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peanut butter chip pumpkin scones with maple glaze

Course Breakfast, Dessert
Keyword breakfast, brunch, dessert, peanut butter, pumpkin, scones, sweets
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 cups all purpose flour
  • 2 1/2 tsps baking powder
  • 1 tsp ground cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup unsalted butter frozen
  • 1/3 cup + 2 tbsps heavy cream divided
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 (10oz) bag peanut butter chips

for the maple glaze:

  • 2 tbsps unsalted butter
  • 2 tbsps maple syrup
  • 2 tbsps heavy cream
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • pinch of salt

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together until well incorporated.
  3. Grate the frozen butter using a cheese box grater.
  4. Mix the grated butter into the dry ingredients from step two using your hands until the mixture comes together with small butter crumbs.
  5. In a large measuring cup, whisk 1/3 cup heavy cream, egg, pumpkin puree, brown sugar, and vanilla together until smooth. Pour this mixture into the flour/butter bowl then mix until a dough ball forms.
  6. Lay the dough ball out on a floured work surface then form it into a disc, about 8 inches in diameter, then slice it into 8 equal-sized wedges.
  7. Arrange scones on the prepared baking sheet then brush the remaining 2 tbsps of heavy cream on top of each scone.
  8. Bake for 25-30 minutes or until golden. Remove the scones from the oven and allow to cool before adding glaze.
  9. While the scones bake, make your glaze: Whisk together all glaze ingredients in a small bowl until smooth.
  10. Once scones have cooled slightly, drizzle glaze over top then enjoy!