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Cozy Small-Batch Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These cozy small-batch pumpkin scones with maple glaze are a deliberate act of self-care, perfect for quiet moments when you want a warm, spiced treat without a crowd. With a golden-brown exterior and tender interior, they’re topped with a rich maple glaze that soaks in for a sticky, sweet finish.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 3 tablespoons (42g) unsalted butter, frozen
  • ¼ cup (60g) pumpkin puree
  • 2 tablespoons (30ml) heavy cream
  • ½ teaspoon vanilla extract
  • 1 large egg yolk
  • ½ cup (60g) powdered sugar
  • 1 tablespoon (15ml) pure maple syrup
  • 1 tablespoon (15ml) heavy cream
  • ¼ teaspoon maple extract (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper and chill in the fridge.
  2. Grate frozen butter on the large holes of a box grater. Place grated butter back in the freezer.
  3. In a medium bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
  4. Add grated frozen butter to flour mixture. Use a pastry cutter or fork to toss until mixture resembles coarse meal with some pea-sized butter pieces.
  5. In a small bowl, whisk together pumpkin puree, heavy cream, vanilla extract, and egg yolk until smooth.
  6. Make a well in the dry ingredients. Pour wet mixture into the well and stir gently with a fork until dough just comes together (shaggy and slightly dry).
  7. Turn dough out onto a lightly floured surface. Gently bring together with hands and pat into a circle about ¾ inch thick and 5 inches across.
  8. Cut the circle into 4 equal wedges. Transfer wedges to chilled baking sheet, spacing 2 inches apart.
  9. Freeze the baking sheet for 10 minutes.
  10. Bake chilled scones for 14-16 minutes, until edges are golden brown and tops are set.
  11. Let scones cool on baking sheet for 5 minutes, then transfer to a cooling rack.
  12. While scones cool, whisk together powdered sugar, maple syrup, heavy cream, and maple extract (if using) until smooth and pourable.
  13. Drizzle glaze generously over warm scones.
  14. Let glazed scones rest for 5-10 minutes before serving.

Notes

Keep butter and dough cold for flaky scones. Do not overmix. Glaze while scones are warm for best absorption. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, small batch, maple glaze, fall recipe, easy scones, cozy baking

Find it online: https://lenatable.com/cozy-small-batch-pumpkin-scones-with-maple-glaze-easy-fall-recipe/