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Cozy Small-Batch Pumpkin Scones with Maple Glaze (Easy Recipe)

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Tender, flaky pumpkin scones with a rich maple glaze, made in a small batch of six. Perfect for cozy fall mornings with a cup of coffee.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220 grams)
  • ⅓ cup granulated sugar (65 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 6 tablespoons cold unsalted butter (85 grams), cut into small cubes
  • ⅓ cup pumpkin puree (80 grams)
  • 3 tablespoons heavy cream (45 ml), plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120 grams)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream (for glaze)
  • ¼ teaspoon maple extract (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Cut cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse meal with some pea-sized butter pieces.
  4. In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour wet mixture into flour-butter mixture and stir just until dough comes together (do not overmix).
  6. Turn dough onto a lightly floured surface and gently pat into a ¾-inch thick circle.
  7. Cut circle into 6 equal wedges and transfer to prepared baking sheet, spacing 2 inches apart.
  8. Brush tops with heavy cream. Optionally sprinkle with coarse sugar.
  9. Bake for 14-16 minutes until golden brown on edges and a toothpick inserted in center comes out clean.
  10. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool almost completely.
  11. For glaze: whisk together powdered sugar, maple syrup, and 1 tablespoon milk/cream. Add more liquid as needed until thick but pourable. Stir in maple extract if using.
  12. Drizzle glaze over cooled scones. Let set for 5 minutes before serving.

Notes

Keep butter and ingredients cold for flaky scones. Do not overmix dough. Let scones cool completely before glazing. For gluten-free, use 1:1 gluten-free flour blend. For vegan, use cold vegan butter, coconut cream, and flax egg.

Nutrition

Keywords: pumpkin scones, maple glaze, small batch, fall baking, easy scone recipe

Find it online: https://bakebelle.com/cozy-small-batch-pumpkin-scones-with-maple-glaze-easy-recipe/