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Cozy Maple Pumpkin Scones with Easy Cinnamon Glaze

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Tender, flaky maple pumpkin scones with a crackly cinnamon glaze that converts even the skeptics. Perfect for fall mornings with a hot cup of coffee.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup (113g) unsalted butter, cold and cubed
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • ¼ cup (60ml) maple syrup
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tablespoons maple syrup
  • ½ teaspoon ground cinnamon
  • 2–3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed.
  3. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together the pumpkin purée, maple syrup, heavy cream, and vanilla extract until smooth.
  5. Pour the wet mixture into the flour-butter mixture. Gently fold together with a rubber spatula or your hands until a shaggy dough forms. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently shape into a rectangle about ¾ inch (2 cm) thick, roughly 8 inches by 6 inches (20 cm by 15 cm).
  7. Using a sharp knife or bench scraper, cut the rectangle into 6 even triangles. Transfer to the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
  8. Refrigerate the baking sheet for 15 minutes to chill the scones.
  9. Brush the tops of the chilled scones with a little extra heavy cream. Bake for 16-18 minutes, until the edges are lightly golden and the tops are firm to the touch.
  10. Transfer the scones to a wire rack and let them cool completely before glazing.
  11. While the scones cool, sift the powdered sugar into a medium bowl. Add the maple syrup, ground cinnamon, vanilla extract, and 2 tablespoons of milk or heavy cream. Whisk until smooth. Adjust consistency with additional liquid or powdered sugar as needed.
  12. Once the scones are completely cool, drizzle the glaze over the tops. Let the glaze set for 10-15 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Chilling the scones before baking is crucial to prevent spreading. Let scones cool completely before glazing to ensure the glaze sets properly.

Nutrition

Keywords: maple pumpkin scones, cinnamon glaze, fall baking, pumpkin scones, easy scone recipe

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