Description
Delicious pumpkin oatmeal scones topped with a maple glaze, perfect for autumn.
Ingredients
Scale
- 2 cups (200 g) old-fashioned rolled oats
- 2 cups (240 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ cup (113 g) cold unsalted butter, cubed
- 1 cup (240 ml) heavy whipping cream
- ¼ cup (62 g) pumpkin purée (100% pure pumpkin, no additives)
- 1 large egg
- ½ cup (100 g) granulated sugar (for cinnamon sugar)
- ½ cup (100 g) cinnamon sugar (for sprinkling)
- Chopped pecans, quantity as desired, for topping (optional)
- 1 tablespoon (15 ml) pure maple syrup
- 2 tablespoons (30 ml) milk
- ¼ teaspoon maple extract (optional)
Instructions
- Step 1: Preheat Your Oven: Set the oven to 425°F (218°C) and allow it to fully preheat. Line a large baking sheet with parchment paper and set aside.
- Step 2: Process the Oats: Pulse the rolled oats in a food processor until they resemble a coarse flour with some texture remaining. This creates the right oatmeal texture for the scones.
- Step 3: Cut in the Butter: Add the cold cubed butter into the dry ingredients mixture. Use a pastry cutter to cut the butter in until the mixture looks like coarse sand with pea-sized bits of butter visible.
- Step 4: Mix Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and pumpkin purée until combined.
- Step 5: Combine Dough Carefully: Gently mix the wet ingredients into the dry ingredients until a soft dough forms. Some dry flour bits remaining are acceptable; avoid overmixing to keep scones tender.
- Step 6: Shape the Dough: Transfer the dough to a lightly floured surface. Gently knead and shape into a 12-inch (30 cm) wide disc about 1 inch (2.5 cm) thick. Do not flatten the dough more than needed to maintain fluffiness.
- Step 7: Cut and Arrange Scones: Slice the disc into 8 equal triangles but keep the pieces close together on the baking sheet. This helps retain moisture and ensures even baking.
- Step 8: Add Toppings: Sprinkle cinnamon sugar evenly over the scones, then evenly distribute chopped pecans on top if using. Press the toppings lightly into the dough to help them adhere during baking.
- Step 9: Bake Until Golden: Bake for 20 to 25 minutes, until the scones are set and lightly golden. Check doneness by touch—the scones should feel firm with a gentle bounce back when pressed.
- Step 10: Glaze and Cool: Let the scones cool slightly (about 5 minutes). Prepare the glaze by mixing maple syrup, milk, and maple extract until smooth. Drizzle the glaze over the warm scones and allow it to set to a nice sheen before serving.
Notes
- Room Temperature: Store scones airtight at room temperature up to 2 days to keep soft and fresh.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days to maintain moisture and freshness.
- Freezing: Wrap each scone individually in plastic wrap, place in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before serving.
- If dough feels sticky, lightly flour your hands when shaping, especially about 10 minutes before baking.
- Rotate the baking sheet halfway through baking (around 15 minutes) to promote even browning.
- If scone tops appear dry after baking, brush with 1 tablespoon heavy cream immediately when coming out of the oven to add moisture.
- To thin a glaze that is too thick, add up to 1 tablespoon milk gradually, stirring until pourable, ideally after 5 minutes of cooling.
- Use fully thawed pumpkin purée for best results. If frozen, thaw completely and blot excess moisture with paper towels about 10 minutes before mixing.
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 1g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg