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pumpkin scones with maple glaze

Pumpkin Scones With Maple Glaze

Brimming with fall flavors, these pumpkin scones with maple glaze are to die for! Made with cream (or buttermilk), pumpkin pie spice, and pumpkin puree, you'll love these easy, delicious scones!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 8 scones
Calories 297 kcal

Equipment

Ingredients
  

  • 2 cups all purpose flour
  • 2.5 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup frozen butter unsalted
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream plus more for brushing over scones
  • 1/2 cup light brown sugar lightly packed
  • 1 tsp vanilla extract

Maple Glaze

  • 2 tbsp butter
  • 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1 cup confectioner's sugar

Instructions
 

Pumpkin Scones

  • Preheat oven to 400 degrees F and set the rack to middle low section of the oven. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together they dry ingredients: flour, cinnamon, pumpkin spice, baking powder, and salt.
    2 cups all purpose flour, 2.5 tsp baking powder, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp salt
  • Grate the frozen butter into the dry ingredients. Use a pastry cutter or fork to work the butter into pea-sized bits.
    1/2 cup frozen butter
  • Measure out and then blot the pumpkin puree with paper towels to remove moisture (about 10-15 seconds).
  • In a medium bowl whisk the egg, brown sugar, heavy cream, vanilla, and pumpkin.
    1 egg, 1/3 cup heavy cream, 1/2 cup light brown sugar, 1 tsp vanilla extract, 1/2 cup pumpkin puree
  • Pour the wet ingredients over the dry ingredients and mix until combined and all the batter is wet. Do not over mix dough.
  • Flatten the dough into an 8-inch round disk and use a sharp knife to cut the dough into 8 wedges.
  • Brush the dough with additional heavy cream and sprinkle with sugar or sanding sugar.
  • Space each scone about 1.5 inches apart on the baking tray. Bake for 18-20 minutes or until the scones are firm on the top and lightly brown.
    Make the glaze while the scones are in the oven.

Maple Glaze

  • Melt the butter in a small saucepan over low. Remove from heat and add the maple syrup, powdered sugar, salt, and vanilla extract and whisk well. Set aside.
    2 tbsp butter, 1/2 tsp vanilla, 1/4 tsp salt, 1/2 cup maple syrup, 1 cup confectioner's sugar
  • Drizzle or pour the glaze over each scone while they are still warm.

Notes

  • To accurately measure your flour, scoop it out with a spoon and pour it into your measuring cup, then level off with the back of a knife. 
  • For scones that have a dry, flaky texture, make sure to blot the pumpkin.  Too much moisture will make the texture more muffin-like. 

Nutrition

Calories: 297kcalCarbohydrates: 69gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgSodium: 391mgPotassium: 152mgFiber: 1gSugar: 26gVitamin A: 2648IUVitamin C: 1mgCalcium: 131mgIron: 2mg
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