Pumpkin Scones are one of those fall recipes I end up making over and over once the weather starts cooling down. They’re buttery, lightly spiced, and have that soft flaky texture inside with crisp edges on the outside. The maple glaze on top takes them to another level and makes them taste like something you would grab from a bakery with a hot coffee on the side.
What I like about these scones is that they are not overly sweet. The pumpkin flavor actually comes through instead of getting buried under sugar, and the pumpkin spice gives them just enough warmth without tasting too strong. They work really well for breakfast, brunch, or even an afternoon snack when you want something homemade but not overly complicated.
Another thing that makes these pumpkin scones so good is the texture. Using cold butter and heavy cream gives them those flaky layers while keeping the centers soft and tender. They taste best fresh from the oven while the maple glaze is still slightly warm and melts into all the cracks and edges.
Why You Will Love This Recipe
These pumpkin scones are soft and flaky with crisp golden edges.
The pumpkin spice flavor is balanced and not overpowering.
The maple glaze adds the perfect sweet finish without making them too heavy.
They are easy to make with simple pantry ingredients.
They taste amazing warm with coffee, tea, or even a glass of milk.
What You Will Need
A box grater helps shred the frozen butter easily into the flour mixture.
A pastry cutter or fork helps combine the butter without overworking the dough.
A baking sheet lined with parchment paper keeps the scones from sticking and makes cleanup easier.
A pastry brush is useful for brushing the tops with heavy cream before baking.
Ingredients
Pumpkin Scones
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter, frozen
- ⅓ cup plus 2 tablespoons heavy cream
- 1 large egg
- ½ cup pumpkin puree, blotted dry
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- Optional coarse sugar for topping
Maple Glaze
- 2 tablespoons unsalted butter
- ⅓ cup pure maple syrup
- 1 cup powdered sugar
- Pinch of salt
How to Make Pumpkin Scones
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
Grate the frozen butter into the flour mixture and work it in with a fork or pastry cutter until the mixture looks crumbly.
In another bowl, whisk together the heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract.
Pour the wet mixture into the dry ingredients and gently mix until the dough comes together. Do not overmix.
Transfer the dough to a floured surface and shape it into an 8-inch disc.
Cut the dough into 8 wedges and place them on the prepared baking sheet.
Brush the tops with the remaining heavy cream and sprinkle with coarse sugar if using.
Bake for 20 to 25 minutes until lightly golden brown.
While the scones cool slightly, make the glaze by melting the butter and maple syrup together in a saucepan over low heat. Remove from the heat and whisk in the powdered sugar and pinch of salt until smooth.
Drizzle the glaze over the warm scones before serving.
Tips
Blotting the pumpkin puree with paper towels helps keep the scones from spreading too much.
Frozen butter is important for flaky layers, so keep it cold until ready to use.
Do not overwork the dough or the scones can turn dense instead of tender.
These taste best slightly warm when the glaze is still soft.
Storage
Store leftover pumpkin scones in an airtight container at room temperature for up to 2 days.
You can warm them slightly before serving to bring back the soft texture.
Un-glazed scones also freeze well for up to 2 months.
Pumpkin Scones Recipe
Description
There’s nothing that says fall quite like a batch of warm, freshly baked pumpkin scones. Fluffy, tender, and full of cozy pumpkin spice flavor, these scones are perfect for pairing with your morning coffee or enjoying as an afternoon treat. Top them with a drizzle of glaze (or even cream cheese frosting if you’re feeling indulgent) and you’ve got yourself the ultimate autumn baked good.
Ingredients
Pumpkin scones
Maple Glaze
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
-
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
-
Grate the frozen butter into the flour mixture and work it in with a fork or pastry cutter until the mixture looks crumbly.
-
In another bowl, whisk together the heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract.
-
Pour the wet mixture into the dry ingredients and gently mix until the dough comes together. Do not overmix.
-
Transfer the dough to a floured surface and shape it into an 8-inch disc.
-
Cut the dough into 8 wedges and place them on the prepared baking sheet.
-
Brush the tops with the remaining heavy cream and sprinkle with coarse sugar if using.
-
Bake for 20 to 25 minutes until lightly golden brown.
-
While the scones cool slightly, make the glaze by melting the butter and maple syrup together in a saucepan over low heat. Remove from the heat and whisk in the powdered sugar and pinch of salt until smooth.
-
Drizzle the glaze over the warm scones before serving.
