Maple Pumpkin Scones with Browned Butter Maple Glaze
This simple whole wheat recipe for Maple Pumpkin Scones is the perfect fall treat! Tender, easy, moist pumpkin scones sweetened only with maple syrup, with a beautiful balance of fall spices and then topped with a lovely browned butter maple glaze.
Whisk flour, spices, salt and baking powder in a large mixing bowl.
Dice butter into small chunks or if desired or better grate the butter using a box grater-- the butter will incorporate easier into the dough. Place grated butter in freezer until ready to use.
Next in a small mixing bowl whisk together pumpkin puree, maple syrup, heavy cream or milk, maple flavoring (optional) and eggs until smooth, set aside.
Cut your butter into the dry ingredients using a pastry cutter, your fingers or two knives, gently working the butter in until it is about the size of peas. Do not overwork, you should see some larger pieces of butter.
Making a well in the center of the dry ingredients, pour your pumpkin mixture into the dry ingredients, stirring until a moist dough forms.
Turn your dough onto a lightly floured surface, pressing and gently kneading (1 or 2 times) any extra dry ingredients into the dough, then divide into two equal halves.
On a parchment lined cookie sheet pat out dough into two 5 inch discs (about 3/4 inch thick) then using a bench scraper or a knife cut the disc into 6-8 wedges. Gently pull the wedges away from one another using a small spatula.
Place the baking sheet in the freezer for 30 minutes, the flavors will marry and it will help the scones set.
Preheat oven to 425º. Once the scones have been frozen* remove from freezer and brush the tops with a little milk or cream, then bake for 18-21 minutes, until they are lightly golden and a toothpick inserted comes out clean.
Allow to cool for 2 minutes, then transfer to wire cooling rack.
Browned Butter Maple Glaze
Slowly brown your butter in a small saucepan, shouldn't take but just a minute or two.
In a small mixing bowl pour your powdered sugar, maple syrup, maple flavoring, cream and browned butter with a pinch of salt, mixing until smooth and pouring consistency.
Store scones in airtight container, scones are best consumed the day they are made, but they can be wrapped and frozen or keep on the counter for 2-3 days.
To warm, simple place in 250° oven for 5 minutes or warm in microwave for 15-20 seconds.
Notes
*NOTE | I like using aluminum free baking powder for all recipes, especially if you are using a large amount in a baking project, it can sometimes have a metallic taste. PROTIP | Unless baking for a crowd, you probably don't need 16 scones. I recommend wrapping the second disc of scones tightly in plastic wrap or wax paper and then placing in a gallon freezer baggie with baking instructions for a future date. When ready to bake, just remove from freezer and bake as directed, adding a minute or two. If desired brush with milk or cream right before baking, glaze after baking. COOKSTIP | If you would like more of a glazed look on the scones, then let scones cool for 15 minutes before drizzling glaze on, it will melt into the scone a bit. If you want more of a drizzled look, then wait until scones cool completely and drizzle glaze on scones.