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Perfect Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These tender, flaky pumpkin scones are bursting with warm fall spices and topped with a dreamy maple glaze. A happy kitchen accident turned into a beloved seasonal treat that comes together in under 30 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, grated
  • 1/2 cup (120g) canned pumpkin puree
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Grate cold butter using the large holes of a box grater. Toss into flour mixture until coated and mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. In a small bowl, whisk together pumpkin puree, 1/4 cup heavy cream, and 1 teaspoon vanilla extract.
  5. Pour wet ingredients into dry ingredients. Stir with a fork until just combined. Dough will be shaggy and slightly dry.
  6. Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick circle. Do not knead.
  7. Cut circle into 8 equal wedges. Place on prepared baking sheet, spacing 2 inches apart.
  8. Brush tops with extra heavy cream. Optional: sprinkle with coarse sugar.
  9. Bake for 14-16 minutes until golden brown on bottom and lightly browned on top. Cool completely on a wire rack.
  10. For glaze: whisk together sifted powdered sugar, maple syrup, 1/2 teaspoon vanilla, and 1 tablespoon heavy cream until smooth. Adjust consistency with additional cream or powdered sugar as needed.
  11. Drizzle glaze over cooled scones. Let set for 10 minutes before serving.

Notes

Keep butter and ingredients cold for flakiest scones. Do not overmix. Let scones cool completely before glazing. For gluten-free, use 1:1 gluten-free flour blend. For vegan, use cold vegan butter and coconut cream or oat milk.

Nutrition

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

Find it online: https://piperplate.com/perfect-pumpkin-scones-with-maple-glaze-easy-fall-recipe/