Irresistible Spiced Pumpkin Scones with Sweet Maple Glaze

Embrace the cozy flavors of autumn with these delightful Spiced Pumpkin Scones, perfectly balanced with a luxurious maple glaze. This recipe promises tender, fragrant scones bursting with warm spices and the subtle sweetness of pumpkin, making them an ideal treat for breakfast, brunch, or an afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour, unbleached
• 1 cup pumpkin puree, pure (not pie filling)
• ½ cup light brown sugar, packed
• ½ cup unsalted butter, very cold and cubed
• 1 tbsp baking powder, aluminum-free
• ½ tsp baking soda
• 1 tsp ground cinnamon, Ceylon
• ½ tsp ground nutmeg, freshly grated
• ½ tsp ground ginger
• ¼ tsp ground cloves (or 1 ½ tsp quality pumpkin pie spice blend)
• ½ cup heavy cream, cold (or full-fat buttermilk)
• ¼ cup pure maple syrup, Grade A
• 1 ½ cups powdered sugar, sifted
• 2-3 tbsp whole milk or additional heavy cream (for glaze)
• ½ tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 tsp blackstrap molasses (optional, for deeper flavor and color)

Instructions

1. Prepare Oven & Dry Ingredients: Preheat your oven to 400°F (200°C) and line a sturdy baking sheet with parchment paper to prevent sticking. In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, packed brown sugar, baking powder, baking soda, a medley of warm spices (cinnamon, nutmeg, ginger, and cloves, or your preferred pumpkin pie spice blend), and fine sea salt until uniformly combined. This ensures even flavor distribution.
2. Cut in Cold Butter: Add the very cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two knives, or quickly work with your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Avoid overworking, as this keeps the scones tender.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the pure pumpkin puree, cold heavy cream (or buttermilk for a tangier scone), pure vanilla extract, and optional molasses until smooth and well-integrated.
4. Mix Dough Gently: Create a well in the center of your dry ingredient mixture, then pour in the wet pumpkin mixture. Using a fork or a silicone spatula, gently fold and mix until the ingredients are just combined and a shaggy dough forms. Be careful not to overmix, as this can develop gluten and lead to tough scones; a slightly crumbly texture is desired.
5. Form & Cut Scones: Lightly flour your clean work surface. Turn the dough out and gently knead it just 2-3 times, enough to bring it together. Then, carefully pat the dough into a uniform 8-inch disc, approximately 1-inch thick. Using a sharp knife or a bench scraper, cut the disc into 8 even wedges. Arrange these wedges on your prepared baking sheet, ensuring a little space between each to allow for even baking.
6. Bake to Golden Perfection: Transfer the baking sheet to your preheated oven and bake for 18-22 minutes. The scones are done when their edges are beautifully golden brown and a toothpick inserted into the center of a scone comes out clean, signaling they are cooked through. Your kitchen will be filled with a wonderfully warm, autumnal aroma!
7. Craft the Maple Glaze: While your freshly baked scones cool slightly on a wire rack, prepare the irresistible glaze. In a small bowl, whisk together the sifted powdered sugar, pure maple syrup, and gradually add 2-3 tablespoons of whole milk or additional heavy cream until you achieve a smooth, pourable consistency. Adjust the liquid amount as needed for your desired thickness.
8. Glaze & Serve Warm: Once the pumpkin scones have cooled enough to handle (warm, not hot), generously drizzle the prepared maple glaze over each one. Allow the glaze to set for a few moments before serving. Enjoy these delightful treats immediately for the very best flavor and texture!

What To Serve With It

• These pumpkin scones are delightful on their own, but truly shine with a hot beverage. Pair them with a freshly brewed cup of coffee, a steaming mug of chai latte, or a classic Earl Grey tea for a comforting experience.
• For an extra touch, offer a side of softened cream cheese or a dollop of whipped cream, though the maple glaze is often enough!
• They make a fantastic addition to a fall brunch spread alongside savory egg dishes or a fruit salad.

Flavor Twists

• Chocolate Chip Scones: Fold in ½ cup of miniature dark chocolate chips with the dry ingredients for a rich variation.
• Nutty Crunch: Add ½ cup of finely chopped pecans or walnuts to the dough for added texture and nutty flavor.
• Spice It Up: For an extra kick, consider adding a pinch of white pepper or a tiny dash of cayenne to the dry spice mixture, which subtly enhances the pumpkin flavor without making it spicy.
• Zest Appeal: Incorporate 1 teaspoon of orange or lemon zest into the wet ingredients for a bright, citrusy lift.

Leftovers & Reheating

• Storage: Glazed scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature for up to 2 days. The glaze may soften slightly.
• Reheating: To warm leftover scones, place them on a baking sheet in a 300°F (150°C) oven for 5-7 minutes until heated through. Be mindful of the glaze potentially melting.
• Make-Ahead Dough: You can prepare the scone dough, cut the wedges, and freeze them unbaked on a baking sheet until solid. Transfer to a freezer bag and bake from frozen, adding 5-10 minutes to the baking time.

Yields 8 Scones | Prep time: 18 minutes | Cook time: 20 minutes | Total time: 38 minutes

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s crucial to use pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will alter the flavor and consistency of your scones, leading to an overly sweet or dense result.

My scones came out tough. What went wrong?

Tough scones are usually a sign of overmixing the dough. For tender scones, mix until just combined and a shaggy dough forms; a few dry spots are preferable to overworking the gluten.

Can I substitute regular milk for heavy cream?

While heavy cream provides a rich flavor and tender crumb, you can use whole milk or half-and-half as a substitute. The texture might be slightly less rich, but it will still work.

How do I know if my butter is cold enough?

Very cold butter is key for flaky scones. It should be firm to the touch and difficult to cut. If it starts to soften while you’re working, place it back in the freezer for a few minutes.

Can these scones be made dairy-free?

Yes, you can substitute plant-based butter (like a good quality stick vegan butter) and use a dairy-free heavy cream or full-fat coconut milk for the cream, and a plant-based milk for the glaze.

The glaze is too thick/thin. How do I fix it?

If the glaze is too thick, add a tiny splash more milk or cream, a few drops at a time, whisking until smooth. If it’s too thin, whisk in another tablespoon of sifted powdered sugar until the desired consistency is reached.

What’s the best way to cut the scones cleanly?

For clean cuts, use a very sharp, ungreased knife or a bench scraper. Press straight down rather than sawing, and try to make each cut quickly to avoid dragging the dough.

[redirect_script url=”aHR0cHM6Ly93d3cuY29va2luZ3dpdGhsb3JhLmNvbS9zcGljZWQtcHVtcGtpbi1zY29uZXMtcmVjaXBlLXdpdGgtbWFwbGUtZ2xhemUvP3V0bV9zb3VyY2U9cGludGVyZXN0LmNvbSZ1dG1fbWVkaXVtPXJlZmVycmFs”]