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Best Cinnamon Pumpkin Scones with Maple Glaze

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Tender, flaky scones bursting with warm pumpkin spice flavor, topped with a dreamy maple glaze that soaks into every crevice. Perfect for fall gatherings, these scones are quick, easy, and made with simple ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup packed brown sugar
  • 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 cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup cold heavy cream (plus extra for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • Pinch of cinnamon (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. Add cold butter cubes to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until it resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry mixture. Stir with a spatula just until combined. The dough will be shaggy and slightly sticky.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a 3/4-inch thick circle (about 8 inches across). Cut into 8 wedges.
  7. Place scones on the prepared baking sheet, spacing them about 2 inches apart. Brush tops with extra heavy cream.
  8. Bake for 14-16 minutes, until edges are lightly golden and tops are firm to the touch.
  9. Let scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While scones are still warm, make the glaze: whisk together powdered sugar, maple syrup, and enough milk to reach a thick but pourable consistency. Drizzle generously over scones. Let glaze set for about 10 minutes before serving.

Notes

Keep butter and cream cold for flaky layers. Do not overmix the dough. For best results, blot pumpkin puree with a paper towel to remove excess moisture. If you don’t have individual spices, use 2 teaspoons pumpkin pie spice. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, cinnamon scones, maple glaze, fall baking, easy scone recipe

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