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Easy Kid-Approved Pumpkin Scones with Maple Glaze

Kid-Approved Pumpkin Scones with Maple Glaze - featured image
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These soft and tender pumpkin scones use a secret applesauce swap for moisture, making them kid-friendly and perfect for fall mornings. Ready in under 35 minutes with a sweet maple glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup milk (whole milk preferred)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk (for glaze)
  • Pinch of cinnamon (optional, for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces.
  4. In a separate small bowl, whisk together the pumpkin puree, applesauce, milk, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 3/4-inch thick and 8 inches across.
  7. Use a bench scraper or sharp knife to cut the circle into 8 wedges.
  8. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes, until the edges are lightly golden and the tops look set.
  9. Transfer the scones to a cooling rack and let them cool for at least 15 minutes before glazing.
  10. While the scones cool, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk a teaspoon at a time until the glaze is thick but pourable. Drizzle over the cooled scones.

Notes

Keep butter cold for tender scones. Do not overmix the dough. For best results, let scones cool completely before glazing. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, kid-friendly, fall baking, easy scones, applesauce scones

Find it online: https://perkypan.com/easy-kid-approved-pumpkin-scones-with-maple-glaze/