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Easy Iced Pumpkin Scones with Maple Glaze Recipe

iced pumpkin scones with maple glaze - featured image
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These tender, spiced pumpkin scones are topped with a rich maple glaze and come together in just 35 minutes. Perfect for fall mornings, they’re a quick and easy treat that tastes like autumn on a plate.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, very cold and cut into small cubes
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) half-and-half, plus 2 tablespoons extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons half-and-half (for glaze)
  • 1/4 teaspoon vanilla extract (optional, for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt.
  3. Add the 6 tablespoons of very cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter in until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a small bowl, whisk together 1/2 cup pumpkin puree, 1/4 cup half-and-half, and 1 teaspoon vanilla extract until smooth.
  5. Make a well in the center of the flour mixture. Pour in the pumpkin mixture all at once. Stir with a rubber spatula or wooden spoon just until the dough comes together. It will look shaggy and a bit dry.
  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 7 inches across.
  7. Use a sharp knife to cut the circle into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Using a pastry brush, gently brush the tops of the scones with the extra 2 tablespoons of half-and-half.
  9. Bake for 14-17 minutes, until the scones are golden brown on the bottom and the tops are set. Rotate the pan halfway through for even baking.
  10. Transfer the scones to a wire cooling rack and let them cool completely before glazing—about 30 minutes.
  11. While the scones cool, whisk together 1 cup sifted powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon of half-and-half. Add more half-and-half a teaspoon at a time until the glaze is thick but pourable. Stir in 1/4 teaspoon vanilla if using.
  12. Once the scones are completely cool, drizzle the maple glaze over the tops using a spoon or a piping bag. Let the glaze set for about 10 minutes before serving.

Notes

Keep butter very cold for flaky scones. Do not overwork the dough. Glaze only when scones are completely cool to prevent melting. For best results, use pure maple syrup, not pancake syrup.

Nutrition

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

Find it online: https://sparklechew.com/easy-iced-pumpkin-scones-with-maple-glaze-recipe/