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Cozy Pumpkin Spice Scones with Maple Glaze

cozy pumpkin spice scones - featured image
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These rustic and flaky pumpkin spice scones are quick to make and feature a tender crumb with a rich maple glaze. Perfect for breakfast or gifting, they offer a comforting autumn flavor that appeals to even the most skeptical pumpkin spice skeptics.

Ingredients

Scale
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1/2 cup (113g) Unsalted Butter, cold and cubed
  • 1/3 cup (65g) Granulated Sugar
  • 1 Large Egg, room temperature
  • 1/2 cup (120g) Pumpkin Puree (100% pure)
  • 1/4 cup (60ml) Heavy Cream
  • 1 cup Powdered Sugar (for glaze)
  • 2–3 tbsp Pure Maple Syrup (for glaze)
  • Pinch of Salt (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
  3. Add cold, cubed butter to the dry ingredients. Use a pastry blender, forks, or fingers to work the butter in until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together the egg, pumpkin puree, granulated sugar, and heavy cream until smooth.
  5. Pour the wet mixture into the dry ingredients. Gently fold with a spatula until the dough just comes together; it should look shaggy and sticky. Do not overmix.
  6. Turn dough onto a lightly floured surface and gently press into a 1-inch thick disk. Do not knead. Cut the disk into 8 equal wedges.
  7. Place wedges on the prepared baking sheet, leaving an inch of space between them. Bake for 15-18 minutes until golden brown and a toothpick comes out clean. Rotate pan halfway through.
  8. Cool scones on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While scones cool, whisk powdered sugar, maple syrup, and a pinch of salt to make the glaze. Adjust consistency with more syrup or milk if needed.
  10. Drizzle glaze over cooled scones and let set for 10 minutes before serving.

Notes

Ensure butter is cold for flaky texture. Do not overmix the dough to avoid tough scones. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter and cream with coconut oil and coconut cream. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin spice scones, maple glaze, fall baking, easy scone recipe, autumn breakfast, pumpkin puree, homemade scones

Find it online: https://perkypan.com/cozy-pumpkin-spice-scones-best-10-min-easy-recipe/