Pumpkin Scones with Maple Glaze

There is nothing better than a freshly baked scone and a cup of hot tea. They are delicious any time of year, but as the weather gets colder, there is no better way to enjoy a pumpkin-flavored scone. Imagine yourself wrapped in a blanket on a fall morning with just a pumpkin scone and your favorite cup of tea or freshly brewed coffee.

This pumpkin scone recipe combines the usual scone ingredients—all-purpose flour, sugar, butter, cream, and eggs—but gives it a pumpkin spice treatment with pumpkin puree (canned is fine, too) and your favorite warm pumpkin spices: cinnamon, ginger, nutmeg, allspice, and cloves. The spices are listed individually in the recipe directions, but you can use your favorite pumpkin spice blend instead.

Here are some tips to help you make the most delicious scones!

Make sure all your ingredients are fresh!

If you’ve tried making scones in the past and they didn’t turn out the way you wanted, it could be because your flour or baking powder wasn’t fresh enough.

Check the dates on your ingredients. If they are nearing their expiration date, consider replacing them for best baking results.

If you don’t want hard scones, don’t over-knead the dough!

One key to making a great sThe trick to making the cones is to not handle the dough too much. Just gather the ingredients until the dough is just starting to form, cut it into wedge shapes, and freeze it before baking.

Use pastry flour for light and airy scones.

All-purpose flour is fine to use in scones, but using lower-protein pastry flour will result in scones that are much lighter, airier, and less dense in texture, but rise higher. Feather-light scones are what we all want.

Need gluten-free recipes?

If you want to make pumpkin scones gluten-free, substitute your favorite gluten-free flour in a 1:1 ratio.

Have you ever wanted to make maple glaze?

Instead of making a maple glaze, just brush milk or cream over the scones. Then, before baking, sprinkle with coarse sugar for a crispy, sweet, shiny top!

If you make a glaze (and we hope you do), add: Maple extract Adding pumpkin-scented scones to this mix will give you an even more intense maple flavor.

You can find them at the grocery store, but we like them cheap. Vinyla Maple Extract.

It’s a great addition to cookies, pies, pancakes, waffles, or whipped cream whenever you’re craving the flavors of fall.

Drain the pumpkin and let it cool.

Whether you use canned or fresh pumpkin puree, using a pumpkin puree that is too watery will ruin these scones. Drain off any excess liquid and let cool before mixing.

Don’t skip this important step

Before baking, place the pumpkin scones directly on a parchment-lined baking sheet and freeze for at least 30 minutes. Make sure the scones are not touching each other or they will freeze together.

Learn how to cook!

Pumpkin Scones with Vanilla Maple Glaze

Light and airy, these pumpkin and spice scones are a delicious and easy-to-make treat that you can freeze and bake whenever you’re craving some fall flavor. Try this recipe!

Preparation time 15 minute minute

Cooking time 15 minute minute

Break time 30 minute minute

lecture Breakfast, dessert, tea time

cooking American

equipment

• sharp knife

• Pastry board

• Pastry Blender

• Pastry brush

• Baking pan

• parchment

ingredient

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Making scones

Dry ingredients

• 2 cup flour
• 1 A large spoon Baking powder (aluminum-free is best!)
• 1/4 teaspoon salt
• 1/4 cup light brown sugar
• 1/8 cup confectioner’s sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ginger

Wet materials

• 1/2 cup Butter, grated after freezing (1 piece)
• 1/2 cup Canned pumpkin puree, drain excess liquid and let cool
• 1/3 cup thick cream
• 1 egg

Making glaze

• 1 cup confectioner’s sugar
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 1/2 teaspoon Maple extract (optional)

map

Get started

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

Making scones

• Combine all dry ingredients (if using pecans) in a large mixing bowl and mix well.

• 2 forks or Pastry BlenderMix the chilled butter into the flour until you have pea-sized, coarse crumbs. You can also use your fingers to do this, 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 cool again. The warmth of your hands will help soften the butter.

• In another small bowl, whisk together the wet ingredients (pumpkin, eggs, cream).

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

• Flour your work surface and roll the dough into a 6-inch round. Brush with cream. Cut into 8 pieces, 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, preheat the oven to 400°F (200°C) and place a baking rack in the center. Brush with a little milk or melted butter and bake for 15 to 18 minutes, or until lightly browned.

Making glaze

• While the scones are baking, gently warm the glaze ingredients in a microwave-safe bowl or small saucepan. Microwave for 30 seconds, then stir until smooth. orPlace all ingredients in a small saucepan and stir over low heat until there are no more lumps of sugar and the glaze is smooth. Remove from heat, let cool slightly, and drizzle over scones. Add more powdered sugar for a thicker glaze. Add a little more maple syrup for a thinner glaze.

Note

♥ Maple extract Although it is an optional glaze ingredient, it adds a lovely maple flavor to these scones. It is a great flavor to have in your baking pantry whenever you want to add maple flavor. Think cookies, pies, pancakes, waffles, whipped cream, and more!
♥ Freeze unbaked pumpkin scones and bake them whenever you want a pumpkin-flavored scone!

keyword biscuit, fall, maple, pumpkin, pumpkin spice, scone

💡 Also try this easy blueberry scone recipe made with frozen blueberries