These Pumpkin Scones Recipe with Maple Glaze are perfect for fall, combining warm spices with a sweet maple finish for a delightful treat.

Scale

2 cups (250 g) all-purpose flour

1/4 cup (50 g) light brown sugar

packed

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup (115 g) cold unsalted butter

cubed

2/3 cup (150 g) pumpkin purée

1/3 cup (80 ml) heavy cream or whole milk

1 large egg

1 teaspoon pure vanilla extract

1 cup (120 g) powdered sugar

sifted

2 tablespoons pure maple syrup

1 tablespoon milk or cream

1/2 teaspoon vanilla extract

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, spices, and salt until well combined.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In another bowl, combine the pumpkin purée, heavy cream, egg, and vanilla extract, mixing well.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Turn the dough out onto a floured surface and gently knead it a few times.
Shape the dough into a disk about 1-inch thick and cut it into wedges. Place on the prepared baking sheet.
Bake for 20-25 minutes, or until lightly golden brown. Let cool on a wire rack.
To make the maple glaze, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled scones before serving.

Ensure to use pumpkin purée and not pumpkin pie filling for the best flavor. Adjust the milk in the glaze for your desired consistency.

Keywords: Pumpkin Scones Recipe with Maple Glaze, pumpkin scones, fall recipes, breakfast scones, baking recipes