Pumpkin Maple Scones

Pumpkin Maple Scones are the perfect fall pastry–tender, the perfect balance of sweetness and spice, and with a healthy dose of pumpkin.

On a scale of 1 to 10, how much do you love pumpkin? I’m at maybe a 1.5? Possibly 2? Let’s just say it’s not generally my favorite. But between these Pumpkin Maple Scones, Pumpkin Snickerdoodles, and my favorite Pumpkin Spice Donuts, I might be converting. At least selectively.

My oldest son absolutely, completely loves these. He even told me there his favorite fall food. Better than apple pie, better than cider donuts. Pumpkin Maple Scones have his little six year old heart. He loves them so much it makes me want to go bake another batch.

Ingredients for Pumpkin Maple Scones:

• 3/4 cup (6.4 oz.) whipping cream, + 2 Tbsp. more
• 1/2 cup (5 oz.) maple syrup
• 3/4 (183 g) cup pumpkin puree
• 1 tsp. vanilla extract 
• 2 3/4 cups (385 g) all-purpose flour
• 1 tsp. cinnamon + 1/2 tsp.
• 1 tsp. salt
• 1 Tbsp. baking powder
• 6 Tbsp. (86 g) of cold, unsalted butter, diced finely
• 1/2 cup + 1 Tbsp. (106 g) brown sugar

How to Make Pumpkin Maple Scones

• Begin by preheatin the oven to 400°F and line a large baking sheet with parchment paper.
• In a two cup measuring cup, combine the whipping cream, maple syrup, pumpkin puree, and vanilla extract.
• Use a fork to gently stir it together until it’s a cohesive mixture and there are no lumps of pumpkin left.
• In a separate mixing bowl, combine the flour, cinnamon, salt, and baking powder.
• Cut the butter with a pastry blender until the mixture looks sandy (a few pea sized pieces of butter are fine).
• Pour in the wet ingredients and stir until the dough is well mixed–it will be a fairly stiff dough.
• Lightly flour the parchment paper and flatten the scone dough into a circle about 12″ in diameter. You can use a small rolling pin or your hands.
• Sprinkle 1/3 of the brown sugar over the top and press it in gently. Fold the dough in half, sprinkle another 1/3 of brown sugar over it and repeat the folding process. Once again, press the dough out into a circle about 10″ in diameter.
• Spread the 2 Tbsp. of whipping cream over the top of the dough. Stir the final 1/3 and 1/2 tsp. of cinnamon together and sprinkle it over the top of the scone dough. Cut the circle into eighths. 
• Bake the scones for 23-25 minutes, or until the edges are lightly browned.
• Remove them from the oven and allow them to cool before re-cutting the scones and serving.

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