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Cozy Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These tender, flaky pumpkin scones are topped with a sweet maple glaze and come together in about 30 minutes. Perfect for fall mornings, brunch, or a cozy treat with coffee.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick, 113g) cold unsalted butter, frozen and grated
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 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). Line a baking sheet with parchment paper.
  2. Freeze the butter: Cut the stick of butter into a few chunks and freeze for at least 15 minutes.
  3. Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Grate the frozen butter using the large holes of a box grater. Toss into the flour mixture and gently coat with your fingers. Do not overmix.
  5. Whisk the wet ingredients: In a separate bowl, combine pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  6. Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or rubber spatula until just combined. The dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently bring together into a rough ball and pat into a 3/4-inch thick circle. Do not use a rolling pin.
  8. Cut the circle into 8 wedges (like a pizza). Transfer to the prepared baking sheet, spacing 2 inches apart.
  9. Brush the tops with a little extra heavy cream.
  10. Bake for 14-16 minutes, until golden brown on the bottom and edges. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. Make the glaze: Whisk together sifted powdered sugar, maple syrup, and a pinch of salt. Add 1-2 tablespoons milk or cream until pourable.
  12. Drizzle the glaze over slightly warm scones. Let set for 10 minutes before serving.

Notes

Freeze the butter and grate it for flaky layers. Do not overwork the dough. Glaze while scones are slightly warm for best absorption. Store in an airtight container at room temperature for up to 3 days.

Nutrition

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

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