Pumpkin Scones with Maple-Cinnamon Glaze

Soft, warmly spiced and lightly sweet, these pumpkin scones are a cosy twist on a classic teatime favourite that pairs beautifully with a cup of coffee or tea.

Pumpkin Scones with Maple-Cinnamon Glaze

Soft, warmly spiced and lightly sweet, these pumpkin scones are a cosy twist on a classic teatime favourite that pairs beautifully with a cup of coffee or tea.

Serves 8 scones

Total Time Prep: 20 mins, Cook: 15 mins

Ingredients

For the Scones
Bei Bei pumpkin	½ cup
All-purpose flour	2 cups
Baking powder	1 tbsp
Salt	½ tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground ginger	¼ tsp
Cold unsalted butter, cubed	½ cup
Brown sugar	⅓ cup
Large egg	1
Vanilla extract	1 tsp
Milk, as needed	2–3 tbsp
For the Maple-Cinnamon Glaze
Icing sugar	1 cup
Maple syrup	2 tbsp
Milk	1–2 tbsp
Ground cinnamon	½ tsp
Salt	Pinch

Cooking Method

Step 01	Preheat the oven to 200°C. Line a baking tray with baking paper.
Step 02	Place the Bei Bei pumpkin chunks on the tray and roast for 15–20 minutes, or until completely tender. Allow to cool slightly, then mash until smooth. Measure out ½ cup of mashed pumpkin and set aside.
Step 03	Reduce the oven temperature to 190°C and line a fresh baking tray with baking paper.
Step 04	In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg and ginger.
Step 05	Add the cold butter and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.
Step 06	In a separate bowl, whisk together the mashed pumpkin, brown sugar, egg and vanilla extract.
Step 07	Add the pumpkin mixture to the dry ingredients and gently stir until just combined. Add the milk, 1 tablespoon at a time, only if the dough feels too dry. Avoid overmixing.
Step 08	Transfer the dough to a lightly floured surface and gently bring it together. Shape it into a round about 2–3cm thick, then cut into 8 wedges.
Step 09	Arrange the scones on the prepared baking tray, leaving space between each one. Bake for 15–18 minutes, or until lightly golden and cooked through.
Step 10	Allow the scones to cool for a few minutes while preparing the glaze.
Step 11	Whisk together the icing sugar, maple syrup, cinnamon, salt and enough milk to create a smooth, pourable glaze.
Step 12	Drizzle the maple-cinnamon glaze over the slightly warm scones and serve.