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Perfect Pumpkin Scones with Maple Glaze – Easy Starbucks Copycat

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These Perfect Pumpkin Scones with Maple Glaze are tender, flaky, and spiced with warm fall flavors. They taste even better than the Starbucks version and come together in under 35 minutes.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 6 tablespoons (85g) unsalted butter, cold and cubed
  • 1/2 cup (120g) pumpkin purée
  • 1/4 cup (60ml) heavy cream, plus extra for brushing
  • 1 teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Cut the cold butter into the flour mixture using a pastry cutter or two forks until the mixture resembles coarse meal with some pea-sized butter pieces.
  4. In a separate small bowl, whisk together the pumpkin purée, heavy cream, and vanilla extract until smooth.
  5. Pour the pumpkin mixture into the flour-butter mixture and stir just until the dough comes together. It will look shaggy and slightly dry.
  6. Turn the dough out onto a lightly floured surface and gently pat it into a circle about 3/4-inch thick and 8 inches across.
  7. Cut the circle into 8 equal wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
  8. Refrigerate the scones for 15 minutes.
  9. Brush the tops with a little extra heavy cream and bake for 14-16 minutes, until the edges are lightly golden and the tops feel firm.
  10. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  11. While the scones cool, whisk together the powdered sugar, maple syrup, and 1 tablespoon of cream. Add more cream, a teaspoon at a time, until the glaze is thick but pourable.
  12. Drizzle the glaze over the warm scones and let set for about 10 minutes before serving.

Notes

Keep all ingredients cold for flaky scones. Do not overwork the dough. Glaze while warm, not hot. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, Starbucks copycat, fall baking, easy scone recipe

Find it online: https://blingbite.com/perfect-pumpkin-scones-with-maple-glaze-easy-starbucks-copycat/