Print

Pumpkin Scones with Maple Glaze

Two delicious pumpkin scones topped with a generous drizzle of maple glaze, served on a light gray plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flaky pumpkin scones with a glossy maple glaze, similar to coffee shop favorites. This recipe includes tips for achieving the perfect texture and a balanced glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (not pie filling)
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Maple Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently bring the dough together and pat it into a 3/4-inch thick round.
  7. Cut the round into 8 wedges using a knife or bench scraper.
  8. Place the wedges onto the prepared baking sheet, spacing them slightly apart.
  9. Bake for 15-18 minutes, or until the scones are lightly golden brown and cooked through.
  10. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: In a medium bowl, whisk together the powdered sugar and maple syrup. Add milk or cream, one tablespoon at a time, until you reach your desired drizzling consistency.
  12. Drizzle the glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For tender scones, ensure your butter is very cold and avoid overworking the dough.
  • You can freeze the unbaked scones on a baking sheet until firm, then transfer them to a freezer bag for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
  • Store leftover scones in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/pumpkin-scones-with-maple-glaze/