpkin puree
1 tsp vanilla extract

Preheat the oven to 400 degrees. Combine flour, light brown sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Cut in the butter with a pastry cutter until the mixture looks like coarse crumbs.

In a separate bowl, mix the cream, pumpkin puree, and vanilla until well blended. Add the wet ingredients to the dry ingredients and mix until just incorporated. Over mixing will result in dense scones.

Transfer dough to a lightly floured surface and kneed a few times. Roll out to a 7″ rectangle that’s about 1.5″ thick. Cut into six squares and cut each square diagonally, making 12 scones. Place the scones on a lightly floured baking sheet and bake for about 20 minutes, or until a toothpick comes out cleanly when inserted into the center of the scone.

Maple Spiced Glaze

1 1/2 cup confectioners sugar
1/2 tsp corn syrup
1/2 tsp vanilla extract
1/8 cup maple syrup
3-4 tbsp hot water
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves

Mix the sugar, corn syrup, vanilla extract and maple syrup in a small bowl. Slowly add the hot water until the mixture turns into a glaze. Add the rest of the spices and mix well.

The recipe I’ve shown here is a conglomeration of recipes from Little Blue Hen, Peanut Butter & Julie, and Cate’s World Kitchen. I had to surf around and adapt recipes to make sure I had all the ingredients. Enjoy!

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