I am self-confessed full blown coffee addict. I really don’t know how I became one but now the situation is such that if I don’t drink my cup of coffee at the designated times of the day that I am used to, I am disoriented the whole day. The caffeine fix is so needed for me to make it through the day without killing anyone.

I wish it was just the coffee. Most of the times there’s something to dunk in the coffee. I am such a dunker. Honestly, the mere act of dunking something into a cup of hot beverage is so comforting especially when the mercury dips. I start my morning dunking wheat crackers in my coffee. My mid-morning coffee generally has a cereal bar for company. My afternoon coffee is sometimes (rare good days) fancy schmancily paired with a donut or a slice of cake.

Pumpkin Scones Recipe was born to compliment my cup of coffee especially the late afternoon one that beats my day long lassitude. Left-over pumpkin puree could not have been put to better use. I made Spiced Pumpkin Scones with a Maple Garam Masala Glaze. Garam Masala is an Indian concoction of spices consisting of cinnamon, cardamom, cloves, nutmeg and peppercorns. The Garam Masala with a hint of Maple in the glaze kicked up this timeless holiday classic a notch for sure. Trust me; a bite of these babies along with my trusted cuppa java was equivalent to attaining gastronomic bliss.

I dusted a batch with some cinnamon sugar too. Melt-in-your-mouth good with all the classic holiday flavors, this is one recipe that is an absolute keeper. I referred to and adapted this recipe from here.

Pumpkin Scones Recipe with Maple Garam Masala Glaze

Author: Somdatta
Prep Time: 30
Cook Time: 15
Total Time: 45
Yield: 10

Print Recipe

Description

A seasonal treat that is best enjoyed with a cup of coffee. Try this Pumpkin Scones Recipe with Maple Garam Masala Glaze at Home.

Ingredients

All-purpose flour – 2 cups
Pumpkin Puree – ½ cup
Brown Sugar – 1/3 cup, packed
Salt – ¼ tsp
Unsalted Butter – ½ cup, 1 stick, cold and cubed
Baking Powder – 1 tsp
Baking Soda – ½ tsp
Pumpkin Spice – 1 tsp
Cinnamon – 1 tsp
Ground Ginger – ½ tsp
Ground Nutmeg – ½ tsp
Egg – 2, standard
Half & Half/Cream – ¼ cup
Vanilla Extract – 2 tsp

For the Glaze

Powdered Sugar – 1 cup
Milk – 2 tbsp

For the Garam Masala Glaze

Garam masala – 1 tsp
Pumpkin Spice – 1 tsp
Powdered Sugar – 1 cup
Maple Syrup – 2-3 tbsp

Instructions

In a bowl get all the dry ingredients together, flour, brown sugar, baking powder, baking soda, salt and the spices.
Add the butter, work it in the flour mixture and break it down into pea sized pieces.
In another container, mix in the wet ingredients, pumpkin puree, half & half, egg and vanilla extract. Mix well.
Pour in the wet ingredients in the dry ingredients and fold it in until the dough comes together.
On a floured surface, knead the dough until it comes together as a soft ball.
Roll the dough out to a thickness of an inch. Cut out individual scones from the rolled dough. You can use a cookie cutter. I used a knife to cut triangles.
Place the scones on a parchment lined cookie sheet and bake in 400 degrees F pre-heated oven for 15 mins. It will puff up beautifully.
Take them out of the oven and allow them to cool
To make the two glazes, mix in all the ingredients in the two respective lists to a smooth mixture.
Spoon in the first glaze on the cooled scones. Give it about 30 mins.
Now pour the Garam Masala glaze in a piping bag and pipe thin lines on the scones in a zig zag pattern.
Allow it about 20 mins before serving. Enjoy!

Nutrition

Serving Size: 10
Calories: 432
Sugar: 33
Sodium: 41
Fat: 22
Saturated Fat: 14
Unsaturated Fat: 7
Trans Fat: 1
Carbohydrates: 55
Protein: 4
Cholesterol: 77

Keywords: Pumpkin Scones Recipe

Pumpkin Scones Recipe w/ Maple Garam Masala Glaze