Pumpkin Scones with Maple Glaze

Pumpkin Scones with Maple Glaze will sweeten up your morning with just the right amount of pumpkin spice. Don't let another minute pass this Fall without making these amazingly moist and soft pumpkin scones. Perfect for breakfast with your favorite hot beverage or a snack!

Course Breakfast, Dessert, Pumpkin

Cuisine American

Keyword glazed pumpkin scones recipe, pumpkin scones, pumpkin scones with maple glaze

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 413kcal

Author Jessica - Together as Family

Equipment

Ingredients

Pumpkin Scones

2 cups all-purpose flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon baking soda
1/2 cup (1 stick) unsalted butter frozen
1/2 cup pure pumpkin
1/3 cup heavy cream
1 large egg
2 teaspoons vanilla extract

Maple Glaze

1½ cups powdered sugar
2 tablespoons whole milk
½ teaspoon pure maple extract

Instructions

Preheat the oven to 400℉. Line a baking sheet or cookie sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, salt, and baking soda.
2 cups all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon baking soda
Grate the frozen butter using a box grater. Add the grated butter to the bowl of dry ingredients. Use a pastry cutter to cut in the butter until there are pea-sized crumbs in the flour.
1/2 cup (1 stick) unsalted butter
In a separate smaller bowl, whisk together the pure pumpkin, heavy cream, egg, and vanilla extract until smooth.
1/2 cup pure pumpkin, 1/3 cup heavy cream, 1 large egg, 2 teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients bowl and use a rubber spatula to gently mix the dough just until it becomes moist and comes together.
^{* Don't overmix or mix it rough and fast. Gently fold/stir it together until it forms a dough and is moist.}
Transfer the dough to a floured surface. Cover your hands with flour and work the dough into a ball. Form an 8-inch round flat disc shape and divide it into 8 equal wedges.
^{* Cut the round disc shape like you would a pizza to get the equal wedges.}
Place the scones onto the prepared baking sheet, at least 2 inches apart, and bake for 14-18 minutes or until lightly browned.
Remove the pan from the oven and allow the scones to cool on the warm pan for 10 minutes. Remove them to a cooling rack for glazing.
Maple Glaze : Add all the glaze ingredients into a small bowl and use a fork, or a whisk, to mix it until it's smooth and combined. Use a small icing spatula to spread a thin layer of glaze on top of each scone.
Add the remaining glaze to a sandwich Ziploc bag, snip the bottom corner off, and then drizzle the glaze over top the glazed scones in a zigzag pattern.
1½ cups powdered sugar, 2 tablespoons whole milk, ½ teaspoon pure maple extract

Notes

Frozen Butter : Place the stick of butter inside the freezer the night before or for at least 4-6 hours before making this scone recipe. The butter needs to be frozen in order to yield a soft and fluffy scone.

Nutrition