Pumpkin Scones with Maple Cinnamon Icing - Perfect for an Autumn breakfast or afternoon snack with a cup of coffee on a chilly day, these pumpkin scones use pumpkin puree and homemade Pumpkin Pie Spice, and are perfectly finished with a drizzle of Maple Cinnamon Icing - a total cafe copycat at home.
October 26th is #NationalPumpkinDay, how about making some pumpkin scones? It's the perfect opportunity to use my Homemade Pumpkin Pie Spice.
I think these are going to be just what I need today with an afternoon coffee. It's been such a busy few weeks. We bought a cabin, and then my laptop was dead for about a week. I finally fixed it though, and I think I'll reward myself with a scone.
How to Make Pumpkin Scones
To make these scones, preheat your oven to 400°F and line a cookie sheet with parchment paper or a silicone baking mat.
Whisk together the flour, Pumpkin Pie Spice Mix, baking powder, baking soda and the salt.
In another bowl, whisk together the maple syrup (or brown sugar), pumpkin puree, yogurt and vanilla.
Using a cheese grater, grate the cheese over top of the dry ingredients. Stir around until the butter is just coated with the flour. Add the wet ingredients and mix until just combined, taking care not to over mix.
Lay the dough on a lightly floured counter and press out into a round disc, about 8 inches wide. Cut like a pizza, into 8 wedges. Lay each wedge on the prepared sheet and then bake for about 14 minutes, or until done.
Lay the scones on a wire rack to cool and mix together some powdered sugar with a bit of maple syrup and some cinnamon.
Drizzle the icing over the slightly cooled scones, or just serve with butter.
Why are my Scones tough and dry?
These are pretty easy to make, especially if you've made biscuits or pie crust. Just don't over mix the dough. I used the food processor for my first batch, and wasn't paying attention and totally messed it up. They were over mixed and more cookie like.
The next batches, I made by hand. I highly recommend it. It doesn't take much time and you can get the right consistency. (Unless of course, you have better control over your pulse button on your food processor)
What's the best way to add butter to scones?
For these last batches, I also grated the cold butter stick with a cheese grater. I think this helped get the butter into small pieces to start and minimized warming it with my hands while I mixed. (You could also use a pastry tool, a fork, or two knives)
I also used a cup of spelt flour in the recipe, but you can just use the same amount of all-purpose instead if you like.
Pumpkin Scones with Maple Cinnamon Icing
- 1 ¼ cup all-purpose flour (150 grams)
- 1 cup spelt flour (95 grams, or more all-purpose flour)
- 2 ½ teaspoons
Pumpkin Pie Spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup maple syrup (or brown sugar)
- ½ cup pumpkin puree
- ½ cup plain yogurt (or milk)
- 1 teaspoon vanilla extract
- ½ cup cold butter (grated)
- Preheat oven to 400 F. Prepare baking sheet with silicone mat or parchment paper.
- In a large bowl, combine the flours, pumpkin pie spice, baking powder, baking soda and salt. Whisk.
- In a separate bowl, combine the maple syrup, pumpkin puree, yogurt and vanilla. Whisk.
- Add the cold shredded butter to the dry ingredients. Mix until just combined, and all butter is covered with flour and in a bit smaller pieces.
- Add the wet ingredients and mix just to combine.
- Lay the mixture on a lightly floured counter and flatten into an 8-inch round. Cut it into eight pieces then lay each piece onto the prepared baking sheet.
- Bake for about 14 minutes, or until just turning light brown on the bottom and fully cooked through.
- If icing, let cool on a wire rack.
- If not, serve warm, with butter.
- Don't over mix the dough or you'll end up with tough, dry scones.
- Grate the cold butter into the dry mixture for nice small pieces of butter that will be easy to coat with flour.
- Make an easy icing with a cup or so of powdered sugar, some maple syrup, and a few sprinkles of cinnamon.