Pumpkin Scones with Maple Cinnamon Icing

4.75 from 4 votes

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.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: Canadian

Servings: scones

Calories: 269kcal

Author: Jacqueline Piper

Equipment

Ingredients

2 ¼ cups all-purpose flour 270 grams *see notes about spelt 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

Instructions

Preheat the oven to 400 °F (200 °C). Prepare a baking sheet with a silicone mat or parchment paper.
In a large bowl, combine the flour, 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 smaller pieces.
Add the wet ingredients to the dry ingredients, and mix just to combine. I use a fork.
Lay the mixture on a lightly floured counter and flatten it 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.
To serve: If not icing the scones, serve them warm with butter.
If icing, let the scones cool on a wire rack. Mix together 1/2 cup powdered sugar with a splash of either maple syrup, milk, or flavored coffee creamer plus a dash of cinnamon or pumpkin pie spice. Whisk well and drizzle over cooled scones. Grate fresh nutmeg over.

Video

Notes

Flour: When I first created this recipe I used 1 1/4 cups (150 grams) of all-purpose flour and 1 cup (95 grams) of spelt flour. You can do it this way or use 2 1/4 cups (270 grams) of all-purpose flour instead of using any spelt flour.

Want a glaze? To make the cinnamon maple glaze, mix together 1/2 cup of powdered sugar with a splash of either maple syrup, milk, or flavored coffee creamer and a dash of either cinnamon or pumpkin pie spice. Mix together until creamy but thick. Glaze the cooled scones.

Can't find Pumpkin Pie Spice Mix? You can make pumpkin pie spice mix using my recipe. Combine 3 tablespoons ground cinnamon, 2 teaspoons ground nutmeg, 2 teaspoons ground ginger, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Use 2 1/2 teaspoons of the mix for this recipe.

Storage: I store the scones on the counter, not in the fridge and I lightly covered them with a towel or plastic wrap. They are very moist scones so I don't store them in an air-tight container but you can try that if you want to.

Tips:

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.

Nutritional information does not include the optional glaze.

Nutrition