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Easy Pumpkin Scones with Maple Glaze Recipe

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These impossibly tender, perfectly spiced pumpkin scones with a glossy maple glaze come together in about 30 minutes with simple ingredients. The secret to their flaky texture is grated frozen butter, and they’re flexible enough for dairy-free, gluten-free, or savory variations.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate the frozen butter on the large holes of a box grater. Work quickly and if the butter starts to soften, pop the grated pieces back in the freezer for 5 minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  4. Add the grated frozen butter to the flour mixture. Use your fingertips or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Don’t overwork.
  5. In a small bowl or measuring cup, whisk together the pumpkin puree, heavy cream, and vanilla extract until smooth.
  6. Make a well in the center of the flour-butter mixture. Pour in the pumpkin mixture all at once. Use a rubber spatula or your hands to fold everything together until just combined. The dough will look shaggy and a little dry in spots.
  7. 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. Don’t use a rolling pin.
  8. Use a bench scraper or sharp knife to cut the circle into 8 wedges, like a pizza. Wipe the blade between cuts for cleaner edges. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 14 to 17 minutes, or until the scones are golden brown on the bottom and the tops are just starting to turn light gold. They should feel firm to the touch but still have a little give. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. While the scones are cooling, whisk together the powdered sugar, maple syrup, vanilla, and 1 tablespoon of milk or cream. If the glaze is too thick to drizzle, add the second tablespoon. You want it thick enough to coat the back of a spoon but still pourable.
  11. Drizzle the glaze over the warm scones using a spoon or a piping bag with the tip snipped off. Let the glaze set for about 10 minutes before serving.

Notes

The cold butter rule is non-negotiable for flaky layers. Don’t twist the cutter when cutting scones. Use a light hand with the dough to avoid toughness. For a make-ahead trick, freeze cut scones and bake from frozen, adding 3-5 minutes to baking time. Glaze while warm but not hot for best adherence. Scones taste even better the next day as flavors meld.

Nutrition

Keywords: pumpkin scones, maple glaze, easy scone recipe, fall baking, pumpkin recipes, brunch recipes, quick scones

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