So it’s still August, but my kids just wrapped up their third week of school. We’re kind of back in the swing of things, it’s sometimes a tiny bit chilly in the morning, and the fall candles are at Bath & Body Works (you know, the barometer of seasonal change). So even though we’re still hitting the high 90s just about every day, I’m itching for some fall baking.
In July, we did Utah scones and now we’re doing what everyone (well, not everyone, as we discovered in that post) else calls scones. I still maintain that when push comes to shove, fluffy pillows of fried dough slathered in honey butter and topped with juicy raspberries are always going to win the scone war. But. These are pretty dang amazing, too–crumbly, tender, streusel-topped, maple-glazed. That’s hard to say no to (but possible if your mouth is full of honey butter-laced fry bread.)
To make the scones, you’re going to need flour, baking powder, baking soda, salt, pumpkin pie spice, cold butter, and buttermilk (full-fat if you can find it).
Preheat oven to 400 F. Place the baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat liner and set aside.
To make the scones, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Grate the butter and toss it in the flour mixture, combining it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the buttermilk and egg. Drizzle it over the flour mixture and then toss it all together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be moister than others, but continue pressing until it forms a ball.
Lightly flour a surface (you can use the line baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and set aside.
To make the streusel topping, combine the flour, pumpkin pie spice, brown sugar, oats, salt, and pecans.
Add the melted butter
and mix until fully combined. Sprinkle it evenly over the scone disc.
Cut the disc into 8 equal wedges. Separate the wedges and place them evenly on the baking sheet.
Bake in the preheated oven for 15-17 minutes or until the bottom edges are lightly golden. Remove the pan from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients. Place in a Ziploc bag. When the scones are cool, snip the corner off the bag and drizzle over the scones and serve.
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Maple Streusel SconesRecipe heavily adapted from Allrecipes
Ingredients:
SCONES:2 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife1/3 cup sugar1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon kosher salt1 teaspoon pumpkin pie spice8 tablespoons cold butter1/2 cup buttermilk (full-fat if you can find it)1 large egg
STREUSEL TOPPING:
1/2 cup all-purpose flour1/2 teaspoon pumpkin pie spice2 tablespoons brown sugar2 tablespoons uncooked oatsPinch of salt2 tablespoons finely chopped pecans1/4 cup melted butter
MAPLE GLAZE:
1/2 cup powdered sugar1 1/2 tablespoons melted butter1/2 teaspoon vanilla extract1 tablespoon pure maple syrup1-2 tablespoons buttermilk (enough to reach desired consistency)
Instructions:
Preheat oven to 400 F. Place the baking rack in the middle-low position. Line a baking sheet with parchment or a Silpat liner and set aside.
To make the scones, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Grate the butter and toss it in the flour mixture, combining it with your fingers until it resembles coarse meal. Set aside.
In a small bowl, whisk together the buttermilk and egg. Drizzle it over the flour mixture and then toss it all together with a fork until everything appears moistened. Gently press the dough into a ball–it will take some time and some parts of the dough will be moister than others, but continue pressing until it forms a ball.
Lightly flour a surface (you can use the line baking sheet if you want) and place the dough on top of the floured surface. Press into an 8″ disc and set aside.
To make the streusel topping, combine the flour, pumpkin pie spice, brown sugar, oats, salt, and pecans. Add the melted butter and mix until fully combined. Sprinkle it evenly over the scone disc.
Cut the disc into 8 equal wedges. Separate the wedges and place them evenly on the baking sheet. Bake in the preheated oven for 15-17 minutes or until the bottom edges are lightly golden. Remove the pan from the oven and allow to cool.
While the scones are cooling, whisk together the glaze ingredients. Place in a Ziploc bag. When the scones are cool, snip the corner off the bag and drizzle over the scones and serve.