High Altitude Maple Cinnamon Pumpkin Scones
Tender and flavorful pumpkin scones, with hints of vanilla, cinnamon, ginger and maple, drizzled with sweet cinnamon icing.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Pastry Cutter
Ingredients
Scones
- 2 cups all-purpose flour, fluffed, spooned and leveled (plus extra for rolling out the dough)
- ⅓ cup light or dark brown sugar, lightly packed
- 4 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- 10 tbsp unsalted butter, cold
- ½ cup canned pumpkin puree
- ¼ cup whole milk, cold
- 2 tsp vanilla extract
- 1 tsp maple extract
Icing
- 1 cup powdered sugar
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 2 tbsp whole milk
Instructions
Make the Dough
- In a bowl, combine the flour, brown sugar, baking powder, cinnamon, ginger and salt.
- Cut the cold butter into slices or chunks, scatter it over the flour mixture, then use a pastry cutter to cut the butter into the flour until the remaining chunks of butter are no larger than peas.
- Add the pumpkin, milk, vanilla and maple extracts, and stir into a crumbly, shaggy dough.
Cut and Chill the Scones
- Dump the dough out onto a clean work surface, and use your hands to finish bringing the dough together. Lightly flour the top of the dough and gently press it out to 1 inch thick.
- Use a 2 1/2 inch biscuit cutter to cut rounds of dough, pressing the cutter straight down and lifting it back up, without twisting it. Gather up the scraps of dough, press it out again, and cut as many scones as you can. You should be able to cut around 10 scones.
- Line a baking sheet with a piece of parchment paper, and set the cut scones on the baking sheet, 1/2 - 1 inch apart. Set the pan of scones in the freezer to chill for 20 minutes.
Bake
- Preheat the oven to 425F, and position a rack in the center of the oven.
- Bake the chilled scones for about 20 minutes, until golden brown on top.
- Cool for five minutes, then drizzle with the icing.
Icing
- Combine all of the icing ingredients in a bowl, whisking until smooth.
- Drizzle the icing over the warm scones, and serve as soon as the icing sets. If you like, sprinkle the iced scones with a little cinnamon sugar for decoration.
Notes
Cool leftover scones completely, then store in an airtight container at room temperature for up to 2 days.
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