sweet

Pumpkin Scones

• source: https://sallysbakingaddiction.com/pumpkin-scones/
• time: 45
• servings: 8

Ingredients

• 250 g all-purpose flour
• 2.5 tsp baking powder
• 1 tsp ground cinnamon
• 1.5 tsp pumpkin pie spice
• 0.5 tsp salt
• 115 g frozen unsalted butter
• 75 ml heavy cream
• 1 egg
• 115 g pumpkin puree
• 100 g light brown sugar
• 1 tsp vanilla extract
• 30 ml heavy cream for brushing
• coarse sugar
• 30 g unsalted butter
• 80 ml maple syrup
• 112 g confectioners sugar
• pinch of salt

Cookware

• oven
• baking sheet
• large bowl
• box grater
• pastry cutter
• small bowl
• small saucepan

Method

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. Whisk all-purpose flour, baking powder, ground cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate frozen unsalted butter using a box grater and combine into the flour mixture with a pastry cutter or fork until pea-sized crumbs form.
3. Whisk heavy cream, egg, pumpkin puree (blotted), light brown sugar, and vanilla extract together in a small bowl. Drizzle over the flour mixture and mix until everything appears moistened.
4. With floured hands, work the dough into a ball, transfer to a floured surface, and press into a neat 20 cm disc. Cut into 8 equal wedges with a sharp knife.
5. Place scones 5 cm apart on the prepared baking sheet. Brush with remaining heavy cream for brushing and sprinkle with coarse sugar if desired.
6. Bake for 20 minutes to 25 minutes until lightly browned. Cool for a few minutes while you prepare the glaze.
7. For the maple glaze, melt unsalted butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Remove from heat and whisk in confectioners sugar sifted. Add a pinch of salt to taste. Drizzle over warm scones.