I feel like poor pumpkin has gotten a bad rap these past few years just because everyone likes to hate on pumpkin spice. But I mean listen, there’s a reason that pumpkin spice flavored things are so popular. Because it’s bloody good and do we really need anymore reason than that? I think not.
People like to get all high and mighty and become massive food snobs when it comes to pumpkin spice flavored thins and I’m just here like…it’s not that deep? If you don’t like pumpkin spice things then don’t eat them but let everyone else enjoy all ridiculously amazing things that pop up this time of year. You do you and I’ll do me.
Okay sorry mini rant over. It felt good to get that off my chest. Now on to the fun bit. These pumpkin spice scones with a maple glaze. Friends, these are so very good. I adapted the recipe from some scones that I made earlier this year and they did not disappoint at all.
The pumpkin flavor in these isn’t overwhelming but it’s there and it’s perfect. Then with the pumpkin pie spices and maple in the glaze it’s all just the perfect balance of fall and I couldn’t be happier with how these turned out.
They just remind me of fall and all I wanted to do when I made these was curl up with a cup of coffee and a massive cozy blanket and eat these scones and watch movies all day. Maybe that’s weird but that’s all I could think of.
Basically, these will remind you of cozy fall mornings and what’s better than that? I also kept thinking that these would be perfect to serve to your family on Thanksgiving morning. I know pumpkin pie is the star of that day when it comes to pumpkin of course but these would be a killer crowd pleaser as well.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- 2 cups all-purpose flour, plus more for dusting
- ¼ cup brown sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 6 tablespoons cold unsalted butter (I used earth balance sticks)
- ½ cup nut milk (I used almond)
- ¼ cup pumpkin puree
- 1 tsp pumpkin pie spice
- ½ cup powdered sugar (optional for glaze)
- ¼ cup maple syrup (optional for glaze)
- Preheat the oven to 400 degrees F
- In a medium bowl, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients. If you are using a stand mixer start at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
- Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a circular shape and cut in half then cut in half across the other side and then diagonally. You should end up with 8 triangles.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool.
- If you are going to serve with the maple glaze then mix your powdered sugar with the syrup and a little bit of water if you need it until it’s thin enough to drizzle. Add only a little bit at a time so that it doesn’t become too watery. Wait until scones are completely cool and then drizzle over the top and serve.