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Quick Small-Batch Pumpkin Scones with Easy Maple Glaze

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These quick small-batch pumpkin scones with maple glaze are the perfect fall treat—flaky, tender, and ready in under 30 minutes. Made with simple ingredients, they deliver bakery-quality flavor without the fuss.

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) cold unsalted butter, cut into small cubes
  • ¼ cup (60g) pumpkin puree
  • 2 tablespoons (30ml) heavy cream
  • ½ teaspoon vanilla extract
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon (15ml) pure maple syrup
  • 1 to 2 teaspoons (5-10ml) heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt.
  3. Add the 3 tablespoons of cold cubed butter to the flour mixture. Use a pastry cutter or two forks to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter pieces remaining.
  4. In a small bowl or measuring cup, whisk together ¼ cup pumpkin puree, 2 tablespoons heavy cream, and ½ teaspoon vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Use a fork or spatula to stir until just combined. The dough will look shaggy and a little dry in spots.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about ¾ inch thick.
  7. Use a bench scraper or sharp knife to cut the circle into 4 wedges. Transfer the wedges to your prepared baking sheet, spacing them about 2 inches apart.
  8. If you have extra cream, brush a little over the tops of the scones.
  9. Bake for 14 to 16 minutes, or until the scones are golden brown on top and firm to the touch.
  10. Let the scones cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
  11. While the scones are cooling, whisk together ½ cup powdered sugar, 1 tablespoon maple syrup, and a pinch of salt. Add 1 teaspoon of cream or milk and whisk. Adjust consistency as needed.
  12. Drizzle the maple glaze over the warm scones.
  13. Let the glaze set for about 5 minutes before serving.

Notes

Keep butter cold for flaky scones. Don’t overmix the dough. Glaze while scones are warm for best results. For a vegan version, use cold vegan butter and plant-based cream/milk. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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

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