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Pumpkin Scones with Maple Glaze
Pumpkin Scones with Maple Glaze
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Prep Time:
15 minutes
Cook Time:
22 minutes
Total Time:
67 minutes
Delicious pumpkin scones with pumpkin spice and a sweet maple glaze.
Ingredients:
  • For the pumpkin scones
  • 3/4 cup (170g) unsalted butter, cold
  • 3 cups (360g) all-purpose flour
  • 1/2 cup (107g) dark brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 3/4 cup (170) canned pumpkin purée
  • 2 large eggs, cold
  • 2 tablespoons whole milk, for brushing
  • 2 tablespoons turbinado sugar, for sprinkling
  • For the maple glaze
  • 1 cup (113g) powdered sugar
  • 1/4 cup (60ml) maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon kosher salt
Instructions:
  • Prepare the butter: Cut the chilled butter into 1/2-inch cubes and place in the freezer while you get the dry ingredients ready.
  • Prepare the baking sheet: Use a silicone baking mat or parchment paper to line the baking sheet.
  • In a large mixing bowl, combine flour, dark brown sugar, baking powder, pumpkin pie spice, and salt. Whisk together to evenly distribute and break up any clumps of brown sugar.
  • Incorporate the butter: Mix cold, cubed butter into the flour mixture by hand until crumbly, with butter in pea-sized pieces. Use a pastry blender or fingertips to work the butter into the flour until pea-sized pieces form throughout.
  • Combine the wet ingredients: Whisk the pumpkin purée and eggs in a separate bowl until smooth.
  • Combine the pumpkin mixture with the flour mixture using a rubber spatula until the dough comes together. Avoid overmixing; some crumbliness or dry bits are okay.
  • After making the dough, gently shape it into an 8-inch circle about 1 1/2 inches thick on a lightly floured surface. Use a knife or bench scraper to cut the circle into 8 equal triangles, then arrange them on a baking sheet with at least 1-inch spacing between each.
  • Chill the scones on a baking tray in the freezer for 20 to 30 minutes while preheating the oven.
  • Preheat the oven to 425°F with a rack positioned in the center.
  • Remove the scones from the freezer. Brush their tops lightly with milk and sprinkle with turbinado sugar.
  • Bake the scones until beautifully golden and browned, for 17 to 22 minutes. Let the scones cool completely on the pan before adding the glaze.
  • Prepare the maple glaze: While the scones cool, in a small bowl, combine powdered sugar, maple syrup, vanilla extract, and salt. Whisk until the glaze is smooth. Adjust the consistency by adding more maple syrup to thin or powdered sugar to thicken it.
  • Drizzle the maple glaze over the scones using a spoon, let it set for 10 minutes, then serve.
  • To store: Keep the scones fresh in an airtight container on the counter for 2 days or freeze in a reusable freezer container or bag for up to 2 months. Defrost at room temperature for 1 hour before enjoying. If you enjoyed the recipe, please leave us a star rating below!

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