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Pumpkin Spice Scones with Maple Glaze

Pumpkin Spice Scones with Maple Glaze

Debbie Matenopoulos is preparing a delicious breakfast treat from a recipe courtesy of Maria Provenzano.
Ingredients for Scones
  • 1½ cup all-purpose flour (I like using half whole wheat and half all-purpose as well)
  • 1 cup uncooked oatmeal; old fashioned or quick cooking, see note below***
  • ⅓ cup brown sugar, or turbinado sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoons pumpkin pie spice (recipe for Homemade Pumpkin Pie Spice Below)
  • ½ cup COLD unsalted butter; cut into cubes
  • ¼ cup fresh or canned pumpkin puree (not canned pumpkin pie)
  • ¼ cup cold half and half (or whole milk works too)
  • 1 teaspoon vanilla extract
Ingredients for Frosting
  • 1¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon real maple syrup
  • ½ teaspoon pumpkin pie spice
  • 1-2 tablespoons half and half or milk
Ingredients for Homemade Pumpkin Pie Spice
  • 3 tablespoons ground cinnamon
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1/4 teaspoon cardamom; optional
  • *Measure all of these out into a bowl and whisk together
  • *Transfer to a sealed container and store at room temperature
  • *If you are starting with fresh spices it will stay good for up to a year


Directions

1) Place the flour, oatmeal, sugar, baking powder, salt, and pumpkin pie spice in bowl of a food processor; this can also be done with a pastry cutter or stand mixer (see note in "ingredients")

2) Pulse to combine

3) Place the butter in the mixer

4) Pulse to combine; mixture will like a bit like sand, don't over-mix, it's good to have the butter in about pea-sized pieces

5) In a separate bowl (I like using a measuring cup for wet ingredients) combine the half and half, vanilla, and pumpkin puree

6) With the processor running, pour in the wet ingredients

7) Combine until JUST mixed in

8) Remove the dough from the processor and place on a lightly floured surface

9) Use your hands to form a large flat disk with the dough about a half inch to an inch thick

10) Use a knife to cut the dough in half one way and the opposite way, this will make four large pieces

11) THEN cut each of the pieces in half… this will look like a pizza!

12) Place the scones on a baking sheet lined with parchment paper

13) Place the baking sheet in the fridge for about 15 minutes

14) If you plan in freezing these place them in the freezer for a half hour then remove and place in a freezer friendly bag, label, and place back in the freezer

15) Preheat your oven to 375 degrees

16) Place the scones on a room temperature baking sheet, lined with parchment paper, into the oven and bake for 15-20 minutes

17) If they are coming straight out of the freezer it may take about 5-7 minutes longer

18) Allow to cool on a cooling rack

19) Meanwhile make the icing

20) Measure the powdered sugar, and pumpkin pie spice into a bowl

21) Pour in the vanilla, maple syrup and milk while whisking to combine

22) Once thoroughly mixed, it can be drizzled over the scones; if you want more precise lines, pour the icing into the corner of a small ziplock back

23) Cut the tip of the corner of the bag and drizzle the icing over the cooled scones

24) You can also simply use a spoon to drizzle the icing over the scones

25) Scones are best fresh out of the oven, but will stay good for a couple days in a sealed container

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