Pumpkin Scones With Maple Glaze Recipe

Name: Pumpkin Scones With Maple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 1/2 cups Packed Brown Sugar; 2 teaspoons Baking Powder; 3 teaspoons Pumpkin Pie Spice; 1/4 teaspoons Ground Cardamom; 1/2 teaspoons Salt; 6 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes; 1/2 cups Pure Pumpkin; 1 Egg; 1/2 cups Milk, Any Kind (I Used 2%); FOR THE GLAZE:; 1/2 cups Powdered Sugar; 1 Tablespoon Maple Syrup; 2 Tablespoons Heavy Cream; 1/4 teaspoons Vanilla Extract

Servings: persons

2-1/4 cups All-purpose Flour
1/2 cups Packed Brown Sugar
2 teaspoons Baking Powder
3 teaspoons Pumpkin Pie Spice
1/4 teaspoons Ground Cardamom
1/2 teaspoons Salt
6 Tablespoons Cold Unsalted Butter, Cut Into Small Cubes
1/2 cups Pure Pumpkin
1 Egg
1/2 cups Milk, Any Kind (I Used 2%)
FOR THE GLAZE:
1/2 cups Powdered Sugar
1 Tablespoon Maple Syrup
2 Tablespoons Heavy Cream
1/4 teaspoons Vanilla Extract

1
Preheat oven to 400u00b0F. Line a large baking pan with parchment paper. Set aside.
2
In a medium bowl, combine flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt. Cut in butter using a pastry cutter or two forks, until mixture resembles coarse sand. Set aside.
3
In another medium bowl, whisk pumpkin, egg, and milk.
4
Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky.
5
Turn dough onto a floured surface and knead until smooth. Form into a flat disc, about 8 inches round, and cut into 8 pie slices. Place onto prepared baking pan.
6
Bake for 12-15 minutes, or until scones are golden brown. Let cool for 10 minutes on pan, then move to a wire rack to cool completely.
7
To make the glaze, in a small bowl, whisk powdered sugar, syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cooled scones.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 1/2 cups Packed Brown Sugar, 2 teaspoons Baking Powder, 3 teaspoons Pumpkin Pie Spice, and more.

Yes, Pumpkin Scones With Maple Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Scones With Maple Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions