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Cozy Maple Pumpkin Scones with Easy Vanilla Glaze

maple pumpkin scones - featured image
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These tender, flaky scones combine real maple syrup and pumpkin puree for a perfectly balanced fall treat. Topped with a creamy vanilla glaze, they’re not too sweet and come together in under 30 minutes of active work.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1/3 cup granulated sugar (65g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup cold unsalted butter (113g), cut into small cubes
  • 1/2 cup pumpkin puree (120g)
  • 1/4 cup pure maple syrup (60ml)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120g), sifted
  • 2 tablespoons whole milk (30ml)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional)

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 cubes into the flour mixture using a pastry blender or two forks until it resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together pumpkin puree, maple syrup, egg, and vanilla extract until smooth.
  5. Make a well in the dry ingredients, pour in the wet mixture, and stir with a spatula until just combined. Do not overmix.
  6. Turn dough onto a lightly floured surface and gently pat into a ¾-inch thick circle (about 8 inches across).
  7. Cut the circle into 8 wedges using a sharp knife or bench scraper. Place wedges 2 inches apart on the prepared baking sheet.
  8. Bake for 14-16 minutes until golden brown on the bottom and lightly browned on top. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the glaze: whisk together powdered sugar, milk, vanilla extract, and salt (if using) until smooth and thick but pourable.
  10. Drizzle glaze over cooled scones and let set for about 10 minutes before serving.

Notes

Keep butter and pumpkin puree cold for flaky layers. Do not overmix the dough. For cleaner cuts, wipe the knife between cuts. If time allows, chill shaped scones for 15 minutes before baking. Scones taste even better the next day.

Nutrition

Keywords: pumpkin scones, maple scones, fall baking, pumpkin recipes, maple syrup, vanilla glaze, easy scone recipe

Find it online: https://cooksybite.com/cozy-maple-pumpkin-scones-with-easy-vanilla-glaze/