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To make these tasty maple glazed pumpkin scones, gather the following ingredients: - 2 cups all-purpose flour - 1/2 cup brown sugar, packed - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup pumpkin puree (canned or fresh) - 1/4 cup milk - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup powdered sugar - 2 tablespoons maple syrup Each ingredient plays a key role in flavor and texture. The flour gives structure. Brown sugar adds sweetness and moisture. Baking powder and baking soda help the scones rise. Spices like cinnamon, nutmeg, and ginger bring warmth, perfect for fall. Salt balances the sweetness. For the wet ingredients, butter gives richness. Pumpkin puree provides moisture and a lovely flavor. Milk helps bind the dough, while the egg adds structure. Vanilla extract enhances the overall taste. Finally, the maple glaze adds a sweet, sticky finish. It’s simple to make and takes these scones to the next level. Just whisk the powdered sugar and maple syrup together until smooth. Drizzle it over the scones for a beautiful touch. These ingredients come together to create a delicious treat. You’ll love how easy these scones are to make. Happy baking! - Preheat your oven to 400°F (200°C). - Line a baking sheet with parchment paper. - In a large bowl, combine the dry ingredients: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Add chilled, cubed butter to the dry mix. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. - In a separate bowl, mix the wet ingredients: pumpkin puree, milk, egg, and vanilla extract. Stir until smooth. - Pour the wet mix into the dry mix. Stir gently until just combined. It's okay if there are a few lumps; don't over-mix! - Turn the dough onto a floured surface. Pat it into a circle about 1 inch thick. - Cut into 8 wedges like a pizza, or use a biscuit cutter for round shapes. - Place the shaped scones on the lined baking sheet. Space them about 2 inches apart. - Bake in the preheated oven for 15-20 minutes. They should be golden, and a toothpick should come out clean when inserted. - While the scones cool, whisk together powdered sugar and maple syrup in a bowl. Mix until smooth. - Drizzle the glaze over the cooled scones. Let it drip down the sides for a nice look. - Do not over-mix the dough. This makes the scones tough. You want them light and fluffy. - Ensure ingredients are at the right temperatures. Cold butter helps create flaky layers. - Consider adding extras like chocolate chips or nuts. They add fun and crunch. - Experiment with different spices. Try cardamom or allspice for a unique taste. - Use chilled butter for flaky scones. Cold butter melts slowly while baking, creating steam. - Pat dough gently to maintain airiness. This helps keep the scones soft. These tips will help you create the best maple glazed pumpkin scones. Enjoy the process! {{image_2}} You can make these pumpkin scones gluten-free. Just swap the all-purpose flour with a gluten-free blend. This change keeps the texture light and fluffy. Feel free to get creative with flavors. You can add cranberries or pecans for extra crunch. These add a fun twist to the scone. Another option is to replace the pumpkin with sweet potato puree. This gives a different taste while keeping it moist. You can change the spices for different seasons. For fall, use cinnamon and nutmeg. For winter, try allspice or cardamom. These spices will make your scones festive and fun for holidays. You can store your scones in an airtight container. Keep them at room temperature for up to 3 days. This keeps them fresh and tasty. For long-term storage, freeze the unglazed scones. They last up to 3 months in the freezer. When you're ready to enjoy, remember to thaw them completely before glazing. This ensures the glaze sticks well. To reheat your scones, the oven is best for texture. Preheat the oven to 350°F (175°C) and warm them for about 5-10 minutes. If you need a quick method, you can use the microwave. Heat them for about 20-30 seconds. Just be careful not to overheat, or they may get tough. Yes, you can refrigerate the dough for a few hours before baking. This helps the flavors blend. It also makes the dough easier to handle. Just wrap it well in plastic wrap. When ready to bake, let it sit at room temperature for about 15 minutes. This will soften it a bit, making it easier to shape. You can use applesauce or other purees in a pinch. Applesauce adds moisture and sweetness. You could also use butternut squash puree or even mashed bananas. Each option will change the flavor slightly, but they all work well. They should be lightly golden on top, and a toothpick should come out clean. If the toothpick has wet dough on it, give them a few more minutes. Baking times can vary by oven, so keep an eye on them. Perfectly baked scones should be soft inside and have a nice crust outside. You now have all you need to make perfect pumpkin scones. With simple dry and wet ingredients, plus a glaze, you can create tasty treats. Remember to avoid over-mixing for that flaky texture. Consider fun variations to keep things fresh. Store your scones properly for long-lasting flavor. Enjoy making these delicious scones, and share your results with friends and family. Happy baking!

Maple Glazed Pumpkin Scones

Indulge in the deliciousness of maple glazed pumpkin scones! Perfect for autumn, these scones are easy to make with simple ingredients like pumpkin puree and warm spices. In just 35 minutes, you can enjoy these delightful treats drizzled with a sweet maple glaze. Your kitchen will smell amazing, and they'll be a hit at any gathering. Click to explore the full recipe and treat yourself to this seasonal delight!
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Ingredients
  

2 cups all-purpose flour

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1/2 cup pumpkin puree (canned or fresh)

1/4 cup milk

1 large egg

1 teaspoon vanilla extract

1/2 cup powdered sugar (for glaze)

2 tablespoons maple syrup (for glaze)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.

        In a separate bowl, combine the pumpkin puree, milk, egg, and vanilla extract. Mix until smooth.

          Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix; a few lumps are okay.

            Turn the dough onto a lightly floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges (like a pizza) or use a biscuit cutter for round scones.

              Place the scones on the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 15-20 minutes, or until the scones are lightly golden on top and a toothpick inserted comes out clean.

                  While the scones are cooling, prepare the maple glaze by whisking together the powdered sugar and maple syrup until smooth.

                    Drizzle the glaze over the cooled scones, allowing it to drip down the sides for an appealing presentation.

                      Prep Time: 15 min | Total Time: 35-40 min | Servings: 8 scones

                        - Presentation Tips: Arrange the scones on a rustic wooden board, scatter a few pumpkin seeds around, and serve with a small jug of extra maple syrup on the side for drizzle.