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Pumpkin Maple Scones

These pumpkin maple scones are tender, flaky baked goods infused with pumpkin purée and finished with a glossy maple glaze. They feature a buttery texture with a hint of earthiness from roasted pumpkin seeds and a sweet, caramelized finish from the maple syrup topping. The baking process develops a golden crust with layered, melt-in-your-mouth crumb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter cut into small pieces
  • 1/2 cup pumpkin purée
  • 1 tablespoon milk
  • 1/2 cup maple syrup
  • 1/4 cup powdered sugar for glaze
  • 1 tablespoon maple syrup for glaze
  • 1 tablespoon milk for glaze
  • 2 tablespoons roasted pumpkin seeds roughly chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry Cutter or Fork
  • Rolling pin
  • Parchment paper

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
  3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces.
  4. Stir in the pumpkin purée and milk until just combined, forming a sticky dough.
  5. Turn the dough out onto a lightly floured surface and gently knead a few times to bring it together.
  6. Pat the dough into a 1-inch thick rectangle, then use a sharp knife or pastry cutter to cut into 8 equal wedges or squares.
  7. Place the shaped scones onto the prepared baking sheet, leaving space between each.
  8. Bake in the preheated oven for about 15-20 minutes, until the scones are golden around the edges and firm to the touch.
  9. While the scones bake, prepare the maple glaze by whisking powdered sugar, maple syrup, and milk until smooth and glossy.
  10. Once the scones are out of the oven and slightly cooled, drizzle the maple glaze over the top, allowing it to seep into the layers.
  11. Sprinkle the chopped roasted pumpkin seeds over the glazed scones for added crunch and visual appeal.
  12. Serve the pumpkin maple scones warm or at room temperature, enjoying their flaky, sweet, and earthy flavors with a cup of tea or coffee.

Notes

For an extra touch, toast the pumpkin seeds lightly before sprinkling on top. You can store leftovers in an airtight container for up to two days and reheat briefly before serving.