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Perfect Pumpkin Scones with Easy Maple Glaze

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Tender, slightly crisp on the edges, and packed with real pumpkin flavor, these scones are topped with a maple glaze that soaks in just enough to make each bite magical. They’re the perfect fall treat, ready in about 35 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1/2 cup (120ml) canned pumpkin puree
  • 3 tablespoons heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk (to thin)
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Add cold cubed butter to flour mixture. Use a pastry cutter or two forks to cut butter into flour until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour wet mixture into dry mixture. Stir with a fork or spatula until just combined. Dough will be shaggy and slightly sticky.
  6. Turn dough out onto a lightly floured surface. Gently bring together with hands, patting into a 1-inch thick round (about 8 inches in diameter).
  7. Using a sharp knife or bench scraper, cut the round into 8 wedges. Transfer wedges to prepared baking sheet, spacing about 2 inches apart.
  8. Brush tops of scones with a little heavy cream. Bake for 15-18 minutes, until edges are lightly golden and tops are firm to the touch.
  9. Let scones cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While scones cool, whisk together powdered sugar, maple syrup, and 1 tablespoon of cream. Add more cream, 1 teaspoon at a time, until glaze is thick but pourable.
  11. Drizzle glaze over warm scones. Let set for a few minutes before serving.

Notes

Keep butter cold for flaky scones. Do not overmix dough. Glaze while scones are still warm for best absorption. For dairy-free, use cold coconut oil and plant-based cream. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

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

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