Maple Glazed Pumpkin Scones

These are wedge-style pumpkin scones with cinnamon, ginger, and nutmeg in the dough and a simple maple glaze on top. The texture is flaky at the edges and tender inside, with a warm spice profile and clean pumpkin flavor.

By Julienne

Cook time: 18 minutes

Servings: 8

Ingredients

• 280 g all-purpose flour plus extra for dusting if needed
• 50 g granulated sugar
• 15 g baking powder
• 3 g kosher salt
• 2 g ground cinnamon
• 1 g ground ginger
• 0.5 g ground nutmeg
• 85 g unsalted butter cold, cut into cubes
• 120 g pumpkin puree
• 80 g heavy cream
• 1 count large egg lightly beaten
• 5 ml vanilla extract
• 60 ml maple syrup divided
• 90 g powdered sugar sifted
• 20 ml maple syrup divided
• 15 ml milk for glaze, plus more if needed

Instructions

1. Heat the oven to 220 C. Line a baking sheet with parchment paper. Oven fully preheated and baking sheet lined.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Dry mixture looks evenly combined with no visible spice streaks.
3. Add the cold butter cubes and cut them in with a pastry cutter or fork until the mixture looks like coarse crumbs with some pea-sized bits remaining. Butter pieces are still visible and the mixture clumps when squeezed.
4. In a small bowl, whisk together the pumpkin puree, heavy cream, beaten egg, vanilla, and 60 ml of the maple syrup. Wet mixture is smooth and uniform.
5. Pour the wet mixture into the dry mixture and stir just until a shaggy dough forms. If it feels very dry, add a small splash of cream or milk from the measured milk only as needed. Dough is shaggy, lightly sticky, and no dry flour remains.
6. Turn the dough onto a lightly floured surface and pat it into a 2 cm-thick round about 18 cm across. Cut into 8 wedges and arrange them on the prepared baking sheet with a little space between each piece. Eight wedges are formed and positioned for baking.
7. Bake for 16 to 18 minutes, until the tops are set and the edges are lightly browned. Scones are risen, set at the center, and golden at the edges.
8. While the scones bake, whisk the powdered sugar, remaining 20 ml maple syrup, and 15 ml milk until smooth and drizzleable. Add a few drops more milk only if needed for a thinner glaze. Glaze falls in a slow ribbon from the whisk.
9. Cool the scones on the baking sheet for 5 minutes, then move them to a rack and drizzle with the glaze while still slightly warm. Glaze is set loosely on the warm scones and the centers are no longer doughy.
10. Serve warm or at room temperature. Scones release cleanly and the crumb is tender, not wet.