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 really brings home that feeling of fall! These Maple Glazed Pumpkin scones have always been one of my personal favorites. Since so many more people are cooking at home these days I’ve been trying to share some favorite staple recipes that I’ve not published on the blog before.
I know baking can be intimidating for some people, and I’m certainly not a professional pastry chef but just 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.
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 type spice mixture is really important to achieving good flavor in these scones so don’t skip 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.
A note about the ingredients
- 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 Food’s 365 brand (not sponsored) Also, be sure you are actually 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 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.
Additional notes from the kitchen
- Since the pumpkin puree adds moisture to the dough, these scones are a bit denser than a traditional scone.
- Be sure to check the expiration dates on your canned pumpkin and confectioner’s sugar. These are both things that tend not to get used that often so are more likely to be past their expiration date.
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
things you may want for this recipe
Food processor – This is an essential kitchen tool! If you don’t use if often or cook for a small family either an 8 cup or 11 cup model should work very well.
Maple Glazed Pumpkin Scones
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
- Preheat the oven. Heat the oven to 400°F. Line a large baking sheet with parchment paper.
- Mix the dry ingredients. Add the flour, baking powder, baking soda and salt 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.
- 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.