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.