Maple Glazed Pumpkin Scones Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free (option mentioned)
Ingredients
Scale
- 2 cups all-purpose flour
- 1/3 cup light brown sugar, packed
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 3 tablespoons heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons heavy cream
Instructions
- Step 1: Preheat and Prepare 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.
- Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, 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. Use a pastry cutter or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- 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 fully incorporated.
- Step 5: Form the Dough Pour the wet pumpkin mixture into the dry ingredients. Use a spatula to gently fold the mixture together until a shaggy dough begins to form. Be careful not to overmix, as this will make the scones tough.
- Step 6: Shape and Cut Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into an 8-inch circle about 1 inch thick. Use a sharp knife or bench scraper to cut the circle into 8 even wedges.
- Step 7: Bake the Scones Place the wedges on the prepared baking sheet, leaving space between them. Brush the tops lightly with a little bit of heavy cream. Bake for 12 to 15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Step 8: Glaze and Serve Allow the scones to cool on the pan for 5 minutes before transferring them to a wire rack. While they cool, whisk together the powdered sugar, maple syrup, and cream until smooth. Drizzle the glaze generously over the warm scones before serving.