These soft and tender Pumpkin Scones with Maple Icing are a great way to ring in the holidays with friends over a cup of coffee or tea. Making them fresh yourself is always better than store bought or from a coffee house. The kicker in these is the pumpkin butter!
Now with the colder weather greeting me in the mornings when I take the dogs out for their morning park excursion, a scone came to mind with some tea like my Chocolate Chip Pecan Buttermilk Scones or my Cranberry Cherry Pecan Scones. I recently made some pumpkin butter, and thought I’d make a version using that beautiful pumpkin purée mixture.
These Pumpkin Scones with Maple Icing are the perfect holiday scone and are some pretty soft and light scones too. Topped with a sweet maple infused glaze and I was quite satisfied as were some house guests.
These are easier to make then you might think and are the perfect breakfast or brunch addition.
The pumpkin butter adds a layer of richness and flavor and is super easy to make, much better than just using pumpkin purée. While you can easily pick up a jar at Trader Joes or other store like Whole Foods or Sprouts, it can easily be made at home, too.
In a saucepan add the pumpkin purée, apple juice, sugar and pumpkin spice. Stir and bring to a boil. Lower heat to simmer and cook for 30 minutes, stirring often. Pumpkin butter should be thick like applesauce. Allow to cool.
Store in a sealed, sterile bottle in the refrigerator after it’s cooled.
I hope you enjoy these Pumpkin Scones with Maple Icing as much as we did.
- 1 cup whole wheat flour
- 1 cup flour
- 2 tsp pumpkin spice
- 1 tsp baking powder
- ½ tsp baking soda
- pinch kosher salt
- ½ cup butter, cubed
- ½ cup brown sugar
- ½ cup pumpkin butter (see below)
- 4 tbsp milk
- 1 large egg
- 1 tsp vanilla
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tbsp maple syrup
- ¼ tsp cinnamon
- Pumpkin Butter
- 15 oz can pumpkin puree
- ½ cup apple juice
- ½ cup sugar
- 1 tsp Pumpkin Spice mix
- Preheat oven to 375°F.
- Combine the brown sugar, pumpkin butter (to make pumpkin butter see below), milk, egg and vanilla in a medium bowl with a whisk.
- Combine both flours, pumpkin spice, baking powder, soda and kosher salt in a large bowl with a whisk. With a pastry blender cut in the chilled, cubed butter until the mixture resembles coarse meal. Fold in pumpkin butter mixture, stirring just until moist.
- Place the dough onto a floured surface and knead lightly four times with floured hands. Don't overwork the dough. Form the dough into an 9-inch circle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about ¾" thick.
- With a knife, cut dough into 6 to 8 big wedges all the way through, depending on how big you want your scones. Bake until golden, about 16-18 minutes.
- In a small bowl mix the powdered sugar, milk, maple syrup and cinnamon. Set aside.
- Allow scones to slightly cool and top with icing.
- Pumpkin Butter
- In a saucepan add the pumpkin purée, apple juice, sugar and pumpkin spice. Stir and bring to a boil. Lower heat to simmer and cook for 30 minutes, stirring often. Pumpkin butter should be thick like applesauce. Allow to cool.
- Store in a sealed, sterile bottle in the refrigerator after it’s cooled.