Pumpkin Scones with Maple Coffee Glaze

Pumpkin Scones

I’m reposting this recipe (which I originally posted in 2013) because it is OCTOBER and these are just so delicious with a cup of tea or coffee. So make these this weekend and sit down a cozy blanket and a cup of tea, maybe watch Hocus Pocus, and ENJOY OCTOBER!

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I love this post SO much and I don’t even know where to start.

I love SCONES.

I love PUMPKIN anything.

I love TEA and SCONES.

I LOVE FALL.

I LOVE my sister, with whom I made these scones.

So just in time for Halloween, make these delicious scones with a Maple Coffee Glaze (glaze is adapted from The Pioneer Woman, but I used REAL maple syrup and half and half)!

Recently I was visiting my sister in Colorado for a week and this was one of the many (and I mean MANY) delicious treats that made together.

Cooking with my sister is definitely one of my absolute favorite things to do! We get to laugh, be creative, dance with rolling pins in our hands pretending they are microphones, and then EAT!

Here’s what you need:
2 cups All Purpose Flour
1/4 cup plus 3 Tbsp Sugar
1 Tbsp Baking Powder
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4 tsp Ground Ginger
6 Tbsp Cold Butter
1/2 cup Canned Pumpkin
3 Tbsp Half and Half
1 large egg

MAPLE FROSTING:
2 Cups Powdered Sugar
2 tsp Real Maple Syrup
1/2 cup Half and Half
1/4 cup Melted Butter
1/4 cup Brewed Coffee
1/8 tsp Salt

Here’s how you do it:

In a medium bowl, whisk together the pumpkin, egg, and half and half.

In a separate bowl, mix your dry ingredients together.

Cube your butter and add to the dry ingredients.

Using a pastry cutter, combine the butter and dry ingredients until it resembles a coarse meal.

Adding the wet mixture to the dry mixture, gradually fold in the wet mixture until all is combined.

Your dough should now be somewhat of a ball in your bowl.

Cover with plastic wrap and place in fridge for 30 minutes. (This will make it easier to manipulate
the dough)

Take out of the fridge and roll out the dough on to a lightly floured surface.

Make a rectangle with the dough.

Using a pizza cutter, slice the dough to make triangles.

I prefer to cut the dough from top to bottom 4 times, and then from side to side 3 times. This makes squares that you can easily cut diagonal for 2 small scones per square!

Place scones on a baking sheet covered with parchment paper or a silicone baking mat.

Bake at 425 degrees for 15 minutes.

Remove from oven and place on a cooling rack.

In a large bowl, whisk together all of the glaze ingredients until it is smooth.

The glaze should be somewhat thick, if it is not thick enough, add more powdered sugar.

After the scones have cooled enough so that your fingers won’t burn to a crisp if you touch them, use a small spoon and drizzle the glaze over the scones while they are still on the cooling rack.

Use as much glaze as you like, just a little or go ahead and just dip the whole thing in there.

These are such a treat to have on Halloween morning, with friends for a Falloween tea, or to bring to Thanksgiving to snack on while you create your feast! Enjoy this season that boasts such rich flavors like pumpkin and apple cider. And most importantly, share these scones with someone you love!

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