Maple Cinnamon Glazed Pumpkin Spice Scones
Updated: Sep 25
Happy Fall Y'all! I cannot believe it is already October. Where did September go?? I feel like the month lasted just a few days and now were already 3/4 of the way through 2017. Time seriously needs to slow itself down! As much as I can't believe October is already here, I am SUPER excited about all of my favorite fall things being back in season! Apples, pumpkin everything! Lots of warming crock pot meals, warm cocktails! My list of favorite fall things could just go on and on.
Last week I whipped up the best scones I literally have ever made in my entire life. Being that I reside in the UK, I have learned a thing or two about baking an amazing scone. I'm seriously impressed with myself for coming up with this recipe on my own and it turning out absolutely indulgent and amazing! I debated whether or not to share it with you all because I just want to bake these for friends and family to have my very own "secret recipe". They ended up baking so perfect I couldn't wait to take pictures of them, so here we are! You are going to absolutely LOVE these scones. What are you waiting for? Go grab everything you need and make these scones ASAP! READ NEXT: DIY PUMPKIN PUREE
For the scones: 2 cups all purpose flour 2 teaspoons good baking powder (The fresher the better for ultimate rise!)
1/2 teaspoon salt
1 teaspoon pumpkin spice
56 grams OR 4 tablespoons COLD butter
1/3 cup caster sugar, or plain white sugar outside the UK
1/2 cup pumpkin puree
Just about a 1/2 cup cold milk For the Glaze: 1/2 cup pure maple syrup 1/4 tsp cinnamon 10 tablespoons powdered sugar
Preheat oven to 425 degrees Fahrenheit. Place one of your baking racks on the first level of your oven. For the scones: Start by sifting the flour, baking powder, salt and pumpkin spice together. (Its important to sift the dry ingredients to achieve good rise in the scones. Don't skip this step!) Mix the dry ingredients before adding cubed or grated butter. Work the butter into the dry ingredients with a fork or pastry cutter (do not use your hands for this as it cools down the butter) until it resembles a crumbly texture. Next, add sifted sugar and mix before adding in the pumpkin puree. It will be a little strange working pumpkin into dry ingredients but if you add it later it doesn't work! Make sure the pumpkin is mixed well and resembles a crumbly texture before slowly adding the milk. Only add enough until the dough comes together into a ball and the bowls sides are clean. This is really important otherwise your scones will be flat and lifeless. The dough will be very sticky, so make sure to use a rubber spatula to finish getting the dough to come together. Try as hard as you can to not overwork the dough as they can become stiff! Turn out dough onto a floured surface and work into a flat round shape that is about 1 1/2" thick. Use a tall, round cookie cutter measuring 1 1/2-2" in diameter to cut out 7-8 scones. This will take forming the dough twice to cut out the scones. Roll remaining dough into a ball and bake as well! Make sure to flour in between each cut, and try to not push the scones out of the cutter. Shaking seems silly but it will ensure the scones don't get crushed and end up flat. You want to see all the layers up the sides of the scones before you bake them for ultimate rise. Place all the scones on a baking sheet lined with parchment paper at 425 degrees Fahrenheit for 12-14 minutes. My oven bakes these nicely at 13 minutes, but all ovens vary. The bottoms should be a nice golden brown when finished. For the glaze: Start by warming the maple syrup and cinnamon on the stove until the syrup becomes warm and a thinner consistency. Remove from heat, transfer to a bowl and slowly whisk in the powdered sugar until it comes to an almost thick consistency. Add less or more powdered sugar here, you don't want the glaze too drippy or too thick. Sift the powdered sugar if needed to achieve a nice smooth glaze. Once the scones are out of the oven, cool them for about 20-30 minutes on a cooling rack. Prepare the glaze right before dunking. Dunk all scones in the glaze and let harden for about 10 minutes. Then dig in! You won't be able to resist, trust me! I had to take a bite just taking these photos because my mouth was watering!
I hope you all enjoyed this recipe. It is very special to me as it is my first true baking recipe I have ever created and I'm so proud of it! If you make these be sure to tag me on Facebook @ Everyday With Ali & on Instagram @ Everydaywithali so I can see how they turned out for you! What kinds of things do you like to bake for fall? Leave me a comment below!
-Ali
Comments