These perfectly spiced pumpkin scones are drizzled with a thick maple glaze for the ultimate fall brunch treat.
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Fall seems to be synonymous with baking for a lot of people. And baking with pumpkin always brings home that feeling of fall! These Maple Glazed Pumpkin scones have always been one of my personal favorites.
I know baking can be intimidating for some people, and I'm certainly not a professional pastry chef, but like many things in life, it just takes a bit of practice. So, if you've been wanting to bake more often, these scones are a great way to get started.
Contents:
Tips for making pumpkin scones
Despite what you might think, scones are not difficult to make. A few key steps ensure you get buttery, flaky scones every time.
Use a food processor: I've tried making scones a number of different ways, but for these pumpkin scones I think using a food processor yields the best result. You don't have to spend time cutting in the butter with a pastry cutter and you get more evenly disbursed butter as a result.
Use cold butter: The colder the better though since you are using a food processor, freezing the butter is not necessary.
Don't skip on the spices: A good pumpkin-pie spice mixture is really important to achieving good flavor in these scones so don't skimp on the spice measurements.
Don't over mix the dough: You want to use the pulse function on the food processor to ensure you don't build up too much gluten in the flour. Over-mixing can result in dry scones.
Don't over-bake: When it comes to (most) baked goods, just slightly under-baked is better than over-baked.
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Pumpkin puree: Since the pumpkin taste is prominent you want to make sure you use a high-quality pumpkin puree. Good choices are Libby's and Whole Foods' 365 brand (not sponsored) Also, be sure you are using pumpkin puree NOT pumpkin pie mix. Those are two very different ingredients.
- Heavy cream: I don't recommend substituting here as you will end up with a slightly different texture in your scones.
- Unsalted butter: Again, you want to use a high-quality brand. Most grocery stores carry a good variety so use your favorite.
- Confectioners Sugar: This is also known as powdered sugar or icing sugar. While I have seen recipes for how you can make your own, I recommend you purchase it if you don't already have it on hand.
- Maple syrup: There is a wide variety of options when it comes to maple syrup which means there is a wide range in cost. I recommend darker maple syrup of the highest quality where you are comfortable with the price.
Step by Step Instructions for Making Pumpkin Scones
Complete instructions can be found in the recipe card below.
Step 1 | Mix the dry ingredients. You start by adding the flour and other dry ingredients to the bowl of a food processor. Pulse the mixture several times until everything is combined.
Step 2 | Add the butter. Once the dry ingredients are combined, add the very cold butter to the food processor and continue to pulse the mixture until a coarse meal forms. Scrape the sides of the bowl and pulse a few more times.
Step 3 | Mix the wet ingredients. Before adding them to the food processor, whisk the pumpkin puree, cream, egg, vanilla and brown sugar together until smooth.
Step 4 | Finish the dough. Drizzle the pumpkin mixture over the dough base in the bowl of the food processor. Pulse all of the ingredients together a couple of times then stop and scrape down the sides of the bowl. Continue to pulse the mixture a few more times until a ball forms in the bowl of the food processor.
Step 5 | Prepare the dough. Line a baking sheet with parchment paper and sprinkle a bit of flour, about a tablespoon, onto the paper. Transfer the dough to the lined baking sheet. Lightly flour your hands and press the dough into a disk about 8" in diameter.
Step 6 | Slice the dough. Use a sharp knife to cut the disk into 8 even-sized triangles. Once cut, the disc will resemble a sliced pizza!
Step 7 | Bake the scones. Put the baking sheet into a preheated oven and bake the scones for 20 minutes. Remove the baking sheet from the oven and separate the wedges. Return the pan to the oven and bake for an additional 5-10 minutes until the edges are just golden brown.
Step 8 | Make the glaze and serve. While the scones are baking, mix the powdered sugar, maple syrup, milk and vanilla in a small bowl. Once the scones are done baking remove them from the oven and let them cool for about 10 minutes then drizzle with the glaze and serve warm.
Frequently Asked Questions
Yes! The small chunks of butter in the dough (as seen in the process shots above) help to create steam pockets.
Recommended Tools
Large baking sheet – You can use either a rimmed half-sheet pan or a traditional baking sheet.
Food processor - This is an essential kitchen tool! If you don't use it often or cook for a small family either an 8 or 9 cup model should work very well.
How to serve pumpkin scones
These scones are great on their own for breakfast or a snack, with a cup of coffee or a glass of milk.
Or if you want to use them as part of a brunch menu I'd pair them with:
- Melon, Proscuitto and Mozzarella Skewers
- Leek and Pancetta Quiche or Make-Ahead Breakfast Casserole or Savory Dutch Baby
More fall recipes
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Maple Glazed Pumpkin Scones
Ingredients
For the scones:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
- ½ cup very cold unsalted butter, cut into cubes
- ⅓ cup heavy cream
- 1 large egg
- ½ pumpkin puree
- 1 ½ teaspoons vanilla extract
- ⅓ cup packed dark brown sugar
For the glaze:
- ¾ cup confectioners sugar
- 2 tablespoons dark maple syrup
- 1 tablespoon low-fat milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven. Heat the oven to 400°F. Line a baking sheet with parchment paper.
- Mix the dry ingredients. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground cloves and allspice to the bowl of a food processor fitted with a standard blade. Pulse 3 times.
- Form the dough base. Add the butter and pulse 5-6 times, until a coarse meal forms. Scrape down the sides of the bowl and pulse an additional 3-4 times.
- Mix the wet ingredients. In a small mixing bowl, whisk the pumpkin puree, heavy cream, egg, vanilla and brown sugar together.
- Finish the dough. Drizzle the pumpkin mixture over the flour mixture and pulse 3-4 times. Scrape down the sides of the bowl and pulse an additional 4-5 times until a ball forms.
- Prepare the scones. Sprinkle a bit of flour onto the parchment-lined baking sheet and transfer the dough ball to the baking sheet. Using lightly floured hands, press the ball into an 8" disk. Use a sharp knife to cut the disk into 8 equal-sized triangles (like pizza slices!)
- Bake. Bake for 20 minutes and then remove the baking sheet from the oven and separate the wedges. Return to oven and bake for an additional 5-10 minutes until just golden brown at the edges.
- Make the glaze. While the scones are baking mix the sugar, maple syrup, milk and vanilla in a small bowl. Set aside until ready to serve.
- Serve. Remove the scones from the oven and let them cool for a few minutes. Drizzle with glaze and serve.
Notes
- I find these are best the same day as they are baked, however, if you want to save some for later, leave them unglazed and store in an airtight container.
This post was originally published in October 2020. It was updated in October 2024 with some new information and photos. No changes were made to the original recipe.
Liz
I haven't made scones in such a long time! These are on my list for this weekend!
Allyssa
This is really easy to make and tasted really delicious! Thank you so much for sharing this maple glazed pumpkin scones recipe! Fam really loves it! Highly recommended!
Claire
THAT GLAZE!!! Oh my goodness YUM!!
We loved these scones! They are tender and delicious...but the glaze my family goes mad for the maple glaze, it is a fight for the scone with the most glaze! Little do they know that I always save a bit so I can add extra to mine ;)...cooks perks right???
Urban Foodie Kitchen
You can never go wrong with a bit of extra glaze! 🙂
Linda
Oh yum! That glaze looks so good and works well with these pumpkin scones. So comforting and perfect for fall
Chandice Probst
Yum! Perfect breakfast bursting with fall flavors! Plus, they are gorgeous to serve at any gathering too.