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Cozy Pumpkin Scones with Easy Maple Glaze

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Flaky, tender pumpkin scones with a sweet maple glaze, made without yeast and ready in under 35 minutes. A happy accident turned into a beloved fall recipe.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, frozen
  • ¾ cup (170g) canned pumpkin puree, blotted dry
  • ¼ cup (60ml) buttermilk
  • 1 teaspoon vanilla extract
  • For the maple glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Grate the frozen butter using the large holes of a box grater. Place grated butter back in the freezer.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
  4. Add frozen grated butter to the flour mixture. Toss gently with fingertips or a fork until butter pieces are coated. Do not rub in.
  5. In a small bowl, whisk together blotted pumpkin puree, buttermilk, and vanilla extract.
  6. Pour the pumpkin mixture into the flour-butter mixture. Fold gently with a rubber spatula until just combined. Dough will be shaggy.
  7. Turn dough onto a lightly floured surface. Pat into a ¾-inch thick circle.
  8. Cut the circle into 8 wedges. Transfer to prepared baking sheet, spacing 2 inches apart.
  9. Brush tops with extra buttermilk. Sprinkle with coarse sugar if desired.
  10. Bake for 14-17 minutes until golden brown on edges and firm to touch. Cool completely on a wire rack.
  11. For the glaze: Whisk together sifted powdered sugar, maple syrup, and 1 tablespoon milk. Add more milk if needed to reach drizzling consistency.
  12. Drizzle glaze over cooled scones. Let set for 10 minutes before serving.

Notes

Keep butter and dough cold for flaky scones. Do not overmix. Blot pumpkin to remove excess moisture. Let scones cool completely before glazing. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use cold vegan butter and buttermilk substitute.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, easy scones, pumpkin recipe, flaky scones

Find it online: https://prismtaste.com/cozy-pumpkin-scones-with-easy-maple-glaze/