Pumpkin Scones with Cinnamon Maple Glaze
These soft, buttery Pumpkin Scones are packed with cozy fall spices and made even more irresistible with a sweet Cinnamon Maple Glaze. Perfect for chilly mornings, weekend brunches, or holiday baking, they come together easily with pantry staples like canned pumpkin, brown sugar, and warming spices.
Equipment
- Mixing bowls
- Pastry cutter or forks
- Whisk
- Measuring cups & spoons
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Wire cooling rack
- Spoon or piping bag (for drizzling)
Ingredients
For the Scones:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ cup cold salted butter cubed
- ½ cup light brown sugar
- ½ cup pumpkin purée
- 1 large egg
- ½ cup heavy cream
- 1 tsp maple extract
- ½ cup chopped pecans optional
For the Cinnamon Maple Glaze:
- 1 cup powdered sugar sifted
- 2 tbsp real maple syrup
- 2-3 tbsp heavy cream adjust for consistency
- ½ tsp maple extract
- ¼ tsp pumpkin pie spice or cinnamon
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together dry ingredients: flour, baking powder, cinnamon, and pumpkin pie spice.
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin, brown sugar, egg, cream, and maple extract.
- Gently combine wet and dry ingredients until a soft dough forms. Don’t overmix.
- Turn dough onto a floured surface. Pat into a 1-inch thick round and cut into 8 wedges.
- Place on prepared baking sheet and chill 10 minutes (optional for better rise).
- Bake for 18–22 minutes, until golden brown. Let cool on a wire rack.
- Prepare glaze by whisking all glaze ingredients until smooth.
- Drizzle glaze over cooled scones and allow to set for 5-10 minutes.
Notes
Nutritional Info (per 1 scone, approx.):
- Calories: 290
- Fat: 14g
- Carbs: 36g
- Sugar: 16g
- Protein: 4g
(Estimates will vary depending on ingredients used.)
