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Best Easy Pumpkin Scones with Maple Glaze Recipe

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These pumpkin scones are soft and tender on the inside with a crumbly golden edge, topped with a thick, buttery maple glaze. They come together in about 30 minutes with simple ingredients and are perfect for cozy mornings or holiday brunches.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (frozen is even better)
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (sifted if lumpy)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Grate your frozen butter on the large holes of a box grater. Toss the grated butter with a tablespoon of the flour to keep the pieces separate, then pop it back in the freezer while you prepare the dry ingredients.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt until evenly distributed.
  4. Add the grated frozen butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.
  5. In a separate bowl, whisk together 1/3 cup pumpkin puree, 1/3 cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract until fully incorporated.
  6. Pour the wet mixture into the flour-butter mixture. Stir with a spatula or wooden spoon just until the dough comes together. It will look shaggy and a little dry.
  7. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just until it holds together. If too sticky, sprinkle a little more flour; if too dry, add a splash of cream.
  8. Pat the dough into a circle about 3/4-inch thick and 7-8 inches across. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges.
  9. Place the scone wedges on the prepared baking sheet, spacing them about 2 inches apart. Optionally, brush the tops with a little extra cream for a golden crust.
  10. Bake for 15-18 minutes, until golden brown on the edges and a toothpick inserted in the center comes out clean. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While the scones are cooling, whisk together 1 cup powdered sugar, 3 tablespoons pure maple syrup, and 1 tablespoon milk or cream in a small bowl. Add more milk if needed to reach a thick but pourable consistency. Stir in a pinch of salt.
  12. Drizzle the glaze over the warm scones (not piping hot, but still warm). Let the glaze set for about 10 minutes before serving.

Notes

Keep everything cold for flaky layers. Don’t overwork the dough. Blot pumpkin puree to remove excess moisture. Check baking powder freshness. Glaze while warm but not hot. For extra glaze coverage, double the glaze recipe.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy scone recipe, pumpkin recipes, breakfast, brunch

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