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Cozy Pumpkin Scones with Maple Glaze

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Tender, flaky pumpkin scones with a thick maple glaze that soaks into every bite. Perfect for fall mornings, Thanksgiving brunch, or a cozy weekend treat.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter
  • 1/2 cup (120ml) canned pumpkin puree
  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the 6 tablespoons of butter into small cubes and freeze for at least 15 minutes.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
  4. Grate the frozen butter on the large holes of a box grater directly into the flour mixture. Toss with a fork to coat each piece in flour.
  5. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  6. Pour the wet ingredients into the flour-butter mixture. Stir with a fork or spatula until just combined. The dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat into a circle about 3/4-inch thick and 8 inches across.
  8. Use a bench scraper or sharp knife to cut the circle into 8 wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush the tops of each scone with a little extra heavy cream.
  10. Bake for 15-18 minutes, until golden brown on the bottom and lightly golden on top. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  11. While the scones are cooling, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more liquid a teaspoon at a time until the glaze is thick but pourable.
  12. Drizzle the maple glaze over the warm scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep everything cold for flaky layers. Don’t overmix the dough. Use 100% pure pumpkin puree, not pumpkin pie filling. Glaze while scones are still warm for best texture. Store in an airtight container at room temperature for up to 2 days, or freeze unglazed for up to 3 months.

Nutrition

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

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