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Perfect Quick Pumpkin Scones with Maple Glaze

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These quick pumpkin scones with maple glaze are tender, flaky, and come together in about 30 minutes using a simple melted butter method. Perfect for weeknight cravings or fall baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate small bowl or measuring cup, whisk together the melted butter, pumpkin puree, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. The dough will be shaggy and sticky.
  5. Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a circle about 3/4-inch thick and 8 inches in diameter.
  6. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges.
  7. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden brown and the tops look set.
  8. Let the scones cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
  9. While the scones are cooling, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk. Add more milk a teaspoon at a time until the glaze is thick but pourable. Add a pinch of salt.
  10. Drizzle the glaze over the warm scones. Let the glaze set for about 5 minutes before serving.

Notes

Don’t overmix the dough to keep scones tender. Use room temperature ingredients for best results. Check baking powder freshness. For a dairy-free version, use melted coconut oil or plant-based butter and oat milk. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, quick scones, fall baking, easy scones

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