Perfect Pumpkin Scones with Easy Maple Glaze

Pumpkin Scone

While scones are best known to originate from England and served with tea, scones can be eaten plain or with glazes, homemade cream, jam, or all of the above! We believe these Pumpkin Scones with Maple Glaze are perfect for the fall season and would pair perfectly with a steaming cup of tea.

Tip:

To get the golden brown top on the scones, brush some egg on top! We recommend our Original Pasture-Raised eggs for this recipe.

Pumpkin Scone

Perfect Pumpkin Scones with Easy Maple Glaze

These pumpkin scones are sure to bring Autumn right into your kitchen with a mixture of pumpkin, spices, and cream! Enjoy these scones with whipped cream and walnuts if desired.
Course Breakfast, Dessert, Side Dish
Cuisine British
Servings 8

Equipment

  • 1 Food processor

Ingredients
  

Scones:

  • 2 1/2 cup All Purpose Flour
  • 3 tbsp Sugar
  • 1 tbsp Baking Powder
  • 1 tbsp Cinnamon
  • 1/2 tsp Pumpkin Spice
  • 1/4 tsp Salt
  • 6 tbsp Butter – cold and cut into pieces
  • 1 Lg Utopihen Pasture-Raised Egg, slightly beaten
  • 1/2 cup Whole Milk Ricotta Cheese, room temperature
  • 1/2 cup Pumpkin Puree*, room temperature
  • 1/4 cup Whole Milk

Maple Glaze:

  • 3 tbsp Unsalted Butter
  • 1/3 cup Maple Syrup
  • 1 1/2 cup Powdered Sugar
  • 1/4 tsp Salt

Optional:

  • 1 cup Heavy Whipping Cream

Instructions
 

Scones:

  • Preheat oven to 350º F.
  • Line baking sheet with parchment paper.
  • Add dry ingredients to bowl of food processor. Add in the butter and process until crumbly texture is formed.
  • Pour butter mixture into large bowl. Set aside.
  • In medium bowl mix egg, ricotta, pumpkin, and milk.
  • Stir until combined completely.
  • Add egg mixture to dry mixture.
  • Using a fork, stir until moistened.
  • Turn dough out onto lightly floured surface.
  • Gently knead the dough, gently pressing it for 10-12 strokes or until dough is nearly smooth.
  • Pat dough into a square, cut out circles with a biscuit cutter, about 3 inches in diameter, making eight scones. You can reknead the dough and pat out to make scones until all dough is used up.
  • Put on parchment lined baking sheet and bake 15 minutes.
  • Let cool.

Glaze:

  • Add all ingredients to a small saucepan and whisk until butter is melted and glaze forms.
  • Remove from heat, let cool slightly.
  • Spoon glaze on top of scones and garnish with a walnut.
  • Best served with a dollop of whipped cream.

Notes: *Use canned pumpkin. Just make sure the only ingredient is pumpkin.

    **Make sure to use real maple syrup or it will not taste as it should.

      NOTES:

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