Pumpkin Scones

These pumpkin scones are soft and flaky with a light maple syrup glaze! They're the perfect fall breakfast!

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 15

Cook Time 20

Freezing Time 20

Total Time 55

Servings scones

Calories 416kcal

Author Kyleigh Sage

Equipment

Ingredients

Pumpkin Scones

½ cup unsalted butter cold
½ cup heavy cream
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
½ teaspoon maple extract optional
2 ¼ cups pastry flour
½ cup granulated sugar
1 tablespoon baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon kosher salt

Maple Glaze

1 tablespoon unsalted butter melted
1 cup powdered sugar
2 tablespoons maple syrup
pinch kosher salt
2-4 tablespoons heavy cream as needed

US Customary - Metric

Instructions

Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, pumpkin puree, egg, vanilla, and maple extract then set aside.
In a large bowl, add in the flour, sugar, baking powder, pumpkin spice, and salt and whisk together.
Add in the cold butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more milk 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
Place the pumpkin scones in the freezer for at least 20-30 minutes before baking to firm up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
To make the glaze, whisk together the powdered sugar, unsalted butter, and maple syrup. Then slowly drizzle in 2-4 tablespoons of milk or cream until the glaze is a thick, but pourable consistency.
Drizzle the pumpkin spice sconces with the maple glaze and enjoy!

Notes

These scones are best eaten the same day, but they'll keep in an airtight container in the fridge for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition