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 granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup pumpkin puree (not pie filling)
- 1 large egg
- 3 tablespoons heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons heavy cream
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. Make sure there are no lumps and the spices are evenly distributed throughout the flour mixture.
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is the secret to a flaky scone!
- In a separate medium bowl, whisk together the pumpkin puree, egg, heavy cream, and vanilla extract until smooth. Ensure the egg is fully incorporated into the pumpkin mixture.
- Pour the wet ingredients into the center of the dry ingredients. Gently fold the mixture together with a spatula just until a dough begins to form. Be careful not to overmix, as this will make the scones tough.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into an 8-inch disc. Use a sharp knife or a bench scraper to cut the disc into 8 equal wedges.
- Place the wedges on the prepared baking sheet, leaving space between them. Brush the tops with a little extra 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.
- While the scones cool on a wire rack, whisk together the powdered sugar, maple syrup, and enough heavy cream to reach a drizzling consistency. Once the scones are mostly cool, drizzle the glaze generously over the tops.