Maple Glazed Pumpkin Scones

Fall isn’t quite fall without baked pumpkin goodies like these Maple Glazed Pumpkin Scones. There’s nothing like a batch of these scones baking in the oven on a chilly fall day.

Ingredients:

For The Pumpkin Scones:

• 2 ¼ cup gluten free flour blend
• ½ packed cup brown sugar
• 1 Tbsp. baking powder
• ½ tsp. baking soda
• ½ tsp. kosher salt plus more for garnish
• 2 tsp. cinnamon
• 1 tsp. ground ginger
• ¼ tsp. nutmeg
• ½ cup unsalted butter frozen, equals 1 stick
• ½ cup pumpkin puree not pumpkin pie filling
• ½ cup heavy whipping cream plus 1-2 Tbsp.
• 1 egg
• 1 tsp. vanilla extract

For The Maple Glaze:

• 1 Tbsp. unsalted butter
• ¼ packed cup brown sugar
• ¼ cup heavy whipping cream
• 2 Tbsp. maple syrup

Instructions:

For The Pumpkin Scones:

1. Place 1 stick (½ cup) of unsalted butter in the freezer for 15-30 minutes and allow it to harden.
2. In one bowl, add 2 ¼ cups gluten free flour blend, ½ packed cup brown sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Stir until all of the dry ingredients are completely combined.
3. Break apart any clumps of brown sugar if needed.
4. In a separate bowl, add ½ cup pumpkin puree, ½ cup heavy whipping cream, 1 egg, and 1 teaspoon vanilla extract and stir until all of the wet ingredients are completely combined.
5. After the butter is frozen, remove it from the freezer and grate it into the dry ingredients using a cheese grater. You can use either the fine or the regular size when grating the butter. Make sure to exercise caution when grating frozen butter so that you do not injure your fingers!
6. You can also cut the frozen butter into chunks and use a pastry cutter to incorporate it into the dry ingredients.
7. A food processor may also be used to incorporate the dry ingredients and frozen butter. Be sure to cut the butter into chunks with a knife before adding it to a food processor along with the dry ingredients.
8. Mix the grated butter into the dry ingredients until everything is fully incorporated. The mixture should resemble coarse crumbs, just as if you were making a pie crust.
9. Add the wet ingredients to the dry ingredients a bit at a time, stirring to combine each time more wet ingredients are added. Continue until all of the pumpkin mixture has been incorporated.
10. Add 1-2 extra Tbsp. of heavy whipping cream to the dough if it is too dry. The dough should be thick and slightly sticky.
11. Generously flour a clean, flat surface and turn the batter out on top of it. Form the dough into a disc that is 8 inches around. Make sure that the disc is evenly shaped to ensure that all of the wedges are the same size and that they cook evenly.
12. Line a baking sheet with parchment paper. Carefully cut the disc into 8 evenly sized wedges (it should look like a pizza that has been cut into pieces).
13. Transfer each wedge to the baking sheet that has been lined with parchment paper. Make sure that there is a few inches of space between each scone.
14. Place the baking sheet with the unbaked scones in the refrigerator and allow them to chill for 15 minutes before baking. This will help to prevent them from spreading as they bake.
15. Heat oven to 400 degrees Fahrenheit.
16. Place the baking sheet in the oven and bake the scones for 15 minutes. Remove the baking sheet from the oven and set aside.

For The Maple Glaze:

1. Heat a small sauce pan to medium-low on the stove top. Add 1 tablespoon unsalted butter and allow to melt.
2. Add ¼ packed cup brown sugar to the butter and stir until it melts and dissolves. Add ¼ cup heavy whipping cream and stir until incorporated.
3. Add 2 tablespoon maple syrup and stir until incorporated. Feel free to add a bit of maple extract if you want to bump up the maple flavor.
4. Continue to cook over medium-low heat for a few minutes, stirring constantly to prevent the caramel from burning.
5. Allow the maple caramel glaze to sit for a few minutes to thicken.
6. Place the cooled scones on some parchment paper. Drizzle as much or as little of the maple caramel glaze over the scones as you like.