Pumpkin Scones Maple Twist (Print Version)
# Ingredients:
→ Scone Dough
01 -
1/2 cup dark brown sugar
02 -
1 tablespoon pumpkin pie spice
03 -
3/4 cup canned pumpkin purée
04 -
3/4 teaspoon kosher salt
05 -
2 large eggs, cold
06 -
1 tablespoon baking powder
07 -
3 cups all-purpose flour
08 -
3/4 cup unsalted butter, cold
→ Topping
09 -
2 tablespoons turbinado sugar, for sprinkling
10 -
2 tablespoons whole milk, for brushing
→ Maple Glaze
11 -
1/4 cup maple syrup
12 -
1/8 teaspoon kosher salt
13 -
1/2 teaspoon vanilla extract
14 -
1 cup powdered sugar
# Instructions:
01 -
Dice butter into half-inch cubes and pop them in the freezer while you sort out the rest of the ingredients.
02 -
Mix the sugar, pumpkin pie spice, baking powder, flour, and salt in a big mixing bowl until blended.
03 -
Drop frozen butter into the bowl and mix with a pastry tool until the pieces are about the size of peas.
04 -
Whisk eggs with pumpkin purée in a separate bowl. Gently add the mixture to the dry ingredients and combine just enough to bring it all together.
05 -
Flatten the dough into an 8-inch circle on a floured counter. Cut it into 8 wedges and put them on a sheet lined with parchment paper.
06 -
Let the scones chill in the freezer for half an hour. Brush with milk, sprinkle sugar on top, and bake them at 425°F for 17-22 minutes.
07 -
Blend powdered sugar, vanilla, maple syrup, and salt in a bowl until smooth. Drizzle over your scones once they're cool.
# Notes:
01 -
Keep in an airtight box for up to 2 days
02 -
Store in the freezer for 2 months, tops
03 -
Super cold ingredients are key for flaky pastries