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Cozy Small-Batch Pumpkin Scones with Maple Glaze

small-batch pumpkin scones - featured image
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Tender, flaky pumpkin scones made in a small batch with browned butter and topped with a sweet maple glaze. Perfect for a cozy fall morning with a warm drink.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 5 tablespoons (70g) unsalted butter, cold and cut into small cubes (4 tablespoons for browning, 1 tablespoon for cutting into flour)
  • ⅓ cup (80g) pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (45ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) powdered sugar, sifted if clumpy
  • 2 tablespoons (30ml) pure maple syrup
  • 1 to 2 teaspoons (5-10ml) milk or heavy cream (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Brown the butter: Place 4 tablespoons of the cold butter in a small skillet or saucepan over medium heat. Stir constantly until the butter melts, foams, and turns golden with brown specks (about 3-4 minutes). Immediately pour into a small bowl to stop cooking. Let cool for 5 minutes.
  3. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Cut in the cold butter: Add the remaining 1 tablespoon of cold butter (cut into small cubes) to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces.
  5. Combine the wet ingredients: In a separate small bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and cooled browned butter.
  6. Bring it together: Pour the wet ingredients into the dry ingredients. Stir with a spatula just until the dough comes together (it will be shaggy). Do not overmix.
  7. Shape the dough: Turn the dough out onto a lightly floured surface. Gently bring it together into a ball, then pat into a 6-inch circle about ¾ inch thick.
  8. Cut the scones: Using a sharp knife or bench scraper, cut the circle into 6 equal wedges. Make clean cuts straight down.
  9. Bake: Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush tops with extra heavy cream. Bake for 14-16 minutes until golden brown on edges and a toothpick inserted in center comes out clean.
  10. Cool: Transfer scones to a cooling rack and let cool for at least 10 minutes before glazing.
  11. Make the glaze: While scones cool, whisk together powdered sugar, maple syrup, and 1 teaspoon of milk or cream. Add remaining teaspoon if needed to reach a pourable consistency (thick but runny).
  12. Glaze and serve: Drizzle the maple glaze over the warm scones. Let set for about 5 minutes before serving.

Notes

Keep butter cold for flaky layers. Don’t overwork the dough. Let scones cool before glazing to prevent glaze from melting off. For best results, use fresh baking powder and real maple syrup.

Nutrition

Keywords: pumpkin scones, small batch scones, maple glaze, fall baking, browned butter scones, easy scone recipe

Find it online: https://leilameals.com/cozy-small-batch-pumpkin-scones-with-maple-glaze/