When I wake up every morning, the first thing I do is run over to my coffee maker and make myself a pipping hot cup of coffee. I don’t know if it’s the smell of coffee or what but it instantly makes me feel energized and so happy. There really is nothing quite like that first sip of coffee that is so satisfying. I prefer to enjoy a pastry with my morning coffee so given it’s pumpkin season and I’ve hoarded enough pumpkin puree to last me a year, I decided to make fresh pumpkin scones with a maple glaze.

As the scones were baking, my whole place smelled incredible from all the spices that my upstairs neighbor came down to ask about the heavenly scent. Of course, I handed them a few scones because God knows, I don’t need 8 pumpkin scones staring at me. These scones were incredibly delicious and not dry at all and so flaky with the layers of butter! Mmmm. The perfect companion to your morning coffee or pumpkin spice latte.

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PUMPKIN SCONES WITH MAPLE GLAZE

Yield: 8

Author: Yasmine Wahab

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

For the Pumpkin Scones

2 cups all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
6 tbsp unsalted butter, cubed (cold)
1/2 cup pumpkin puree
3 tbsp whole milk
1 egg
1 tsp vanilla extract

For the Maple Glaze

1 cup powdered sugar
2 tsp maple syrup
1 tbsp whole milk

Instructions

Preheat the oven to 425F. Place a non stick silicon down on the baking sheet.
In a large bowl whisk together flour, brown sugar, salt, baking powder, cinnamon, nutmeg, ginger and cloves. Cut 6 tbsp of cold butter into cubes and transfer to the dry ingredients. With your hands rub the butter into the dry ingredients until you start to see pea sizes shapes start to form.
In a medium bowl, whisk together pumpkin puree, milk, egg and vanilla until it creates a smooth consistency. Pour the wet ingredients into the dry ingredients and fold together until its well incorporated. It will feel somewhat sticky.
Place the pumpkin scone mixture onto a well floured surface and shape into a disk. Sprinkle some flour on the disk and rolling pin then roll out until it reaches 1' in thickness. With a dough scraper, cut 8 even slices and place onto baking sheet and into the oven for 15 minutes. Remove from the oven once its slightly browned and let cool for 30 minutes.
For the maple glaze, whisk together powder sugar, maple syrup and milk into a small bowl until it creates a runny but thick consistency. Once the scones have cooled, drizzle with glaze over the scones and enjoy!