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Easy Maple Pumpkin Scones with Cinnamon Glaze

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These Easy Maple Pumpkin Scones with Cinnamon Glaze are a happy accident turned into a beloved fall recipe. Quick to make in under 30 minutes, they feature flaky, buttery layers, warm pumpkin spices, and a sweet cinnamon glaze that makes them perfect for breakfast, brunch, or a cozy treat.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (frozen is better)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 2–3 tablespoons milk or heavy cream

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Freeze the 1/2 cup of unsalted butter for at least 15 minutes.
  3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Grate the frozen butter directly into the flour mixture using the large holes of a box grater. Toss to coat each piece.
  5. In a separate small bowl, whisk together the pumpkin puree, 1/4 cup maple syrup, 1/4 cup heavy cream, and egg until smooth.
  6. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix.
  7. Turn the dough out onto a lightly floured surface. Gently pat into a 3/4-inch thick circle, about 8 inches in diameter.
  8. Cut the circle into 8 wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
  9. Brush the tops of the scones with a little extra heavy cream.
  10. Bake for 14-16 minutes, or until golden brown on the edges and a toothpick inserted in the center comes out clean.
  11. While the scones are baking, whisk together the powdered sugar, 2 tablespoons maple syrup, 1/2 teaspoon cinnamon, and 2-3 tablespoons of milk or cream until thick but pourable.
  12. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Drizzle the glaze over the warm scones.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. For best results, use real maple syrup and fresh baking powder. Scones can be frozen unbaked or baked.

Nutrition

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

Find it online: https://spoonluma.com/easy-maple-pumpkin-scones-with-cinnamon-glaze/