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Perfect Brown Sugar Pumpkin Scones with Easy Maple Glaze

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These Perfect Brown Sugar Pumpkin Scones with Maple Glaze are tender, flaky, and full of fall flavor. The brown sugar adds a deep caramel note, and the maple glaze is the perfect finishing touch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream, plus extra for brushing
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream, as needed
  • 1/4 teaspoon maple extract (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Mix the dry ingredients. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Cut in the cold butter. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
  4. Mix the wet ingredients. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the pumpkin mixture into the flour mixture. Stir with a spatula or wooden spoon until just combined. The dough will look shaggy and dry.
  6. Shape the dough. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4-inch thick.
  7. Cut the scones. Using a sharp knife or bench scraper, cut the circle into 8 wedges like a pizza. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush with cream. Brush the tops of the scones with a little extra heavy cream.
  9. Bake. Bake for 15-18 minutes, or until the scones are golden brown on the bottom and lightly golden on top.
  10. Cool completely. Transfer the scones to a wire cooling rack and let them cool completely before glazing.
  11. Make the maple glaze. In a small bowl, whisk together the sifted powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add the maple extract if using. Whisk until smooth. The glaze should be thick but pourable.
  12. Glaze the scones. Once the scones are completely cool, drizzle the glaze over the top. Let the glaze set for about 10-15 minutes before serving.

Notes

Keep everything cold for flaky layers. Do not overmix the dough. Use a sharp cutter and press straight down without twisting. For best results, chill the shaped scones for 15-20 minutes before baking. Let scones cool completely before glazing.

Nutrition

Keywords: pumpkin scones, brown sugar scones, maple glaze, fall baking, pumpkin recipes, scone recipe

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