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Best Easy Small-Batch Pumpkin Scones with Maple Glaze

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These small-batch pumpkin scones are tender, flaky, and made with simple pantry ingredients. Topped with a sweet maple glaze, they’re the perfect cozy treat for a quiet fall morning.

Ingredients

Scale
  • 1 cup all-purpose flour (plus extra for dusting)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small cubes
  • ¼ cup pumpkin puree (100% pure pumpkin)
  • 2 tablespoons milk (any kind)
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 ½ tablespoons maple syrup (real maple syrup)
  • ½ to 1 teaspoon milk (for glaze)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
  3. Add 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 crumbs with some pea-sized butter pieces remaining.
  4. In a small bowl, whisk together pumpkin puree, milk, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients. Stir with a fork or spatula until just combined. The dough will look shaggy and a little dry.
  6. Lightly flour your work surface and hands. Turn the dough out onto the floured surface and gently pat it into a circle about ¾-inch thick. Do not knead.
  7. Using a sharp knife or bench scraper, cut the circle into four wedges. Place wedges on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 12 to 15 minutes, until lightly golden on the bottom and edges. Transfer to a cooling rack and let cool for at least 5 minutes.
  9. While scones cool, make the glaze: In a small bowl, whisk together powdered sugar and maple syrup until smooth. Add milk ½ teaspoon at a time until drizzling consistency.
  10. Drizzle glaze over warm scones. Let set for a minute or two before serving.

Notes

Keep butter cold for flaky scones. Do not overmix the dough. Check baking powder freshness. Scones are best eaten the day they are made, but can be stored in an airtight container for up to 2 days. Unbaked scones can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin scones, small batch scones, maple glaze, fall breakfast, easy scone recipe

Find it online: https://breezybake.com/best-easy-small-batch-pumpkin-scones-with-maple-glaze/