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Pumpkin Scones with Maple Orange Glaze

Pumpkin Scones with Maple Orange Glaze
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These Pumpkin Scones with Maple Orange Glaze are oh-so-perfectly spiced and the subtle orange and maple finish puts them in their own league.  Make them ahead and bake later for a delicious breakfast or snack any day of the week.

Ingredients

Scale

Biscuit Ingredients:

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2T granulated sugar (plus a couple tablespoons extra for dusting later)
  • 2T light brown sugar
  • 1 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/3 cup canned pumpkin puree (like Libby’s)
  • 1/2 cup (4oz) butter, cubed and cold
  • 1/3 cup buttermilk, cold
  • 1 egg

Maple Orange Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 1/3 cup maple syrup
  • 1/4 tsp orange zest

Instructions

  1. Line a baking sheet with parchment or a silicone baking mat.  Set aside.
  2. Combine dry ingredients, through ground cloves, in a bowl.  Stir to combine.
  3. In another small bowl, mix together the pumpkin, buttermilk, and egg.  Set aside.
  4. Add the cold, cubed butter into the dry mix.  Using your hands or a pastry cutter, quickly combine the butter and dry ingredients until it’s sandy in texture, with no bigger than pea size pieces of butter.  You don’t want the butter to get warm and melty.
  5. Add the pumpkin/milk/egg mixture to the dry ingredients.  Stir with fork until it lumps together.  Dump the dough onto a lightly floured surface, avoiding using too much flour.
  6. Shape the dough into a circle with a thickness of about 1”.  Cut the circle into eight pieces.
  7. Transfer the pieces to the prepared baking sheet.  Sprinkle each piece with a pinch of granulated sugar. Place in the refrigerator for at least 30 minutes to chill.
  8. Preheat oven to 400 degrees (after chilling 30 minutes).
  9. For the glaze, combine the ingredients, stirring until smooth with a fork or small whisk.
  10. Place the chilled tray of unbaked scones in the oven for 20 minutes or until golden brown.
  11. Cool the scones for about 10 minutes.  Spoon 1.5-2 tablespoons of the glaze over each scone.  Let set for 5 minutes before serving.

Notes

Don’t buy buttermilk just for this recipe.  If you have white vinegar or lemon juice at home, put 1 teaspoon in a 1/3 cup measuring cup.  Fill the rest with milk (whole if you have it).  Let it sit for a few minutes before adding.

When I shaped the dough into a round before cutting into “pizza” slices, it measured about 8 inches.  The thickness should be approximately 1 inch (which is the more important measurement).

This recipe was made using Libby’s Pumpkin Puree.  Some purees vary with texture and liquid content, so it’s worth mentioning.

These scones can be made ahead of time and baked as desired.  Complete the instructions through #6.  Transfer the scone slices to a freezer safe container.  Sprinkle each slice with a pinch of granulated sugar.  Place the container into the freezer until you are ready to bake.  When ready to bake, continue with #8 of the instructions.  Place the scones slices on a prepared baking sheet.  Bake at 400 degrees for 20-24 minutes from frozen.  The bake time might be closer to 24 minutes given they will be frozen instead of just chilled.  Wait to make the glaze until the day you are baking the scones.

We used organic flour, butter, sugar, eggs, and milk at the bakery which I also try to do at home.  Great ingredients make for great goodies!

Find it online: https://www.flourandco.com/maple-orange-glazed-pumpkin-scones/