Pumpkin Scones with Maple Glaze

Why you’ll love it

• Coffee-shop flavor at a fraction of the price.
• Tender and flaky, not dry, thanks to cold butter and pumpkin.
• Make-ahead friendly: freeze the unbaked wedges and bake when you want.

Quick facts

Ingredients

For the scones

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1/3 cup (65 g) packed light brown sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves)
• 1/2 cup (113 g) cold unsalted butter, cut into small cubes
• 1/2 cup (120 g) canned pumpkin purée (not pumpkin pie filling)
• 1/4 cup (60 ml) heavy cream, plus 1 tbsp for brushing
• 1 large egg, cold
• 1 tsp vanilla extract

For the maple glaze

• 1 cup (120 g) powdered sugar, sifted
• 3 tbsp pure maple syrup
• 1–2 tsp milk, as needed
• Pinch of salt

Step-by-step method

1. Mix the dry ingredients. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and pumpkin pie spice.

2. Cut in the butter. Add the cold butter cubes and cut them in with a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-size pieces of butter.

3. Add the wet ingredients. In another bowl, whisk the pumpkin, 1/4 cup cream, egg and vanilla until smooth. Pour into the flour mixture and stir gently with a fork just until a shaggy dough forms.

4. Shape the scones. Turn the dough onto a lightly floured surface and gently press it together 3–4 times. Pat into an 8-inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place them 2 inches (5 cm) apart on the baking sheet.

5. Chill. Refrigerate the scones on the sheet for 15 minutes so the butter firms up again.

6. Bake. Brush the tops with the remaining 1 tbsp cream. Bake 18–22 minutes, until golden brown on top and around the edges. Let cool on a wire rack at least 15 minutes.

7. Glaze. Whisk the powdered sugar, maple syrup, salt and 1 tsp milk until smooth and thick but pourable, adding more milk a few drops at a time if needed. Drizzle over the cooled scones and let set 5–10 minutes before serving.

How to know it is done

The scones are done when the tops and bottoms are golden brown, the sides look set rather than wet and a toothpick inserted in the center of one comes out clean (about 200°F / 93°C inside). If the centers still feel soft and doughy, bake 2–3 minutes more.

Tips for the best result

• Keep everything cold: cold butter creates steam pockets in the oven, which make the scones flaky.
• Handle the dough as little as possible; overworking makes tough, dense scones.
• If your pumpkin purée is very wet, blot it between paper towels before measuring.

Variations and substitutions

• Add-ins: fold in 1/2 cup chopped toasted pecans or mini chocolate chips with the wet ingredients.
• Cinnamon glaze: replace the maple syrup with 2 tbsp milk and add 1/2 tsp cinnamon to the glaze.
• Buttermilk: use buttermilk instead of heavy cream for a slightly tangier scone.
• Mini scones: pat into two 5-inch circles, cut each into 8 wedges and bake 12–15 minutes.
• Make ahead: freeze the unbaked wedges on a tray, then bag them; bake from frozen, adding 3–5 minutes.

Storage and reheating

Store glazed scones in an airtight container at room temperature up to 2 days, or in the refrigerator up to 4 days. Freeze baked, unglazed scones up to 2 months. Rewarm in a 300°F (150°C) oven for 5–8 minutes, then glaze.