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Wholesome Maple Pumpkin Scones with Easy Cinnamon Glaze

maple pumpkin scones - featured image
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These tender, maple-sweetened pumpkin scones are topped with a warm cinnamon glaze. They’re quick to make with simple ingredients and perfect for fall mornings or cozy gatherings.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (120g) pumpkin purée
  • 1/4 cup (60ml) pure maple syrup
  • 1/4 cup (60ml) heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 1 teaspoon ground cinnamon (for glaze)
  • 1 tablespoon (15ml) pure maple syrup (for glaze)
  • 2–3 tablespoons (30-45ml) milk or heavy cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

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 flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt until evenly distributed.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl or liquid measuring cup, whisk together the pumpkin purée, maple syrup, heavy cream, and vanilla extract until smooth.
  5. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir gently with a fork or spatula until just combined. The dough will look shaggy and a little dry in spots.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, folding it over itself 2-3 times to incorporate any loose flour. Do not knead.
  7. Pat the dough into a circle about 3/4-inch thick and 7-8 inches across. Use your hands to gently press it out.
  8. Use a bench scraper or sharp knife to cut the circle into 8 wedges, like a pizza. Cut straight down without dragging.
  9. Carefully place the scones on the prepared baking sheet, spacing them about 2 inches apart.
  10. Lightly brush the tops of the scones with a little extra heavy cream.
  11. Bake for 14-16 minutes or until the scones are golden brown on the bottom and the tops are lightly browned. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  12. While the scones cool, whisk together the powdered sugar, cinnamon, maple syrup, vanilla, and 2 tablespoons of milk or cream. Add more liquid one teaspoon at a time until the glaze is thick but pourable.
  13. Once the scones are completely cool, drizzle the glaze over the tops. Let the glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. For best results, let scones cool completely before glazing. Unbaked scones can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple scones, cinnamon glaze, fall baking, breakfast scones, pumpkin recipes

Find it online: https://tastytuck.com/wholesome-maple-pumpkin-scones-with-easy-cinnamon-glaze/