Maple Glazed Pumpkin Scones
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender pumpkin scones with warm spices like cinnamon and ginger, studded with cranberries and finished with a maple glaze. Cozy and slightly sweet, perfect for breakfast or afternoon tea.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 cup pure pumpkin puree
- 1 large egg
- 1/4 cup heavy whipping cream (35% b.f. plus more as needed)
- 3 cups all-purpose flour
- 1/4 cup dark brown sugar (packed or substitute light brown sugar)
- 1/2 teaspoon orange zest (optional, but a nice addition)
- 2 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt (or reduce to a pinch if using salted butter)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 cup unsalted butter (cold and cut into 4 or 5 pieces (or salted butter and reduce the added salt to a pinch))
- 1/2 cup raisins (plumped (see instructions below) or chopped dried cranberries)
- Additional heavy whipping cream
- 1 cup icing/confectioners' sugar
- Maple syrup (to thin (about 3-4 Tbsp))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 48mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 48MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.