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Best Iced Pumpkin Scones with Maple Glaze (40 Easy Minutes)

iced pumpkin scones with maple glaze - featured image
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These tender, flaky pumpkin scones are topped with a rich maple glaze and come together in just 40 minutes. Perfect for fall mornings, brunch, or any cozy occasion.

Ingredients

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  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup packed brown sugar (light or dark)
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (frozen)
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/3 cup heavy cream (plus more for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar (sifted)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Freeze the butter for at least 30 minutes before starting.
  2. In a large mixing bowl, whisk together flour, brown sugar, baking powder, pumpkin pie spice, and salt until evenly distributed.
  3. Grate the frozen butter directly into the flour mixture using a box grater. Toss with a fork to coat the butter pieces in flour.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a fork or rubber spatula until just combined. The dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 3/4-inch thick. Cut into 8 equal wedges. Transfer to the prepared baking sheet, spacing 2 inches apart.
  7. Brush the tops with extra heavy cream. Bake for 15-18 minutes, until edges are lightly golden and tops are firm. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  8. While scones cool, make the glaze: whisk together powdered sugar, maple syrup, and 1 tablespoon milk or cream until smooth. Add more milk if needed for drizzling consistency.
  9. Once scones are completely cool, drizzle glaze over tops. Let set for 10 minutes before serving.

Notes

Keep butter and dough cold for flaky layers. Do not overmix. For best results, use pure maple syrup and 100% pumpkin puree. Scones can be frozen unglazed for up to 3 months.

Nutrition

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

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