Description
Pumpkin Scones are a seasonal twist on the classic British scone, incorporating pumpkin puree and warm spices like cinnamon and nutmeg. The Maple Glaze adds a glossy, sweet finish that balances the scone’s subtle savory notes. Unlike dense muffins or overly sweet desserts, these scones strike a perfect balance: moist but crumbly, spiced but not overpowering.
Ingredients
Scale
For the Scones:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk or cream (adjust for consistency)
Instructions
Make the Scones:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 7-inch circle about 1-inch thick.
- Cut the circle into 8 wedges and place them on the prepared baking sheet.
- Brush the tops with a little heavy cream for a golden finish.
- Bake for 18-22 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
- Let the scones cool on a wire rack.
Make the Maple Glaze:
- In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk or cream to reach a smooth, drizzling consistency.
- Drizzle the glaze over the cooled scones.
Notes
These pumpkin scones are best enjoyed fresh out of the oven with a warm cup of coffee or tea. The maple glaze adds just the right touch of sweetness. Store any leftovers in an airtight container and gently reheat before serving. Happy baking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Scones with Maple Glaze