Pumpkin Scones with Maple Glaze
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These super soft Pumpkin Scones with Maple Glaze are one of my favorite fall treats perfect for breakfast, brunch, a special afternoon tea or even to enjoy as a delicious snack! Light, tender and packed with the flavor of pumpkin spice and cinnamon they’re finished with a simple sweet maple glaze that are wonderfully sweet and cozy.
Opened a can of pumpkin pie filling? Also try my Moist Pumpkin Chocolate Chip Muffins, Easy Pumpkin Waffles, Easy Pumpkin Cookies with Brown Sugar Frosting, Pumpkin Cinnamon Rolls with Maple Frosting, and my favorite Pumpkin Snickerdoodles!
Why This Recipe Works
A Seasonal Classic: There are so many different fall baking recipes out there with pumpkin, but these easy pumpkin scones focus on the simple flavor of pumpkin spice without too much else going on. Accented with a simple maple syrup glaze, they’re the taste of fall that will never go out of fashion.
Made With Simple Ingredients: Once it is pumpkin spice season and you want to make these scones, I bet you’ll already have everything you need to make these scones in your pantry!
Easy To Make: With just 20 minutes of preparation time and another 15 minutes in the oven this scone recipe is easy to follow, so perfect for beginner bakers.
Ingredients
- Flour: All purpose flour works great here.
- Salt: The scones won’t taste salty, but they will taste like something is missing if you don’t add any.
- Cold Butter: Use cold cubed butter straight from the refrigerator for scones with the lightest texture.
- Pumpkin Puree: Canned is fine, and make sure you’re using pumpkin puree not pumpkin pie filling which is a little different. You can also make your own, this method works really well.
Here’s How To Make It
- Preheat: Preheat the oven to 400F and line a large baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin spice and salt.
- Add the Butter: Add the butter and rub into the flour until crumbs form with your fingertips or a pastry cutter.
- Fold in the Pumpkin: In a jug, whisk together the pumpkin puree and heavy cream until smooth. Pour the wet ingredients into the flour butter mixture, and use a table knife to cut the mixture, turning the bowl a little with every movement, until the mixture is combined into a uniform dough.
- Cut into Triangles: Turn the dough out onto a well floured surface and use your hands or a rolling pin to shape it into a 1 linch thick round. Using a sharp knife, cut the round into 8 triangular scones.
- Bake: Transfer the scones to the prepared baking sheet spaced at least 1 inch apart. Bake for 15 minutes until puffed and slightly golden. Transfer the scones to a wire rack to cool.
- Glaze: To make the maple glaze, stir the maple syrup into the powdered sugar, adding a little more if you want a thinner glaze. Drizzle over the scones and allow the glaze to set for 10 minutes before serving.
Expert Tips
- Keep the ingredients cold! To achieve perfectly tender and flaky scones, make sure your butter and heavy cream are very cold. This helps create the perfect texture!
- Handle the dough gently. Overworking the dough can result in tough scones. Mix until just combined (don’t overmix!) and be gentle when kneading and pressing into a disc shape.
- Eat them as soon as they’re cool. Scones are one of those baked goods that is best the moment they’re cool enough to eat so plan ahead so you can eat them as soon as you’ve added the maple glaze.
Frequently Asked Questions
Yes, these scones will work with a straight swap with the same volume of buttermilk to heavy cream.
These scones are best eaten the day they are made, but can be frozen without the glaze for up to 3 months.
Dense scones are often a result of over mixing the dough or using butter and heavy cream that are not cold from the refrigerator. Next time, ensure your ingredients are cold and mix the dough gently!
More Easy Fall Baking Recipe To Try
- Old Fashioned Spice Cake with Brown Sugar Frosting
- Simple Oatmeal Cake with Vanilla Sauce
- Easy Cinnamon Roll Cheesecake Bars
- Best Caramel Cookie Bars
- Gluten Free Pumpkin Bread with Almond Flour
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Pumpkin Scones with Maple Glaze
Ingredients
- 2 cups all-purpose flour
- ¼ cup brown sugar, lightly packed
- ½ tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 8 tablespoons cold butter, diced
- ⅔ cup pumpkin puree, *not pumpkin pie filling
- ⅔ cup heavy cream
- ¼ cup powdered sugar
- 1 ½ tablespoons pure maple syrup
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- In a large bowl whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
- Add the diced butter. Use a pastry cutter, fork, or your fingertips to cut butter into the flour mixture until crumbs form.
- In a bowl or a large liquid measuring cup, whisk together pumpkin puree and heavy cream until smooth.
- Pour the wet ingredients into the flour butter mixture. use a table knife to cut the mixture, turning the bowl a little with every movement, until the mixture is combined into a uniform dough.
- Turn the dough out onto a well-floured surface and use your hands or a rolling pin to shape it into a 1-inch thick round. Using a sharp knife, cut the round into 8 triangular scones.
- Transfer the scones to your prepared baking sheet spacing the scones at least one inch apart. Bake for 15 minutes until puffed and lightly golden.
- Transfer the scones to a wire rack to cool.
- To make the maple glaze, stir the maple syrup into the powdered sugar, adding a little more if you want a thinner glaze. Drizzle over the scones and allow the glaze to set for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a substitute for pumpkin pie spice? I don’t have that on hand and wanted to make these today.
The measurement for the pumpkin puree and heavy cream is not showing up. Could you list those please?
Absolutely loved these scones! Perfect for breakfast or desSert. Only used 1 cup of powdered sugar and still had leftover glaze.
Hi Carly! Thanks for your input. I’m happy to hear that you enjoyed this recipe!
You don have baking soda listed in the ing but you Have it listed in the instr. How much baking sOda?
That was a typo- should only read baking powder!
Pumpkin, pumpkin, pumkin and pumkin! Goodness, Tiffany, don’t you know how to offer any new recipe that doesn’t have pumpkin in it?
Your recipes were interesting a few months ago but for the last month or so you’ve been absolutely boring with this pumpkin kick of your.
Please get with it or I’ll have to go to a more serious website for my cooking inspiration!
Have a nice Thanksgiving and don’t forget the Pumpkin Pie!
What amount in chocolate chips is needed?
Oops sorry for the confusion! It’s 1 cup, I’ll update that right now.
These pumpkin scones look so yummy! Loving the addition of chocolate chips 🙂
Dani | http://www.styledvariety.com
Thanks Dani! They’re just not quite complete without the chocolate chips – gotta have chocolate!!!
These look and sound soo amazing!! Maple cream cheese with chocolate chips and pumpkin sounds like the perfect fall treat!!
Thanks Nathalie! Maple, pumpkin, and chocolate go together SO well!!
I think I’ve mentioned before that your webmaster is not doing their job. Your entire page takes up 1/ to 1/3 of the total page. The writing is impossibly tiny and unable to read. If this is your chosen format, I apologize for contacting you.
It looks great on my computer. And I love the recipe, even great without the Frosting.