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Pumpkin Scones With Maple Glaze

Pumpkin scones with maple glaze made with a tender, flaky crumb and golden edges. Baked at 400°F, then finished with a thick maple drizzle and a light dusting of warm spices.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For scones
  • 2.25 cup all-purpose flour
  • 0.33 cup granulated sugar
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup cold unsalted butter, cubed Keep cold for flakier layers.
  • 0.5 cup pumpkin puree
  • 0.33 cup heavy cream Plus extra for brushing tops.
  • 1 egg
  • 1 tsp vanilla
For maple glaze
  • 1.5 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 2 tbsp milk
  • 0.25 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Bake the scones
  1. Preheat the oven to 400°F and line a baking sheet.
  2. Whisk all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt, then cut in the cold butter until the mixture looks like coarse crumbs.
  3. Whisk pumpkin puree, heavy cream, egg, and vanilla, then add to the flour mixture and stir until just combined.
  4. Pat the dough into an 8-inch circle, then cut into 8 wedges.
  5. Brush the tops with cream, then bake 18-20 minutes at 400°F until golden.
Glaze and finish
  1. Cool the scones for 10 minutes.
  2. Whisk powdered sugar, pure maple syrup, milk, cinnamon, and pumpkin pie spice until smooth, then drizzle over the warm scones.

Notes

For taller, lighter wedges, keep the butter cold and handle the dough as little as possible; if it feels warm, chill 10 minutes before baking. Store scones covered in the refrigerator up to 3 days; freeze baked scones (without glaze) up to 2 months and glaze after thawing. For a dairy-free swap, use a plant-based butter and lactose-free cream (or full-fat coconut cream) plus a non-dairy milk in the glaze.