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Pumpkin Scones with Maple Glaze

Irresistibly Soft Pumpkin Scones with Maple Glaze Recipe

Enjoy these Pumpkin Scones with Maple Glaze, perfect for cozy mornings and festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8 scones
Calories 250 kcal

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • whisk
  • fork or pastry cutter
  • knife

Ingredients
  

For the Scones

  • 2.5 cups All-purpose flour essential for the perfect scone texture
  • 0.33 cups Brown sugar adds a deep sweetness and moisture
  • 1 tablespoon Baking powder gives the scones a lovely rise
  • 0.75 teaspoon Salt enhances the overall flavor
  • 1.5 teaspoon Ground cinnamon brings that warm, cozy spice essence
  • 0.75 teaspoon Ground nutmeg adds a fragrant touch of fall
  • 0.25 teaspoon Ground ginger for a hint of zing
  • 0.25 teaspoon Ground cloves contributes a unique depth of flavor
  • 0.5 cups Cold, cubed butter helps create a tender, flaky texture
  • 1 Large egg binds the ingredients together
  • 1 cups Pumpkin purée provides moisture and that signature pumpkin flavor
  • 0.33 cups Buttermilk lends richness and tang
  • 1 teaspoon Vanilla extract a must for sweet complexity

For the Maple Glaze

  • 0.5 cups Powdered sugar for a smooth, sweet finish
  • 0.25 cups Maple syrup a deliciously sweet pairing with pumpkin
  • 0.125 teaspoon Salt balances the sweetness
  • 0.5 teaspoon Vanilla extract deepens the flavor profile
  • 1 teaspoon Ground cinnamon ties back to the scone spices

Instructions
 

Step‑by‑Step Instructions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together all-purpose flour, brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves.
  • Add cold, cubed butter to the dry mixture and mix until the blend resembles coarse crumbs.
  • In a separate bowl, whisk together the large egg, pumpkin purée, buttermilk, and vanilla extract, then fold this mixture into the dry ingredients.
  • Turn the dough out onto a lightly floured surface and pat into a circle about ½ inch thick, then cut into 8 triangle pieces.
  • Transfer the scones to the baking sheet, leaving space between each piece, and brush the tops lightly with heavy cream.
  • Bake for 18–20 minutes until golden brown and fragrant, then let cool on a wire rack.
  • In a small pot over low heat, melt maple syrup and butter, then whisk in powdered sugar, salt, vanilla extract, and cinnamon until smooth.
  • Drizzle the warm maple glaze over the cooled scones and let set before serving.

Notes

Keep your butter cold and avoid overmixing for light and tender scones.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 700IUCalcium: 50mgIron: 1.5mg
Keyword baking, desserts, fall recipes, Maple Glaze, Pumpkin Scones, scones
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