Pumpkin Scones with Maple Glaze
These pumpkin scones with maple glaze make for the perfect fall treat. I absolutely adore the autumn season; I must admit I might be considered basic, but the truth is I genuinely love everything about it—the vibrant colors of the changing leaves, the crisp air, and the warm spices. I’m truly obsessed with it all.
I love fall
This love for fall has been with me for quite some time. Even before becoming a pumpkin spice latte enthusiast, I was already a fan of Starbucks’ pumpkin scones. I simply adore them and have been obsessed ever since I was a kid. So, when planning my fall content, I knew I had to create my own pumpkin scone recipe.
Pumpkin Scones
These scones are wonderfully straightforward and uncomplicated. The list of ingredients may seem a bit long, but that’s because they feature an array of warm spices. If you can get your hands on some “pumpkin spice” (unfortunately, it’s not available here in Sweden), the recipe becomes much simpler.
I often find scones to be dry, but these pumpkin scones, while still flaky, have a soft and moist texture. While it’s optional, I highly recommend adding the maple glaze on top, as it truly elevates the scones. Of course, you can always skip the glaze and instead give them an egg wash and sprinkle some sugar on top before putting them in the oven.
Libby’s
For best results I like to use Libby’s 100% pumpkin puree. I am not sponsored by Libby’s (maybe one day!) but I genuinely love their product. It is the pumpkin taste I grew up with and the one I associate with fall. You can use any pumpkin puree you’d like as long as it does not contain added sugar or spices.
These pumpkin scones with maple glaze make for a perfect autumnal treat. Enjoy them with breakfast or at any time of day.
Pumpkin Scones with Maple Glaze
Ingredients
- 430 g All-Purpose Flour
- 18 g Baking Powder
- 2 g Baking Soda
- 80 g Sugar
- 8 g Salt
- 1 tsp Cinnamon
- 1 tsp Ginger
- ¼ tsp Nutmeg
- ½ tsp Allspice
- ½ tsp Cloves or 3 ¼ tsp Pumpkin Spice
- 230 g Butter cold
- 120 g Cream
- 40 g Sour Cream
- 120 g Pumpkin Puree
- 20 g Maple Syrup
Maple Glaze:
- Powdered Sugar around 30g
- Maple Syrup adjust amount to desired consistency
Instructions
- Take the butter straight from the fridge and grate it on the large holes of a box grater. Stick it back in the fridge while you prepare the other ingredients.
- In a bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, salt, cinnamon, ginger, nutmeg, allspice, and cloves (or pumpkin spice).
- In another bowl, mix together the cream, sour cream, pumpkin puree, and maple syrup until well combined.
- Take the grated butter from the fridge and mix it with the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix. The mixture should form a slightly sticky dough with small chunks of butter.
- Lay out a sheet of plastic wrap and shape the dough into a rectangle about 1 inch (2.5cm) thick. Wrap the dough tightly in the plastic wrap and refrigerate for at least 2 hours.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the chilled dough from the refrigerator and cut it into your desired scone shapes. For best results, freeze the shaped scones for at least 2 hours before baking. This will help them retain their shape.
- Place the frozen scones on the prepared baking sheet. Brush the tops with cream.
- Bake the scones in the preheated oven for 15-18 minutes or until they turn golden brown.
- While the scones are cooling, prepare the maple glaze. In a bowl, mix powdered sugar with maple syrup. Adjust the amount of maple syrup based on the desired consistency of the glaze. Stir until smooth.
- Once the scones have cooled, drizzle the maple glaze over the top of each scone.
- Enjoy!