Pumpkin Scones with Maple and Molasses Glaze
A light and flaky scone with a subtle pumpkin flavor that's perfect for a light breakfast or snack + a simple glaze that works two ways: molasses for a heartier taste and maple for a lighter, sweeter touch.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 1 1/4 cup whole wheat pastry flour
- 1/4 cup almond meal ((or sub 1/4 cup more flour))
- 1/4 cup old fashioned oats
- 1/2 Tbsp baking powder
- 1 Tbsp brown sugar
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 stick cold butter, cubed
- 1/2 tsp vanilla extract
- 1/4 cup almond milk ((or whole milk, cream, or buttermilk))
- 1/4 cup pumpkin puree
- 1 egg
- 1/2 cup powdered sugar
- 1 Tbsp molasses OR 1/2 tsp maple extract
- 1 -2 Tbsp unsweetened almond milk
Steps
Preheat oven to 400 degrees (204 C).
Add flour, oats, almond meal, baking powder, brown sugar, pumpkin pie spice, and salt to a food processor and process until well combined. Add butter and pulse until pea-sized.
Transfer flour mixture to a large bowl. In a separate bowl, whisk together the almond milk, pumpkin puree, eggs and vanilla extract.
Add wet ingredients to the dry and mix until just combined. If it's still too sticky, add a bit more flour.
Transfer to a floured surface, working with well-floured hands, and delicately pat into a 1-inch thick circle.
Cut into 8 even sections and transfer to a parchment or silicone lined baking sheet. Bake for 22-24 minutes or until the bottoms are light golden brown and they look a little toasty on top.
Remove from the oven and let cool on a cooling rack for at least 5 minutes before applying the glaze - they should be only slightly warm to the touch.
Once you've decided which glaze you prefer (I much preferred the maple, but I'm a maple lover at heart) stir the ingredients together in a small bowl until well mixed.
Spoon over cooled scones and serve immediately.
Store scones in an airtight container for up to three days, though they are best when fresh.
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