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Perfectly Spiced Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These pumpkin scones are tender, flaky, and perfectly spiced, topped with a rich maple glaze. They’re quick to make, use simple ingredients, and are the ultimate fall treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, frozen and grated
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • ¼ cup (60ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • 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 the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Grate the frozen butter using the large holes of a box grater. Toss the grated butter into the flour mixture and gently coat with flour until the mixture looks like coarse meal with some pea-sized butter bits.
  4. In a separate small bowl, whisk together the pumpkin purée, heavy cream, vanilla extract, and egg until smooth.
  5. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir until just combined; the dough will be shaggy and slightly dry.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together, pat into a ¾-inch thick rectangle, fold in half, and pat out again. Repeat folding two more times.
  7. Pat the dough into a ¾-inch thick circle, about 8 inches in diameter. Cut into 8 equal wedges and transfer to the prepared baking sheet, spacing 2 inches apart.
  8. Brush the tops with heavy cream. Bake for 14-16 minutes until golden brown on the bottom and lightly golden on top. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. While the scones cool, make the glaze: whisk together powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable.
  10. Drizzle the glaze over the warm scones. Let set for about 10 minutes before serving.

Notes

Keep everything cold for flaky scones. Do not overmix. For a thicker glaze, use less liquid. Scones can be frozen unglazed for up to 3 months.

Nutrition

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

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