Description
Tender, spiced pumpkin scones topped with a rich spiced maple glaze. These easy-to-make treats use simple pantry staples and come together in under 45 minutes for a perfect autumn breakfast or brunch.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup unsalted butter, very cold and cubed
- 1/2 cup fresh pumpkin puree
- 3/4 cup buttermilk
- 1/2 cup maple syrup
- 1 cup powdered sugar
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice.
- Add cold, cubed butter to the dry ingredients. Using a pastry blender, forks, or fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized chunks of butter remaining.
- Make a well in the center and pour in the pumpkin puree and buttermilk. Gently fold the mixture with a spatula or hands until the dough just comes together; it should look shaggy. Do not overmix.
- Turn dough onto a lightly floured surface and knead gently 3-4 times. Pat or roll dough to 3/4-inch thickness.
- Cut out rounds using a 2.5-inch straight-sided cutter, pressing straight down without twisting. Place scones on the baking sheet 1 inch apart. Gather scraps and cut again to make 8-10 scones total.
- Bake for 18-20 minutes until tops are golden brown and a toothpick inserted in the center comes out clean.
- While scones bake, warm maple syrup in a small saucepan or microwave until liquid. Whisk in powdered sugar until smooth. Adjust consistency with milk or sugar if needed.
- Let scones cool on the pan for 5 minutes, then drizzle with glaze while still warm. Serve immediately.
Notes
Keep all ingredients, especially butter, very cold to ensure flaky layers. Do not twist the cutter when cutting scones, as this seals the edges and prevents rising. If using homemade pumpkin puree, squeeze out excess water. For dairy-free options, substitute butter with cold coconut oil and buttermilk with oat milk mixed with lemon juice.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 28
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
Keywords: pumpkin scones, fall baking, maple glaze, autumn breakfast, easy scones, pumpkin pie spice, brunch recipe