Pumpkin Spice Scones Maple Scones

Scones should always be an easy, effortless, bake so I’ve used canned pumpkin purée, but feel free to make your own. Eat as is with the maple glaze and a serving of butter, but remember a dollop of clotted cream will always be welcome on a scone. 

Ingredients 

450g pain flour, plus extra for dusting 

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger 

1/2 teaspoon nutmeg

185g caster sugar

1 tablespoon baking powder

1/4 teaspoon salt

180g cold unsalted butter, diced

100m milk, plus extra for brushing 

130g pumpkin purée

1 large egg

Maple Glaze

100g icing sugar

3 tablespoons maple syrup 

1 tablespoon milk

Scones

Preheat the oven to 180°C. Line a baking sheet with baking paper. 

In a large bowl, mix together the flour, spices, sugar, baking powder, and salt. and the cold butter and use your fingertips to rub it into the flour until it resembles fine breadcrumbs. 

In a seperate bowl, whisk together the milk, pumpkin purée and egg. Make a well in the middle of the flour and pour in the liquids. Use a table knife to stir until it clumps to form a dough. 

Turn the dough out onto a lightly floured surface and pat into a rectangle about 2.5cm thick. Cut the dough into 9 squares and place them on the baking sheets, leaving about 3cm between them. Brush the tops with a little milk. 

Bake for 15-20m, or until well risen and golden. Transfer to a wire rack and leave to cool while you make the glaze. 

Maple Glaze

mix the icing sugar, maple syrup, and milk in a small bowl until you have a smooth, pourable glaze. You can stir in a little more icing sugar if you find it too thin. 

Pour the glaze over the scones and let it sit for a few minutes before eating. Makes 8