Description
Buttermilk Pumpkin Scones with Maple Glaze are the perfect autumn indulgence, combining the rich flavors of pumpkin and warm spices in a tender, flaky pastry. These scones are easy to whip up and finish with a delightful maple glaze that adds just the right amount of sweetness. Whether enjoyed as a cozy breakfast treat or an afternoon snack with coffee or tea, these scones bring the essence of fall into your kitchen. Plus, they make for a lovely addition to holiday gatherings or brunches. Bake a batch and savor the comforting flavors of the season!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup pumpkin puree
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons maple syrup (for glaze)
- 1 to 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry blender or two forks to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a separate small bowl, whisk together the pumpkin puree, buttermilk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined and a shaggy dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it just comes together. Pat the dough into an 8-inch round disc, about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the disc into 8 equal wedges. Carefully transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 18 to 20 minutes, or until the scones are golden brown and a wooden skewer inserted into the center comes out clean. Transfer the baked scones to a wire rack to cool completely.
- While the scones cool, prepare the maple glaze: In a medium bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. If the glaze is too thick, add the remaining milk 1/2 teaspoon at a time until it reaches a pourable but still thick consistency.
- Once the scones are completely cool, drizzle the maple glaze generously over each scone.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (approx. 75g)
- Calories: 260
- Sugar: 12g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg