Friday, October 30, 2015

Pumpkin Scones with Maple Glaze

There's something about light fluffy scones. A hot cup of tea. These scones have a wonderful pumpkin flavor and the ginger chips add a nice warmth. We love us some crystallized ginger around here. If you don't like maple, a white chocolate drizzle would be good also.
These freeze well, wrap them up good individually. Bring to room temperature and warm in a toaster oven or microwave if you have one for a short period of time.

Pumpkin Scones with Maple Glaze

2 3/4 cups All-Purpose Flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 teaspoons pumpkin pie spice seasoning
1/2 cup cold butter, cut into cubes
1 cup minced crystallized ginger
2/3 cup canned pumpkin
2 large eggs
Heavy cream to brush on scones

  1. Whisk flour, sugar, baking powder, salt, and pie spices in a large bowl. (Or use a stand mixer)
  2. Add butter and combine just until the mixture is unevenly crumbly. Pea size chunks of butter are okay.
  3. Stir in the ginger.
  4. In a separate mixing bowl, whisk together the pumpkin and eggs.
  5. Add the pumpkin mixture to the dry ingredients and stir until just moistened.
  6. Line a baking sheet with parchment.
  7. Sprinkle tiny bit of flour on top of the parchment. 
  8. Take half of the dough on the parchment and make it into a 5-6 inch round circle. This dough is sticky.
  9. Brush the circle with cream.
  10. Slice the circle into 6 wedges.
  11. Pull the wedges away from each other so they have space to rise when baking.
  12. Chill scones in the freezer for 30 minutes. Preheat the oven to 425°F.
  13. Bake the scones until golden brown, about 20 to 25 minutes.
  14. Drizzle with maple glaze.
  15. Serve warm, keep in an airtight container.

Maple glaze
2 tablespoons melted butter
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
1-1/4 cup powdered sugar
1-2 tablespoons water

  1. Stir all the ingredients together in a small bowl, starting with one tablespoon of water. Add water as needed.

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