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Cozy Pumpkin Spice Scones with Maple Glaze: Easy Fall Recipe

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These tender, flaky pumpkin spice scones are topped with a sweet maple glaze and come together in under 30 minutes. Perfect for cozy fall mornings or a crowd-pleasing brunch treat.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (100% pure pumpkin)
  • 1/4 cup heavy cream (plus extra for brushing tops)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, pumpkin pie spice, cinnamon, and nutmeg.
  3. Cut in the cold butter: Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces remaining (about 2-3 minutes). Work quickly so the butter stays cold.
  4. Mix the wet ingredients: In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir with a spatula or wooden spoon until just combined. The dough will look shaggy and slightly sticky. Do not overmix.
  6. Shape the dough: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick. Do not knead.
  7. Cut the scones: Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush and bake: Brush the tops of the scones with a little heavy cream. Bake for 14-16 minutes, or until the scones are lightly golden on the bottom and the tops are set.
  9. Cool completely: Transfer the scones to a cooling rack and let them cool for at least 10-15 minutes before glazing.
  10. Make the glaze: While the scones cool, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or cream in a small bowl. Add more liquid if needed until the glaze is thick but pourable. Drizzle the glaze over the cooled scones.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. Let scones cool completely before glazing. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use cold coconut oil, flax egg, and oat milk. Store in an airtight container at room temperature for up to 3 days. Freeze unglazed baked scones for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/cozy-pumpkin-spice-scones-with-maple-glaze-easy-fall-recipe/