Easy and delicious pumpkin scones, with raisins and a sweet maple glaze. A wonderful Fall baking treat, perfect to enjoy any time of day.
These pumpkin scones are perfect tea scones, studded with plump raisins and topped with a maple syrup flavoured glaze. Perfect for the cooler days of Fall, these lightly sweet scones are perfect to enjoy any time of day.
Pumpkin - you'll need canned pure pumpkin puree for these scones, but you'll only need a 1/2 cup, so these are perfect for using up that bit of pumpkin in the can from another pumpkin baking project.
Raisins - I love raisins in these scones. I've used Thompson raisins here, that I plumped ahead of time by soaking them in hot water, then draining and patting dry before adding to the bowl. If you're not a fan of raisins, simply leave them out or you can replace with some dried cranberries, if you like. Dried cranberries can also be plumped or you can use them just as they are.
Cream - I use heavy whipping cream (35% b.f.), but a lighter half and half (10%) cream should also work here, though you may need to use slightly more or less cream.
Maple Syrup - of course, pure maple syrup is best for the glaze on these scones, but in a pinch, maple pancake syrup will work here, as well.
Step 1: Start by whisking together the dry ingredients. Add the cold butter pieces and cut or rub into the flour mixture until you have an even mixture with pea-sized pieces of butter. Add the raisins and stir in.
Add the pumpkin mixture and stir in with a fork, adding a bit more cream, if needed, until the mixture is evenly moistened, but not sticky.
Step 2: Remove the dough to a work surface and shape and pat into a roughly 8-inch circle. Cut the circle into 8 even wedges and place onto a parchment-lined baking sheet, a couple of inches apart.
Brush the tops with cream and bake 18-22 minutes. Allow scones to cool completely before mixing glaze and spooning over-top of scones.
- Be sure not to over-bake the scones. Bake just until they are lightly golden on top.
- As written, these scones are lightly spiced with warm, Fall spices. If you like a spicier scone, you can increase the spices, to taste.
The secret to scones and biscuits is getting the dough to the right consistency and recognizing when you need to add a bit more liquid to the dough. You want a dough that is moist, but not sticky.
After you have added the specified liquid, stir well and press down somewhat to press moisture into the flour. Now check the bottom of the bowl. If you have some dry flour mixture still, add a bit more liquid (cream) and stir in, adding just as much extra as you need until all the dough is moistened.
Maple-Glazed Pumpkin Scones
- 1/2 cup pure pumpkin puree
- 1 large egg
- 1/4 cup heavy whipping cream, 35% b.f. plus more as needed
- 3 cups all purpose flour
- 1/4 cup dark brown sugar, packed or substitute light brown sugar
- 1/2 tsp orange zest, optional, but a nice addition
- 2 1/4 tsp baking powder
- 1/8 tsp kosher salt, or reduce to a pinch if using salted butter
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1/8 tsp nutmeg
- 1/4 cup unsalted butter, cold and cut into 4 or 5 pieces (or salted butter and reduce the added salt to a pinch)
- 1/2 cup raisins, plumped (see instructions below) or chopped dried cranberries
For brushing tops before baking:
- Additional heavy whipping cream
- 1 cup icing/confectioners' sugar
- Maple syrup, to thin (about 3-4 Tbsp)
- Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.
- Plump the raisins: Place raisins in a small bowl and cover with very hot water. Allow to stand while you start the dough.
- In a small bowl or measuring cup, mix together the pumpkin, egg and cream until smooth. Set aside.
- In a large bowl, whisk together the flour, brown sugar, orange zest, baking powder, salt, cinnamon, ginger and nutmeg. Add the cold butter pieces to the bowl and using a pastry cutter or your fingertips, cut or rub the butter into the flour mixture until you have evenly sized butter pieces about pea-sized. Drain the raisins and pat dry. Stir the raisins into the flour/butter mixture.
- Pour the pumpkin/egg mixture into the flour mixture and use a fork to mix, pressing and stirring until all the flour is moistened, but not sticky. **If you have some dry flour mixture visible at the bottom of the bowl, add a bit more heavy cream, as needed, to just moisten it. Don't add too much at a time. You don't want the dough to be sticky, just moistened.
- Pour the mixture out onto a work surface. Pat into a rough circle with straight sides, then use your hands or a rolling pin to press or roll out to about 8-inches diameter. Using a sharp knife, cut the circle into 8 even wedges. Transfer the wedges to the prepared baking pan, leaving several inches between each piece. Brush top of the scones with heavy cream.
- Bake scones in preheated oven for 18-22 minutes, turning pan halfway through baking. Scones should be set and slightly golden on top. Remove from oven, let stand on pan a minute, then transfer to a cooling rack to cool completely before glazing.
- To glaze, place a baking sheet under the cooling rack to catch the drips. Mix up the glaze by adding maple syrup to the icing sugar in small increments, stirring between additions, until you have a glaze the consistency of honey (not too thin, not too thick). Spoon over the top of cooled scones, letting it drip over the sides a bit. Allow the scones to sit at room temperature until the glaze sets.
- Store scones in an airtight container for several days or these will also freeze well.
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.