Pumpkin Spiced Scones with Maple Spiced Glaze

Happy fall, everyone! I’ve been making this scone recipe for over a decade, and it remains one of my absolute favorites. This past year, I transitioned my website to a new platform to better support recipe content, which meant re-uploading all of my old posts—a process that’s taken much longer than I anticipated. As fall settles in and I’ve been baking these Pumpkin Spice Scones regularly, I realized this post still hadn’t been updated. So here we are, ten years later, and I love this recipe just as much as the day I created it. I refreshed the date so it’s easier to find on the site—hope you enjoy it as much as I do!

Order my custom Pumpkin Pie Spice from my new store, Provenzano’s Market!

August 2015:

I realize I am a little early on this one, but how can you not love pumpkin-spiced everything!? By the time summer comes to an end, I am ready to pull out all of my fall decorations and eat anything with pumpkin pie spice in it. It adds a great deal of richness and warmth to a recipe.

Scones are one of my favorite things to make and eat. They top the list of my “freezer favorites” because they are a straight freezer-to-oven breakfast. They are a great make-ahead item. The key to making a good scone is having the ingredients, especially the butter, very cold. I love using a food processor for this because it’s fast, and it breaks up the oats. This can be made with old-fashioned oats or quick-cooking oats. If you are not using a food processor to make these, then I recommend chopping up the oats into finer pieces, especially the old-fashioned. This creates a much nicer scone, because the whole oats can make the scones flat, and when you chop them up it helps the scones maintain their shape. This actually makes for a much more tender scone as well.

To make the pumpkin spiced scones even better, and more fall inspired, I drizzle them with a maple spiced glaze. This is not necessary, but definitely worth it! The taste of maple and pumpkin together, along with the spice mixture, is perfection.

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Pumpkin Scones with Maple Spice Glaze

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Ingredients

 

• ▢ 1 1/2 cup all-purpose flour, I like using half whole wheat and half all-purpose as well
• ▢ 1 cup uncooked oatmeal; old fashioned or quick-cooking, see note below***
• ▢ 1/2 cup brown sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/2 teaspoons Provenzano's Market pumpkin pie spice
• ▢ 1/2 cup COLD unsalted butter; cut into cubes
• ▢ 1/4 cup fresh or canned pumpkin puree, not canned pumpkin pie
• ▢ 1/4 cup cold half and half, or whole milk works too
• ▢ 1 teaspoon vanilla extract

Maple Glaze:

• ▢ 1 1/4 cup powdered sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 tablespoon real maple syrup
• ▢ 1/2 teaspoon pumpkin pie spice
• ▢ 1-2 tablespoons half and half or milk

Equipment

Food Processor

Instructions

 

• In the bowl of a food processor (or using a pastry cutter or stand mixer), combine the flour, oatmeal, sugar, baking powder, salt, and pumpkin pie spice. Pulse to blend.
• Add the butter and pulse until the mixture resembles coarse sand, with pea-sized pieces of butter remaining. Be careful not to over-mix.
• In a separate bowl or measuring cup, whisk together the half and half, vanilla, and pumpkin puree.
• With the food processor running, slowly pour in the wet ingredients. Mix just until incorporated—do not over-mix.
• Turn the dough out onto a lightly floured surface and shape it into a large, flat disk about ½–1 inch thick. Cut the disk in half vertically and horizontally to make four pieces, then cut each of those in half again to form eight wedges, like a pizza.
• Place the scones on a parchment-lined baking sheet and chill in the refrigerator for about 15 minutes. (If freezing, place in the freezer for 30 minutes, then transfer to a freezer-safe bag, label, and return to the freezer.)
• Preheat the oven to 375°F. Bake the scones on a parchment-lined baking sheet for 15–20 minutes, or until golden. If baking from frozen, add 5–7 minutes to the bake time.
• Transfer scones to a cooling rack and let cool completely before glazing.

For the Maple Glaze

• In a bowl, whisk together powdered sugar and pumpkin pie spice. Add vanilla, maple syrup, and milk, whisking until smooth. Drizzle over cooled scones using a spoon, or for cleaner lines, transfer icing to a small zip-top bag, snip off the corner, and pipe over the scones.

Notes

Scones are best enjoyed warm from the oven but will keep in a sealed container for up to two days.

Author: Maria Provenzano