Pumpkin Scones & Maple-Nutmeg Glaze

Pumpkin Scones & Maple-Nutmeg Glaze

by Rachel Alexandra

Hi! So I’m super excited to announce that today is my family’s second annual Fall Fun Day! “What is Fall Fun Day?” you ask. Fall Fun Day is any day in the middle of October dedicated to doing every fun fall activity one can think of in one awesome day! It originated last year as my birthday celebration because I had day off school the Friday before my birthday. I decided I wanted to spend my last days before legal adulthood doing all the fall things I love, but never have time to do anymore. The day began by baking a batch of Pumpkin Scones & Maple-Nutmeg Glaze. Then we went apple picking, hiking, picnicking, and ended the day with a corn maze.

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Lauren and I almost had too much fun at the apple orchard last year!
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What is Lauren doing with that apple cider doughnut? That’s not clean eating! 🙂
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Hiking at Blue Mounds State Park

We had so much fun that we decided it would be an annual event, so here we are one year later with me still being a kid at heart. This year’s itinerary consists of baking these scones, going to the Dane County Farmer’s Market, hiking and picnicking at Yellowstone Lake State Park, apple picking, and ending the day with the corn maze once again. Hopefully I can follow up with some new pictures of this year’s festivities. For now, here is the recipe for these mouthwatering autumnal scones! Enjoy!

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If you love Pumpkin Scones & Maple-Nutmeg Glaze, try these:

Pumpkin Scones & Maple-Nutmeg Glaze

These soft, buttery scones are the perfect pumpkin treat to enjoy on a cool crisp morning. Topped with a drizzle of maple-nutmeg glaze, these make for the most irresistible treat!
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Course: Breakfast
Cuisine: American
Keyword: maple, nutmeg, pastry, pumpkin, scone
Servings: 12 scones
Author: Rachel Alexandra

Ingredients 

  • 3 Tbs skim milk
  • ¼½ tsp apple cider vinegar
  • 2 cups whole wheat pastry flour
  • ¼ cup sugar
  • 1 Tbsp + ¼ tsp baking powder
  • ½ tsp salt
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • 7 Tbsp cold butter
  • ¾ cup pumpkin purée
  • 3 Tbsp pure, dark maple syrup

Glaze

  • 1 ⅓ cup powdered sugar
  • 2 Tbsp pure, dark maple syrup
  • 1 Tbsp skim milk
  • ½ tsp pure vanilla extract
  • Pinch ground nutmeg

Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium sized bowl, stir the milk and apple cider vinegar together. Set aside as this will make a “buttermilk” after 10-15 minutes.
  • In a large bowl, whisk the flour, sugar, baking powder, salt, and spices. Cut in the butter, breaking it into pea-size pieces by hand or with a pastry blender, as you mix it with the other dry ingredients.
  • Turn out half the dough onto a well floured surface and form it into a circle about six inches in diameter. If the dough is still pretty sticky, add some extra flour.
  • Cut the circle into six pieces and place the scones on the baking sheet. Repeat with the rest of the dough.Bake for about 15 minutes or until a toothpick comes out clean.
  • Once the scones are cool, whisk all the ingredients for the glaze in a small bowl and drizzle over the top. Enjoy!

Notes

Instead of using skim milk and apple cider vinegar, regular buttermilk will work as well.
Tried this recipe?Tag your photo with @roots_and_rosemary

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