Pumpkin scones are always appreciated as the temperature starts to drop. Dipped in a maple glaze and you’re ready for an autumn walk.
Get your big scarf and a coffee and fall becomes the best season.
Everyone needs a pumpkin scone recipe. This is mine.
Quick and easy with a maple glaze that gives it that extra. You can dip them in a glaze or drizzle it over.
These Pumpkin Scones are tender on the inside because of the pumpkin purée but still crunchy on the outside.
They smell like all things autumn and are comparable to any bakery. Any great bakery, after all, we are bakers!
Unglazed Pumpkin Scones
Glazed Pumpkin Scones
How To Make Pumpkin Scones with a Maple Glaze
INGREDIENTS
Printable version below
Makes 12 Pumpkin Scones
Prep time: 30 minutes with glaze
Baking time: 25 minutes
- 3 cups all purpose flour (375g), or 1 cup (125g) whole wheat and 2 cups (250g) all purpose flour
- ½ cup (100g) granulated sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¾ cup unsalted butter, cold and cubed
- ½ cup (125mL) whipping cream with ½ tsp vinegar added, or use ½ cup (125mL) buttermilk instead
- ¾ cup (225g) pumpkin purée
- 1 tsp vanilla
Maple Glaze
-
1½ cups icing sugar
-
2 tsp butter, soft, or melted for dipping
-
1 Tbsp water
-
2 Tbsp maple syrup
Remember the secret to good scones or biscuits is handling the dough as little as possible
1. Preheat the oven to 400°F (200°C)
2. Lightly grease or line a large baking sheet with parchment paper.
3. Sift flour, sugar, baking powder, salt and spices into a large bowl.
4. Add butter by cutting in using two knives or a pastry cutter until the size of tiny peas, or use a food processor until mixture resembles coarse meal.
5. Combine the cream or buttermilk, pumpkin purée and vanilla.
6. Pour all of the pumpkin mixture into the flour mixture and mix briefly, just until combined. It can still be a bit floury, but it will come together.
7. Dump it all out onto a surface lightly dusted with flour or icing sugar. Sprinkle a bit on the top as well.
It will be crumbly. Just give it a bit of a squeeze and lightly knead it to bring it together.
8. Half the dough and pat them to make two rounds about 2cm (¾”) thick.
9. Cut each disk in six wedges.
10. Transfer the pieces to a baking tray giving some space around them for the sides to brown.
11. Refrigerate for 20 minutes before baking.
12. Bake at 400°F (200°C) for 20-25 minutes. The longer you bake them, the exterior gets more dry and crunchy. I like it that way. Bake it less for softer scones.
Half the dough to form two flat rounds
You can immediately dust with icing sugar while still hot, or glaze with the following.
You can dip the scones into the glaze or drizzle it over while they are still warm. It will be thinner and run down the scone giving a nice crisp icing crust. Or pipe it over if the glaze is thicker.
Maple Glaze
1. Add the water to the icing sugar first, then the maple syrup.
2. Beat in the melted butter for dipping or drizzling, or softened butter for a firmer glaze.
3. Combine all ingredients until smooth.
4. Add more water or icing sugar if you need to adjust the consistency, depending on if you want to spread, drizzle, dip or pipe onto the scones.
Pumpkin Scones with a Maple Glaze
Pumpkin scones are always appreciated as the temperature starts to drop. Dipped in a maple glaze and you’re ready for an autumn walk.
Prep Time: 30 minutes
Bake Time: 25 minutes
Makes: 12 Scones
INGREDIENTS
-
3 cups all purpose flour (375g), or 1 cup (125g) whole wheat and 2 cups (250g) all purpose flour
-
½ cup (100g) granulated sugar
-
2½ tsp baking powder
-
½ tsp baking soda
-
1 tsp salt
-
1½ tsp cinnamon
-
½ tsp nutmeg
-
½ tsp ground ginger
-
¼ tsp ground cloves
-
¾ cup unsalted butter, cold and cubed
-
½ cup (125mL) whipping cream with ½ tsp vinegar added, or use ½ cup (125mL) buttermilk instead
-
¾ cup (225g) pumpkin purée
-
1 tsp pure vanilla extract
Maple Glaze
-
1½ cups icing sugar
-
2 tsp butter, soft, or melted for dipping
-
1 Tbsp water
-
2 Tbsp maple syrup
INSTRUCTIONS
- Preheat the oven to 400°F (200°C)
- Lightly grease or line a large baking sheet with parchment paper.
- Sift flour, sugar, baking powder, salt and spices into a large bowl.
- Add butter by cutting in using two knives or a pastry cutter until the size of tiny peas, or use a food processor until mixture resembles coarse meal.
- Combine the cream, pumpkin purée and vanilla.
- Pour all of the pumpkin mixture into the flour mixture and mix briefly, just until combined. It can still be a bit floury, but it will come together.
- Dump it all out onto a surface lightly dusted with flour or icing sugar. Sprinkle a bit on the top as well. It will be crumbly. Just give it a bit of a squeeze and lightly knead it to bring it together.
- Half the dough and pat them to make two rounds about 2cm (¾”) thick.
- Cut each disk in six wedges.
- Transfer the pieces to a baking tray giving some space around them for the sides to brown.
- Refrigerate for about 20 minutes before baking
- Bake at 400°F (200°C) for 20-25 minutes. The longer you bake them, the crunchier the exterior. I tend to go for the latter.
You can immediately dust with icing sugar while still hot, or glaze with the following.
You can dip the scones into the glaze or drizzle it over while they are still warm. It will be thinner and run down the scone giving a nice crisp icing crust. Or pipe it over if the glaze is thicker.
Maple Glaze
- Add the water to the icing sugar first, then the maple syrup.
- Beat in the melted butter for dipping or drizzling, or softened butter for a firmer glaze.
- Combine all ingredients until smooth.
- Add more water or icing sugar if you need to adjust the consistency, depending on if you want to spread, drizzle, dip or pipe onto the scones.
