Maple Glazed Pumpkin Scones

Portions| 8

Prep Time|10 minutes

Cooking Time|25 Minutes


  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1/2 cup unsalted butter, cold and cut into small cubes 1/3 cup pumpkin puree
  • 5-7 tablespoons heavy cream
  • 2 teaspoons vanilla extract

Maple Glaze

  • 2 tablespoons maple syrup
  • 2 tablespoon heavy cream
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt

Cooking Directions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a large mixing bowl sift together the flour, sugar, baking powder, spices, and salt.
  • Place in the freezer for 10 minutes.
  • Cut up cold butter into small cubes, and incorporate dry ingredients until the mixture resembles coarse sand.
  • Add the pumpkin puree, 5 tablespoons of heavy cream, and the vanilla to the mixing bowl. Using a fork mix everything together. Be careful not to over mix or overwork your dough.
  • Form the dough into 9 inch circles. Place on a floured surface. Cut into wedges and place on a prepared baking sheet, and brush the top of the scones with cream.
  • Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges.
  • To make the glaze simply whisk together all the ingredients in heavy bottomed sauce pan until combined. Wait for the scones to cool before drizzling with the maple glaze.
  • Enjoy!

Ingredients in this Recipe

  • Lactantia Butter 454g

  • Lactantia Cream 473ml

  • Dion Herbs & Spices 5-78g

  • Redpath Brown Sugar 1kg

  • Five Roses All Purpose Flour 1kg

  • E.D. Smith Canned Pumpkin 796ml

  • Magic Baking Powder 225g

  • Redpath Icing Sugar 1kg

  • Regal Ground Cinnamon 48g