Pumpkin Scones With Maple Glaze Wellplated Com

Splurging for a special breakfast treat, only to be met with something cakey and bland will seriously damper your day. This year, instead of reliving the pain that occurs every single time I order a pumpkin scone at Starbucks (which is to say annually because why do they look so good even though they taste like nothing?!), I’m turning to this pleasing, perfect homemade pumpkin scone recipe instead. Lightly crispy on the outside, perfectly soft and fluffy on the inside, and richly spiced with cinnamon and nutmeg, these maple pumpkin scones are the very taste of fall. Since one of the joys of a coffee shop is convenience, I’m happy to report that these scones can last in your freezer, unbaked, all season long. (Though I will not lie—it’s hard to wait!) Whenever a pumpkin craving strikes (or you are next tempted by Starbucks) just pop one into your oven, directly from frozen. True, fresh-baked scone bliss is mere minutes away!

How to Make Moist, Fluffy Pumpkin Scones

I’m a firm believer that any baked good sporting the word “pumpkin” in its title should and must be packed with the max amount of pumpkin possible. Every tender bite of these tasty scones pops with pumpkin flavor. The pumpkin also makes the scones incredibly moist, a perfect contrast to the crunchy toasted pecans that are first baked inside, then sprinkled over the top.

The Ingredients

Flour. I used white whole wheat flour to bump the nutrition while ensuring the scones were still light and fluffy. COLD Butter. For the perfect scone texture, it is essential that you use cold butter. Pumpkin. While fairly bland on its own, pumpkin becomes a flavor superstar when combined with the warm spices and sweet maple syrup in this recipe. Spices. Cinnamon, ginger, nutmeg, and allspice give these scones the warm, cozy pizzazz they need. Pecans. Crunchy toasted pecans are a delightful, nutty addition to the scone itself and sprinkled over the top. Maple Syrup. These scones are naturally sweetened with real maple syrup. It pairs wonderfully with the pumpkin. Maple Flavoring. An optional addition, but I highly recommend it for an extra boost. Maple Glaze. Sweet, finger-licking mapley goodness! It truly elevates these healthy pumpkin scones.

The Directions

Storage Tips

To Store. Wrap any leftover scones, then place them in an airtight container, and store at room temperature for up to 2 days. To Reheat. Reheat very briefly in the microwave or enjoy room temperature.To Freeze. Freeze baked scones in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.

Recommended Tools to Make this Recipe

Mixing Bowls. A high-quality set of mixing bowls is essential in my kitchen. Whisk. This whisk is small and easy to store in your drawer. Baking Sheet. Perfect for baking the scones, and so much more.

Whatever else you are doing this week, whatever disappointment scones from Starbucks or elsewhere may have caused you in the past, pause a few minutes to bake these easy pumpkin scones.

Use Cold Butter. Key to a beautiful fluffy scone. Don’t Overmix. Overmixing can make the scones tough. Freeze The Scones. Freeze the unbaked scones before baking as directed for the perfect flaky, tender texture. The colder the butter is, the more it will steam and make the scones fluffy.Don’t Overbake. This will dry them out.

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