1-First Step: Get Your Ingredients Ready Start by preheating your oven to 400°F and adjusting the rack to the middle-lower level. Line your baking sheets with parchment paper or silicone mats to prevent sticking this sets the stage for your maple pumpkin scones and makes cleanup easy. Gather all ingredients, like grating the frozen butter ahead of time, so everything is ready to go. For dietary tweaks, if you’re going vegan, swap the butter for a plant-based version right here to keep the process smooth.

2-Second Step: Mix the Dry Ingredients In a large bowl, whisk together 2 cups all-purpose flour, 2 and 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. This step blends the flavors and ensures even distribution, which is key for tasty maple pumpkin scones. If you’re making a gluten-free batch, use a gluten-free flour mix at this point to avoid any issues later. Aim for a consistent mixture that looks well combined without overworking it.

3-Third Step: Add the Butter Grate the 1/2 cup frozen unsalted butter and mix it into the dry ingredients until you get pea-sized crumbs. This technique, similar to one used in other breakfast bakes on this site, helps create those flaky layers everyone loves. For low-calorie options, you could try a reduced-fat butter alternative, but it might affect the texture slightly. Keep stirring gently to maintain the butter’s coldness, which is crucial for the scones’ rise.

4-Fourth Step: Prepare the Wet Mixture In another bowl, whisk together 1/3 cup heavy cream, 1 large egg, 1/2 cup blotted pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract. Blotting the pumpkin first removes excess moisture, as mentioned in our tips, to keep your maple pumpkin scones from becoming too dense. If adapting for vegan preferences, use a flax egg and non-dairy cream here to keep the dough cohesive.

5-Fifth Step: Combine and Shape the Dough Add the wet mixture to the dry ingredients and stir just until moistened don’t overmix to keep the scones tender. With floured hands, shape the dough into a ball, then press it into an 8-inch disc on a floured surface. For smaller scones, you can divide the dough as suggested in related recipes like rhubarb muffins. Cut the disc into 8 equal wedges and place them on your prepared baking sheets, spacing them at least 2 inches apart.

6-Sixth Step: Add Finishing Touches Before Baking Brush the wedges with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if you want that extra crunch. This step adds a golden shine and texture, much like in traditional scone recipes. For low-calorie versions, skip the sugar or use a sprinkle of cinnamon instead. Space them out to allow for even baking, which takes about 20-25 minutes until they’re lightly browned. According to the perks of pumpkin in your diet, using fresh ingredients like this boosts the nutritional value.

7-Final Step: Glaze and Serve While the scones bake, prepare the glaze by melting 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat. Remove from heat, then whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Once the scones are out of the oven and still warm, drizzle the glaze over them and serve right away for the best flavor. For dietary adaptations, use a maple syrup alternative in the glaze if needed, and enjoy your homemade maple pumpkin scones as a cozy breakfast treat.