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Cozy Maple Pumpkin Scones with Cinnamon Glaze: Easy Fall Recipe

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These tender, flaky maple pumpkin scones are topped with a generous cinnamon glaze, capturing the essence of crisp autumn mornings. A perfected recipe that brings back the warmth of a beloved café treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (preferably Saigon)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup unsalted butter, cold and cubed
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • ⅓ cup pure maple syrup (Grade A dark amber preferred)
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups powdered sugar, sifted if lumpy
  • 1 teaspoon ground cinnamon (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • ½ teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Cut cold butter into small cubes (about ½-inch) and add to flour mixture. Use a pastry cutter or two forks to cut butter into flour until mixture resembles coarse meal with some pea-sized butter pieces remaining (about 2-3 minutes).
  4. In a separate small bowl, whisk together pumpkin purée, maple syrup, heavy cream, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir with a fork or spatula until just combined. Dough should look shaggy and slightly dry.
  6. Turn dough out onto a lightly floured surface and gently bring together with hands. Pat into a circle about ¾-inch thick. Do not knead.
  7. Cut circle into 8 wedges (like a pizza) using a bench scraper or sharp knife. Place wedges on prepared baking sheet, spacing about 2 inches apart.
  8. Optional: Brush tops with a little extra cream for a golden, crunchy top.
  9. Bake for 14-16 minutes, until golden brown on edges and a toothpick inserted in center comes out clean.
  10. Let scones cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  11. While scones cool, make glaze: In a small bowl, whisk together powdered sugar, cinnamon, maple syrup, vanilla, and 2 tablespoons milk or cream. Add more liquid a teaspoon at a time until thick but pourable.
  12. Drizzle glaze generously over cooled scones. Let set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky layers. Do not overmix dough. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of cream. For vegan, use cold coconut oil or vegan butter and plant-based milk. Scones can be frozen unbaked or baked (without glaze) for up to 3 months. Reheat in a 300°F oven for 5-7 minutes.

Nutrition

Keywords: maple pumpkin scones, cinnamon glaze, fall recipe, pumpkin scones, easy scone recipe, autumn breakfast, cozy fall treat

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