Description

These fluffy pumpkin scones are soft, tender, and perfectly spiced, topped with a thick, creamy maple glaze made with real maple syrup. They’re simple enough for a lazy weekend morning but special enough for a holiday brunch.

Ingredients

Scale

2 cups (250g) all-purpose flour
1/3 cup (65g) granulated sugar
1 tablespoon baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
6 tablespoons (85g) cold unsalted butter, cut into small cubes
½ cup (120g) pumpkin purée, blotted dry
¼ cup (60ml) heavy cream
1 large egg
1 teaspoon vanilla extract
1 cup (120g) sifted powdered sugar
3 tablespoons pure maple syrup
1–2 tablespoons heavy cream or milk

Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
Cut cold butter into the flour mixture using a pastry cutter or fingertips until it resembles coarse meal with pea-sized butter pieces.
In a separate bowl, whisk together pumpkin purée, heavy cream, egg, and vanilla extract until smooth.
Make a well in the dry ingredients, pour in the wet mixture, and stir with a fork until a shaggy dough forms. Do not overmix.
Turn dough onto a lightly floured surface and gently knead 4-5 times until it comes together.
Pat dough into a ¾-inch thick circle, about 7-8 inches in diameter.
Cut the circle into 8 equal wedges using a sharp knife or bench scraper. Place wedges on prepared baking sheet, spacing 2 inches apart.
Chill the scones on the baking sheet in the refrigerator for 15-20 minutes (optional but recommended).
Bake for 14-18 minutes, until golden brown on the bottom and lightly browned on top. A toothpick inserted in the center should come out clean.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the glaze: In a medium bowl, whisk together sifted powdered sugar, maple syrup, and 1-2 tablespoons of heavy cream or milk until smooth and glossy.
Once scones are completely cool, drizzle glaze generously over the tops. Let set for 15-20 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Blot pumpkin purée to remove excess moisture. Do not overwork the dough. Chilling shaped scones before baking helps them rise taller. Use real maple syrup for the glaze, not imitation.

Prep Time: 20 minutes
Cook Time: 16 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 335
Sugar: 27
Sodium: 320
Fat: 16
Saturated Fat: 10
Carbohydrates: 47
Fiber: 1.5
Protein: 4.5

Keywords: pumpkin scones, maple glaze, fall baking, breakfast, brunch, pumpkin spice