Pumpkin Maple Scones are the perfect fall pastry–tender, the perfect balance of sweetness and spice, and a healthy dose of pumpkin.
- 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 (100 g) brown sugar
Preheat 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.
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 3 Tbsp. of the brown sugar over the top and press it in gently. Fold the dough in half, sprinkle another 3 tablespoons 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 3 Tbsp. 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 recutting the scones and serving.