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Perfect Pumpkin Scones with Easy Maple Glaze Recipe

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These Perfect Pumpkin Scones with Maple Glaze are tender, flaky, and bursting with warm fall spices. The easy maple glaze seeps into every crack, making each bite a moment of pure comfort.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (66g) granulated sugar
  • 1 tablespoon (14g) baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • ¼ cup (60ml) heavy cream
  • 2 tablespoons (30g) plain Greek yogurt (full-fat preferred)
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) pure maple syrup (Grade A dark amber preferred)
  • 1–2 tablespoons (15-30ml) heavy cream (for glaze)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 tablespoon baking powder, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse sand with a few pea-sized butter pieces remaining (about 2-3 minutes).
  4. In a separate small bowl, whisk together ½ cup pumpkin purée, ¼ cup heavy cream, 2 tablespoons Greek yogurt, 1 teaspoon vanilla extract, and 1 egg until smooth.
  5. Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Use a rubber spatula or your hands to gently fold everything together until just combined. The dough will look shaggy and slightly sticky—do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together into a rough ball, then pat it into a ¾-inch thick circle, about 8 inches in diameter. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges.
  7. Place the wedges on the prepared baking sheet, spacing them about 2 inches apart. Chill in the freezer for 10-15 minutes while the oven finishes preheating.
  8. Bake for 15-18 minutes, or until the scones are golden brown on the bottom and just barely golden on top. Rotate the pan halfway through for even baking.
  9. Transfer the scones to a cooling rack and let them cool for at least 10 minutes before glazing.
  10. While the scones cool, whisk together 1 cup sifted powdered sugar, 2 tablespoons pure maple syrup, and 1 tablespoon heavy cream. Add more cream, 1 teaspoon at a time, until you reach a thick but pourable consistency. Add a pinch of salt if desired.
  11. Drizzle the glaze over the cooled scones using a spoon or a piping bag with the tip snipped off. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky layers. Do not overmix the dough. Chilling the shaped scones before baking helps them rise tall. Glaze when scones are just warm, not hot. For best texture, serve slightly warm or at room temperature.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy scone recipe, pumpkin spice, breakfast treat, brunch recipe

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