Pumpkin Scones With Maple Cinnamon Glaze

Total Time


  • 2 cups all- purpose flour
  • 1/2 sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 1  1/2 sticks chilled butter
  • 1 tsp pure vanilla extract
  • 1/4 buttermilk
  • 1 large egg
  • 1/2 cup + 1 tbsp canned pumpkin
  • 1/3 cup whipping cream
  • 2 tbsp raw sugar (turbinado)
  • 1/2 cup chopped pecan pieces (for dough)
  • 1/2 cup toasted pepita seeds (for topping)
  • 1/3 cup toasted and chopped pecan pieces (for topping)

Maple Cinnamon glaze

  • 2 cups icing sugar
  • 1/2 tsp sea salt
  • 1 tbsp cinnamon
  • 2 tbsp melted butter
  • 1 tsp vanilla
  • 1/2 cup maple syrup


Whisk baking powder, sugar, nutmeg, cinnamon, salt, ginger, baking soda, baking powder and 2 cups flour in a large bowl. Using the large holes on a box grater, grate in butter, tossing to coat in dry ingredients as you go; add chopped pecans. Mix in egg, pumpkin, vanilla extract and ¼ cup buttermilk (if you don’t have it at home, make your own by adding 1 tbsp of white vinegar to 1/4 cup of milk and let it sit for 5 minutes) Transfer dough to a lightly floured surface and pat into a 1½”-thick disk. Cut into 8 wedges; transfer to a parchment-lined baking sheet and freeze until firm, for 30 minutes. Preheat oven to 400° and brush scones with whipping cream, sprinkle with raw sugar (I used turbinado). Bake until golden brown, 25–30 minutes. Wait until they are cooled completely, top with the cinnamon maple glaze. Sprinkle pepitas and pecans on top.

Maple Cinnamon glaze

Place all dry ingredients in a medium bowl, add the butter and maple syrup. Whisk until combined.

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