Pumpkin scones are just amazing and these golden, moist pumpkin walnut scones are not overly sweet and are full of flavours of pumpkin. They have a nice light and bread like texture and are also flavoured with walnuts and buttermilk. These scones are baked at a higher than normal oven temperature which gives them a crisp outside crust. They are very nice either taken plain or with a glaze. These scones make a crisp pumpkin snack perfect with a warm cup of tea or coffee.
Preheat oven to 200 degree C ( 400 degree F ) and place rack in centre of oven. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until combined. Cut the cold butter into cubes and blend into the flour mixture with a pastry cutter until the flour mixture resembles coarse crumbs.
Make a well in the centre of the flour mixture. Stir in the mashed pumpkin, buttermilk and chopped walnuts until JUST combined. Do not over mix.
Transfer the dough onto a lightly floured surface. Shape into a rectangle about 1 inch thick. Fold the rectangle in thirds, sprinkle some more flour as needed and flatten to about 1 inch thick again.
Repeat 2 more times. Cut final rectangle into 6 equal sized squares. Then cut each square into triangles and transfer all the 12 triangles to the prepared baking sheet.
In a small bowl, whisk egg and milk together to make an egg wash. Lightly brush the top of scones with the egg wash. Then sprinkle some sugar over the top of scones.
Bake in the preheated oven for 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer the baking sheet to cool on a wire rack for 5 minutes. Then transfer the pumpkin scones to cooling rack.
Combine the glaze ingredients and drizzle over scones. Serve warm.
If the pumpkin dough is a little too sticky or dry, add a little more flour or buttermilk. If the maple glaze is too thick or thin, add a little more milk or icing sugar.