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Pumpkin Scones with Maple Glaze: Easy Homemade Recipe

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These pumpkin scones are tender, flaky, and perfectly spiced, topped with a rich maple glaze. They come together in about 35 minutes with simple ingredients, making them an ideal fall treat for breakfast, brunch, or an afternoon pick-me-up.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup
  • 1 cup (120g) powdered sugar
  • 2 tablespoons maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the stick of butter in the freezer for 10-15 minutes.
  2. In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1/3 cup (65g) granulated sugar, 1 tablespoon baking powder, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt.
  3. Grate the frozen butter using the large holes of a box grater directly into the flour mixture. Toss with your fingers or a fork to coat each piece until the mixture looks like coarse meal with some pea-sized butter bits.
  4. In a small bowl, whisk together 1/2 cup (120ml) heavy cream, 1/4 cup (60ml) pumpkin puree, 1 teaspoon vanilla extract, and 1 tablespoon maple syrup.
  5. Make a well in the center of the dry ingredients. Pour the wet mixture into the well and stir with a fork or spatula just until the dough comes together. It will look shaggy—do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a 3/4-inch thick circle (about 7-8 inches in diameter). Cut into 8 wedges like a pizza.
  7. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-16 minutes, until the bottoms are golden brown and the tops are lightly golden.
  8. Transfer the scones to a wire rack to cool completely.
  9. While the scones cool, make the glaze: In a small bowl, whisk together 1 cup (120g) powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons milk until smooth and pourable.
  10. Once the scones are completely cool, drizzle the glaze over the top. Let the glaze set for about 10 minutes before serving.

Notes

Freeze the butter and grate it for the flakiest layers. Do not overmix the dough—it should be shaggy. Cool scones completely before glazing to prevent the glaze from melting. For best results, use 100% pure pumpkin puree (not pumpkin pie filling) and real maple syrup.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy scone recipe, homemade scones, pumpkin spice

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