Description
A beginner-friendly, one-bowl pumpkin scone recipe featuring a tender, crumbly texture and a rich, salty-sweet maple glaze. Perfect for fall baking with simple pantry staples.
Ingredients
Scale
- 2 ½ cups (315g) All-Purpose Flour
- 2 tsp Baking Powder
- ⅓ cup (65g) Granulated Sugar
- 1 ½ tsp Pumpkin Pie Spice
- ½ tsp Salt
- ½ cup (113g) Unsalted Butter, cold and cubed
- ½ cup (120ml) Heavy Cream, cold
- ½ cup (120g) Pumpkin Puree (100% pure, not pie filling)
- 3 tbsp (45ml) Maple Syrup (for glaze)
- 1 cup (120g) Confectioners’ Sugar (for glaze)
- 1–2 tbsp Milk (for glaze)
- Pinch of Salt (for glaze)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, pumpkin pie spice, and salt until uniform.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the flour until the mixture resembles coarse sand with pea-sized chunks of butter.
- Make a well in the center and pour in the cold heavy cream and pumpkin puree. Stir gently with a wooden spoon or spatula just until the dough comes together and no dry patches remain. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1-inch thick. Do not knead.
- Cut the circle into 8 equal wedges using a sharp paring knife or bench scraper.
- Place wedges on the prepared baking sheet, about 2 inches apart.
- Bake for 18-20 minutes until edges are golden brown and tops look set. A toothpick inserted into the center should come out clean or with moist crumbs.
- Let scones cool for at least 10 minutes before glazing.
- For the glaze, whisk together maple syrup, confectioners’ sugar, milk, and a pinch of salt until smooth and drizzle-able.
- Drizzle the glaze over the warm scones and serve.
Notes
Ensure butter and cream are very cold to prevent spreading. Do not overmix the dough to avoid tough scones. Use 100% pure pumpkin puree, not pumpkin pie filling. For best results, let scones cool slightly before glazing so the glaze sets properly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 22
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: pumpkin scones, maple glaze, fall baking, easy scone recipe, beginner baking, one-bowl recipe, autumn dessert