Can every November morning please start with one of these? Soft, supremely fluffy pumpkin scones dipped into a sweet maple cinnamon glaze satisfies every one of my fall cravings. These scones are packed with pumpkin flavor, and baked with a spicy blend of cinnamon, ginger, nutmeg and cloves. Although it sounds pretty nice with this cooler weather, you certainly don’t need to host an afternoon tea to serve up a pile of scones. I had one of these for breakfast with pumpkin spiced coffee (YUM), and again later on for dessert. No electric mixer required, and they’re finished with the easiest glaze recipe in the world. Make these on the day of or the day before you want to serve; they only take 30 minutes from start to finish, after all.
Begin by preheating the oven to 425. Place a baking sheet in the top third of the oven while preheating to warm it up. Prep your dry ingredients. Whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a medium sized mixing bowl.
Slice the cold butter into 6 tablespoons and cut into the flour mixture using a pastry blender or 2 forks. Mix until ingredients resemble coarse crumbs. If you have a food processor, then simply process the butter into the dry ingredients until fine. Stir in the sugar. Castor sugar works best, but I just ran regular granulated sugar through a fine sifter a couple of times. The finer the sugar, the lighter and fluffier your treat will turn out, which is essential in scones.
Beat the egg with a fork in a small separate bowl. Add 3 tablespoons of the beaten egg into a small mixing bowl along with the milk and pumpkin. Whisk together until smooth.
Make a well in the middle of the butter/flour mixture and pour in wet ingredients. Making a well will enable you to mix the wet and dry ingredients in a uniform manner, therefore avoiding the over mixing that would occur if you just poured the wet ingredients all over the dry ones. Working quickly, mix the ingredients together to make a soft, rough dough that holds its form and pulls away from the bowl. If the batter seems a bit too dry, add more cold milk or cream, 1 tablespoon at a time. If it is too wet and sticky, add in a bit more flour.
Flour your hands and a work surface thoroughly. Using your hands, bring the dough together to one big clump. Turn it onto the work surface and knead a couple of times to smooth it out. It is essential for fluffy scones that you don’t overwork it at this point. Shape the dough into a log about 12 inches long. Cut the dough into equal triangles, dipping your knife in some flour before each cut to prevent the blade from sticking.
Remove the baking sheet from the preheated oven and lightly sprinkle on some flour. Using a spatula, transfer the scones to the hot pan. The heat from the hot tray will give the scones a head start and help them grow tall and fluffy. Brush the tops of the scones with the remaining egg wash. This will make a crunchy golden crust as the scones bake. Bake for 15 minutes, or until the scones are golden and risen. Cool them on a wire wrack.
While the scones are cooling, prepare your glaze. In a small bowl, mix together the powdered sugar, maple syrup, milk, and cinnamon until a thick glaze appears. Add more or less milk depending on your thickness preference.
Once scones are cooled, dip each one into the glaze, coating the top, and let any excess drip off into the bowl. Sprinkle some crystalized sugar on the wet glaze if you’re feeling fancy.
Scones can be kept in an airtight container at room temperature for a few days. They’ll keep an additional week in the refrigerator if wrapped up in a ziplock bag. Pop them in the microwave for 10 seconds or so to warm them up before enjoying. This recipe makes 8-10 scones.