Maple Pumpkin Small Batch Scones

Overhead shot of Pumpkin scones

These Maple Pumpkin Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect sweetness and fall flavor. This is a small batch recipe so it only makes 8 mini scones. I like to have one with my coffee in the morning and one in the afternoon as a pick me up.These are perfect addition to your fall baking!

Maple Pumpkin Mini Scones

MAPLE PUMPKIN SCONES INGREDIENTS

  • All-Purpose Flour: To hold it all together.
  • Pumpkin: 1/4 Cup adds the delicious s pumpkin taste.
  • Unsalted Butter: Frozen, this way it won’t melt out during the baking.
  • Salt: Tp balance out all the flavors.
  • Granulated Sugar: To keep these moist and delicious .
  • Pumpkin Pie Spice: Give’s that extra fall flavor.
  • Baking Powder: Helps it rise.
  • Buttermilk: Brings a nice tang to the scones, that balances out the sweetness.
  • Powdered Sugar: Brings the perfect sweetness to the drizzle.
  • Maple Syrup: Add’s the perfect flavor to this icing.
  • Milk:Makes it so this isn’t so sweet.

Maple Pumpkin Scones

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Maple Pumpkin Small Batch Scones

These Maple Pumpkin Small Batch Scones are the perfect addition to afternoon tea or your morning coffee. The perfect fall scone!
Course Breakfast
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients

Scone

  • 1 C All-Purpose Flour
  • 1/4 C Granulated Sugar
  • 1 1/4 tsp Baking Powder
  • 1/4 C Unsalted butter Frozen
  • 1/4 C Buttermilk
  • 1/4 C Pumpkin
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pumpkin Pie Spice

Maple Icing

  • 1/2 C Powdered Sugar
  • 1/2 Tbsp Maple Syrup
  • 1-2 Tbsp Milk

Instructions

Scone

  • Mix all dry ingredients into a bowl.
  • Preheat oven to 400 degrees.
  • Cut the frozen butter into the bowl. Using a pastry cutter cut the butter in so that it’s small little crumbs.
  • Place mixture in freezer while mixing other ingredients.
  • Whisk together buttermilk, pumpkin, and vanilla extract together. Mix in with dry ingredients.
  • Make one flattened disk with the dough. Cut into 8 triangles.
  • Place a few inches apart on a parchment lined sheet pan. Have the point of the scone pointed inwards.
  • Put in fridge for 10 minutes before putting in the oven for 18 to 22 minutes until golden brown on top.
  • Let cool on wire rack.

Maple Icing

  • Stir maple syrup, milk, and powdered sugar together, until well combined without clumps.
  • Once scones are completely cooled, dip into icing to cover completely.

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