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Cozy Maple Pumpkin Scones: Easy Fall Baking

cozy maple pumpkin scones - featured image
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Soft, moist, and spiced pumpkin scones with a crisp sugary edge and a thick, sweet maple glaze. These cozy fall treats are easy to make with pantry ingredients and offer a comforting alternative to dry traditional scones.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup (115g) cold unsalted butter, cubed
  • ¾ cup (180g) pumpkin puree
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream (for glaze)
  • ½ teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. Add the cold, cubed butter to the dry ingredients. Use a fork, pastry cutter, or fingertips to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  4. In a separate bowl, whisk together the pumpkin puree, sugar, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Gently fold together with a rubber spatula until the flour is just moistened. The dough will look shaggy.
  6. Add heavy cream one tablespoon at a time, folding gently until the dough just comes together and holds together when pressed.
  7. Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Do not knead.
  8. Cut the circle into 8 wedges using a sharp knife or bench scraper.
  9. Place wedges on the prepared baking sheet, leaving 2 inches between them. Brush tops with a little heavy cream for a golden crust.
  10. Bake for 18-22 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
  11. While scones bake, whisk together powdered sugar, maple syrup, 1-2 tablespoons heavy cream, and pumpkin pie spice to make the glaze. Adjust consistency as needed.
  12. Let scones cool on the baking sheet for 5 minutes, then drizzle with glaze while still warm. Serve immediately.

Notes

Keep all ingredients cold, especially the butter, to ensure flaky texture. Do not overmix the dough to avoid tough scones. Use pure pumpkin puree, not pie filling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and oat/coconut cream.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy breakfast, pumpkin recipe, spiced scones, autumn treats

Find it online: https://milaspoon.com/cozy-maple-pumpkin-scones-easy-fall-baking/