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As the leaves begin to change and the air turns crisp, there's no better way to embrace the essence of fall than with a warm batch of Spiced Pumpkin Maple Scones. These delightful treats perfectly combine the rich flavors of pumpkin and the sweetness of maple syrup, making them an irresistible addition to your autumn baking repertoire.

Quick Pumpkin Maple Scones

Celebrate the essence of fall with these Spiced Pumpkin Maple Scones! This easy recipe combines the warm flavors of pumpkin and maple syrup, making it a perfect treat for cozy autumn days. In just 30 minutes, you can enjoy delicious scones that pair beautifully with your favorite beverage. The comforting aroma of spices will fill your kitchen, adding warmth to your home. Perfect for bakers of all levels, these scones are sure to become a seasonal favorite.
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Ingredients
  

1 ½ cups all-purpose flour

½ cup canned pumpkin puree

⅓ cup maple syrup (preferablyGrade A or B)

½ cup cold unsalted butter, cubed

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 large egg

3 tablespoons heavy cream (for brushing)

Optional: chopped walnuts or pecans for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

        Mix in Pumpkin and Maple: In a separate bowl, combine pumpkin puree, maple syrup, and the egg. Stir until well blended. Pour the pumpkin mixture into the bowl with the dry ingredients and stir until just combined. Do not overmix.

          Shape the Dough: Lightly flour a clean surface and turn the dough onto it. With floured hands, gently knead the dough just until it comes together. Form it into a disc about 1-inch thick.

            Cut the Scones: Using a sharp knife or a bench scraper, cut the disc into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.

              Brush and Top: Brush the tops of the scones with heavy cream and sprinkle chopped walnuts or pecans on top, if desired.

                Bake: Bake in the preheated oven for 15–20 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Let the scones cool on a wire rack for a few minutes before serving. Drizzle with extra maple syrup if desired.

                    Prep Time, Total Time, Servings: 15 mins | 35 mins | 8 scones