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Perfect Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These Perfect Pumpkin Scones with Maple Glaze are soft, tender, and just a little bit flaky on the outside, made moist with pumpkin puree and finished with a glossy maple glaze. They’re quick, easy, and perfect for fall mornings or any cozy occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • ½ cup (120g) pumpkin puree (100% pure)
  • ¼ cup (60ml) heavy cream
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • ½ teaspoon vanilla extract (optional)

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 granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon cinnamon, and ½ teaspoon salt.
  3. Add the 6 tablespoons of cubed cold butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together ½ cup pumpkin puree, ¼ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture. Stir with a spatula or wooden spoon just until combined. The dough will look shaggy and a little sticky.
  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. Cut the circle into 8 equal wedges.
  7. Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes, until the bottoms are golden brown and the tops are set.
  8. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
  9. While the scones are cooling, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, ½ teaspoon vanilla, and 1 tablespoon of cream. Add more cream a teaspoon at a time until the glaze is thin enough to drizzle but thick enough to cling.
  10. Drizzle the glaze over the warm scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Glaze while scones are warm for best results. Scones can be frozen unbaked or baked without glaze.

Nutrition

Keywords: pumpkin scones, maple glaze, fall recipe, easy scones, pumpkin spice, breakfast, brunch

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