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Cozy Pumpkin Scones with Easy Maple Icing Recipe

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Tender, flaky pumpkin scones with a generous maple icing that soaks into the warm scones. Perfect for fall mornings, brunch, or a cozy treat.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • ⅓ cup (66g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, frozen
  • ¾ cup (170g) pumpkin puree (100% pure)
  • ¼ cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Grate the frozen butter on the large holes of a box grater. Place shreds in the freezer while preparing dry ingredients.
  3. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  4. Add grated butter to flour mixture and toss gently with fingers or a fork until evenly coated.
  5. In a separate bowl, whisk together pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  6. Pour wet mixture into flour-butter mixture and fold gently with a rubber spatula until just combined. Dough will be shaggy.
  7. Turn dough out onto a lightly floured surface. Pat into a circle about ¾ inch thick.
  8. Cut circle into 8 equal wedges and transfer to prepared baking sheet, spacing 2 inches apart.
  9. Bake for 14-16 minutes until golden brown on bottom and edges are set. Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  10. While scones are still warm, whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream. Add more liquid a teaspoon at a time until thick but pourable.
  11. Drizzle or spread icing generously over warm scones. Let set for about 10 minutes before serving.

Notes

Keep butter and dough cold for flakiest scones. Do not overmix. Ice while warm for best texture. Scones can be frozen un-iced for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple icing, fall baking, easy scone recipe, pumpkin recipe, breakfast pastry

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