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Cozy Cinnamon Pumpkin Scones with Maple Glaze

cinnamon pumpkin scones with maple glaze - featured image
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These tender, flaky pumpkin scones are spiced with cinnamon, ginger, and nutmeg, then drizzled with a warm maple glaze. They’re the perfect fall treat, ready in under 35 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, frozen and grated
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Grate the frozen butter on the large holes of a box grater. Work quickly and chill if butter softens.
  3. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
  4. Add grated butter to flour mixture and toss with fingers or a fork until shaggy and pebbly.
  5. In a separate bowl, whisk together pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  6. Make a well in the flour mixture, pour in the pumpkin mixture, and stir with a fork until just combined. Do not overmix.
  7. Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch thick circle. Do not knead.
  8. Cut the circle into 8 wedges and transfer to the prepared baking sheet, spacing 2 inches apart.
  9. Brush tops with extra heavy cream.
  10. Bake for 14-17 minutes until golden brown on edges and firm to the touch. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  11. For the glaze: whisk together powdered sugar, maple syrup, cinnamon, and 1 tablespoon milk or cream. Add more liquid a teaspoon at a time until thick but pourable.
  12. Drizzle glaze over cooled scones. Let set for 10 minutes before serving.

Notes

Keep butter and dough cold for flaky layers. Do not overmix. For thicker scones, freeze shaped scones for 15 minutes before baking. Scones can be frozen unbaked for up to 3 months.

Nutrition

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

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