A few weeks ago I made the Starbucks Copycat Double Glazed Pumpkin Scones. They were amazing!! The girls and I love to have a tea party on gloomy days so I knew that we would like scones for a special treat. I decided to use the scone base recipe and just make them mini and then do a double Maple Glaze. Maple in the fall is wonderful!
These would be perfect for a brunch or fall party. We eat them just because, I never need a reason to make a new treat.
Mini Pumpkin Scones with Maple Glaze
2 cups flour
1/4 cup + 1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
6 Tbsp cold butter cubed
1/2 cup pumpkin puree ( I use canned)
3 Tbsp half and half
1 large egg
3/4 cup powdered sugar
1/2 tsp maple extract
2 Tbsp half and half
1. Preheat oven to 400 degrees. Spray two baking sheets with non-stick spray or line with parchment paper.
2. In a large mixing bowl, whisk together first 6 ingredients. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
3. In a small mixing bowl, stir together pumpkin, egg, and half and half. Stir in to flour mixture and stir until ball forms. No need to over mix.
4. On a floured surface, divide dough in to 4 balls. Flatten each ball with your hand in to a small disk and cut with knife or pizza cutter in to 6 mini scones.
5. Place scones on a baking sheet and bake for 10-12 minutes. They will get dry to the touch but don’t let them brown much.
6. Let scones cool completely on a wire rack before glazing. I do a double glaze, so I double the glaze recipe.
7. Mix the powdered sugar, maple, and half and half in a small measuring cup. Brush on scones when cool. If doing a double glaze, let first glaze dry before brushing on second glaze. Store in an airtight container at room temperature.
Get Your FREE Cookbook
Subscribe and download your FREE cookbook of One Skillet Dinners