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Easy Kid-Approved Pumpkin Scones with Maple Glaze

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These pumpkin scones are flaky on the outside, soft and tender on the inside, and topped with a sweet maple glaze. They come together in under 30 minutes and are perfect for weekday mornings or weekend treats.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup canned pumpkin puree
  • 1/4 cup buttermilk, cold
  • 1/4 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk (or cream)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 teaspoon salt.
  3. Cut in the cold butter: Add the 6 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces.
  4. In a separate bowl, whisk together the wet ingredients: 1/2 cup pumpkin puree, 1/4 cup buttermilk, 1/4 cup maple syrup, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and fully combined.
  5. Combine wet and dry ingredients: Pour the wet mixture into the flour-butter mixture. Stir with a spatula or wooden spoon until just combined. The dough will look shaggy and a little dry.
  6. Turn the dough out onto a lightly floured surface. Use your hands to gently bring the dough together into a ball.
  7. Shape the dough into a 3/4-inch thick circle, about 8 to 9 inches in diameter.
  8. Cut the dough into 8 wedges using a sharp knife or bench scraper. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 12 to 15 minutes, until lightly golden on the bottom and the edges are just starting to brown.
  10. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before glazing.
  11. Make the glaze: In a small bowl, whisk together 1 cup sifted powdered sugar, 2 tablespoons maple syrup, 1 to 2 tablespoons milk, and a pinch of salt. Whisk until smooth.
  12. Drizzle the glaze over the cooled scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. For best results, chill the shaped scones for 15-20 minutes before baking. Let scones cool completely before glazing.

Nutrition

Keywords: pumpkin scones, maple glaze, kid-approved, easy, fall recipe

Find it online: https://gleamgulp.com/easy-kid-approved-pumpkin-scones-with-maple-glaze/