Pumpkin Scones with Maple Glaze
I woke up early the other morning with a hankering for pumpkin scones. I’m not a morning person by any stretch of the imagination, but the prospect of digging into one of these beauties was all I needed to push off the covers and get baking. With the Winter weather beginning to give way to Spring, these pumpkin scones strike the perfect balance. The pumpkin and maple flavors are rich and warm while the sweet glaze and fresh orange zest give you a springy start to your morning.
Best of all, these are simple and quick to make so you can whip them up for your family in no time.
Here’s what you’ll need:
- 3-1/2 cups unbleached, all-purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup Earth Balance or other vegan butter, at room temp
- one, 15-oz can pumpkin puree
For the maple glaze (thanks to Kate of Cookie + Kate for this beautiful and delicious recipe!)
- 1 cup powdered sugar
- 1/8 tsp sea salt
- 1 tbsp melted coconut oil
- 1/2 tsp vanilla
- 1/4 cup pure maple syrup
- zest of one orange as garnish
Preheat your oven to 425 and line a baking sheet with parchment.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ginger and cinnamon. Cut in the vegan butter using two knives until well combined. Finally, stir in the pumpkin puree. Knead the dough with your hands and shape into cushiony triangles. If you prefer, you can go the traditional route and roll your dough into a circle then slice it into triangles. But I prefer to shape my scones by hand.
Place them onto your baking sheet and bake for 12 minutes or until a toothpick comes out clean.
While your scones are baking, make your maple glaze by whisking together the ingredients.
When your scones have finished baking, drizzle the glaze over them and garnish by grating your orange directly over the scones while the glaze is still warm.