Pumpkin Scones with Maple Glaze

These Pumpkin Scones with Maple glaze are flaky, soft, and buttery. The edges bake up crisp, while the insides are tender and bursting with pumpkin flavor. Topped with an irresistibly sweet maple glaze, these easy scones make the perfect breakfast or dessert!

Course Breakfast, Dessert

Cuisine American

Keyword fall dessert, fall recipe, holiday dessert, pumpkin recipe, scone recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 331

Author Gayle

Ingredients

2¼-½ cups all-purpose flour
½ cup packed light brown sugar
2 teaspoons baking powder
3 teaspoons pumpkin pie spice
¼ teaspoon ground cardamom
½ teaspoon salt
6 tablespoons cold unsalted butter cut into small cubes
½ cup pure pumpkin
1 egg
½ cup milk any kind (I used 2%)

Maple Glaze

½ cup powdered sugar
1 tablespoon maple syrup
2 tablespoons heavy cream
¼ teaspoon vanilla extract

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Instructions

Preheat oven to 400°F. Line a large baking pan with parchment paper. Set aside.
In a medium bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, cardamom, and salt.
Cut in butter with using a pastry cutter or two forks until mixture resembles coarse sand. Set aside.
In another medium bowl, whisk pumpkin, egg, and milk.
Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky.
Turn dough onto a floured surface and knead until smooth (about 10 minutes). Form into a flat disc, about 8 inches round, and cut into 8 pie slices.
Place onto prepared baking pan. 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.
To make the glaze, in a small bowl, whisk the powdered sugar, maple syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cooled scones.

Notes

Adapted from The Food Network

Nutrition