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!
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!
Table of Contents
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 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!
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!
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.
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.
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
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
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
How would I go about making smaller scones instead of 8 big ones?
You could shape the dough into more of a rectangle, and cut out smaller squares!
These are amazing! So delicious and your steps make it simple to make. Goes great with a morning coffee!
Glad to hear that Anthony!