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For these delightful scones, you need: - 2 cups all-purpose flour - 1/3 cup brown sugar, packed - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 cup cold unsalted butter, cubed - 1 cup pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract These ingredients combine to make a soft and moist scone. The flour and baking powder give the scone structure. Brown sugar adds sweetness and depth. Pumpkin puree brings moisture and a lovely fall flavor. Cinnamon and nutmeg add warmth and spice, making each bite cozy. To make the sweet glaze, gather: - 1/2 cup powdered sugar - 2 tablespoons pure maple syrup - 1–2 tablespoons milk (as needed for glaze consistency) The glaze is simple yet delicious. Powdered sugar provides the base sweetness. Pure maple syrup adds a rich, natural flavor. Milk adjusts the thickness, allowing you to create the perfect drizzle over the warm scones. This glaze makes the scones shine and adds that sweet finish everyone loves. First, preheat your oven to 400°F (200°C). This gets the oven ready for baking. Next, line a baking sheet with parchment paper. This helps keep the scones from sticking. In a large bowl, whisk together the following dry ingredients: - 2 cups all-purpose flour - 1/3 cup brown sugar, packed - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1/2 teaspoon ground nutmeg Make sure everything mixes well. This step is key for a balanced flavor. Now, add 1/4 cup of cold, cubed unsalted butter into your flour mix. Use a pastry cutter or your fingers to work the butter into the flour. Keep mixing until it looks like coarse crumbs. This step gives the scones a nice texture. In another bowl, combine these wet ingredients: - 1 cup pumpkin puree - 1/4 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract Mix until the mixture is smooth. This blend adds moisture and flavor. Pour the wet mixture into the dry ingredients. Gently mix until everything just comes together. Be careful not to over-mix; the dough should feel slightly sticky. Turn the dough out onto a floured surface. Pat it into a circle about 1-inch thick. Cut the dough into wedges or use a round cutter to shape the scones. Place the scones on your prepared baking sheet. Make sure to space them apart. Bake for 15-18 minutes. Check if they are done by using a toothpick. If it comes out clean, they are ready! Enjoy the warm, fragrant aroma filling your kitchen as they bake. To make great scones, avoid over-mixing the dough. When you mix too much, the scones become tough. Mix just until you see no dry flour. The dough should feel slightly sticky. For cutting and shaping, flour your surface well. Pat the dough into a circle about 1-inch thick. Use a sharp knife to cut wedges. You can also use a round cutter for pretty shapes. Remember, the sharper the tool, the cleaner the edge. You can boost the flavor of your scones by adding spices or mix-ins. Try adding ginger or cloves for extra warmth. You can also add nuts like pecans or walnuts for texture. If you love chocolate, sprinkle in some chocolate chips for a sweet surprise. To get the perfect glaze, whisk the powdered sugar and maple syrup until smooth. Add milk a little at a time. You want a drizzling consistency. If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar. Drizzle the glaze over warm scones for the best flavor and look. {{image_2}} You can easily add nuts or chocolate to your scones. Chopped pecans or walnuts bring a nice crunch. They enhance the flavor too. If you prefer a sweet touch, add chocolate chips. I suggest using about 1/2 cup of either. Mix them into the dough just before you form it. This simple step gives your scones extra texture. If you need a gluten-free option, you can swap out the all-purpose flour. Use a gluten-free blend that works for baking. You may need to add a bit more liquid for the dough. Start with an extra tablespoon of cream or milk. This keeps your scones moist and fluffy. To make your scones even more festive, think about adding seasonal flavors. Dried cranberries add a tart bite that pairs nicely with pumpkin. Use about 1/2 cup of cranberries for a fruity kick. Another option is to mix in some orange zest. This brightens the scone and adds a citrus twist. A teaspoon of zest will do the trick. These fun variations bring new life to your pumpkin scones. To keep scones fresh at room temperature, you need a good storage method. First, allow the scones to cool completely after baking. Then, place them in an airtight container. This helps maintain their softness. You can store them this way for up to three days. If you want to keep them longer, consider freezing. Freezing scones is an easy way to save them. You can freeze unbaked or baked scones. For unbaked scones, cut them into wedges and place them on a baking sheet. Freeze until solid, about an hour. Then transfer them to a freezer bag. For baked scones, cool them completely first. Wrap each scone in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to three months. When you want to enjoy your scones again, reheating is key. For baked scones, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and heat for about 10 minutes. This keeps them warm and soft. You can also use a microwave. Heat for about 15 to 20 seconds, but this may make them a bit chewy. Enjoy your scones warm! To check if your scones are done, look for a few signs. First, the tops should be golden brown. Second, use a toothpick; it should come out clean when inserted into the center. Finally, the scones should feel firm to the touch. If they look pale or feel soft, bake them a bit longer. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin. Cut it in half and scoop out the seeds. Place the halves cut side down on a baking sheet. Roast at 400°F until soft, about 30 to 45 minutes. Let it cool, then scoop out the flesh and mash it. Strain any excess moisture to avoid watery scones. If you need a substitute for heavy cream, there are a few options. You can use whole milk mixed with a bit of butter. Combine ¾ cup of milk with ¼ cup of melted butter. Another option is to use coconut cream for a dairy-free version. Both options can give good results in this recipe. Store your scones in an airtight container at room temperature. They will stay fresh for about 2 to 3 days. If you want them to last longer, consider freezing them. You can freeze baked scones for up to 2 months. Just wrap them well to prevent freezer burn. In this article, we explored how to make maple glazed pumpkin scones step-by-step. We covered key ingredients like all-purpose flour, pumpkin puree, and spices. I shared tips on mixing and baking to achieve the perfect texture. You learned about variations, storage, and useful FAQs to troubleshoot. Making these scones can be fun and rewarding. Enjoy trying different flavors and sharing with friends. Happy baking!

Maple Glazed Pumpkin Scones

Indulge in the deliciousness of Maple Glazed Pumpkin Scones, the perfect treat for fall! These moist, buttery scones are packed with pumpkin flavor and topped with a sweet maple glaze. With easy-to-follow steps, you can whip up a batch in just 40 minutes. Serve them warm for an impressive brunch or cozy snack. Don’t miss out on this delightful recipe—click to explore all the details and get baking today!
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Ingredients
  

2 cups all-purpose flour

1/3 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 cup cold unsalted butter, cubed

1 cup pumpkin puree

1/4 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 cup powdered sugar (for glaze)

2 tablespoons pure maple syrup (for glaze)

1–2 tablespoons milk (as needed for glaze consistency)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      Add the cold, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.

        In a separate bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

          Pour the wet ingredients into the dry ingredients and gently mix until everything is just combined. Avoid over-mixing; the dough should be slightly sticky.

            Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick. Cut the dough into wedges or use a round biscuit cutter to create scones.

              Place the scones on the prepared baking sheet, spacing them apart. Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted comes out clean.

                While the scones are baking, prepare the glaze by whisking together the powdered sugar, maple syrup, and just enough milk to reach a drizzling consistency.

                  Once the scones are done, allow them to cool for a few minutes before drizzling the maple glaze over the top.

                    Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 8 scones

                      - Presentation Tips: Serve warm on a rustic wooden platter, drizzled with extra maple glaze and garnished with a dusting of powdered sugar. Add a sprinkle of chopped pecans for added texture and flavor!