This recipe, from FoodNetwork, made some really good scones that were my breakfast all week!
Maple Pumpkin Scones
1/2 cup brown sugar
2 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp ground coriander
1/2 tsp salt
2 cups flour
6 tbsp cold butter, cubed
1/2 cup pumpkin
1 egg
1/2 cup milk
- Preheat oven to 400F.
- In a bowl, mix sugar, baking powder, spices, and flour. Add in the butter, working together with your hands until the mixture becomes sandy and you can’t see large chunks of butter.
- In a separate bowl, mix together the pumpkin, egg, and milk. Add this to the flour mixture and stir until just combined.
- Turn the dough onto a floured surface and knead a few times before shaping into a disc about 8 inches across. Cut into six (or eight) equal slices.
- Place each slice onto a parchment-lined baking sheet and bake 12-15 minutes. Let cool completely on a wire rack.
Maple Cinnamon Glaze
1 cup powdered sugar
3 tbsp maple syrup
2-3 tsp water
- In a bowl, mix together sugar and syrup. Add water as needed for desired consistency. (Some prefer more thin like a glaze, others prefer a thicker, opaque icing).
- Dip the top of each scone into the glaze, then put back on the wire rack to drip off excess and let the glaze harden. (Letting it set enough to eat will probably take around 1/2 an hour. Letting it set enough to stack in a tupperware container will probably take 2-3 hours).