Maple-Glazed Pumpkin Scones
A scone makes a useful change of pace when the baking rotation has become all muffins and loaves. Sally McKenney’s Classic Pumpkin Scones combine pumpkin purée, butter and warm spices, with maple icing across the top. Their triangular shape makes a platter easy to pass without slicing at the table.
We would make these the sweet finish to a savory brunch rather than building the whole menu around pumpkin. Put the platter beside a fresh pot of tea after the eggs and vegetables have been cleared. Keeping that last course simple leaves guests room to linger, and the orange crumb supplies the seasonal color without a table full of decorative gourds.
McKenney’s guidance on pumpkin moisture and butter temperature is central to her method. Give those notes a careful read instead of treating this as a generic scone recipe with pumpkin stirred in. The creator’s page includes quantities, timing and troubleshooting; this feature offers a serving idea, not a replacement for those instructions.
Recipe credit: Sally McKenney at Sally’s Baking. Get the complete Classic Pumpkin Scones recipe and maple icing instructions.