Description
These Pumpkin Scones with Maple Glaze are a perfect blend of tender, flaky pastry infused with warm pumpkin spice and topped with a sweet, rich maple glaze. Ideal for a cozy autumn breakfast or snack, these scones combine the comforting flavors of pumpkin puree and spices with a delightful crunch from sparkling sugar on top. Simple to make with common pantry ingredients, they’re baked to golden perfection in under an hour.
Ingredients
Scale
Scones
- 4 tablespoons frozen unsalted butter
- 1/2 cup + 2 tablespoons cold heavy cream
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour (*See notes below for measuring*)
- 1/4 cup light brown sugar (packed)
- 2 3/4 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 3/4 teaspoon fine sea salt
- Sparkling sugar (for the tops)
Maple Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter (melted)
Instructions
- Prepare baking tray and ingredients: Line a sheet pan with parchment paper and set it aside. Grate the frozen butter and keep it refrigerated until needed. Whisk together the cold heavy cream and pumpkin puree in a separate bowl and refrigerate as well.
- Mix dry ingredients and butter: In a large bowl, combine the all-purpose flour, packed light brown sugar, baking powder, pumpkin spice, cinnamon, salt, and the grated frozen butter. Ensure the butter is well distributed, resembling coarse crumbs.
- Add wet ingredients to dry: Make a well in the center of the dry mixture, then pour in the cold pumpkin-cream mixture. Gently stir with a rubber spatula until mostly combined.
- Knead and hydrate dough: Use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps, until the dough is fully hydrated. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15 minutes to allow it to rest and firm up.
- Shape the scones: On a lightly floured surface, gently press the rested dough into a 7.5-inch round disk. Cut the disk into 8 equal triangular scones. Place each scone on the prepared parchment-lined baking tray, spacing them evenly. Sprinkle the tops with sparkling sugar for a delicate crunch and sparkle. Chill the assembled scones on the tray in the refrigerator while preheating the oven to 400°F (205°C).
- Bake the scones: Bake the scones for 10 to 15 minutes, or until the edges are set but the centers remain soft. They should be lightly golden around the edges but not overly browned.
- Cool before glazing: Allow the pan and scones to cool on a wire rack as you prepare the maple glaze.
- Make the maple glaze: In a small bowl, whisk together powdered sugar, maple syrup, and melted butter until smooth. Let the glaze sit for 10 to 15 minutes to thicken slightly.
- Glaze and serve: Drizzle the thickened maple glaze over the cooled scones. Serve immediately and enjoy the tender, spiced pumpkin scones with a sweet, buttery maple finish.
Notes
- For best results, measure flour by spooning it into the measuring cup and leveling off with a knife to avoid packing.
- Using frozen butter grated into the flour mixture ensures a flakier texture.
- Chilling the dough and the shaped scones before baking helps maintain their shape and flakiness.
- Sparking sugar on top adds a beautiful shimmer and slight crunch but can be substituted with coarse sugar if unavailable.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
