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BySavanah
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All summer, I've been looking forward to my favorite season – “Pumpkin Spice Everything” season! Now that summer is officially over and my nephews are back in school, it's time to enjoy my favorite food season & what better way to kick it off than with these homemade Maple Pumpkin Scones! This is a delicious way to enjoy breakfast (along with a pumpkin spiced latte) or a sweet treat in the evening.
These scones are loaded with your favorite pumpkin spice flavor, but deliciously buttery and light at the same time. Not the most healthy treats in the world, but I so deserve it after homeschooling 7 boys this summer! Being down to just my 4 feels like a vacation & deserves something special!
Pumpkin scones are one of our favorite treats during the Fall season. I use my own homemade pumpkin spice blend, and if possible I will cook down apumpkin and use it for this recipe as well. If not, I always grab the pure pumpkin puree when on sale and stock up since I know we love these pumpkin scones year-round.
Ingredients For Maple Pumpkin Scones
Scones
- All-purpose flour
- Pumpkin puree
- Brown sugar (packed)
- Granulated sugar
- Maple syrup
- Cold butter (diced)
- Milk
- Egg
- Pumpkin pie spice
- Cinnamon
- Nutmeg
- Baking powder
- Baking soda
- Salt
Icing
- Powdered sugar
- Milk
- Vanilla extract
- Nutmeg
- Cinnamon
Maple Pumpkin Scones
These sound a lot more complicated than they really are when you look at the ingredient list. You'll need all-purpose flour, pumpkin puree, brown sugar, granulated sugar, maple syrup, butter, milk, egg, pumpkin pie spice, cinnamon, nutmeg, baking powder, baking soda, and salt for the scones. For the icing, you need powdered sugar, milk, vanilla extract (get the pure stuff, so much better than imitation!), nutmeg, and cinnamon. Most of these are pantry staples that you probably have on hand already!
Before you start mixing up your goodies, preheat the oven to425° and line a large baking sheet with parchment paper. If you don't have parchment paper, you can spray it with your favorite nonstick spray.
Whisk together pumpkin puree, maple syrup, egg, and milk.
In a separatebowl stir together your flour, sugars, cinnamon, nutmeg, baking soda, powder, and salt.
Small chop or grate COLD butter into dry ingredients and mix quickly with a fork to blend. You can throw your butter into the freezer for a little bit to make sure it's really cold.
Combine your wet and dry ingredients well.
Sprinkle flour on a clean work surface, and form dough into a circle about 8″ in diameter. Use a sharp knife to cut into 8 equal triangles.
Place scones on a prepared baking sheet and bake for 15 minutes or until edges are lightly golden.
Remove and allow to cool. While your scones are cooling you can whip up the icing.
Icing:
Whisk together powdered sugar and vanilla, cinnamon, and nutmeg- add milk a little at a time until you have a nice consistency that is not too wet. Drizzle over cooled scones.
Pumpkin scones are the perfect treat to go with a great freshly brewed cup of coffee and our homemade coffee creamer. Indulge in this little perfect sweet treat for breakfast before the kids wake up in the morning. What better way to start your day? You could even make a double batch, and instead of having a girl's night out, invite some girlfriends over for a brunch or morning coffee break to chat and eat these pumpkin scones as a special treat!
More Pumpkin Recipes:
- 21 Perfect Pumpkin Beverages
- 25 Perfect Pumpkin Recipes
- Pumpkin Butterscotch Bars
- Pumpkin Spice Cupcakes
- Cinnamon Pumpkin Parfait
- White Chocolate Pumpkin Biscotti
Maple Pumpkin Scones
Maple Pumpkin Scones
5 from 4 votes
Print Pin Rate
Author Savanah
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar packed
- 2 T. granulated sugar
- 1/4 cup maple syrup
- 1/2 cup cold butter diced
- 3 T. milk
- 1 egg
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
Icing
- 1 cup powdered sugar
- 2-3 T. milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
Instructions
Preheat the oven to 425°.
Spray a large baking sheet with nonstick spray or line it with parchment paper.
Whisk together pumpkin puree, maple syrup, egg, and milk.
In a separatebowl stir together flour, sugars, cinnamon, nutmeg, baking soda, powder, and salt.
Small chop or grate hard butter into dry ingredients and mix quickly with a fork to blend.
Combine wet and dry ingredients well.
Sprinkle flour on a clean work surface, and form dough into a circle about 8" in diameter. Use a sharp knife to cut into 8 equal triangles.
Place scones on prepared baking sheet and bake for 15 minutes or until edges are lightly golden.
Remove and allow to cool. While your scones are cooling you can whip up the icing.
Icing
Whisk together powdered sugar and vanilla, cinnamon and nutmeg- add milk a little at a time until you have a nice consistency that is not too wet. Drizzle over cooled scones.
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