These Pumpkin Scones with Maple Glaze are flaky, soft, and buttery. The edges bake up crisp, while the insides are tender and bursting with pumpkin flavor. Topped with an irresistibly sweet maple glaze, this easy scone recipe makes the best breakfast or dessert!
Pumpkin anything is a favorite of mine, but I have a special love for pumpkin baked goods. These Pumpkin Nutella Muffins, those Easy Pumpkin Danish, and this Pumpkin Snickerdoodle Cobbler steal my heart every time.
And I have some more baked deliciousness comin’ your way today…Pumpkin Scones with Maple Glaze.
Now, I will admit that I’m pretty picky when it comes to scones. They can’t be too dry, too soft, or too flaky. It just ruins the idea of a scone for me…know what I mean? When I first made these Banana Bread Scones last year, I was on the hunt for that perfect scone.
Luckily, through a lot of trial and error, I perfected my idea of that perfect scone. And that’s why I threw some pumpkin into the mix…to make these babies the go-to treat for fall.
What Makes These Pumpkin Scones So Great:
- These pumpkin scones are so buttery and flaky they’re going to just melt in your mouth.
- They’re sweet, but not too sweet. The maple glaze adds just the right amount of sweetness.
- They can double as breakfast or dessert! Enjoy with a cup of coffee in the morning or a mug of tea at night.
If the idea of making scones scares you, rest assured that this recipe is fairly easy. The hardest part is kneading the dough and cutting in the cold, cubed butter, which makes those soft and pillowy pockets burst through the scones.
One bite and you’ll be hooked on the taste, texture, and cozy flavors of fall. While the scones aren’t overly sweet, the maple glaze gives it that perfect touch, with a hint of sweetness. You’ll be reaching for these Pumpkin Scones with Maple Glaze all season long!
Cooking Tips
- While a pastry cutter works great to cut the butter into the flour mixture, you don’t have to rush out and buy one! Just use two forks or two knives and literally cut the pieces of butter until they’re very small. You want the mixture to end up feeling like coarse sand.
- You can knead the dough with your hands or with a mixer, as long as you have a dough hook attachment. If doing it with your hands it will take about 10 minutes, but with a mixer you only need to do it for about 8 minutes.
- When kneading the dough, keep a little bowl of flour next to you. That way, if the dough starts sticking too much to the surface, you can just grab a handful of flour from the bowl and don’t have to reach back into the bag. This also prevents any of the dough from getting in the bag.
Variations
- If you want a strong maple flavor for the glaze, try adding maple extract! Start out with 1/4 teaspoon, taste, then add more if desired.
- Substitute half of the flour for whole wheat flour to get more fiber into these scones!
- Looking to take these up a notch? Try adding bits of crystalized ginger into the dough! Add them to the flour mixture just after the butter is cut in, stirring gently to combine.
How To Make Pumpkin Scones with Maple Glaze
- Preheat the oven to 400 degree F. Line a large baking pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt.
- Cut the butter into the flour mixture using a pasty cutter (or two forks or knives) until mixture resembles course sand. Set aside.
- In another medium bowl, whisk pumpkin, egg, and milk together.
- Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if the dough is too sticky.
- Turn dough onto a floured surface (like a cutting board or your kitchen counter) and knead until smooth (about 10 minutes). Form the dough into a flat disc, about 8 inches round, and cut into 8 pie slices.
- Place onto prepared baking pan and bake for 12-15 minutes, or until scones are golden brown.
- Let scones cool for 10 minutes on the pan, then more to a wire rack to cool completely.
- To make the glaze, in a small bowl whisk the powdered sugar, maple syrup, heavy cream, and vanilla extract until smooth.
- Drizzle or spread over cooled scones. Enjoy!
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Pumpkin Scones with Maple Glaze
Ingredients
- 2¼-½ cups all-purpose flour
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 3 teaspoons pumpkin pie spice
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cut into small cubes
- ½ cup pure pumpkin
- 1 egg
- ½ cup milk any kind (I used 2%)
Maple Glaze
- ½ cup powdered sugar
- 1 tablespoon maple syrup
- 2 tablespoons heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Preheat oven to 400F. Line a large baking pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt.
- Cut in butter with using a pastry cutter or two forks until mixture resembles coarse sand. Set aside.
- In another medium bowl, whisk pumpkin, egg, and milk.
- Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky.
- Turn dough onto a floured surface and knead until smooth (about 10 minutes). Form into a flat disc, about 8 inches round, and cut into 8 pie slices.
- Place onto prepared baking pan. Bake for 12-15 minutes, or until scones are golden brown.
- Let cool for 10 minutes on pan, then move to a wire rack to cool completely.
- To make the glaze, in a small bowl, whisk the powdered sugar, maple syrup, heavy cream, and vanilla extract until smooth.
- Drizzle or spread over cooled scones.
Notes
Nutrition
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