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Pumpkin & Fig Maple Glazed Scones

Prep Time 25 minutes
Cook Time 15 minutes
Servings 8

Ingredients

  • 2 3/4 cups (326g)` all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 tbsps (25g) brown sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground allspice (use 1/4 tsp cloves if necessary)
  • 1/4 tsp ground nutmeg
  • 1/2 cup (113g) cold butter, cubed
  • 2 lg eggs, cold
  • 2/3 cups pumpkin puree, cold (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1/3 cup chopped dried figs
  • 2 tbsps heavy cream (for brushing on top)
  • few tsps granulated sugar (for sprinkling on top)*optional

For the Maple Drizzle:

  • 1/2 cup (50) confectioner’s sugar
  • 1/4 cup pure maple syrup
  • 2 tbsps (28g) butter, melted
  • pinch of kosher salt

Instructions

  1. Begin by cubing the butter and placing it in the freezer while you prepare the other ingredients.

  2. Line a sheet pan with parchment paper and chop the figs.

  3. In the bowl of a food processor, add all the dry ingredients ending with the nutmeg and pulse a few times until combined.

  4. In a small bowl quickly whisk the eggs with the pumpkin puree and vanilla and set in the refrigerator.

  5. Now add the cold butter to the food processor and pulse until the butter is slighty smaller than pea sized pieces and it resembles a course meal. Dump the contents of the food processor to a clean work surface and make a well in the center.

  6. Add the egg/ pumpkin mixture to the center of the flour and using a bench scraper or your hands quickly incorporate the wet into the dry ingredients until it starts to come together. Then scatter the fig pieces on top and continue to incorporate until the dough forms a round circle that you can cut. (It will still be a little shaggy instead of a smooth dough. (You can do this step in the food processor but you must be carefull not to over-mix the dough.

  7. Now cut the dough in half and then each half into 4 equal wedges. And carefully place the wedges onto the parchment lined pan giving enough distance in between each for a little expansion in the oven. (You might have to piece some of the wedges back together if they fall apart during transfer. This is ok, just push the dough back together carefully.

  8. Now brush the tops of the triangle wedges with the heavy cream and place the tray in the freezer for 30 minutes. Preheat the oven to 425F/218C.

  9. After 30 minutes, take the scones out of the freezer, quicky sprinkle a little sugar on top of each and place in the oven. (Middle rack)

  10. Bake for about 20-25 minutes until the tops and edges are starting to get golden brown and there are no wet spots in the centers. Remvove from the oven and cool on the pan for 10 minutes then transfer to a wire cooling rack.

  11. When the scones start to feel a bit cool to the touch, melt the butter until it bubbles a litte. Then whisk in the confectioner’s sugar, maple syrup & salt until smooth.

  12. Drizzle on the scones and enjoy.

  13. Store the cooled scones in an airtight container for 2-3 days, though they are best eaten fresh.

Recipe Notes

* If you don’t like figs, swap for dried cherries, raisins or nuts or omit entirely.

*Make sure all your ingredients are cold, that’s what helps give scones their distinct texture.

*You can freeze the triangle-cut scones (unbaked) in a zip top bag or container for up to a month or two.  And then bake as needed without having to completely defrost them.  Just remember to brush with cream and sprinkle with sugar before popping in the oven.