Pumpkin Butter Maple Glazed Scones
These pumpkin butter scones with maple glaze are delicious, sweet, and the best combination of fall flavors. They look impressive while still being quick and easy to whip up.
It’s hard to be the flavors of fall all combined into one delicious baked good! The pumpkin, the cinnamon, the nutmeg, the clove, and maple all pair perfectly with each other in these delicious pumpkin maple scones.
Scones seem to get a bad reputation for being dry and crumbly. I promise you these scones will change your mind on what good scones can be. They are moist and melt in your mouth.
These scones are in my top two fall breakfast, the other being my simple pumpkin bread. It pairs perfectly with a cold glass of milk for either breakfast or afternoon pick me up. I hope you will love these as much as I do.
Why You’ll Love These Pumpkin Scones:
Texture: The texture of these scones can’t be beat! The pumpkin butter adds in flavor while also creating a moist, melt in your mouth scone.
Fall Flavors: How can you not like the flavors of fall. These pumpkin butter maple scones combine not only pumpkin and maple but they also have cinnamon, nutmeg, and cloves to make it the ultimate fall treat!
Easy: This recipe can’t be made by any level baker. They are easy! BUT…. I didn’t say they weren’t messy!
Ingredients:
Pumpkin Butter– Do not be confused and use pumpkin puree. In my opinion these are better because of their use of pumpkin butter. Pumpkin butter has delicious flavoring in it which takes these scones over the top.
Spices- This recipe calls for cinnamon, nutmeg, and cloves. If you don’t have all three of these feel free to substitute for pumpkin pie spice or add extra cinnamon.
The remainder of ingredients and their exact measurements can be found on the recipe card below!
How to Make Pumpkin Butter Maple Scones:
Preheat oven to 425 degrees and line baking sheet with parchment paper. In a medium sized bowl add in all dry ingredients and combine.
Cut butter into small cubes and cut into dry ingredients. I usually start with a fork and then continue working the butter in with my hands until it forms pea sized pieces.
Fold the pumpkin butter into the dry ingredients. Once incorporated start adding milk little by little. Start with a silicone spatula and then continue with your hands. Hands are the best tools! Do not over mix.
Place a piece of parchment onto your counter. Scoop half of the dough onto the parchment. Wet your hands and press the dough into a round disk about an inch thick. Cut into 6 equal pieces. Use a metal spatula to lift each scone off the parchment and onto the baking sheet. Repeat process with the other half of the dough.
Bake for 15 minutes or until golden brown and cooked through. Next combine the powdered sugar and maple syrup in a small bowl. Add in small amounts of milk until the right consistency. Put the glaze onto the scones once they have cooled.
Tips:
- Be sure you use pumpkin butter and not pumpkin puree.
- Make sure your butter is cold and that the scones can go straight into the oven so that they remain cold before baking. If you have to wait on your oven to heat then stick them in the fridge for a minute.
- Silicone spatulas and your hands are the best two tools for this recipe because of how sticky the dough is.
- When shaping the dough wet your hands and they won’t stick.
- Using parchment paper on your counter to shape the dough is self preservation so you don’t get sticky dough all over your counters.
- Do not over mix the dough!
Pumpkin Butter Maple Glazed Scones
These pumpkin butter scones with maple glaze are delicious, sweet, and the best combination of fall flavors. They look impressive while still being quick and easy to whip up.
Ingredients
- Scones:
- 3 cups all purpose flour
- 2 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/8 tsp cloves
- 1/2 tsp nutmeg
- 1 1/2 sticks cold butter
- 3/4 cup pumpkin butter
- 1/2 cup milk
- Maple Glaze:
- 1 cup powdered sugar
- 2 Tbsp maple syrup
- milk
Instructions
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In a medium sized bowl add all dry ingredients and stir to combine.
- Cut butter into small cubes and cut into the dry ingredients. I usually start with a fork and then use my hands to help incorporate the butter. Continue until the butter is small pea sized pieces.
- Fold in the pumpkin butter.
- Incorporate the milk a little at a time using a spatula or your hands. Do not over mix.
- Divide the dough into two equal parts. Pat each half into a round disk about an inch thick. Cut the disk into 6 equal parts. Place each scone onto the baking sheet. (see notes)
- Bake 15 minutes or until golden and baked through.
- While baking mix together the powdered sugar and maple syrup. Add in milk a little at a time till the consistency is spreadable.
- Let the scones cool. Either dunk the scones into the glaze or use a spoon to spread the glaze on top of the scones.
Notes
- Use your hands to incorporate the butter into the flour mixture. It's the quickest method.
- When its time to shape the scones I lay a piece of parchment on my counter and add half the dough. I wet my hands in order to pat the dough into a disk. This will keep the dough from sticking to you.
- Once you have cut the disk into six pieces use a small metal spatula to scrape them individually off the parchment and onto the baking sheet.
- This is an extremely sticky dough!!! There is no way to avoid getting your hands dirty, but its worth it!
Nutrition Information:
Yield:
12Serving Size:
1 sconeAmount Per Serving: Calories: 332Total Fat: 11.7gCarbohydrates: 53.6gFiber: .8gProtein: 3.5g
