1-Start: Getting started with cinnamon pumpkin scones begins with preheating your oven to 400°F (204°C) and lining your baking sheets with parchment paper. This simple pumpkin scones recipe focuses on combining dry and wet ingredients carefully to achieve that flaky texture. Follow these steps to bake a batch that captures the essence of fall baking.

2-Whisk dry ingredients: First, whisk the dry ingredients in a bowl: 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Grate the frozen 1/2 cup unsalted butter and mix it into the dry mix until you get pea-sized crumbs for a buttery base. In another bowl, whisk together 1/3 cup heavy cream, 1 large egg, 1/2 cup drained canned pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon pure vanilla extract.

3-Forming and Baking the Dough: Combine the wet mixture with the dry ingredients just until moistened to keep the scones tender. Shape the dough into an 8-inch disc on a floured surface, then cut it into 8 wedges. Place the wedges on the prepared baking sheet, spacing them apart, and brush with the remaining 2 tablespoons of heavy cream. For a nice crunch, sprinkle with coarse sugar if you like.

4-Baking and glazing: Bake the scones for 20-25 minutes until they turn lightly browned, then let them cool slightly. While they bake, prepare the maple glaze by melting 2 tablespoons unsalted butter and 1/3 cup pure maple syrup over low heat, then remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle the warm glaze over the warm scones for a finishing touch that enhances their spiced flavor.