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Cozy Maple Pumpkin Scones with Easy Cinnamon Glaze

maple pumpkin scones - featured image
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These tender, flaky maple pumpkin scones with a cinnamon glaze come together in about 40 minutes and are perfect for fall gatherings, brunch, or a cozy treat. Made with simple ingredients and a clever frozen butter technique, they’re a crowd-pleaser that looks like it took all day.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) real maple syrup
  • 3 tablespoons (45ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Place butter in freezer for at least 15 minutes if not already frozen.
  2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Grate the frozen butter using the large holes of a box grater. Toss into flour mixture and work in with fingertips or pastry cutter until mixture resembles coarse meal with some pea-sized butter pieces.
  4. In a separate small bowl, whisk together pumpkin puree, 1/4 cup maple syrup, 3 tablespoons heavy cream, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir with a fork just until dough comes together. It will look shaggy and slightly dry.
  6. Turn dough out onto a lightly floured surface and gently bring together with hands. Pat into a rectangle about 3/4 inch thick. Do not knead.
  7. Cut rectangle in half lengthwise, then cut each half into 3 triangles (6 scones total). Transfer to prepared baking sheet, spacing 2 inches apart.
  8. Brush tops with extra cream and bake for 14-16 minutes, until golden brown on bottom and slightly firm to the touch.
  9. Let scones cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While scones cool, make glaze: whisk together powdered sugar, cinnamon, 1 tablespoon maple syrup, and 2 tablespoons milk or cream. Add more liquid a teaspoon at a time until thick but pourable.
  11. Drizzle glaze over cooled scones. Let set for about 15 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. If pumpkin puree is watery, blot with a paper towel before measuring. Bake on middle rack for even browning. Scones are best on the day they’re made but can be stored in an airtight container for up to 3 days. Unbaked scones can be frozen for up to 3 months.

Nutrition

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

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