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Best Homemade Pumpkin Scones with Maple Glaze

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Tender, flaky pumpkin scones with warm spices and a sweet maple glaze that seeps into every bite. Perfect for fall mornings or cozy afternoons, these scones come together in about 35 minutes using simple pantry ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup 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
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream, as needed
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until evenly distributed.
  3. 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 resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the flour mixture and stir with a fork just until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, then pat it into a circle about 3/4-inch thick.
  7. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream.
  9. Bake for 15-18 minutes, or until the scones are golden brown on the edges and a toothpick inserted in the center comes out clean. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. While the scones cool, make the glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, and a pinch of salt. Add milk or cream 1 tablespoon at a time until you reach a drizzling consistency.
  11. Drizzle the maple glaze over the warm scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flakiest scones. For extra-crispy edges, freeze shaped scones for 15 minutes before baking. Glaze while warm (not hot) for best absorption. Store unglazed scones in an airtight container at room temperature for up to 3 days. Freeze baked or unbaked scones for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, breakfast scones, pumpkin recipes, easy scones, homemade scones

Find it online: https://eliplate.com/best-homemade-pumpkin-scones-with-maple-glaze/