As soon as I crack open a can of pumpkin, a batch of moist pumpkin scones is happening. They’re soft and buttery inside, perfectly spiced with cinnamon and pumpkin pie spice, and finished with a maple glaze that hardens into the sweetest little shell.

I always top them with a sprinkle of coarse sugar (old bakery habit I can’t quit), and it gives them that classic, bakery-style finish. If I’ve got any pumpkin left, it usually turns into chocolate pumpkin bread (or my sugar-coated pumpkin cupcakes with cream cheese frosting)… but these scones always come first!

Pumpkin scones with maple glaze on a wooden board.

Still have pumpkin to use up? Make a batch of my super soft and gooey pumpkin pie cinnamon rolls. They’re packed with warm spices and make an irresistible weekend bake!

Recipe Instructions

A mixing bowl with the frozen butter mixed into the flour.

1

Add frozen butter to the dry ingredients. Grate the frozen butter using a cheese grater and add it to the flour mixture.

The pumpkin cream mixture poured into the center of the dry ingredients.

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!

Pumpkin scone dough in a mixing bowl before shaping.

3

Gently mix and pull apart the dough. Once most of the scone 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!

Scone dough cut into eight segments.

4

Flatten the dough into a 7.5″ disc. Don’t work or knead the dough; focus on just gently pressing the clumps together.

If scones aren’t enough to satisfy your pumpkin cravings, try my streusel pumpkin coffee cake. It’s got a cinnamon swirl, buttery streusel topping, and is perfect for a fall breakfast!

Pumpkin scones with sparkling sugar on top before baking.

5

Cut out eight scones and top with sparkling coarse 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.

Pumpkin scones on a baking sheet drizzled with maple glaze.

6

Drizzle with maple glaze. After baking, let them cool on a wire rack, then drizzle the tops with the maple glaze and enjoy!

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.

A scone broken in half to show the moist texture.

If you’re more of an apple person, my cinnamon apple scones are another fall favorite in my house. Think freshly shredded apple, cozy spices, and that golden, crisp edge everyone loves!

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 with maple glaze on a wooden board.

Pumpkin Scones with Maple Glaze

5 from 1 vote
– by Cambrea Gordon

Skip the bakery run: these bakery-style pumpkin scones are soft, flaky, and packed with warm fall spices, all topped with a sweet maple glaze. Ready in under an hour, they’re the perfect cozy treat for fall mornings or lazy weekend baking!
Print Recipe Save Recipe Pin Recipe
Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 8 servings
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!

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, salt, and frozen grated butter 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

*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Freezing: Leftover scones can be kept in an airtight container at room temperature for 2-3 days. Keep the unbaked scones in an airtight container or freezer bag for up to 3 months. When baking from the freezer, add a few minutes to the baking time!
Serving: 1serving | Calories: 277kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 413mg | Potassium: 95mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2651IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

2 Comments

  1. Anthony Riddle says:

    These are amazing! So delicious and your steps make it simple to make. Goes great with a morning coffee!5 stars