Warmly spiced and full of pumpkin, these moist pumpkin scones have a tender crumb, sparkling sugar top, and a rich maple glaze—perfect for fall!
As a former pastry chef, I’ve perfected scones in every flavor imaginable, from savory breakfast scones to fruity versions like fresh raspberry scones and wild blueberry scones!
These pumpkin scones are the perfect addition to your fall baking lineup—easy to make (no pumpkin blotting) and bursting with pumpkin spice. Don’t forget to add my apple pie scones to your list, too!
Table of Contents
Top Tools for Making Scones
Kitchen scale. A digital kitchen scale ensures precise measurements, which are essential for consistent results, especially when baking scones!
Bench scraper. A bench scraper helps to cut cleanly through the dough. Don’t worry; you can also use a sharp knife!
Parchment paper. Line your baking sheet with parchment paper to prevent the scones from sticking and to ensure even baking.
Ingredient Notes and Substitutions
Pumpkin puree: Like in my pumpkin rolls or pumpkin snickerdoodles, Libby’s Puree will give you the best and most accurate results. There is no need to blot the pumpkin; the extra moisture helps keep the scones super soft and moist!
Sparkling sugar: Use sparkling sugar for the tops of the scones for a bakery-style finish and crunchy texture. Even without it, you can still get a crunchy top with coarse sugar!
Heavy cream: Don’t substitute milk, buttermilk, or non-dairy milk in this recipe—the cream is essential for the perfect scone, and you’ll lose texture and flavor without it!
Recipe Instructions
1
Add frozen butter to the dry ingredients. Grate the frozen butter using a cheese grater and add it to the flour mixture.
2
Make a well for the wet ingredients. This technique helps achieve a tender texture, prevents over-mixing, and ensures even distribution of the ingredients!
3
Gently mix and pull apart the dough. Once most of the dough has come together, scoop it up and let it fall through your hands, breaking up any large pieces.
This ensures every inch of the flour is hydrated for a moist texture!
4
Flatten the dough into a 7.5″ disc. Don’t work or knead the dough; focus on just gently pressing the clumps together!
5
Cut out eight scones and top with sparkling sugar. Cut the dough into eight segments, dipping your scraper or knife into flour after every cut to keep it from sticking. Then, top with sugar.
6
Drizzle with maple glaze. After baking, let them cool on a wire rack, then drizzle the tops with the maple glaze and enjoy!
Storage and Freezing
Storage: Leftover scones can be kept in an airtight container at room temperature for 2-3 days.
Freezer: Once you cut the scones and top them with sugar, let them freeze on a baking sheet. Then, transfer them to an airtight container or freezer bag with parchment between layers. Freeze for up to 3 months. When baking from the freezer, add a few minutes to the baking time!
FAQs
It’s best to use plain pumpkin puree, as pumpkin pie filling contains added spices and sugars that could alter the flavor and texture of the scones.
This can happen when the scones are overbaked, or there isn’t enough liquid in the dough. Check the baking time and add more liquid if needed to keep the dough moist!
Dense scones might result from overmixing, too much flour, or insufficient leavening. Mix the dough until combined, and measure the ingredients with a kitchen scale for best results.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Pumpkin Scones
Ingredients
Pumpkin Scone Dough
- 4 tablespoons frozen unsalted butter
- 1/2 cup + 2 tablespoons cold heavy cream
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup light brown sugar, packed
- 2 3/4 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 3/4 teaspoon fine sea salt
- Sparkling sugar, for the tops
Maple Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
Instructions
- Line a sheet pan with parchment paper. Set aside.
- In one bowl, grate the frozen butter and keep it in the freezer until ready to use. Whisk together the heavy cream and pumpkin puree in another bowl and refrigerate until ready to use.4 tablespoons (56 g) frozen unsalted butter, 1/2 cup + 2 tablespoons (140 g) cold heavy cream, 1/2 cup (115 g) pumpkin puree
- Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) light brown sugar, 2 3/4 teaspoons baking powder, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 3/4 teaspoon fine sea salt
- Make a well in the center of the bowl and pour in the cold pumpkin cream. Gently stir with a rubber spatula until mostly combined. Then, use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps until all of the dough is hydrated. Then, cover and chill the bowl in the fridge for 15 minutes.
- Once rested, dump the dough onto a lightly floured surface and gently press the clumps into a 7.5” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Sprinkle the tops with sparkling sugar. Then, chill the tray in the fridge while the oven preheats to 400°F/205°C.Sparkling sugar
- Bake for 10-15 minutes, until the edges of the scones are set but still soft.
- Let the pan cool on a wire rack while you make the maple glaze.
- In a bowl, whisk together the powdered sugar, maple syrup, and melted butter. Set aside to thicken, about 10-15 minutes. Then drizzle the glaze over the scones and enjoy!1/2 cup (60 g) powdered sugar, 3 tablespoons (55 g) maple syrup, 2 tablespoons (28 g) unsalted butter
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
