Pumpkin Scones w/ Maple Glaze
These scones are moist, tender, and flakey. They are perfectly spiced with all of those beautiful autumn flavors like cinnamon, nutmeg, and pumpkin. Surely these will quickly become a family favorite!
It is officially pumpkin season and I have been enjoying all of my tried and true pumpkin recipes as well as trying out some new ones. These pumpkin scones are soft, flakey, and never dry thanks to the addition of the pumpkin. This recipe is packed with all of those beautiful autumn flavors like cinnamon, nutmeg, clove, and ginger. I created my own pumpkin spice seasoning, if you would like the recipe check out Homemade Pumpkin Spice mix. I topped these scones with a maple glaze that adds just the right amount of sweetness and perfectly complements the pumpkin flavor.
How to make these Pumpkin Scones
Ingredients
Butter – You want cold butter throughout this process for the best texture.
Sugar – You need both granulated sugar & brown sugar. The molasses in the brown sugar gives a more complex toffee flavor. The granulated sugar gives a lighter more airy sweetness.
Leavening – Both baking powder and baking soda ensure your scones rise.
Pumpkin – because it is pumpkin season! Also pumpkin is a potassium, vitamin A & C, and beta carotene powerhouse!
Heavy Cream – Helps to give a softer and more tender texture.
Egg – Acts as a binder for the recipe.
Vanilla – Adds to the beautifully warm and complex flavor profile.
Glaze – Just 3 ingredients: maple, powdered sugar, and butter.
Step-by-step Instructions
For the Scones
- Cut the butter into cubes and freeze for 10 minutes.
- Wisk the flour, granulated sugar, leavening, spices, and salt in a large bowl or a food processor. Add the cold butter and mix or process until you see pea-sized chunks.
- In a separate bowl mix together the pumpkin puree, heavy cream, brown sugar, egg, and vanilla extract until smooth.
- Fold the wet into the dry until just combined. Be careful not to overtax here.
- Turn out the dough onto a well floured surface and pat the dough into a roughly 8 inch square. Flouring your hands will help the dough not to stick to you.
- Cut the dough into quarters and then into triangles.
- Line a baking sheet with parchment paper or a silat liner and place the scones into the freezer for 20 mins while your oven heats to 400°F.
- Bake for 20-25 mins and then place onto a wire rack to cool.
For the Glaze
- Combine the butter, powdered sugar, salt, and maple syrup. Whisk until well combined. Once the scones have fully cooled, frost the tops with the glaze.
- The glaze will set up in about 30 minutes and enjoy!
Tips for the Best Pumpkin Scones
- DO NOT skip the 20 mins in the freezer. You want these scones to go into the oven cold to create the best flaky texture.
- Weigh your ingredients, especially the flour. Flour tends to settle in the container and when we scoop it we usually end up with too much. This can make your scones tough and dry. If you don’t have a scale you can sift the flour first or scoop it out with a spoon into your measuring cup.
- To store unbaked scones: You can freeze your unbaked scones for 1 hour until solid and then store in an airtight container in the freezer for anytime you have a scone hankering! They will keep up to 3 months.
- What to do with unused pumpkin? You can make another pumpkin recipe! Or Freeze it.
- If you want to use fresh pumpkin puree, make sure to squeeze out the extra water before using in this recipe.
Homemade Pumpkin Pie Spice
Here is a quick and easy pumpkin spice mix recipe.
- 4 tbsp Ground Cinnamon
- 1 tbsp Ground nutmeg
- 1 tbsp Ground ginger
- 1 1/2 tsp Ground cloves
Place all ingredients into a small bowl, stir well to combine. Store in an airtight container.
Pumpkin Scones with Maple Glaze
Equipment
- 1 Food processor optional
Ingredients
For the Scones
- 1/2 cup Butter
- 2 1/4 cup All-purpose flour about 270g
- 1/4 cup Granulated sugar
- 1 1/2 tsp Pumpkin Pie Spice
- 2 tsp Ground cinnamon
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 1 1/2 tsp Baking powder
- 1/2 cup Pumpkin Puree
- 1/2 cup Heavy cream plus more for brushing
- 1/4 cup Brown sugar
- 1 large Egg
- 1 1/2 tsp Vanilla extract
For the Glaze
- 4 tbsp Butter
- 1/2 cup Powdered sugar
- 3 tbsp Maple syrup
- 1 small pinch Salt
Instructions
For the Scones
- Preheat your oven to 400F and line a baking sheet with parchment paper or a silpat.
- Cut the butter into cubes and freeze for 10 mins.
- In a large bowl whisk together flour, grandulated sugar, baking powder, baking soda, spices, and salt.
- In medium sized bowl wisk together the cream, pumpkin puree, brown sugar, egg, and vanilla until combined.
- Add the frozen butter to the dry mixture. Using a pastry cutter or your fingers cut the butter into the flour until it is in pea-sized pieces. Or you can do this in a food processer with a couple of pulses, just be careful not to over mix.
- Fold the pumpkin mixture into the flour mixture until just moistened and no large pockets of flour remain.
- Turn out the dough onto a well floured surface. Using floured hands, gently work the dough into an 8 x 8 inch square. First cut the square into quarters and then cut each quarter in half diagonally. This should create 8 triangles. Transfer the scones to your prepared baking sheet and freeze for 25 mins.
- After the scones have chilled, brush the tops with heavy cream.
- Bake for 20-22 minutes. The scones are done when they are golden brown and your house smells of fall. Transfer to a wire rack to cool before glazing.
For the Glaze
- In a medium sized bowl, combine the butter, powdered sugar, maple syrup, and salt. Whisk until smooth. (If you want a thinner glaze add 1 or 2 teaspoons of milk or cream)
- Spread the glaze over your cooled scones and let rest for about 30 minutes for the glaze to set (if you can). Store in an airtight container for up to 3 days.
Notes
- DO NOT skip the 20 mins in the freezer. You want these scones to go into the oven cold to create the best flaky texture.
- Weigh your ingredients, especially the flour. Flour tends to settle in the container and when we scoop it we usually end up with too much. This can make your scones tough and dry. If you don’t have a scale you can sift the flour first or scoop it out with a spoon into your measuring cup.
- To store unbaked scones: You can freeze your unbaked scones for 1 hour, until solid and then store in an airtight container in the freeze for anytime you have a scone hankering! They will keep up to 3 months.
- What to do with unused pumpkin? You can make another pumpkin recipe! Or Freeze it.
- If you want to use fresh pumpkin puree, make sure to squeeze out the extra water before using in this recipe.
