Pumpkin Spice Scones With Maple Glaze

There’s nothing quite like the combination of freshly baked scones and a hot cup of tea. Scones are delicious any time of the year, but when the weather gets colder, there’s nothing quite like a scone infused with the flavor of pumpkin. Imagine yourself snuggled up under a blanket on a fall morning, with nothing but pumpkin scones and your favorite hot tea or freshly brewed coffee to savor.

This pumpkin scone recipe combines typical scone ingredients like all-purpose flour, sugar, butter, cream, and eggs, but gives them a pumpkin spice flavor with pureed pumpkin (you can use canned) and warm pumpkin-loving spices like cinnamon, ginger, nutmeg, allspice, and cloves. The recipe instructions list the spices individually, but you can use your favorite pumpkin spice blend instead.

Here are some tips to help you make the best scones.

Make sure all ingredients are fresh.

If you’ve made scones before but they didn’t turn out as well as you’d hoped, it may be because your flour or baking powder wasn’t fresh.

Check the dates on your ingredients, and if they’re nearing their expiration date, consider swapping them out for the best baked results.

If you don’t want tough scones, don’t overwork the dough.

The key to creating great workThe trick to making the cones is to not touch the dough too much: gather the ingredients together until the dough is just formed, cut into wedges, and freeze before baking.

Use pastry flour for light and fluffy scones

While all-purpose flour is fine for scones, using a lower-protein pastry flour will produce lighter, fluffier, less dense textured scones that rise higher. Those feather-light scones are what everyone wants.

Want a gluten-free variation?

To make a gluten-free version of pumpkin scones, simply substitute your favorite gluten-free flour in a 1:1 ratio.

Don’t want to make a maple glaze?

Instead of making a maple glaze, brush the tops of your scones with milk or cream, then sprinkle with coarse sugar before baking for a crunchy, sweet, sparkling crust.

If you make a glaze (I hope you do), Maple Extract Add pumpkin spice scones to this for a richer maple flavor.

You should be able to find it at your grocery store, but we like this inexpensive one Vinilla Maple Extract.

It’s also the perfect flavor profile to add to cookies, pies, pancakes, waffles, and whipped cream any time you’re craving the flavors of fall.

Drain and cool the pumpkin

Watery pumpkin puree, whether canned or fresh, will cause the scones to fall apart, so discard any excess water and chill before mixing.

Don’t skip this important step

Before baking, place the pumpkin scones on a baking tray lined with baking paper and freeze for at least 30 minutes, taking care not to let the scones stick together or they will freeze together.

Get the recipe!

Pumpkin spice scones with vanilla maple glaze

Light and fluffy pumpkin spice scones are a delicious and easy treat to make that you can freeze and bake whenever you’re craving the flavors of fall. Try this recipe!

Preparation time 15 Minutes Minutes

Cooking time 15 Minutes Minutes

Chill Time 30 Minutes Minutes

course Breakfast, dessert, tea time

cooking American

Device

• Sharp knife

• Pastry board

• Pastry Blender

• Pastry brush

• Baking pan

• Parchment paper

material

1x2x3x

Make the scones

Dry ingredients

• 2 cup flour
• 1 Tablespoon Baking powder (aluminum-free is best!)
• 1/4 Teaspoon salt
• 1/4 cup Light Brown Sugar
• 1/8 cup Powdered sugar
• 1 Teaspoon cinnamon
• 1/2 Teaspoon nutmeg
• 1/4 Teaspoon ginger

Wet material

• 1/2 cup Butter (frozen and grated) (1 stick)
• 1/2 cup canned pumpkin puree (drained and chilled)
• 1/3 cup Fresh cream
• 1 egg

Making the Glaze

• 1 cup Powdered sugar
• 1/4 cup Maple syrup
• 1/2 Teaspoon vanilla
• 1/2 Teaspoon Maple Extract (option)

direction

Get started

• Line a baking sheet with parchment paper. If you don’t have parchment paper, butter it or coat it with nonstick cooking spray instead. Tips: Keep the grated butter chilled in the refrigerator until you are ready to use it.

Make the scones

• Sift all dry ingredients (including pecans, if using) into a large bowl and mix well.

• 2 forks or Pastry BlenderMix the chilled butter into the flour until it forms coarse pea-sized crumbs. You can also use your fingers to achieve the same effect by gently rubbing the flour into the butter with your index finger and thumb. If you use this method, place the flour-butter mixture back in the freezer for a few minutes to re-chill. The warmth of your hands will soften the butter.

• In a separate small bowl, combine the wet ingredients (pumpkin, eggs, and cream).

• Make a well in the center of the flour-butter mixture. Very gently fold the wet egg mixture into the flour-butter mixture, mixing until a dough forms but is still crumbly.

• Sprinkle flour on a work surface and form the dough into a 6-inch circle. Spread with cream. Cut into 8 wedges, spacing them about 1 inch apart.

• Chill in the freezer for at least 30 minutes – this will help the scones hold their shape and rise properly.

• While the scones are cooling, place a baking rack in the center and preheat the oven to 400° F (200° C). Brush with a little milk or melted butter and bake for 15 to 18 minutes or until lightly browned.

Making the Glaze

• While the scones are baking, place the glaze ingredients in a microwave-safe bowl or gently heat in a small saucepan. Microwave for 30 seconds and stir until smooth. orCombine all ingredients in a small saucepan over low heat and whisk until the sugar is smooth and there are no lumps. Remove from heat and let cool slightly before pouring over the scones. For a thicker glaze, add more powdered sugar. For a thinner glaze, add a splash of maple syrup.

Note

♥ Maple Extract Although it’s an optional ingredient in the glaze, it adds a lovely, tons of maple flavor to these scones. It’s a great flavor to have in your baking pantry any time you want to add a touch of maple flavor. It can be used in a variety of dishes, including cookies, pies, pancakes, waffles, and whipped cream.
♥ Store your pumpkin spice scones unbaked in the freezer and bake them whenever you want to eat pumpkin spice scones.

keyword biscuits, fall, maple, pumpkin, pumpkin spice, scones

💡 Be sure to try this recipe for easy blueberry scones (using frozen blueberries)