Mini Chocolate Chip Pumpkin Scones with Maple Cinnamon Glaze

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Pumpkin shaped silicone mold makes pumpkin scones so cute and fun to eat. Scones are covered with maple cinnamon confectionery glaze. A regular sized chocolate chip serves as a pumpkin stem.

Author: Liz Bushong
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 0 hours
Yield: 8 triangle scones or 12-14 pumpkin shaped scones 1x
Category: Bread- Scones
Method: Baking
Cuisine: American

Ingredients

Scale

2 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamon

10 tablespoons butter, chilled and shredded or cubed

1/4 cup whipping cream

1 egg

1/2 cup pumpkin puree- Tested Libby’s- not pie mix but puree

2 teaspoons vanilla extract

Egg Wash- for Scone Triangles only

1 egg + 1/2 teaspoon water

Maple Cinnamon Glaze

3/4 cup confectioners sugar

1 teaspoon dark maple extract

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 teaspoons whipping cream

2 drops orange food gel- or as desired intensity

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Instructions

Preheat oven to 400 for pumpkin shaped scones, 375 for triangles.
Prepare baking sheet with parchment paper for triangle scones, lightly spray with cooking spray for pumpkin shaped silicone mold. Set aside.
In medium mixing bowl, mix all dry ingredients, flour, sugar, baking powder, salt, spices.
Add chilled shredded butter, cut into dry ingredients until crumbly or mealy.
Add mini chocolate chips.
In small bowl, add whipping cream, egg, vanilla, pumpkin puree.
Mix ingredients to form a dough ball. On floured surface gently shape dough into 8 x 8″ square.. or roll into 1-1/2 ” balls if using silicone pumpkin mold.
For triangles: cut 8 x 8″ square in half and half again making 4 squares. Next cut each square into two triangles making 8 pieces. Bake on parchment lined baking sheet, coat with egg wash. Bake at 400 12-14 minutes.
For pumpkin silicone mold: Place rolled dough into each opening of the mold, pressing all sides of dough to fill mold. Dough should only fill half of the mold. It will rise. Bake these scones at 400 for 10-12 minutes.
Allow all scones to cool before glazing.

Glaze: Mix all ingredients in small bowl to desired consistency. I suggest thin glaze for even coating. Pour glaze over cakes or dip frozen scones into glaze for top coat.

Top with regular sized chocolate chip.

Find it online: https://lizbushong.com/pumpkin-scones-with-maple-cinnamon-glaze/