Shorter days and cold mornings call for spice-filled baked goods.
Simply Recipes / Mark Beahm
The shorter the days, the more spices show up in my baking.
These easy-to-make pumpkin scones have a warming kick of pumpkin spice and a comforting drizzle of sweet maple glaze.
Simply Recipes / Mark Beahm
The pastry is tender and flaky and unquestionably pumpkin flavored.
Nothing warms up a cold autumn morning quite like pumpkin, spice, and maple.
Pumpkin scones make a special weekend treat for a family breakfast or brunch.
Simply Recipes / Mark Beahm
My favorite part is saving a leftover scone for a quiet coffee break in the afternoon.
Dont worry about getting your eggs to room temperature for this recipe.
This is a time when its actually best to use them straight from the fridge.
Simply Recipes / Mark Beahm
When stirring the wet ingredients into the flour mixture,avoid overmixing.
It’s okay if there are still some dry bits of flour.
After shaping the scones, chill them in the freezer while preheating the oven.
Simply Recipes / Mark Beahm
They’ll hold their shape better, and the butter will melt at the optimal time for flakiness.
Choosing Canned Pumpkin Puree
For baking, I almost always use canned pumpkin puree.
It saves so much time compared to making homemade pumpkin puree, and I usually get a better result.
Simply Recipes / Mark Beahm
When buying canned pumpkin, see to it it’s 100% pure pumpkin and not pumpkin pie filling.
I always reach for Libby’s 100% Pure Pumpkin.
Its noticeably thicker and more flavorful than other brands Ive tried.
Simply Recipes / Mark Beahm
Pump Up the Flavor with Add-Ins
So many fall flavors combine flawlessly with pumpkin.
Make All of These Scones!
Line a baking sheet with a silicone baking mat or parchment paper.
Simply Recipes / Mark Beahm
confirm to break up any clumps of brown sugar.
In another mixing bowl, whisk together the pumpkin puree and the eggs until smooth.
Pour the pumpkin mixture into the flour mixture.
Simply Recipes / Mark Beahm
Gently stir with a rubber spatula until the dough holds together.
Its okay if the dough is crumbly or a few dry bits remain.
Scrape the dough onto a lightly floured work surface.
Simply Recipes / Mark Beahm
Gently knead the dough with your hands a few times to form a cohesive mass.
Press the dough into an 8-inch circle about 1 1/2 inches thick.
Use a kitchen knife or a bench scraper to cut the disk into 8 equal-sized triangles.
Simply Recipes / Mark Beahm
Place the wedges on the prepared baking sheet, spacing them at least 1-inch apart.
Remove the scones from the freezer.
Bake the scones until golden on top and browned underneath, 17 to 22 minutes.
Simply Recipes / Mark Beahm
Allow the scones to cool completely on the pan before adding the glaze.
While the scones cool, make the maple glaze.
Simply Recipe / Mark Beahm
Use a spoon to drizzle the scones with the maple glaze.
Simply Recipes / Mark Beahm
Allow the glaze to set for 10 minutes, then serve.
The scones will keep in an airtight container on the counter for up to 2 days.
Let the scones defrost at room temperature for about 1 hour before eating.
Simply Recipes / Mark Beahm
Did you love the recipe?
Leave us stars below!
Simply Recipes / Mark Beahm
Simply Recipe / Mark Beahm
Simply Recipe / Mark Beahm
Simply Recipes / Mark Beahm
