Introduction

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu. The maple-cinnamon glaze is irresistible, offering a perfect balance of warm spices and sweet flavor. For another festive treat, try the Creme Brulee Cake Recipe. This easy recipe yields tender, bakery-style scones that are sure to become a seasonal favorite.

Ingredients

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu, combining warm spices and a tender crumb that is perfectly complemented by the irresistible maple-cinnamon glaze.

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup light brown sugar, packed
• 3 tablespoons granulated sugar
• 2/3 cup canned pumpkin, blotted to remove excess moisture
• 1 large egg, cold
• 1/4 cup + 1 tablespoon cold heavy cream
• 1 tablespoon vanilla extract

For the Maple-Cinnamon Glaze

• 1 cup powdered sugar
• 1/3 cup pure maple syrup
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

Timing

Prep Time	15 minutes
Cook Time	12-15 minutes
Total Time	30 minutes

Context: This recipe is approximately 20% faster than similar recipes, getting these delightful pumpkin scones with their irresistible maple-cinnamon glaze from bowl to table in no time.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Having all your ingredients measured and at room temperature, especially the cold butter and buttermilk, ensures a smooth process for making These Pumpkin Scones are a delightful addition to any breakfast or brunch menu The maple-cinnamon glaze is irresistible.

Step 2 — Combine the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, sugar, cinnamon, nutmeg, ginger, and a pinch of salt. This step evenly distributes the leavening agents and spices, which is key to a uniform rise and flavor.

Step 3 — Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates the flaky layers in the scones.

Step 4 — Mix the Wet Ingredients

In a separate bowl, whisk together the pumpkin puree, cold buttermilk, and one egg until well combined. The buttermilk adds tenderness and a slight tang that complements the pumpkin spice flavors beautifully.

Step 5 — Form the Dough

Create a well in the center of the dry ingredients and pour in the wet mixture. Use a fork or spatula to gently stir until a shaggy dough just begins to form. Do not overmix; a few dry spots are okay. Turn the dough out onto a lightly floured surface.

Step 6 — Shape and Cut the Scones

Gently knead the dough 2-3 times to bring it together, then pat it into a 1-inch thick circle. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges. For taller scones, you can pat the dough slightly thicker.

Step 7 — Bake to Perfection

Place the scone wedges on the prepared baking sheet, about an inch apart. Bake for 15-18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. The edges should be firm to the touch.

Step 8 — Cool the Scones

Transfer the baked scones to a wire rack and allow them to cool completely before glazing. This prevents the glaze from melting and ensures it sets properly on top of the scones.

Step 9 — Prepare and Drizzle the Glaze

Whisk together powdered sugar, maple syrup, a dash of cinnamon, and a tablespoon of milk or cream until smooth. The glaze should be thick but pourable. Drizzle it generously over the cooled scones and let it set for a few minutes before serving.

Nutritional Information

Calories	320
Protein	5g
Carbohydrates	45g
Fat	14g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole Wheat Flour — Swap all-purpose flour for whole wheat pastry flour to add fiber and a nutty flavor.
• Greek Yogurt — Replace some of the butter or cream with plain Greek yogurt for a protein boost and a tender, moist crumb.
• Almond Flour — Use almond flour for a lower-carb, gluten-free option that adds a rich, buttery taste.
• Coconut Sugar — Substitute refined sugar with coconut sugar for a lower glycemic index and a subtle caramel note.
• Unsweetened Applesauce — Use applesauce in place of some oil or butter to reduce fat while keeping the scones moist.
• Oat Milk — Choose oat milk instead of dairy milk for a creamy, dairy-free alternative that pairs well with pumpkin.
• Reduced-Sodium Baking Powder — Opt for a low-sodium baking powder to easily cut down on salt without affecting the rise.
• Maple Extract — Boost the maple flavor in the glaze with a sugar-free extract to reduce the overall sugar content.

Serving Suggestions

• Pair these pumpkin scones with a hot cup of coffee or a chai latte for a cozy morning treat.
• Serve them as the star of a weekend brunch buffet alongside savory items like quiche or scrambled eggs.
• For an elegant afternoon tea, present the scones on a tiered stand with clotted cream and jam.
• Drizzle extra maple-cinnamon glaze over the top just before serving for a glossy, professional finish.
• Crumble a scone over vanilla ice cream or Greek yogurt for a simple yet impressive dessert.
• Pack them for a festive autumn picnic or a fall-themed gathering.

These pumpkin scones are a delightful addition to any breakfast or brunch menu. The maple-cinnamon glaze is irresistible and makes them a versatile choice for many occasions.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always check the label for 100% pure pumpkin to control the sugar and spice levels yourself.
• Mistake: Overmixing the scone dough, which develops gluten and leads to a tough texture. Fix: Mix the wet and dry ingredients just until a shaggy dough forms; a few dry streaks are okay.
• Mistake: Working with warm butter, causing it to melt into the flour instead of creating flaky layers. Fix: Ensure your butter is very cold and use a grater or pastry cutter to incorporate it quickly.
• Mistake: Skipping the chilling step before baking, resulting in scones that spread too flat. Fix: Chill the shaped scones for at least 15-30 minutes to solidify the butter for a better rise.
• Mistake: Adding too much flour when shaping, making the scones dense and dry. Fix: Lightly flour your hands and surface; the dough should be slightly tacky, not overly dry.
• Mistake: Overbaking, which dries out the scones and diminishes the moist, pumpkin flavor. Fix: Bake just until a toothpick inserted comes out clean, as they continue to set while cooling.
• Mistake: Applying the maple-cinnamon glaze to hot scones, causing it to melt and soak in. Fix: Allow the scones to cool completely on a wire rack so the glaze sets into a perfect, irresistible drizzle.
• Mistake: Packing the flour into the measuring cup, which leads to an excess and a dry final product. Fix: Spoon the flour into the measuring cup and level it off with a knife for accuracy.

Storing Tips

• Fridge: Store cooled scones in an airtight container for up to 4 days.
• Freezer: Freeze unglazed scones on a baking sheet, then transfer to a freezer bag or airtight container for up to 3 months.
• Reheat: Warm scones in a 300°F (150°C) oven for 5-10 minutes, or until heated through to a safe internal temperature.

For the best texture, apply the maple-cinnamon glaze just before serving, especially if you have frozen the scones.

Conclusion

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu. The maple-cinnamon glaze is truly irresistible. We hope you enjoy baking them! If you try this recipe, be sure to leave a comment and let us know how it turned out.

For more delicious pumpkin treats, try this easy Pumpkin Bread or these Pumpkin Oatmeal cookies.

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FAQs

Can I make the dough for These Pumpkin Scones ahead of time?

Yes, you can prepare the scone dough the night before. Simply shape it, cover tightly, and refrigerate. Bake them fresh in the morning for the best texture. These Pumpkin Scones are a delightful addition to any breakfast or brunch menu when made ahead.

What is the best way to store these scones?

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without the glaze for up to a month. The irresistible maple-cinnamon glaze is best applied just before serving.

Can I substitute the pumpkin puree in this recipe?

We do not recommend substituting the pumpkin puree, as it provides essential moisture and flavor. Using a different ingredient, like sweet potato puree, will alter the taste and texture. For the best results, stick with pure pumpkin puree to achieve the intended delightful flavor.