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Light & Fluffy Pumpkin Scones with Easy Maple Glaze

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These light and fluffy pumpkin scones are tender, flaky, and perfectly spiced, topped with a simple maple glaze. They come together in about 30 minutes with no chilling required, making them the perfect fall treat for cozy mornings or holiday brunches.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1/2 cup (120g) pumpkin puree
  • 1/4 cup (60ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together the pumpkin puree, 1/4 cup heavy cream, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a fork or spatula just until the dough comes together. It will look shaggy.
  6. Turn the dough out onto a lightly floured surface and gently bring it together with your hands. Pat it into a circle about 3/4-inch thick (about 7 to 8 inches in diameter).
  7. Using a bench scraper or sharp knife, cut the circle into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream.
  9. Bake for 14 to 16 minutes, or until the scones are golden brown on the bottom and the tops are firm to the touch. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While the scones cool, make the maple glaze: In a small bowl, whisk together the powdered sugar, maple syrup, 1/2 teaspoon vanilla extract (if using), and 1 tablespoon heavy cream. Whisk until smooth. Add more cream if needed to reach a pourable consistency.
  11. Drizzle the glaze over the cooled scones. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Handle the dough gently and do not overmix. For best results, let scones cool completely before glazing. The dough can be refrigerated for up to 24 hours or frozen unbaked for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, fall breakfast, easy scone recipe, pumpkin spice

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