Yummy! This was today’s breakfast, my kids were in heaven. What child wouldn’t love piping hot blueberry scones with vanilla icing (glaze)  for breakfast? What is better they take such little time, and the kids all come into the kitchen every morning to see what type of treat, I have made. I guess this will be one of their traditions, when they are older and look back at their childhood. I guess there could be worse traditions.

Now, my oldest son has a Gluten Allergy, so while I am photographing the regular flour recipes, I do make him a couple in his own air fryer, that we designated for him.

This is one of the best brands that he has tasted. 

My mother is a great baker, she always baked every evening, so that we would have something delicious to bring to school the next day. Back in the olden days, we actually walked and during those walks, we ate our breakfast, as we were always running late.  On most nights, I can remember her baking something special for the next morning and we would grab one of our walks to school each morning. This was great because my sister and I were always running late to school. So, having a portable breakfast was important, and since I’m old, we didn’t own a microwave or eat frozen foods. So, having an on the go-to breakfast was a life-saver in my eyes.

My kids have the same problem on all of the days of the week, we are always running late. My youngest son has a half an hour drive to school, so he always eats in the car. My oldest one is barely making it to school on time, so he eats,  as my husband drops him off. Both my husband and I try to gulp our coffee down during the commutes. He eats on the way to work, I prefer to wait and eat alone when I get home. And I usually sit and figure out what I am going to make for my blog that day.

Start by mixing together, the flour, baking powder, cinnamon, pumpkin pie spice and salt in a large mixing bowl.

Add the butter, heavy cream, egg, pumpkin, brown sugar, and vanilla and mix well.

Using olive oil, spray your scone pan (either one, the choices are in the blog post) Then add your batter

Set the pan or scone trays into your air fryer basket or tray. And set the temperature o 320 degrees F, for 12 minutes (air fryer setting)

Let cool, while you prepare the icing (I let mine cool for about 10 minutes before I added the icing, otherwise, it will fun off)

In a small mixing bowl, mix together the butter, maple syrup, and powdered sugar, and then drizzle over the scones.

Everyone always asks me how I get an air fryer scone pan that fits into my basket, well here is my hack—

I ordered a silicone mold off of Amazon, 

And it came just like above. Same color and everything. Then I took out my trusty kitchen shears—

If you have the Omni Air Fryer, By Instant Pot or another large Air Fryer Oven, this is the pan, I already had from my days of using an oven, and it’s one of my favorite pieces, so of course, I pulled it out for this recipe,

Cast Iron, Scone Pan

Kitchen Items Used: (Note: Affiliate links are included in this post)

Instant Pot Vortex, Air Fryer

J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife

 Stainless Steel Measuring Cups, 5 Piece Set

Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout

Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen 

Italian Olive Wood Spatula

OXO Good Grips 12 Inch Stainless-Steel Locking Tongs

EVOO Air Fryer, Best Friend

Don’t Forget To Pin–

Air Fryer, Homemade Pumpkin Scones with Maple Glaze

Air Fryer, Homemade Pumpkin Scones with Maple Glaze

• Author: ForktoSpoon.com
• Prep Time: 5
• Cook Time: 12
• Total Time: 17
• Yield: 3 scones 1x
• Category: Breakfast, Baked Goods
• Method: Air Fryer
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

These are so easy, and so delicous. They ahave a great classic pumpkin taste and the walnut glaze is amazing. This pairs up well with a hot coffee.

---

Ingredients

Scale 1x2x3x

Pumpkin Scones:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt (omit if using salted butter)
• 1/4 cup unsalted butter
• 1/3 cup heavy cream
• 1 egg
• 1/4 cup pumpkin
• 1 teaspoon vanilla extract

Maple Glaze:

• 1 tablespoon melted butter
• 1/4 cup maple syrup
• 1/2 cup powdered sugar

---

Instructions

1. Start by mixing together, the flour, baking powder, cinnamon, pumpkin pie spice and salt in a large mixing bowl.
2. Add the butter, heavy cream, egg, pumpkin, brown sugar, and vanilla and mix well.
3. Using olive oil, spray your scone pan (either one, the choices are in the blog post) Then add your batter
4. Set the pan or scone trays into your air fryer basket or tray. And set the temperature o 320 degrees F, for 12 minutes (air fryer setting)
5. Let cool, while you prepare the icing (I let mine cool for about 10 minutes before I added the icing, otherwise, it will fun off)
6. In a small mixing bowl, mix together the butter, maple syrup, and powdered sugar, and then drizzle over the scones.
7. Plate, serve and enjoy!

---

Keywords: pumpkin cream scones pumpkin scones king arthur starbucks pumpkin scones 2018 pumpkin scones vegan pumpkin scones uk starbucks pumpkin scone review pumpkin scones martha stewart pumpkin scones food network