These scones are soft and moist, with melding flavours of pumpkin, cinnamon, and maple. The maple glaze is the perfect amount of sweetness.
I also learned you can make powdered sugar at home. Just whirl white sugar in a coffee grinder for 10 seconds, and you’ll get powdered sugar.
Maple Pumpkin Scones
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 1/8 tsp ginger
- 4 tbsp butter
- 1/4 cup milk or 10% cream
- 2/3 cup pumpkin
- 1/4 cup maple syrup
- 2 tbsp molasses
- 1/2 tsp vanilla
- 1 egg
1. Turn oven onto 350 F.
2. Combine flour, baking powder, cinnamon, salt and ginger.
3. Rub butter into flour mixture, until only pieces as big as peas remain.
4. In a different bowl, mix the pumpkin, maple syrup, molasses, vanilla, egg and milk/cream together.
5. Pour the pumpkin mixture into the flour/butter mixture. Stir until barely combined.
6. Place dough on lightly-floured surface. Fold dough over a few times, then shape into a circle. With a sharp knife, cut into triangles. Move triangles onto cookie tray.
7. Bake for 15-20 minutes. Let cool on tray for 3 minutes, then move to wire rack to cool. Top with maple glaze.
- 1/3 cup powdered sugar
- 1/4 tsp cinnamon
- 2 tbsp maple syrup
- 1 tbsp cream (more as needed)
1. Mix all ingredients together.
Adapted from this recipe at Our Best Bites.