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Perfect Pumpkin Scones with Easy Maple Glaze Recipe

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These pumpkin scones are crisp on the outside, tender on the inside, and topped with a thick maple cinnamon glaze. A quick and easy fall baking project that tastes like a fancy bakery treat.

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 purée
  • 1/4 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 teaspoon ground cinnamon
  • 1–2 tablespoons milk or cream, as needed

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, cinnamon, nutmeg, ginger, cloves, and salt.
  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 sand with some pea-sized butter pieces remaining.
  4. In a separate medium bowl, whisk together the pumpkin purée, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until combined. The dough will look shaggy and a bit sticky.
  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 and 8 inches in diameter.
  7. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of each scone with a little extra heavy cream.
  9. Bake for 14-16 minutes, or until the scones are golden brown on the bottom and lightly golden on top.
  10. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
  11. While the scones cool, whisk together the powdered sugar, maple syrup, and cinnamon in a small bowl. Add milk or cream one tablespoon at a time until you reach a thick but pourable consistency.
  12. Drizzle the glaze over the warm scones using a spoon or a piping bag. Let the glaze set for at least 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. For best results, use real maple syrup in the glaze. If your kitchen is warm, freeze shaped scones for 10 minutes before baking.

Nutrition

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

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