Pumpkin Scones with Maple Cardamom Glaze
What is fall without a pumpkin-based treat full of warming spices? These fluffy pumpkin scones make for the perfect dessert or pleasant afternoon pairing with a hot cup of tea or coffee on a crisp fall day.
Makes
Serving size
Ingredients
INGREDIENTS FOR SCONES:
3 cups self-rising flour
½ tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon clove
7 tablespoons unsalted butter, chilled and cut into ¼-inch pieces
⅔ cup pumpkin puree
¼ cup brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
¾ cup buttermilk
¼ cup milk
INGREDIENTS FOR GLAZE:
2 tablespoons unsalted butter
¼ cup maple syrup
1 cup powdered sugar
½ teaspoon ground cardamom
1 pinch salt (optional, not included in nutritional analysis)
Instructions
- Preheat oven to 375°F.
- Whisk together the flour, baking powder, cinnamon, allspice, ginger, nutmeg and clove in a large bowl.
- Cut the butter into the flour with a pastry cutter or your fingertips. Work until the mixture resembles coarse pea-sized pieces.
- Whisk together the pumpkin puree, brown sugar, vanilla extract, eggs, ½ cup of the buttermilk and milk in a separate mixing bowl.
- Add the moist ingredients to the flour mixture. Stir until just moistened; the dough will be sticky.
- Turn the dough out onto a well-floured board and knead lightly.
- Cut the dough in half.
- Form each half into a round disc, about ¾-inch thick.
- Transfer discs onto a baking sheet lined with parchment paper.
- Cut each disc into 8 wedges.
- Brush the top of the scones with the remaining ¼ cup of buttermilk.
- Rest unbaked scones for about 10 minutes (this allows the baking powder to activate, making the scones rise higher, and be fluffier).
- Bake for 18 to 20 minutes, or until golden.
- Melt the butter and maple syrup together in a small saucepan over low heat. Mix well.
- Remove from heat and whisk in the powdered sugar and cardamom when the butter has melted.
- Taste and add a pinch of salt, (if desired). Drizzle glaze over warm scones and serve.
Cooking Tip
You can make your own self-rising flour with the addition of 1½ tablespoons baking powder and ¼ teaspoon salt for each cup of flour.
Recipe Contributed by FamilyCook Productions
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