Treats & Punch
Pumpkin Spice Scones
Tender, warmly spiced scones with a maple glaze — like autumn on a plate.
- Prep time
- 45 min
- Serves
- 8
- Difficulty
- Medium
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These are for the morning after, when the porch candles have burned down and there is a bowl of leftover candy nobody wants to look at. Warm, spiced, glazed with maple, and best eaten standing at the counter with coffee.
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 cup cold butter, cubed
- 1/2 cup pumpkin puree
- 1/3 cup heavy cream
- 1 egg
- 1 teaspoon vanilla
- Maple glaze: 1 cup powdered sugar + 2 tablespoons maple syrup + 1 tablespoon milk
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk together the flour, sugar, baking powder, and spices.
- Cut in the cold butter until the mixture resembles coarse meal.
- In a separate bowl, whisk the pumpkin, cream, egg, and vanilla.
- Fold the wet ingredients into the dry until just combined. Turn onto a floured surface and pat into a circle about 1 inch thick.
- Cut into 8 wedges and place on the baking sheet. Bake 16–18 minutes until golden.
- Cool slightly, then drizzle with maple glaze.
Why it works & making it ahead
Cold butter is the whole secret — the little pieces steam in the oven and lift the scones. Work fast and don't knead. You can cut the wedges, freeze them on the tray, and bake straight from frozen with five minutes added.
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