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Cozy Small-Batch Pumpkin Scones with Maple Icing (Easy Fall Treat)

Cozy Small-Batch Pumpkin Scones with Maple Icing - featured image
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These tender, golden pumpkin scones are made in a small batch of six, with warm spices and a rich maple icing. Perfect for a cozy fall morning or a last-minute dessert, they come together in about 35 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup pumpkin puree
  • 2 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • For the maple icing:
  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1–2 teaspoons milk or cream

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
  4. In a small bowl, whisk together pumpkin puree, heavy cream, and vanilla extract.
  5. Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
  6. Turn dough out onto a lightly floured surface and gently knead 2-3 times until it comes together.
  7. Pat dough into a 6-inch circle about 3/4-inch thick. Cut into 6 wedges.
  8. Place wedges on prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 18-20 minutes, until golden brown and a toothpick inserted in center comes out clean.
  10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the icing: In a small bowl, whisk together powdered sugar, maple syrup, and enough milk to reach a drizzling consistency.
  12. Drizzle icing over cooled scones. Let set for 10 minutes before serving.

Notes

For best texture, use cold butter and handle the dough as little as possible. The scones are best enjoyed the day they are made, but can be stored in an airtight container for up to 2 days. If you don’t have heavy cream, you can substitute with whole milk or buttermilk.

Nutrition

Keywords: pumpkin scones, small batch, maple icing, fall treat, easy scones, pumpkin recipe

Find it online: https://noshbelle.com/cozy-small-batch-pumpkin-scones-with-maple-icing-easy-fall-treat/