Today in the kitchen I made Maple Pumpkin Scones. The scones are incredibly moist, tender and infused with my favorite ingredients: pumpkin and maple.

They are perfect for breakfast, a tea party or brunch or…just because you want ‘em.

Maple Pumpkin Scones

Ingredients for the Scone Batter

2 cups all-purpose flour

1/2 cup brown sugar

1 tablespoon baking powder

1/2 teaapoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, cold and cubed

1 cup pumpkin puree

1/4 cup milk

1 teaspoon vanilla extract

Ingredients for the Maple Glaze

1 cup confectioners sugar

2 tablespoons maple syrup

1 tablespoon milk

Directions

Preheat your oven to 400 degrees.

Combine the dry ingredients into a large bowl. Whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.

Cut in the butter: Add cold, cubed butter and mix until the mixture resembles coarse crumbs. You can use a pastry cutter, fork or also your fingers if you don’t have a pastry cutter available.

Mix the wet ingredients into a separate medium bowl. Combine the pumpkin, milk, and vanilla.

Add to the dry ingredients to the wet ingredients and mix until combined.

Add the batter to a well greased scone pan or if you don’t have a scone pan…add the dough onto a floured surface and gently pat into a circle about 1 inch thick.

Cut into wedges and place on a well greased (or line with parchment paper) baking sheet.

Bake for 15-20 minutes until lightly golden.

If using a scone pan, remove from the pan after ten minutes.

To make the maple glaze: In a small bowl, whisk together the confectioners sugar, maple syrup, and milk until smooth.

Drizzle the maple glaze over the warm scones.