Description

Tender, moist pumpkin scones with a spiced maple glaze that capture the essence of autumn. These easy-to-make breakfast treats are perfect for a cozy morning and stay soft for days.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
1/2 cup (100g) Granulated Sugar
2 tsp (10g) Baking Powder
1 tsp (6g) Salt
2 tsp (4g) Ground Cinnamon
1 tsp (2g) Ground Ginger
1/2 tsp (1g) Nutmeg
1/4 tsp (0.5g) Cardamom
1/2 cup (113g) Unsalted Butter, cold and cubed
3/4 cup (180g) Pumpkin Puree
1/4 cup (60ml) Heavy Cream
1 tsp (5ml) Vanilla Extract
1 cup (120g) Confectioners’ Sugar, sifted
2 tbsp (30ml) Maple Syrup
1–2 tbsp (15-30ml) Milk
1/4 tsp (0.5g) Cinnamon (for glaze)

Instructions

Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cardamom.
Add cold, cubed butter to the dry ingredients. Use a fork or fingertips to work the butter into the flour until it resembles coarse meal with pea-sized chunks.
In a separate small bowl, whisk together pumpkin puree, heavy cream, and vanilla extract.
Pour the wet mixture into the dry ingredients. Gently fold with a spatula or hands until the dough just comes together. Do not overmix or knead.
Turn dough onto a lightly floured surface. Press into a 1/2-inch thick rectangle. Fold in half, then in half again. Press back into a 1/2-inch thick circle (approx. 8 inches diameter).
Cut the circle into 8 wedges. Place on baking sheets, 2 inches apart.
Bake for 15-18 minutes until golden brown and firm to the touch.
While scones bake, whisk confectioners’ sugar, maple syrup, milk, and cinnamon to make the glaze.
Remove scones from oven. Brush lightly with simple syrup or warm water to help glaze adhere.
Drizzle spiced maple glaze over warm scones. Let cool for 5 minutes before serving.

Notes

Keep all ingredients cold, especially the butter, to ensure flaky scones. Do not overmix the dough to avoid toughness. Use pure pumpkin puree, not pumpkin pie filling. For best results, glaze scones while they are warm, not piping hot or cold. These freeze well without glaze; glaze after reheating.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 280
Sugar: 24
Sodium: 250
Fat: 12
Saturated Fat: 7
Carbohydrates: 38
Fiber: 2
Protein: 4

Keywords: pumpkin scones, fall breakfast, easy baking, pumpkin spice, maple glaze, cozy fall recipes, homemade scones