Bakery-Style Pumpkin Scones with Maple Glaze Recipe
These Bakery-Style Pumpkin Scones with Maple Glaze offer a moist, tender texture infused with warm pumpkin spice flavors. Perfectly crumbly with a sweet maple glaze drizzle, these scones combine classic autumn ingredients for a delicious fall treat ideal for breakfast or afternoon tea.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 scones 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pumpkin Scone Dough
- 4 tablespoons frozen unsalted butter
- 1/2 cup + 2 tablespoons cold heavy cream
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 2 3/4 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 3/4 teaspoon fine sea salt
- Sparkling sugar, for topping
Maple Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare Ingredients: Line a baking sheet with parchment paper. Grate the frozen butter and place it back in the freezer. Whisk together cold heavy cream and pumpkin puree in a separate bowl and refrigerate until ready to use.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin spice, cinnamon, salt, and the grated frozen butter.
- Combine Dough: Create a well in the center of the dry ingredients and pour in the cold pumpkin cream mixture. Gently stir with a rubber spatula until mostly combined, then use your hands to break up clumps and fully hydrate the dough. Cover and chill in the refrigerator for 15 minutes.
- Shape Scones: Transfer dough to a lightly floured surface. Gently press the dough into a 7.5-inch circle. Cut into 8 equal wedges. Place each scone on the prepared baking sheet, sprinkle tops with sparkling sugar, and chill the tray while preheating the oven to 400°F (205°C).
- Bake: Bake the scones for 10-15 minutes until the edges are set but the centers remain soft. Remove from oven and cool on a wire rack.
- Prepare Maple Glaze: While scones cool, whisk together powdered sugar, maple syrup, and melted butter in a bowl. Let the glaze thicken for 10-15 minutes.
- Glaze and Serve: Drizzle the maple glaze over the cooled scones and enjoy immediately or store for later.
Notes
- Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results to avoid excess flour.
- Storage: Store leftover baked scones in an airtight container at room temperature for 2-3 days.
- Freezing: Unbaked scones can be frozen in an airtight container or freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
Keywords: pumpkin scones, pumpkin spice, maple glaze, fall recipes, baked goods, breakfast scones
