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Pumpkin Scones with Maple Glaze

Yield: 8-10 wedges
Author: Maryanne Cabrera


Pumpkin Scones

  • 2 cup all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, cut into small cubes, chilled
  • 2/3 cup pumpkin puree
  • 2 Tbsp heavy cream, for brushing
  • turbinado sugar, for sprinkling

Maple Glaze:

  • 4 cup confectioners' sugar, sifted
  • 1 Tbsp light corn syrup
  • 1/4 tsp fine sea salt
  • 1/4 tsp maple extract
  • 2 Tbsp dark maple syrup
  • 1/3 cup hot water, plus more to thin out
  • orange food gel coloring, optional, as needed


Pumpkin Scones:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together flour, baking powder, salt, cinnamon, pumpkin pie spice, and sugar.
  • Add chilled butter. Cut into dry mixture using a pastry bender (or fork or your fingers) until mixture resembles coarse sand.
  • Make a well in the center of the dry ingredients. Add pumpkin puree and fold to combine until add the dry ingredients have been hydrated.
  • Turn out dough onto a lightly floured surface. Pat the dough into a circle about 1 inch thick. Using a sharp knife (or a bench scraper) cut the circle into 8-10 equal slices.
  • Transfer slices to prepared sheet tray. Brush each scone with a little heavy cream and sprinkle generously with turbinado sugar. Bake for 20-30 minutes until golden brown in color. Let cool on sheet tray for about 5 minutes. Once cool to the touch, enjoy! Or wait until scones are about room temperature and pour glaze over scones.

Maple Glaze:

  • Place sifted confectioners' sugar in the bowl of stand mixer fitted with a paddle attachment. Add corn syrup, sea salt, maple extract, maple syrup and 1/3 cup hot water. Mix together on low speed until smooth. Add a couple drops of orange food gel color, if desired.
  • Add additional hot water, a little under 1 Tbsp at a time until desired thickness is achieved.
  • Drizzle glaze over cooled scones. Let sit for 15-20 minutes to allow glaze to set.