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Fluffy Pumpkin Scones with Easy Maple Glaze

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These tender, spiced pumpkin scones are topped with a glossy maple glaze that soaks into every bite. They come together in about 35 minutes with simple ingredients and no stand mixer required.

Ingredients

Scale
  • 2 cups (240g) 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
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1/2 cup (120g) canned pumpkin puree
  • 1/4 cup (60ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate bowl, whisk together pumpkin puree, 1/4 cup heavy cream, vanilla extract, and egg until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir just until a shaggy dough forms. Do not overmix.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round (about 8 inches in diameter).
  7. Cut the round into 8 equal wedges and transfer them to the prepared baking sheet, spacing about 2 inches apart.
  8. Brush the tops with additional heavy cream.
  9. Bake for 14-16 minutes, until golden brown on the edges and firm to the touch. Rotate the pan halfway through.
  10. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While the scones cool, whisk together powdered sugar, maple syrup, and 1-2 tablespoons cream or milk until thick but pourable. Stir in a pinch of salt.
  12. Drizzle the glaze over the warm scones and let set for about 10 minutes before serving.

Notes

Keep butter cold for flaky layers. Do not overmix the dough. For best results, measure flour by spooning and leveling. Scones are best served slightly warm. Unbaked scones can be frozen for up to 2 months.

Nutrition

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

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