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Pumpkin Scones with Maple Glaze

Norma Giannoni
Welcome fall festivities with flaky and soft Pumpkin Scones topped with a sweet maple glaze.
5 from 4 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 scones

Ingredients
  

  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, frozen
  • 1/3 cup heavy cream
  • 1 large egg
  • 1/2 cup canned pumpkin puree, blotted
  • 1/2 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp heavy cream (this coats the top of the scones)

Maple Glaze

  • 2 tbsp unsalted butter
  • 1/3 cups pure maple syrup
  • 1 cup confectioners sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • Grate butter (I use a box grater) or cut into small cubes and place butter in the freezer. Remember, the colder your butter – the better!
  • In a small bowl whisk heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together. Set aside. 
  • In a large bowl whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together. Add the cold grated/cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
  • Add the wet ingredients to the dry ingredients and mix until combined. Do not overmix. With floured hands, work the dough into a ball as best you can and transfer it onto a floured work surface.
  • Press into a neat 8-inch disc and with a very sharp knife, cut the dough into 8 equal-sized pieces. Place them on the prepared baking sheet, making sure to leave a little room between each one.
  • Brush the extra heavy cream on top of the scones.
  • Bake scones for 15-18min or until lightly browned.
  • Remove from the oven and allow to cool.

Maple Glaze

  • In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, whisk in pure vanilla extract, salt, and confectioners’ sugar until well combined.
  • Drizzle over scones.

Notes

  1. It’s important that you use cold butter! I like to measure it and grate it first, then place it in the freezer until I’m ready to combine it with the flour and dry ingredients. The cold pieces of butter create soft and light scones!
  2. Blotting Pumpkin: Using a paper towel lightly pat the pumpkin puree to remove some of the moisture before using it in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly.
  3. When measuring your flour, make sure to spoon it into your measuring cup and level it off with the back of a knife. Too much flour can lead to scones that are dense and dry.
  4. Be sure to use cold ingredients, especially cold butter! This will ensure that your scones turn out incredibly soft and flaky.
  5. Don’t overwork the dough. This can cause the scones to turn out tough.
  6. Scones are best enjoyed right away, leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
Keyword Pumpkin, Scones, Pumpkin Recipes