Bakery-Style Pumpkin Scones with Maple Glaze
Flaky, spiced pumpkin scones finished with a real maple glaze. Cold butter and one quick chill give you tall, tender scones better than the coffee shop.
Servings 8 scones
Ingredients
For the Scones
- 2 ¼ cups all-purpose flour spooned and leveled
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ½ cup pumpkin puree not pie filling
- ⅓ cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk
- 1 pinch pumpkin pie spice
Instructions
Make the Scones
- Whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.
- Add the cold cubed butter and cut it in with a pastry cutter or your fingertips until the mixture resembles coarse sand with some pea-sized bits. Work quickly to keep the butter cold.
- In a separate bowl, whisk the pumpkin puree, heavy cream, brown sugar, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry and fold gently until no dry flour remains. Do not overmix.
- Turn the dough onto a floured surface and pat it into an 8-inch disk about 1 inch thick. Cut into 8 wedges.
- Transfer the wedges to a parchment-lined baking sheet and freeze for 15 to 20 minutes. Meanwhile, preheat the oven to 400 degrees F.
- Brush the tops with a little heavy cream and bake for 18 to 22 minutes, until the edges are golden. Cool on a wire rack.
Make the Glaze
- Whisk the powdered sugar, maple syrup, milk, and a pinch of pumpkin pie spice until smooth. Add more milk a little at a time for a thinner glaze.
- Drizzle the glaze over the cooled scones and let it set before serving.
Notes
- Keep the butter COLD. It is the key to tall, flaky scones.
- Blot the pumpkin. Pat the puree with a paper towel to remove extra moisture for a flakier crumb.
- Do not skip the chill. Freezing the shaped scones before baking keeps them from spreading.
- Freeze ahead. Shaped, unbaked scones freeze beautifully. Bake straight from frozen, adding a few extra minutes.