Pumpkin Scones with Vanilla and Maple Cream Glaze

Hey Everyone!!  I am back after a bit of a break…still dealing with some challenges recovering from my hip surgery.  It has made doing a lot of things really tough, but nobody can seem to stop me from doing what I love best…baking!!!  It is definitely my happy place, and even though I am moving a lot more slowly, I still want to be able to give you all wonderful recipes to make at home!!

I adore scones, and as you know, I adore anything with pumpkin in it.  Even though I am not a huge fan of pumpkin pie spice, I will show you how to use it in this recipe, or just use cinnamon, like I did!! I ended up making these scones really big on the first recipe trial, but I did decide that they are tastier when made smaller. As you guys know, I love big desserts, but in this case, bigger isn’t necessarily better 🙂

I know you will love these treats!! Make them at home and wear your coziest sweater and sip some hot cocoa with them…or if you are like me here in Florida, turn the A/C way down and hope for cooler weather 🙂

Some of the ingredients used in this recipe!! Buy the best…it really does make a difference in all of your baking!!

Cut the butter into the dry ingredients with a pastry cutter.

Mix the wet ingredients in another bowl.

Combine the wet and the dry ingredients to make the dough. Knead it until it comes tougher nicely.

Cut the ball of dough in half.

Cut each disk into 8 pieces and place on a Silpat or parchment lined baking sheet.

Brush each scone with cream before baking.

They will be a lovely golden color when they are baked.

Make the glazes while the scones cool. This is the vanilla cream glaze.

Look at this maple cream glaze!! Use only the best maple syrup!

Almost too pretty to eat 🙂 Well, almost 🙂

Serve them on a beautiful cake plate! Decorate the table with some fun Fall things too!!

Pumpkin Scones with Vanilla and Maple Cream Glaze

Makes: 16 scones Prep time: 40 minutes Bake time: 10-15 minutes


4 cups all purpose flour

1/2 cup firmly packed brown sugar

1 tablespoon plus 1 teaspoon fresh baking powder

1/2 teaspoon fresh baking soda

1 tablespoon cinnamon, or if using pumpkin pie spice too, use 1 teaspoon

1/2 teaspoon salt

1 tablespoon pumpkin pie spice, if using 1 teaspoon of cinnamon too

1/2 teaspoon best quality vanilla

1 cup cold unsalted butter cut into cubes

2 cold eggs

1 and 1/4 cups pumpkin puree

3/4 cup heavy cream/divided

Vanilla cream glaze

2 cups confectioners sugar

8 tablespoons heavy cream

1/2 teaspoon vanilla

Maple cream glaze

1 cup confectioners sugar

2 tablespoons real maple syrup

1 teaspoon vanilla extract

6-8 tablespoons cream or half and half


Preheat your oven to 400 degrees. Line 2 baking sheets with parchment paper or silicone baking sheets.

In a large bowl, whisk together all of the dry ingredients.  Cut the cold butter into the dry mixture with a pastry cutter.

In a small bowl, combine the pumpkin, eggs, 1/2 cup cream and vanilla.

Add the wet ingredients into the dry mixture and mix until just combined.

Turn out onto a lightly floured board and knead about 10 times until the ball of dough comes together.

Cut the dough in half and flatten each into about an 8 inch disk.

Cut each disk into 8 pieces.

Place the pieces a few inches apart on the baking sheets.

Brush with remaining cream.

Bake for 6 minutes then rotate the pan. Bake another 4 minutes and check for doneness. They should be a nice golden brown.

Let cool for about 30 to 45 minutes before glazing.

Prepare each glaze in separate bowls with a whisk.

When the scones are completely cool, dunk the scones into the vanilla cream glaze.

Let that cool before you drizzle the maple cream glaze over the vanilla glaze, ( see photos)

These scones get stale quickly, so after the first day, wrap them individually in wax paper and foil and freeze them.

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