1-Getting started with pumpkin scones: Getting started with pumpkin scones is as easy as preheating your oven, and you’ll be rewarded with warm, fluffy results in no time. Begin by setting your oven to 400°F (204°C) and lining your baking sheets with parchment paper for a smooth bake. This simple setup helps everything come together without any fuss.

2-Mix dry ingredients: Next, in a large bowl, whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt to blend the dry ingredients evenly. This step ensures the spices spread through every bite for that perfect fall flavor. Then, grate the frozen butter into the mix and work it in until you get pea-sized crumbs, which is the secret to those tender layers.

3-Combine wet ingredients: Now, in another bowl, whisk together 1/3 cup heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract. This wet mixture adds moisture and sweetness that makes the scones so irresistible. Gently pour it into the dry ingredients and stir just until combined overmixing can make them tough, so keep it light.

4-Shape and prepare scones: Turn the dough onto a floured surface and shape it into an 8-inch disc with your hands. Cut it into 8 wedges for full-sized scones or make mini ones by dividing into two 5-inch discs and cutting each into wedges. Place them on your prepared sheets, brush with the remaining heavy cream, and sprinkle with coarse sugar if you like a bit of crunch.

5-Bake and glaze: Bake the larger scones for 20-25 minutes until they’re lightly browned, or the minis for 18-20 minutes. While they bake, whip up the maple glaze by melting butter and maple syrup together, then whisk in the sifted confectioners’ sugar and a pinch of salt until smooth. Drizzle it over the warm scones right away for that glossy finish. For more on adapting recipes, our dietary substitutions guide can help with tweaks.