Pumpkin Scones with Maple Icing. www.keviniscooking.com
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4.67 from 3 votes

Pumpkin Scones with Maple Icing

These soft and tender Pumpkin Scones with Maple Icing using pumpkin butter are a great way to ring in the holidays with friends over a cup of coffee or tea.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: Bread, Breakfast, Dessert
Cuisine: American, Western
Keyword: breakfast scone, pumpkin scone recipe, scones
Servings: 6 servings
Calories: 464kcal
Author: Kevin Is Cooking

Ingredients

Scones

  • 1 cup whole wheat flour
  • 1 cup flour
  • 2 tsp pumpkin spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch kosher 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

Glaze

  • 1 cup powdered sugar
  • 1-2 tbsp milk
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon

Pumpkin Butter

  • 15 oz can pumpkin puree
  • 1/2 cup apple juice
  • 1/2 cup sugar
  • 1 tsp Pumpkin Spice mix

Instructions

  • Scones
  • 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.

Notes

  1.  I have included the recipe for the pumpkin butter, but you can purchase at Trader Joes and similar stores.

Nutrition

Calories: 464kcal | Carbohydrates: 73g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 263mg | Potassium: 275mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1770IU | Vitamin C: 2.5mg | Calcium: 97mg | Iron: 2.2mg