Best Pumpkin Spiced Scones With Maple Glaze Recipe
Looking for a delicious fall recipe that’s perfect for breakfast, snacks, or dessert? Try this pumpkin spiced scones with maple glaze recipe. They’re soft on the inside and perfectly crumbly on the outside. Whether you’re hosting a fall get-together or just craving something seasonal, this easy recipe makes the best pumpkin pie spice scones that will satisfy all your cravings this time of year.
The simple secret to a flakey buttery scone
Want to know how to make a flakey buttery scone? It’s the butter. Yes, the butter – frozen and then grated on a box grater. It makes ALL the difference! Read on for the full recipe and directions.
But first, what exactly is a scone?
Traditional scones are not very sweet, and they are light and flakey. You can make them in the traditional round shape, but I think they are then often confused with a biscuit. I prefer to make them from a round disc that has been cut into equal parts, much like a pizza. Traditional English scones are typically served with jam and clotted cream. The ones I’m making are sweet and need nothing but maybe a hot cup of coffee or tea on a crisp fall morning.
The scones we are talking about today are classic pumpkin scones with maple glaze
However, I use the “keep it chilled” technique on all scone recipes.
Keep it chilled…
In addition to freezing and grating the butter, the other secret is to keep the dough chilled – even if it means a little more time and putting the dough back in the refrigerator for a few minutes. Trust me, it is worth the few extra minutes.
Here’s how I do it and why
- Prepare a lightly floured surface.
- Freeze the butter and using a box grater, grate the cold butter and incorporate it into the dry ingredients with a fork or a pastry cutter. This makes it so much easier to mix in the butter and get the dough that makes the scones buttery and flaky.
- Don’t over combine or mix the dough. As soon as the dry ingredients are combined with the butter and the wet ingredients and you can form a ball, stop. If you overwork the pumpkin scone dough, the scones will become sort of “tough” and lose the flaky layers and flaky texture.
- It helps to flour your hands before making the dough into a ball.
- Then put the ball of dough into the refrigerator for at least 20 minutes.
- Remove and place the dough on a floured surface and form it into an 8″ disc. It will be pretty thick. Quickly cut scones into 8 equal parts like a pizza. If the dough is still cold, the knife will cut through smoothly. If you’ve waited too long before cutting, place the dough back in the refrigerator and wait a few minutes.
- For best results, place the scones on a prepared baking sheet or sheets, lined with parchment paper, and then refrigerate again. Why? Because the scones will hold their shape if they start cold when they go into the oven.
What’s the best way to store leftover scones?
If you are lucky enough to have any leftover scones, the best way to store them is on a plate covered loosely with foil. They’ll still taste fine for a couple of days. But don’t put them in an airtight container or cover them with plastic wrap because they will become too mushy and soft.
Ingredients for pumpkin scone recipe
- Flour
- Baking powder
- Unsalted butter
- Egg
- spices
- Salt
- Heavy cream
- Pumpkin puree
- Vanilla extract
What special equipment is needed for making sconces?
No special equipment is needed! That’s what I love about scones. They are the perfect thing to make on a weekend morning or even when you are traveling and maybe staying in an Airbnb. You don’t need a stand mixer or food processor. You don’t even need a pastry cutter. I use a fork and a knife and that’s it! And you can get everything ready the night before.
PrintPumpkin Scones with a Maple Glaze
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: breakfast
Ingredients
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 stick or 1/2 cup unsalted butter, frozen
- 1/3 cup heavy cream
- 1 egg
- 1/2 cup brown sugar
- 1 teaspoon of cinnamon (I like a little extra cinnamon flavor so I use 1 1/2 teaspoons)
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
For the scones:
- Preheat oven to 400º
- Line one large or two medium baking pans with parchment paper
- In a large mixing bowl, whisk the flour, baking powder, salt, and spices together.
- Grate the frozen butter using a box grater and add to the dry ingredients
- Use a fork or a pastry cutter to combine the dry ingredient with the grated butter. If you don’t have a grater, you can cut the butter with a sharp knife into small pieces. Fine shreds of butter are so much easier to work with though.
- In a separate bowl, combine the pumpkin puree, the heavy cream, and the egg. Whisk together and then add to the flour-butter mixture.
- Mix together with a spatula or a spoon making sure to incorporate all the dry ingredients, but be careful to not over mix. Overmixing or over kneading causes the dough to be tough.
- Then with floured hands, form the dough into a ball. Place it in the refrigerator for at least 20 minutes to chill it a bit.
- Then take the ball of dough and place it on a floured work surface. Working quickly so that the dough remains chilled, make a disc that’s about 8″. It will still be pretty thick.
- Take a sharp knife and cut like a pizza into 8 equal pieces and place on cookie sheets.
- Chill on the pan for 10 minutes in the refrigerator. Then put into the oven and bake for about 18-22 minutes.
- Remove from the oven and place on a wire rack. Cool slightly and then glaze with a maple butter glaze. (recipe in notes)
For the maple glaze:
- 2 teaspoons butter, melted.
- Add 1/3 cup maple syrup and remove from the heat.
- Add 1 cup powdered sugar and a pinch of salt and whisk until smooth.
- Drizzle over the scones and serve immediately
I just made scones, cranberry orange. and now I am going to try your scrumptious looking pumpkin ones! This like coffee shop is so cute! Thank you for sharing the other links and the article about Small Businesses, now more than ever it is so important to support small!
Cranberry orange scones are probably my all-time favorite, but for some reason, I’ve never made them. It’s my go-to at bakeries though!
Those scones have my mouth watering. Thanks for the recipe!!!
If you were my neighbor, I would have brought some over! xx
What a fun fall treat!
Scones are the bane of my existence – I’ve actually used the phrase “scone rage” when biting into yet another hockey puck-like scone at the bakery. Love your tips and agree that keeping things chilled is KEY!