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Perfect Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These tender, flaky pumpkin scones are infused with warm fall spices and topped with a rich maple glaze. They come together in about 35 minutes and are perfect for fall gatherings, brunches, or a cozy morning treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup packed light brown 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
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup canned pumpkin puree
  • 1/3 cup heavy cream (plus extra 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 (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Add cold butter cubes to the flour mixture. Using a pastry cutter or fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together pumpkin puree, 1/3 cup heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a fork or spatula until just combined. The dough will be shaggy and slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a rectangle about 3/4 inch thick. Do not knead.
  7. Using a bench scraper or sharp knife, cut the dough into 8 triangles. Place them on the prepared baking sheet, spacing about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream.
  9. Bake for 14-16 minutes, or until golden brown on the bottoms and edges. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While the scones cool, make the maple glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and a pinch of salt. Add milk or cream 1 tablespoon at a time until you reach a pourable consistency.
  11. Drizzle the glaze over the warm scones. Let the glaze set for 5-10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. For best results, use fresh baking powder. Scones can be frozen unglazed for up to 3 months.

Nutrition

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

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