Pumpkin Scones with Maple Drizzle
These Pumpkin Scones with Maple Drizzle are an easy way to bring a little fall flavor to breakfast or snack time. They're tender, warmly spiced, lightly sweet, and topped with a simple maple glaze that makes every bite feel special.
Servings 8
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter cut into small cubes
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp milk plus more if needed
- 1 tbsp milk or cream for brushing
For the Maple Drizzle
- 3/4 cup powdered sugar
- 2 tbsp pure maple syrup
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven. Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Combine the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Cut in the butter. Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to work the butter into the flour mixture until you have pea-sized pieces.
- Mix the wet ingredients. In a separate bowl, whisk together the pumpkin puree, egg, vanilla, and 3 tablespoons milk.
- Make the dough. Pour the wet ingredients into the dry ingredients and gently stir until the dough just begins to come together. If it seems too dry, add an additional splash of milk.
- Shape the scones. Turn the dough onto a lightly floured surface. Gently press it into a round about 1-inch thick. Cut into 8 wedges.
- Chill if needed. If the dough has become warm or soft, place the shaped scones in the refrigerator for 10–15 minutes before baking.
- Brush and bake. Transfer the scones to the prepared baking sheet, leaving a little space between each one. Brush the tops lightly with milk or cream. Bake for 18–22 minutes, or until the edges and bottoms are lightly golden.
- Cool. Transfer to a cooling rack and allow the scones to cool for at least 10 minutes before adding the glaze.
- Make the maple drizzle. Whisk together the powdered sugar, maple syrup, milk, vanilla, and salt until smooth. Add more milk as needed to reach a drizzleable consistency.
- Drizzle and serve. Spoon or drizzle the maple glaze over the cooled pumpkin scones.
