Pumpkin Scones with Maple Icing Drizzle

Introduction

Pumpkin Scones with Maple Icing Drizzle are tender, flaky, and bursting with autumnal flavors. These scones combine the subtle sweetness of pumpkin with warm spices like cinnamon, nutmeg, and cloves. A delicate drizzle of maple icing adds a perfect finishing touch, giving each bite a sweet, sticky indulgence. Ideal for breakfast, brunch, or afternoon tea, these scones are soft on the inside yet lightly crisp on the outside, making them a comforting treat for fall and winter months.

I love this recipe because it’s easy to prepare yet impressive, bringing the rich flavors of pumpkin and spices into a delicate pastry. The maple icing adds a sophisticated sweetness that elevates the scones, making them feel indulgent without being overly sweet. Baking these scones fills the kitchen with a warm, inviting aroma that makes it impossible to resist a taste right out of the oven.

Why I Love This Recipe

I love this recipe because the fluffy, tender texture of the scones combined with the warm, comforting spices perfectly captures the essence of fall. The pumpkin keeps the scones moist, while the light maple drizzle adds a touch of elegance. Each bite is a harmonious balance of sweet, spiced, and buttery flavors, making it one of my favorite seasonal baked goods. It’s comforting, nostalgic, and versatile—perfect with a cup of coffee or tea.

Why It’s a Must-Try

• Seasonal flavors: Captures the taste of autumn with pumpkin and spices.
• Tender and flaky: Soft interior with a slightly crisp exterior.
• Maple sweetness: Icing adds an indulgent finishing touch.
• Versatile: Great for breakfast, brunch, or snacks.
• Simple yet impressive: Easy to make at home but tastes like a bakery treat.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 40 minutes
• Servings: 8–10 scones
• Calories: ~280 kcal per scone
• Course: Breakfast / Snack / Dessert
• Cuisine: American / Contemporary

Ingredients

For the Scones:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ¼ cup granulated sugar
• 6 tbsp cold unsalted butter, cut into cubes
• ½ cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup buttermilk
• 1 tsp vanilla extract

For the Maple Icing:

• 1 cup powdered sugar
• 2–3 tbsp pure maple syrup
• 1–2 tsp milk or cream (adjust for consistency)

Cooking Directions

Making the Scones:

1. Preheat oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and sugar.
3. Cut in butter: Add cold butter cubes to dry ingredients. Use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
4. Combine wet ingredients: In a small bowl, mix pumpkin puree, buttermilk, and vanilla extract.
5. Form dough: Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix.
6. Shape scones: Turn dough onto a floured surface, pat into a circle about 1-inch thick, and cut into 8 wedges. Place on prepared baking sheet.
7. Bake: Bake 20–25 minutes until golden brown and firm to touch. Remove from oven and cool slightly.

Making the Maple Icing:

1. Mix icing: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth.
2. Drizzle: Drizzle over warm scones before serving.

Step-by-Step Preparation Method

1. Preheat oven to 400°F (200°C) and line baking sheet.
2. Combine dry ingredients: flour, baking powder, baking soda, salt, spices, sugar.
3. Cut in cold butter until coarse crumbs form.
4. Mix pumpkin puree, buttermilk, and vanilla; fold into dry ingredients gently.
5. Shape dough into 1-inch thick circle; cut into 8 wedges.
6. Bake 20–25 minutes until golden brown.
7. Prepare maple icing: whisk powdered sugar, maple syrup, and milk.
8. Drizzle icing over warm scones. Serve.

How to Serve

• Serve warm with coffee, tea, or hot chocolate.
• Perfect for breakfast, brunch, or dessert.
• Optionally, sprinkle with a pinch of cinnamon or chopped nuts for added texture.

Recipe Tips

• Cold butter: Keeps scones tender and flaky.
• Don’t overmix: Overworking dough will make scones dense.
• Pumpkin puree: Use plain pumpkin, not pie filling.
• Spices: Adjust cinnamon, nutmeg, or cloves to taste.
• Make ahead: Dough can be refrigerated for up to 24 hours before baking.

Variations

1. Chocolate chip pumpkin scones: Fold in ½ cup chocolate chips before baking.
2. Nutty twist: Add ¼ cup chopped pecans or walnuts.
3. Gluten-free: Use gluten-free all-purpose flour blend.
4. Spiced icing: Add a pinch of cinnamon or nutmeg to maple icing.
5. Savory version: Skip icing, add cheddar cheese and herbs for a savory scone.

Freezing and Storage

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep for up to 5 days; reheat slightly before serving.
• Freezer: Freeze unbaked or baked scones for up to 2 months; thaw and reheat in oven.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Pastry cutter or fork
• Mixing bowls
• Whisk
• Knife or pizza cutter for shaping

FAQ

Q1: Can I use canned pumpkin pie filling?
A: No, it’s too sweet and spiced; use plain pumpkin puree.

Q2: Can I make scones dairy-free?
A: Substitute butter with plant-based butter and use non-dairy milk.

Q3: Can I store baked scones?
A: Yes, store in an airtight container at room temperature for 2–3 days.

Q4: Can I make mini scones?
A: Yes, adjust baking time to 12–15 minutes for smaller scones.

Q5: Can I skip the icing?
A: Yes, they are delicious plain or with a dusting of powdered sugar.

Conclusion

Pumpkin Scones with Maple Icing Drizzle are tender, flavorful, and perfect for celebrating the flavors of fall. The combination of pumpkin, warm spices, and sweet maple icing makes them an irresistible treat for breakfast, brunch, or dessert. Simple to make yet bakery-worthy, these scones are a must-try for anyone who loves cozy, comforting seasonal baked goods.