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Flaky Pumpkin Scones with Easy Maple Glaze

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These flaky pumpkin scones are tender, buttery, and layered with warm fall spices, topped with a thick maple glaze that stays put. Perfect for cozy mornings or fall brunches.

Ingredients

Scale
  • All-purpose flour, 2 ½ cups (315g)
  • Granulated sugar, ⅓ cup (65g)
  • Baking powder, 1 tablespoon
  • Pumpkin pie spice, 2 teaspoons
  • Ground cinnamon, 1 teaspoon
  • Salt, ½ teaspoon
  • Cold unsalted butter, ½ cup (1 stick, 113g)
  • Canned pumpkin puree, ½ cup (120g)
  • Heavy cream, ¼ cup (60ml)
  • Vanilla extract, 1 teaspoon
  • 1 large egg
  • Powdered sugar, 1 cup (120g)
  • Pure maple syrup, 2 tablespoons
  • Heavy cream or milk, 1-2 tablespoons
  • Vanilla extract, ½ teaspoon
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut cold butter into small cubes and refrigerate.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Add cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture looks like coarse sand with some pea-sized butter pieces.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a fork or spatula just until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together into a rough ball, then pat into a circle about ¾-inch thick.
  7. Using a bench scraper or sharp knife, cut the circle into 8 wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with extra heavy cream or milk. Bake for 15-18 minutes, until golden brown on the edges and firm to the touch.
  9. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before glazing (about 20-30 minutes).
  10. While the scones cool, make the glaze: In a small bowl, whisk together powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Add heavy cream or milk 1 tablespoon at a time until thick but pourable.
  11. Drizzle the glaze over the cooled scones. Let set for about 10 minutes before serving.

Notes

Keep butter cold for flaky layers. Do not overwork the dough. For extra lift, chill shaped scones for 15 minutes before baking. Glaze only when completely cool.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, flaky scones, pumpkin spice

Find it online: https://lunafeast.com/flaky-pumpkin-scones-with-easy-maple-glaze/