Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons heavy cream (plus more for brushing)
- 1 large egg
- 6 strips cooked bacon, crumbled
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. Use a pastry cutter or two forks to cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the pumpkin puree, heavy cream, and egg. Pour the wet ingredients into the dry mixture and add the crumbled bacon. Gently fold everything together until a shaggy dough forms. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle. Cut the circle into 8 even wedges.
- Preheat your air fryer to 350°F (175°C). Line the air fryer basket with a piece of parchment paper, ensuring there is space for air to circulate around the edges. Place the scone wedges in the basket, leaving at least an inch of space between them (you may need to work in batches). Brush the tops of the scones with a little extra heavy cream. Air fry for 10 to 12 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- While the scones cool slightly on a wire rack, whisk together the powdered sugar and maple syrup in a small bowl to create a thick glaze. If the glaze is too thick, add a teaspoon of milk or water. Once the scones are warm but not hot, drizzle the maple glaze generously over the tops. Serve immediately while the bacon is still crisp and the pumpkin center is tender.
- Cook Time: 27 minutes