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Easy Iced Pumpkin Scones with Maple Glaze

easy iced pumpkin scones with maple glaze - featured image
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These tender, flaky pumpkin scones are topped with a thick maple glaze that crackles when you bite into them. Made with simple ingredients and ready in about 30 minutes, they’re the perfect cozy treat for any time of year.

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 ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and frozen
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1/4 cup (60ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg
  • For the Maple Glaze:
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup (Grade A dark amber preferred)
  • 2–3 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Grate the frozen butter on the large holes of a box grater. Work quickly and return the grated butter to the freezer while preparing the dry ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Add the grated butter to the flour mixture. Toss with your fingers or a fork until the butter is coated and the mixture resembles coarse crumbs with some pea-sized butter bits.
  5. In a separate small bowl, whisk together the pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  6. Pour the wet ingredients into the flour mixture. Gently fold with a rubber spatula until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently pat it into a 6-inch circle about 3/4-inch thick. Do not use a rolling pin.
  8. Cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush the tops of the scones with a little extra heavy cream. Optionally, sprinkle with coarse sugar.
  10. Bake for 14-16 minutes, until golden brown on the bottom and just lightly golden on top. They should feel firm to the touch.
  11. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool almost completely before glazing.
  12. While the scones cool, make the glaze: whisk together the powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add cream or milk 1 tablespoon at a time until you get a thick, pourable consistency.
  13. Once the scones are completely cool, drizzle the maple glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. For best results, freeze the cut scones for 15 minutes before baking. Wait until scones are completely cool before glazing to prevent the glaze from melting.

Nutrition

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

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