For a fall brunch, try making a batch of these pumpkin-spice scones. These moist, fluffy, and topped with maple glaze are the perfect fall breakfast or brunch pastry. Scone dough is made using flour and spices and is baked on a parchment-lined baking sheet. To serve, cut each wedge into 8 squares and pull apart to allow them to rise. Once baked, drizzle with maple glaze and let cool before serving.
If you have leftover pumpkin from a different baking project, freeze it until you’re ready to bake scones with it. It makes it easy to use a pumpkin that’s just a few months old. Two-thirds cup of canned pumpkin equals about five and a half ounces, which is enough for three batches of scones. To avoid running out of pumpkins, freeze the leftovers.
The dough can be worked into a soft dough by hand. Be careful not to overwork the dough because this can result in a tough and chewy scone. To prevent the dough from sticking to your cutters, use a bench scraper or flour knife to scrape out the excess. Simply mix hot water with baking powder and vanilla extract for a basic vanilla glaze. Once the scones have been cooled, use a spoon to remove the top and add the glaze.
The dough is ready to be cut into wedges. You will need to roll the dough out on a well-floured surface to make the scones. Then, shape each wedge into an 8-inch square. Slice each triangle diagonally. Once the scones are ready to bake, freeze them for 20 to 30 minutes to set. They’ll be ready to serve at any time of day.
If you’re looking for more flavor options, try experimenting with the recipe. You can add a little cinnamon or nutmeg to your scones to give them more spice. For a festive holiday, try adding a dash of nutmeg. For a fall breakfast treat, a pumpkin scone will be the perfect choice for the season. The spice will add a hint of sweetness and spice to your morning.
Then, stir the pumpkin mixture into the flour and butter mixture. Knead the dough for three or four minutes, and then divide it into two-inch-thick triangles. Once the scones are cut, remove them from the pan and let them cool on a wire rack. If you have leftover pumpkins, you can freeze the leftovers. In this way, you’ll have a supply of a delicious snacks or breakfast food.
Once baked, pumpkin scones should cool on a baking sheet for 15 minutes. While cooling, you can prepare the glaze. If you’d like to add extra sweetness and/or crunch to the scone, try turbinado sugar, or even baking chips. The glaze should be thick and set before removing them from the oven. This glaze should not be too thick or too thin.
To make pumpkin scones, you can follow a few steps. First, prepare the scone dough by combining flour, brown sugar, baking powder, salt, and pumpkin spice. Then, cut the butter into pea-sized pieces. Afterward, add the pumpkin mixture and cream to the dough. After the dough has been shaped, place it on the parchment-lined baking sheet.
When making pumpkin scones, it’s essential to know that overworking the dough may result in chewy, gummy, or flat scones. To avoid this, use a floured knife or bench scraper to ensure the dough isn’t sticky. Also, check for the baking powder and soda, as too much can prevent the scone from rising. It’s important to note that the dough should be cold, as it will affect the taste and texture.
Once the dough is ready, cut it into wedges or circles. Once the scones are prepared, place them on a baking sheet and bake until golden brown. Once the scones are baked, sprinkle them with sugar to serve warm. If desired, you can also add a glaze. While the pumpkin scone dough is delicate, glazing should keep it moist and fluffy. You’ll need a few tablespoons of pumpkin molasses to prepare a tasty treat.