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Easy Flaky Maple Glazed Pumpkin Scones

maple glazed pumpkin scones - featured image
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These flaky maple glazed pumpkin scones are the perfect fall treat, combining a tender, flaky pastry with a sweet maple glaze. Ready in about 30 minutes, they’re simple enough for a weekday morning but impressive enough for a fancy brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 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 (frozen for grating)
  • 1/2 cup pumpkin puree
  • 1/4 cup heavy cream (plus more for brushing tops)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (sifted if lumpy)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream (to adjust glaze consistency)
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Grate the frozen butter using the large holes of a box grater. Place the grated butter back in the freezer while you prepare the dry ingredients.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  4. Take the butter from the freezer and add it to the flour mixture. Toss gently with your fingers or a fork to coat each piece of butter with flour.
  5. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  6. Make a well in the center of the flour mixture. Pour in the wet ingredients all at once. Use a fork or spatula to stir until just combined. The dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, pressing it into a rough rectangle. Fold it over itself once or twice. Pat the dough into a 1-inch thick circle, about 8 inches in diameter.
  8. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges. Cut straight down, don’t twist. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush the tops of each scone with a little extra heavy cream.
  10. Bake for 14-16 minutes, until the scones are golden brown on the edges and firm to the touch. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. While the scones cool, whisk together the powdered sugar, maple syrup, and a pinch of salt. Add milk or cream one tablespoon at a time until you reach a pourable consistency.
  12. Once the scones are completely cool, drizzle the glaze over the tops. Let it set for about 10 minutes before serving.

Notes

Keep everything cold for flaky scones. Don’t overwork the dough. Use a sharp cutter and press straight down without twisting. For extra flakiness, freeze cut scones for 15 minutes before baking. Check that your baking powder is fresh. If dough is too sticky, add a tablespoon more flour; if too dry, add a teaspoon of cream. Cool scones completely before glazing to prevent sogginess.

Nutrition

Keywords: pumpkin scones, maple glazed scones, flaky scones, fall baking, easy scone recipe, pumpkin recipes, breakfast pastry

Find it online: https://spoonluma.com/easy-flaky-maple-glazed-pumpkin-scones/