Mini Pumpkin Scones with Maple Glaze

Bread, Breakfast

 

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!

Mini Pumpkin Scones

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.

 

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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

Maple Glaze

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.

Enjoy!!

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