.JPG)
It's beginning to look a lot like fall. We've pulled out the pumpkin scented candles, the leaves are changing, and school is back in session. One of my favorite parts of fall is the baking! I am in love with pumpkin, maple, and cinnamon. These scones are the perfect way to ease yourself back into fall baking. Be sure to grab one right away because these go fast!
For the scones, you will need:
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 stick butter, frozen
- 1/2 cup buttermilk
- 1 large egg
Then, grate the butter into the flour mixture.
Combine the flour mixture and butter until well incorporated, then set aside. In another bowl, whisk together the buttermilk and egg. Pour the egg mixture into the flour mixture and combine with a fork until everything is covered.
Flour your work surface. Gently form a ball with the dough mixture- it might take some time, but be patient! Flatten the dough ball into an 8 inch circle and set it aside.
For the streusel topping you will need:
- 1/2 cup flour
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons rolled oats
- 1/4 cup melted butter
Combine all of the dry ingredients. Add the melted butter and mix. Sprinkle the topping over the scone circle, and add some more brown sugar.
Cut the scones into 8 equal pieces. Place the pieces on a baking sheet and bake them at 400 degrees for 15-17 minutes or until the edges are slightly golden. Allow these to cool for 10-15 minutes.
For the maple glaze, you will need:
- 1/2 cup powdered sugar, more if needed
- 2 tablespoons melted butter
- 1 teaspoon maple extract
- 1/2 teaspoon vanilla extract
Whisk together all of the ingredients (add water to thin it out, more powdered sugar to thicken) and place in a ziploc bag. Cut off the corner and drizzle over the scones.
If you make these, I would love to see! Post them on instagram using the hashtag #petitebakeress
Happy Baking!
Ashley
