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Homemade Maple Pumpkin Scones with Cinnamon Glaze

maple pumpkin scones - featured image
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These tender, flaky scones combine pumpkin and maple with warm spices, topped with a sweet cinnamon glaze. An easy, no-chill recipe that comes together in under 35 minutes.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cubed
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 3 tablespoons (45ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon ground cinnamon (for glaze)
  • 1 tablespoon (15ml) pure maple syrup (for glaze)
  • 2–3 tablespoons (30-45ml) milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. Cut cold cubed butter into flour mixture using a pastry cutter or two forks until mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate bowl, whisk together pumpkin puree, heavy cream, maple syrup, and vanilla extract until smooth.
  5. Pour wet mixture over flour-butter mixture. Stir with a fork until just combined. Dough will look shaggy with dry patches.
  6. Turn dough onto a lightly floured surface. Gently bring together with hands and pat into a 3/4-inch thick, 7-inch circle.
  7. Cut circle into 8 equal triangles using a sharp knife or bench scraper. Press straight down without sawing.
  8. Transfer scones to prepared baking sheet, spacing 2 inches apart. Brush tops with extra heavy cream.
  9. Bake for 14-17 minutes until golden brown on edges and firm to touch. Rotate pan halfway through if needed.
  10. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. For glaze: Whisk together powdered sugar, cinnamon, maple syrup, vanilla, and milk. Start with 2 tablespoons milk, add more until thick but pourable.
  12. Drizzle glaze over cooled scones. Let set for 10 minutes before serving.

Notes

Keep butter very cold for flaky layers. Do not overmix dough. For gluten-free, use 1:1 gluten-free flour blend. For vegan, use cold vegan butter and full-fat coconut cream. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple scones, fall breakfast, pumpkin recipes, easy scones, cinnamon glaze

Find it online: https://gleamgulp.com/homemade-maple-pumpkin-scones-with-cinnamon-glaze-best-easy-recipe/