I love Sunday mornings.
I try to make sure I’m never up later than 9:30 a.m., just so I have time to bake something great, get some work done or exercise off whatever caloric disaster I devoured on Friday and Saturday night.
I’ve been thinking about scones lately. They’re just such a cute, comforting thing to munch on for breakfast. I had a few on my travels to the U.K. earlier this year and took to pronouncing scone how it’s said over there (scone, rhyming with gone, rather than tone). Call me pretentious, but I like to stay true to the food’s roots.
Since it was the first weekend of October, pumpkin naturally came to mind.
If there was ever a time to add pumpkin to breakfast, it’s now.
I snuck out of bed a little early and cracked open the big can of pumpkin purée I bought to get me through Thanksgiving week (hello pumpkin pecan pie!)
When cooking with pumpkin, you need something that really sets off the flavour. Pumpkin itself is fairly flavourless, almost like a duller sweet potato. It needs a lot of spice and a sweetness or tanginess to tie all of the flavours together. For this recipe, I chose maple.
Even though sugaring off season isn’t until late February, I can’t help but associate maple with autumn. It has this heavy, layered kind of sweetness you just can’t get from any other sweetener.
The maple flavour went perfectly both inside and on top of the scone in a silky glaze. The scone itself is not very sweet, so don’t be shy with the glaze. As you can tell from my photos, I went nuts.
These babies are best enjoyed split in half and warmed with salted butter while you wear your favourite sweater.
Pumpkin scones with maple glaze
- 1/2 cup canned pumpkin
- 1 large egg
- 3 tbsp milk of choice (regular, almond, soy, etc…)
- 2 tbsp maple syrup
- 1 1/2 tsp vanilla
- 2 cups all-purpose flour
- 3 tbsp brown sugar
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tablespoon of pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 cup cold butter
- 2 tbsp maple syrup
- 3 tbsp milk
- 1/2 cup icing sugar
- 1/4 tsp salt
- Preheat oven to 350 degrees.
- Whisk your pumpkin, egg, milk, maple syrup and vanilla until fully combined with no lumps. Set aside.
- In a separate bowl, mix flour, sugar, salt, baking soda, baking powder and spices, ensuring there are no lumps of sugar at the bottom.
- Cut your butter into cubes and work it into your dry ingredients using a pastry cutter or food processor. The mixture will be crumbly, with small balls of dough forming, roughly the size of a pea.
- Add your pumpkin mixture to the bowl, stirring with a spoon or kneading gently with your hands until pumpkin is fully incorporated.
- Prepare a clean, dry section of your countertop with flour and lay your dough out in a large disc. Shape it using a rolling pin until it is roughly the size of a dinner plate. Using a sharp knife, cut the dough into 12 pieces.
- Lay the scones on a prepared baking sheet lined with parchment paper. Place in the oven and bake until the bottoms are slightly darker and the tops are springy. Roughly 12-15 minutes, depending on your oven.
- Prepare the glaze by mixing your maple syrup, milk, icing sugar and salt together with a whisk.
- When the scones are done, spoon glaze overtop and serve warm with butter.