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Perfect Pumpkin Scones with Maple Glaze: Easy Homemade Recipe

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These tender, flaky pumpkin scones are topped with a rich maple glaze and come together in just 35 minutes. Made with simple ingredients and a clever grated butter technique, they’re even better than coffee shop versions.

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 ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, frozen and grated
  • 1/2 cup (120ml) pumpkin puree
  • 1/4 cup (60ml) cold milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons real maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper.
  2. Grate your frozen butter on the large holes of a box grater. Toss the grated butter with a tablespoon of the flour from your measured amount to keep it from clumping. Pop it back in the freezer while you mix the dry ingredients.
  3. In your large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Take the grated butter out of the freezer and add it to the flour mixture. Use your fingers or a fork to gently toss the butter pieces with the flour until they’re all coated.
  5. In your medium bowl, whisk together the pumpkin puree, cold milk, egg, and vanilla extract until smooth.
  6. Make a well in the center of the flour-butter mixture. Pour in the wet ingredients all at once. Use a rubber spatula or a fork to stir everything together just until the dough comes together. It will look shaggy and a bit dry in spots.
  7. Turn the dough out onto a lightly floured surface. Use your hands to gently bring the dough together into a rough ball. Don’t knead it.
  8. Pat the dough into a circle about 3/4-inch (2 cm) thick. Use your hands, not a rolling pin.
  9. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges. Press straight down without twisting.
  10. Carefully transfer the scones to your prepared baking sheet, spacing them about 2 inches (5 cm) apart.
  11. Bake for 15-18 minutes until golden brown on the bottom and edges are set. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  12. Transfer the scones to a cooling rack and let them cool completely before glazing.
  13. While the scones cool, whisk together the powdered sugar, maple syrup, and a pinch of salt. Add milk, 1 tablespoon at a time, until the glaze is thick but pourable.
  14. Once the scones are completely cool, drizzle the glaze over the top. Let the glaze set for about 10 minutes before serving.

Notes

Cold butter is non-negotiable for flaky scones. Don’t overwork the dough. Use fresh baking powder. For taller scones, chill the shaped scones for 15-20 minutes before baking. Don’t twist the cutter when cutting. Glaze only when completely cool.

Nutrition

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

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