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Easy One-Bowl Pumpkin Scones with Maple Glaze

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These tender, spiced pumpkin scones come together in one bowl with simple pantry ingredients. Topped with a sweet maple glaze, they are perfect for fall mornings, brunch, or a cozy Tuesday treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar, sifted if desired
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk or heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. 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 looks like coarse crumbs with some pea-sized butter pieces remaining.
  4. In a small bowl or measuring cup, whisk together the pumpkin puree, heavy cream, and vanilla extract. Pour into the flour-butter mixture and stir with a fork or spatula until just combined. The dough will look shaggy and slightly dry.
  5. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, kneading just 2 or 3 times until it holds together. Do not overwork.
  6. Pat the dough into a 3/4-inch thick circle, about 8 inches across. Use a bench scraper or sharp knife to cut the circle into 8 equal wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
  7. Brush the tops of the scones with a little extra heavy cream.
  8. Bake for 14 to 18 minutes, until golden brown around the edges and a toothpick inserted into the center comes out clean. Rotate the baking sheet halfway through if needed.
  9. Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
  10. While the scones cool, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk in a small bowl. Add more milk, 1 teaspoon at a time, until the glaze is thick but pourable. Drizzle over cooled scones. Let glaze set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. Let scones cool completely before glazing. For best results, use fresh baking powder. Scones are best the day they are made but can be stored in an airtight container for up to 2 days. Unbaked scones can be frozen and baked from frozen, adding 2-3 minutes to baking time.

Nutrition

Keywords: pumpkin scones, maple glaze, one-bowl scones, fall baking, easy scone recipe, pumpkin recipe

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