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Perfect Pumpkin Scones with Easy Maple Glaze

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Tender, golden, perfectly spiced pumpkin scones with a dreamy maple glaze that drips down the sides. These are the ultimate fall treat, easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons (45ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup
  • 1–2 tablespoons (15-30ml) heavy cream or milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup sugar, 1 tablespoon baking powder, 1½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt.
  3. Add the 6 tablespoons of cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together ½ cup pumpkin puree, 3 tablespoons heavy cream, 1 teaspoon vanilla extract, and 1 large egg until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until the dough comes together. It will look shaggy and a little dry.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about ¾-inch thick. Do not knead.
  7. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream.
  9. Bake for 14-18 minutes, or until the scones are golden brown on the edges and a toothpick inserted in the center comes out clean.
  10. Transfer the scones to a cooling rack and let them cool completely before glazing.
  11. While the scones cool, whisk together 1 cup sifted powdered sugar, 2 tablespoons pure maple syrup, ½ teaspoon vanilla extract, and 1 tablespoon of heavy cream. Add more cream, one teaspoon at a time, until you reach a thick but pourable consistency.
  12. Once the scones are completely cool, drizzle the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Keep butter cold for flaky layers. Do not overwork the dough. For best results, chill shaped scones for 15 minutes before baking if your kitchen is warm. Scones can be frozen unbaked for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy scone recipe, pumpkin recipes

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