For the Scones: – 2 cups all-purpose flour – 1/3 cup brown sugar – 1 tbsp baking powder – 1/2 tsp salt – 1 tsp cinnamon – 1/2 tsp nutmeg – 1/4 tsp ground cloves – 1/2 cup unsalted butter, cold and cubed – 1/2 cup pumpkin purée – 1/4 cup heavy cream – 1 large egg – 1 tsp vanilla extract For the Maple Glaze: – 1 cup powdered sugar – 2 tbsp maple syrup – 1 tbsp milk or cream – 1/4 tsp vanilla extract
Whisk together flour, brown sugar, baking powder, salt, and warm spices like cinnamon, nutmeg, and cloves in a large mixing bowl.
Add cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to blend until it resembles coarse crumbs.
In a separate bowl, mix pumpkin purée, heavy cream, egg, and vanilla. Pour into dry ingredients and stir gently until a soft dough forms.
Turn dough onto a floured surface. Pat into an 8-inch circle and cut into 8 wedges. Place on a parchment-lined baking sheet.
Bake at 400°F for 15–18 minutes or until golden. Once cooled slightly, drizzle each scone with homemade maple glaze.
Serve warm or at room temp. Store in an airtight container for up to 2 days. These freeze well—just reheat and enjoy anytime!