Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Pumpkin Scones 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 1, 2018 Rate PRINT Share Prep Time: 20 mins Total Time: 1 hr 45 mins Yield: 8 scones Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible. Ingredients 2 cups unbleached all-purpose flour ⅓ cup granulated sugar 2 teaspoons baking powder ¾ teaspoon ground ginger ¾ teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¾ teaspoon plus a pinch of kosher salt 1 stick (½ cup) frozen unsalted butter, grated, plus 1 tablespoon, melted 2 tablespoons heavy cream, plus more for brushing 1 large egg ⅓ cup pure pumpkin puree (from a 15-ounce can) ½ cup confectioners' sugar 2 to 3 tablespoons pure maple syrup Directions Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart. Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely. Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving. Mike Krautter Rate It PRINT