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.
Pumpkin Scones with Maple Icing
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup butter cubed
- 1/2 cup brown sugar
- 1/2 cup pumpkin butter (See Note 1)
- 4 tbsp milk
- 1 large egg
- 1 tsp vanilla
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 15 oz can pumpkin puree
- 1/2 cup apple juice
- 1/2 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.
- I have included the recipe for the pumpkin butter, but you can purchase at Trader Joes and similar stores.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.