Maple-glazed Pumpkin Cinnamon Roll Scones
Serves: Makes 12 scones
  • 3 cups Flour
  • 4½ t. Baking Powder
  • ½ t. Pumpkin Pie Spice
  • 6 T. Sugar
  • 6 T. Cold Butter
  • 1 t. Vanilla Extract
  • ¾ C. Pumpkin Puree
  • 1 C. Heavy Cream
  • ⅓ C. Brown Sugar
  • 1½ t. Cinnamon
  • 1 C. Powdered Sugar
  • 3 T. Maple Syrup
  • Water, as needed
  1. In a large bowl, combine the dry ingredients.
  2. Cut the cold butter into the dry ingredients until it resembles a coarse meal.
  3. Make a well in the center of the flour mixture.
  4. In another bowl, whisk together the pumpkin puree, heavy cream, and vanilla.
  5. Add the mixture to the dry ingredient well and mix just to combine. DO NOT OVERMIX!! :)
  6. Roll dough until it is ½″ thick into a rectangle shape (I pat it out to this thickness on a floured surface). Make sure your surface is well floured because dough will be a bit sticky.
  7. Mix together the brown sugar and cinnamon. Sprinkle it evenly over the surface of the dough.
  8. Roll the dough up into a log, just like you would for cinnamon rolls, starting with the lengthwise end that is longest. Press the seam of the dough into the roll by sort of dragging your finger down the sides of the seam so that the dough breaks up a little and can be patted into the rest of the roll. If you don't do this, the rolls won't stay together once cut.
  9. Cut the dough into 12 rolls, using a piece of thread or floss, by sliding the thread underneath the dough about 1- 1½" down and crossing the threads and pulling to get a clean slice.
  10. Place on 2 tin foil or parchment lined cookie sheet spaced 2″ apart.
  11. Bake at 400 degrees for 5 minutes. Reduce the heat to 350 degrees and finish cooking for 10-12 minutes, or until the tops are lightly golden brown.
  12. Cool on rack and drizzle with Maple glaze(place 1 c. powdered sugar in a bowl and add the maple syrup. Whisk in a little bit of water at a time until the desired consistency is achieved.)
  13. *If you like your scones heavily glazed, double the glaze recipe.
Recipe by The Kitchen McCabe at