Pumpkin Scones with Maple-Cinnamon Glaze

Crisp morning today! What a great morning for  homemade scones!

Total: 35 min
Bake: 20 min
Servings: 8 servings



1/2 cup packed light brown sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/2 teaspoon salt
2 cups AP flour, plus more for dusting
8 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup canned pumpkin puree
1 large egg
1/2 cup Almond Milk


Maple-Cinnamon Glaze:

1 cup confectioners’ sugar
4 tablespoons pure maple syrup, or 1 tablespoon maple extract for stronger maple flavor
¼ teaspoon cinnamon
1 teaspoon milk, might need a little more to get the right consistency



Preheat oven at 400’


For the scones:

In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. Add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal.

In a separate bowl, combine the pumpkin, egg, and almond milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined.

Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. It will be a little wet, just dust it with flour.  Form into a flat disc, about 8 inches wide. Make sure to keep it dusted with flour under the disc to prevent sticking. Cut the disc like a pie into eight pieces and place on a parchment-lined sheet or baking mat. Bake until golden brown, 20 minutes. Let cool on the baking sheet.

For the maple glaze:

In a medium bowl, stir together the confectioners’ sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack.

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