Maple Pumpkin Scones with Browned Butter Maple Glaze
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5.0
6 reviews
Excellent
Maple Pumpkin Scones with Browned Butter Maple Glaze
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This simple whole wheat recipe for Maple Pumpkin Scones is the perfect fall treat! Tender, easy, moist pumpkin scones sweetened only with maple syrup, with a beautiful balance of fall spices and then topped with a lovely browned butter maple glaze.
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Ingredients
Maple Pumpkin Scones
- ½ cup butter cold (grated or diced)
- 2 ¾ cups all-purpose unbleached white flour or light whole wheat flour (see note) + 1 tablespoon for high altitude
- 1 tablespoon baking powder reduce to 2 ½ teaspoons for high altitude
- 1 teaspoon ground cinnamon Or use 1 ¾ teaspoons pumpkin pie spice and omit cinnamon, ginger, nutmeg and allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- ¼ teaspoon salt
- ⅔ cup pumpkin puree use 100% pumpkin, not pumpkin pie filling
- 1/3 cup maple syrup + 2 Tablespoons. Use real maple syrup.
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavoring optional
- 2 large eggs
- 2 tablespoons heavy cream + 2 tablespoons for brushing
Browned Butter Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons butter browned
- 2 tablespoons maple syrup
- 1/2 teaspoon maple extract or vanilla
- 1-2 tablespoons heavy cream or milk
- pinch salt
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Instructions
For the Maple Pumpkin Scones
- Preheat oven to 425ºF (220 ° C) and line a half sheet baking pan with parchment.
- Dice butter into small chunks or if desired or better grate the butter using a box grater-- the butter will incorporate easier into the dough. Place grated butter in freezer until ready to use.
- Whisk flour, spices, salt and baking powder in a large mixing bowl.
- Next in a small mixing bowl whisk together pumpkin puree, eggs, vanilla extract, maple syrup and heavy cream until smooth
- Cut butter into the dry ingredients using a pastry blender or using your fingers or two knives. work the butter until it's incorporated about the sizes of peas or smaller.
- Making a well in the center of the dry ingredients, pour your pumpkin mixture into the dry ingredients, stirring until a moist dough forms.
- Turn your dough onto a lightly floured surface, pressing and gently kneading (1 or 2 times) any extra dry ingredients into the dough, then divide into two equal halves. It's okay if it's a little dry and crumbly, as long as when you gently press it together, it sticks together.
- On a parchment lined cookie sheet pat out dough into two 5 inch discs (about 3/4 inch thick) then using a bench scraper or a knife cut the disc into 6-8 wedges. Alternative you can make one large disc, about 8 inches, no higher than 1 inch and cut into 8 triangles. After cutting, using a small spatula, gently pull the wedges away from one another. Keeping the dough closer together helps the scones puff up rather than out.
- Place the baking sheet in the fridge or freezer for 15-30 minutes, the flavors will marry and it will help the scones set.
- Remove from fridge/freezer and brush tops with a little milk or heavy cream and if desired, sprinkle with a little coarse sugar. Bake for 18-21 minutes, until they are puffed, lightly golden and a toothpick inserted comes out clean.
- Allow to cool for 2 minutes, then transfer to wire cooling rack to cool completely before glazing.
Browned Butter Maple Glaze
- Over medium-low heat, add butter to a small saucepan and brown. It will melt, bubble violently, then settle once you see brown flecks, remove it from heat. It will smell "nutty".
- In a small mixing bowl pour your powdered sugar, maple syrup, maple flavoring, cream and browned butter with a pinch of salt, mixing until smooth and pouring consistency. Drizzle over scones or dunk tops of cooled scones
Equipments used:
Notes
- High Altitude Adjustments
- PRO TIP | Unless baking for a crowd, you probably don't need 16 scones. I recommend wrapping the second disc of scones tightly in plastic wrap or wax paper and then placing in a gallon freezer baggie with baking instructions for a future date. When ready to bake, just remove from the freezer and bake as directed, adding a minute or two. If desired brush with milk or cream right before baking, glaze after baking.
- COOKS TIP | If you would like more of a glazed look on the scones, then let scones cool for 15 minutes before drizzling glaze on, it will melt into the scone a bit. If you want more of a drizzled look, then wait until scones cool completely and drizzle glaze on scones.
- Store scones in an airtight container. They are best consumed the day they are made, but they can also be wrapped and frozen or kept on the counter for 2-3 days.
- Store scones in an airtight container. They are best consumed the day they are made, but they can also be wrapped and frozen or kept on the counter for 2-3 days.
- Reduce baking soda to 1 ¾ teaspoons
- Increase flour by 1 tablespoon
- Bake as directed
Nutrition Information
Show Details
Serving
1scone
Calories
195kcal
(10%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
45mg
(15%)
Sodium
184mg
(8%)
Potassium
80mg
(2%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
1885IU
(38%)
Vitamin C
0.5mg
(1%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16scones
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 195kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 184mg | 8% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1885IU | 38% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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