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Budget-Friendly Pumpkin Scones with Easy Maple Glaze

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These tender, flaky pumpkin scones are made with simple, budget-friendly ingredients and topped with a sweet maple glaze. Ready in about 30 minutes, they’re a kid-approved fall treat that makes any morning feel special.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup canned pumpkin puree
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • 1/4 teaspoon maple extract (optional)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pop the baking sheet in the fridge while you prepare the dough.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  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 resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula just until combined. The dough will be sticky and shaggy.
  6. 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. Using a bench scraper or a sharp knife, cut the circle into 8 equal wedges. Transfer the wedges to your chilled baking sheet, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes, or until the scones are golden brown on the bottom and slightly firm to the touch. A toothpick inserted into the center should come out clean.
  9. Transfer the scones to a wire rack and let them cool for at least 15 minutes before glazing.
  10. While the scones cool, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk in a small bowl. If the glaze is too thick, add more milk one teaspoon at a time. If it’s too thin, add more powdered sugar.
  11. Drizzle the glaze over the cooled scones using a spoon or a piping bag. Let the glaze set for about 5 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overmix the dough. For best results, chill the baking sheet while preparing the dough. Scones can be frozen unbaked for up to 3 months. Leftover scones reheat well in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, budget-friendly, easy scone recipe, pumpkin recipes, breakfast scones

Find it online: https://siennaspoon.com/budget-friendly-pumpkin-scones-with-easy-maple-glaze/