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Pumpkin Scones with Maple-Cinnamon Glaze

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These Pumpkin Scones are a delightful addition to any breakfast or brunch menu, featuring warm fall spices and a tender crumb, topped with an irresistible maple-cinnamon glaze.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. Cut cold butter into the dry ingredients using a pastry cutter or fork until mixture resembles small pea-sized crumbs.
  4. In a separate bowl, whisk together blotted pumpkin, egg, heavy cream, brown sugar, granulated sugar, and vanilla extract.
  5. Add wet ingredients to dry ingredients and gently mix until just combined; do not overmix.
  6. Turn dough onto a floured surface and gently form into an 8-inch circle. Cut into 8 equal wedges.
  7. Place wedges on prepared baking sheet, leaving space between each.
  8. Brush tops with a little extra heavy cream.
  9. Bake for 15-18 minutes or until lightly browned and a toothpick inserted comes out clean.
  10. While scones bake, prepare the glaze: In a small saucepan over low heat, melt butter and maple syrup together, whisking occasionally.
  11. Remove from heat and whisk in powdered sugar, vanilla extract, salt, and cinnamon until smooth.
  12. Once scones have cooled slightly, drizzle the maple-cinnamon glaze over the top before serving.

Notes

Blotting the canned pumpkin to remove excess moisture is crucial for achieving a tender yet crisp scone texture. Use cold butter and handle the dough gently to keep scones flaky. The maple-cinnamon glaze adds a perfect balance of sweetness and spice.

Nutrition

Find it online: https://www.receipster.com/pumpkin-scones-maple-cinnamon-glaze/

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