| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 40 min |
| Yield: | 6 scones |
Ingredients
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/2 teaspoon salt
- 2 to 2 1/2 cups whole wheat pastry flour, plus more for dusting
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1/2 cup roasted pumpkin, recipe follows, or canned pumpkin puree
- 1 large egg
- 1/2 cup milk
- 1 cup confectioners’ sugar
- 3 tablespoons pure maple syrup
- Pinch cinnamon
- Pearled or turbinado sugar, for sprinkling
- One 3- to 4-pound sugar pumpkin
- Vegetable oil, for drizzling
- Salt
Instructions
- For the scones: In a medium bowl, combine the sugar, baking powder, pumpkin pie spice, cardamom, coriander and salt. If using roasted pumpkin, add 2 1/4 cups of the flour; if using canned pumpkin puree, add 2 cups of the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined. (If using roasted pumpkin you may need to add up to 1/4 cup more flour to prevent sticking.)
- Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.
- For the maple glaze: In a medium bowl, stir together the confectioners’ sugar, maple syrup and cinnamon. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the pearled sugar and let set.
- Preheat the oven to 400 degrees F.
- Slice the pumpkin in half and scoop out the seeds. Cut the pumpkin into quarters and place on a foil-lined baking sheet. Drizzle with vegetable oil and lightly season with salt. Roast until softened, 35 to 45 minutes. Let cool, then scoop out the flesh and mash until smooth. The pumpkin puree will keep covered in the refrigerator for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 577 |
| Total Fat | 20 g |
| Saturated Fat | 9 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 8 g |
| Sugar | 56 g |
| Protein | 8 g |
| Cholesterol | 64 mg |
| Sodium | 1009 mg |
Reviews
I found this recipe with a few changes to be Perfect! I used heavy cream rather than milk and all purpose flour.
I added maple flavoring to the glaze.
I added maple flavoring to the glaze.
I used fresh pumpkin, like many others, with this recipe. The trick to get the dough knead-able is to slowly add more flour. I used 2-1/2 cups to start. Also use lots of flour on the kneading surface. Don’t be afraid to have a feel for your food.
The recipe should clearly state the baking temp. I though the temp listed was for baking the pumpkin. Fortunately, others had stated 400°. This is why I gave 4-stars. Otherwise, the scones turned out perfectly!
The recipe should clearly state the baking temp. I though the temp listed was for baking the pumpkin. Fortunately, others had stated 400°. This is why I gave 4-stars. Otherwise, the scones turned out perfectly!
So the basic recipe is great. There are a lot of considerations, though…
Bake at 400 degrees. Ok to use all purpose flour. Don’t even bother making wedges because batter is sticky, so just put huge scoops on a baking tray and try to flatten them out a tiny bit before baking. I put sugar on before baking. And even with lots of extra syrup, the “glaze” is really thick, so I just put dollops of frosting on each one and spread it around a little. These are great, but the recipe isn’t realistic for people trying to follow it.
Made these this morning … they are perfect for a chilly, rainy day! Barely cut the butter in and dough came together nicely. They are delicious! The icing adds just the right amount of sweetness. I topped the icing with a sprinkle of clove sugar.
I can’t wait to try this. It looks so delicious!!!
I love it!! It is really moist! Great for a little fall treat!
I used my homemade pumpkin purée and used 2 1/2 cups of whole wheat flour. Dough came out way too sticky, I couldn’t even shape it as a desk and cut it into scone shape. The glaze was way too thick I had to add some water! Disappointed..
This was easy to make, however, I forgot to knead the dough. As it turned out I don’t think that step was all that necessary since these came out great. Family loved them, will make these again for sure!
Used canned pumpkin and changed the spices a little. They were divine! So tender and the maple glaze was the perfect finisher
These are wonderful as they are. They are also wonderful with chocolate chips. I use 60% cocoa.