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Best Maple Pumpkin Scones with Easy Cinnamon Glaze

maple pumpkin scones - featured image
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These tender, flaky scones are made with pumpkin, maple syrup, and warm spices, then topped with a crackly cinnamon glaze. They’re a happy accident turned signature fall treat, perfect for brunch or cozy gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into small cubes
  • 1/2 cup (120g) canned pumpkin puree
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • For the cinnamon glaze:
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a food processor, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Pulse 4-5 times to combine.
  3. Scatter cold butter cubes over dry ingredients. Pulse 8-10 times in 1-second bursts until mixture resembles coarse meal with pea-sized butter pieces.
  4. In a small bowl, whisk together pumpkin puree, maple syrup, heavy cream, and vanilla extract until smooth.
  5. Pour wet mixture over dry ingredients in food processor. Pulse 5-6 times until dough starts to clump together (it will look shaggy).
  6. Turn dough out onto a lightly floured surface. Gently gather into a ball and pat into a 3/4-inch thick circle, about 8 inches in diameter. Do not knead.
  7. Using a bench scraper or sharp knife, cut circle into 8 equal triangles.
  8. Place scones on prepared baking sheet, spacing 2 inches apart. Brush tops and sides with extra heavy cream.
  9. Bake for 14-16 minutes until bottoms are golden brown and tops are lightly firm. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While scones cool, make glaze: whisk together powdered sugar, 2 tablespoons milk or cream, cinnamon, and vanilla. Add more milk a teaspoon at a time until thick but pourable.
  11. Drizzle glaze generously over cooled scones. Let set for 10 minutes before serving.

Notes

Keep butter and cream very cold for flaky scones. Do not overmix dough. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use cold coconut oil or plant-based butter and full-fat coconut cream. Scones can be frozen unbaked or baked (unglazed).

Nutrition

Keywords: pumpkin scones, maple scones, cinnamon glaze, fall baking, pumpkin recipe, scone recipe, easy scones

Find it online: https://junomeals.com/best-maple-pumpkin-scones-with-easy-cinnamon-glaze/