Pumpkin Scones – Spiced and Delicious
Tender, buttery pumpkin scones filled with warm fall spices and finished with a sweet maple glaze. Perfect for breakfast, brunch, or a cozy afternoon coffee break.
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter cold and cut into small pieces
- ½ cup pumpkin puree
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- Mix the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
- Cut in the butter: Add the cold butter and cut it into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs with a few small pieces of butter remaining.
- Mix the wet ingredients: in a separate bowl, whisk together the pumpkin puree, heavy cream, and vanilla extract until smooth.
- Make the dough: Pour the pumpkin mixture into the dry ingredients. Gently stir with a spatula just until a soft dough forms. Do not overmix.
- Shape the dough: Transfer the dough to a lightly floured surface. Gently shape it into a thick round, being careful not to knead it excessively.
- Cut into wedges: Using a sharp knife or bench scraper, cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, leaving space between them.
- Bake: Bake for 16–18 minutes, or until the scones are lightly golden around the edges and the centers are set.
- Cool: Remove the scones from the oven and let them cool on the baking sheet for several minutes. Transfer them to a wire rack to cool further.
- Make the maple glaze: Whisk the powdered sugar and maple syrup together. Add heavy cream a little at a time until the glaze reaches a smooth, drizzleable consistency.
- Glaze the scones: Drizzle the maple glaze over the cooled or slightly warm scones. Let the glaze set briefly before serving.
Notes
- For the best pumpkin scones, keep the butter cold and avoid overmixing the dough. Overworking the dough can make the scones dense instead of tender and flaky.
- Use pure pumpkin puree rather than pumpkin pie filling for better control over the sweetness and spices.
- The scones are best served slightly warm with coffee, tea, or a latte. The maple glaze adds a delicious finishing touch and pairs beautifully with the warm pumpkin spices.
- For make-ahead baking, allow the baked scones to cool completely before freezing. Freeze them without the glaze, then thaw and gently reheat before adding fresh maple glaze.
- Store leftover glazed scones in an airtight container and enjoy within a few days for the best texture and flavor.
Nutrition Facts
- Calories: 410 kcal
- Total Fat: 19 g
- Saturated Fat: 12 g
- Cholesterol: 55 mg
- Sodium: 250 mg
- Total Carbohydrates: 57 g
- Dietary Fiber: 2 g
- Total Sugars: 29 g
- Added Sugars: 25 g
- Protein: 5 g