Maple Glazed Pumpkin Scones Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 3 tablespoons heavy cream (plus a little extra for brushing)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons pure maple syrup (for glaze)
- 1–2 tablespoons milk or cream (for glaze)
Instructions
- Step 1: Preparation. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even browning on the bottom of the scones.
- Step 2: Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, pumpkin pie spice, and salt until well combined and no lumps of sugar remain.
- Step 3: Cut in the Butter. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter still visible. This is key for a flaky texture.
- Step 4: Combine Wet Ingredients. In a separate medium bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until the mixture is smooth and the egg is fully incorporated.
- Step 5: Form the Dough. Pour the wet pumpkin mixture into the dry flour mixture. Use a rubber spatula to gently fold the ingredients together until a shaggy dough begins to form. Do not overmix, or the scones will become tough.
- Step 6: Shape and Cut. Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch circle, about 1 inch thick. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges, like a pizza.
- Step 7: Baking. Place the wedges onto the prepared baking sheet, leaving about 2 inches of space between them. Brush the tops lightly with a little bit of heavy cream. Bake for 15 to 18 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Prepare the Glaze. While the scones are cooling on a wire rack, whisk together the powdered sugar, maple syrup, and milk in a small bowl. Start with one tablespoon of milk and add more as needed until you reach a thick but pourable consistency.
- Step 9: Glazing. Once the scones have cooled significantly, drizzle the maple glaze over the tops. Allow the glaze to set for about 10 minutes before serving.