If you’ve been craving a cozy, flavorful treat that screams autumn, you’re going to fall head over heels for this Pumpkin Scones with Vanilla and Maple Glazes Recipe. These scones are wonderfully tender with the perfect hint of warm spices, and the dual glazes—one silky vanilla and the other sweet maple—add a luscious finish that makes every bite absolutely irresistible. Whether you’re enjoying them fresh out of the oven or sharing with friends during a comforting brunch, these pumpkin scones capture the very essence of fall in every crumb.
Ingredients You’ll Need
Simple, classic ingredients come together to create these autumn delights. Each component is thoughtfully chosen to give the scones their tender crumb, moist texture, and that unmistakable pumpkin flavor and inviting aroma.
- 2 cups all-purpose flour: The foundation that gives our scones structure and tenderness.
- ½ cup granulated sugar: Adds just the right amount of sweetness to balance pumpkin’s earthiness.
- 1 tablespoon baking powder: Helps the scones rise light and fluffy.
- 2 teaspoons pumpkin pie spice: A warming blend that brings that signature fall flavor.
- ½ teaspoon salt: Enhances all the sweet and spicy flavors beautifully.
- ½ cup cold butter (diced): Vital for flaky layers and rich buttery taste.
- ½ cup canned pumpkin: Brings moisture, color, and that luscious pumpkin essence.
- 3 tablespoons whole milk (or heavy cream): Keeps the dough moist and tender.
- 1 large egg: Adds richness and helps bind everything together.
- 1 teaspoon vanilla extract: Infuses subtle sweetness and depth.
- â…” cup powdered sugar (for vanilla glaze): Creates a sweet and smooth coat for that classic scone finish.
- 2 tablespoons milk (for vanilla glaze): Perfectly balances glaze consistency.
- â…“ cup powdered sugar (for maple glaze): Sweetens the rich maple drizzle.
- 1 tablespoon maple syrup: Adds natural sweetness and that unmistakable maple flavor.
- ½ teaspoon molasses (optional for darker glaze): Deepens color and adds a hint of robust flavor complexity.
How to Make Pumpkin Scones with Vanilla and Maple Glazes Recipe
Step 1: Prep Your Workspace and Oven
Start by lining a baking sheet with parchment paper or a silicone baking mat and dust it generously with flour to prevent sticking. Get your oven preheated to 425 degrees Fahrenheit, setting the stage for perfectly baked scones with a golden crust.
Step 2: Cut Butter Into Dry Ingredients
In a medium mixing bowl, stir together the flour, sugar, baking powder, pumpkin pie spice, and salt. The magic happens when you add diced cold butter—use a pastry cutter or your fingertips to cut the butter into the dry mix until you see coarse crumbs. This step is crucial because those little pockets of butter create that flaky, tender texture we adore.
Step 3: Combine the Pumpkin Mixture and Flour
Whisk together pumpkin puree, milk, egg, and vanilla extract in a separate jug. Pour this luscious wet mixture into your dry ingredients. Gently fold with a spatula just until the dough comes together. It’s okay if the dough looks a little rough or scraggly; overmixing will make your scones tough, so take it easy!
Step 4: Shape and Cut the Scones
Transfer the dough onto your prepared baking sheet and sprinkle lightly with flour. Pat the dough into a flat 9-inch circle—this rustic shape adds to the charm. Using a sharp knife, cut the dough into 8 wedges. Pull them apart so there’s about two inches between each piece. This spacing allows the scones to expand beautifully as they bake.
Step 5: Bake Until Golden
Pop your tray into the hot oven for 14 to 16 minutes, until the scones are puffed and golden on top. Let them cool right on the baking sheet for about 5 minutes before transferring to a rack. This brief cooling keeps the nibbling irresistible by preserving that delicate crumb.
Step 6: Glaze the Scones
Mix together powdered sugar and milk for the vanilla glaze until smooth, then generously brush or drizzle over the cooled scones. Next, blend together powdered sugar, maple syrup, and molasses (if using) for the maple glaze and artfully drizzle that over the vanilla layer. The combination gives each scone a gorgeous, shiny finish and a dynamic flavor duo that’s hard to resist.
How to Serve Pumpkin Scones with Vanilla and Maple Glazes Recipe
Garnishes
For an added touch of elegance and flavor, sprinkle a few toasted pecans or a dusting of cinnamon on top of the glazes. A small pinch of flaky sea salt can also amplify the sweetness and give your scones a delightful contrast that keeps you reaching for more.
Side Dishes
Pair these pumpkin scones with a steaming cup of chai tea or a creamy latte for an indulgent breakfast or afternoon pick-me-up. Fresh fruit like sliced apples or pears, or even a smear of cream cheese or whipped butter, complements the scones’ warmth perfectly and rounds out your snack or meal.
Creative Ways to Present
Serve your scones on a rustic wooden board or a pretty ceramic plate with small bowls of extra maple syrup and vanilla glaze for dipping. You can arrange them alongside mini pumpkin pies or a festive fall fruit salad for a crowd-pleasing spread that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep leftover scones fresh by storing them in an airtight container at room temperature for up to two days. This makes it easy to enjoy them the next morning without losing that tender texture and flavor.
Freezing
If you want to keep these delights even longer, freeze unglazed scones by wrapping them individually in plastic wrap and placing in a freezer-safe bag for up to three months. When you’re ready, thaw them overnight in the fridge before glazing and serving.
Reheating
To rewarm your scones, pop them in a 350-degree oven for 5 to 7 minutes until warm and slightly crisp again. Avoid microwaving if you want to keep the flaky texture intact—it just won’t compare to a quick oven revival.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Fresh pumpkin puree works well, but be sure to cook and puree it thoroughly first and allow it to cool before using. This may slightly alter moisture levels, so keep an eye on your dough’s consistency.
What can I substitute for pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you can mix your own using cinnamon, nutmeg, ginger, and cloves. About 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves will give a lovely warm spice profile.
Can these scones be made dairy-free?
Yes! Swap butter for a dairy-free alternative like coconut oil or margarine, and use a dairy-free milk such as almond or oat milk. The texture may change slightly but the flavor will still be delightful.
Why shouldn’t I overmix the dough?
Overmixing develops gluten in the flour, which makes scones tough and dense rather than tender and crumbly. Gently folding just until combined keeps them soft and flaky.
How do I get the glazes so smooth and perfect?
Use room temperature milk and sift the powdered sugar before mixing. Whisk gently until smooth, and add a bit more liquid or sugar to adjust thickness depending on whether you want a thin drizzle or a thicker coating.
Final Thoughts
There’s nothing quite like the joy of biting into a freshly baked pumpkin scone, especially when it’s topped with luscious vanilla and maple glazes. This Pumpkin Scones with Vanilla and Maple Glazes Recipe is a true celebration of fall flavors and cozy moments. I can’t wait for you to try these at home, share them with loved ones, and make lasting memories with every warm, flavorful bite.
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Pumpkin Scones with Vanilla and Maple Glazes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 scones
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: American
Description
These Pumpkin Scones are a delightful fall treat, perfectly tender with warm pumpkin pie spices and a tender crumb. They feature a buttery dough enriched with pumpkin puree and aromatic spices, baked until golden and topped with a delicious dual glaze of sweet vanilla and rich maple syrup with a hint of molasses. Ideal for breakfast, brunch, or a cozy afternoon snack with tea or coffee.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
Wet Ingredients
- ½ cup cold butter, diced
- ½ cup canned pumpkin
- 3 tablespoons whole milk or heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
White Glaze
- â…” cup powdered sugar
- 2 tablespoons milk
Maple Glaze
- â…“ cup powdered sugar
- 1 tablespoon maple syrup
- ½ teaspoon molasses (optional for a darker color)
Instructions
- Prep: Line a baking sheet with parchment paper or a silicone baking mat and flour it generously to prevent sticking. Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the scones.
- Cut butter into dry ingredients: In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, and salt. Add the cold, diced butter and work it into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Combine scone dough: In a separate container, whisk together the canned pumpkin, milk (or cream), egg, and vanilla extract until smooth. Pour this mixture into the flour and butter crumbs. Gently fold them together with a spatula just until combined; do not overmix to maintain a tender texture. The dough may appear scraggly, which is perfect.
- Shape scones: Turn the dough out onto the prepared baking sheet. Lightly flour the top of the dough and gently press it into a 9-inch circle shape. Use a sharp knife to cut the circle into 8 equal wedges. Separate the wedges by about 2 inches to allow room for spreading while baking.
- Bake the scones: Bake in the preheated oven for 14-16 minutes, or until the scones are golden brown and a toothpick inserted comes out clean. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze the scones: For the white glaze, stir together the powdered sugar and milk until smooth. Generously brush or drizzle the glaze over the tops of the cooled scones and allow it to set. Then mix the maple glaze ingredients—powdered sugar, maple syrup, and optional molasses—until combined, and drizzle over the scones for an extra layer of sweetness and flavor.
Notes
- Use cold butter and handle the dough gently to ensure flaky, tender scones.
- Do not overmix the dough; overworking will result in tough scones.
- The optional molasses in the maple glaze adds depth and a darker color but can be omitted if unavailable.
- If you prefer a dairy-free version, substitute milk and butter with suitable alternatives.
- Scones are best enjoyed fresh but can be stored tightly covered for up to 2 days.
- Reheat scones briefly in the oven for a fresh-baked feel.
