If you’re craving a cozy, fall-inspired baked good that pairs beautifully with your morning coffee or tea, these Pumpkin Scones are just the thing. With warm spices, a tender crumb, and a sweet maple glaze, these scones are bakery-style perfection right from your kitchen.
They’re flaky, buttery, not too sweet, and packed with real pumpkin flavor. Unlike dry, dense scones you may have tried before, these are soft and moist with crisp edges—and they’re so easy to make!
Ingredients:
For the Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅓ cup brown sugar
- ½ cup cold unsalted butter, cubed
- ½ cup canned pumpkin purée
- ⅓ cup heavy cream (plus more for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Maple Glaze:
- ¾ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 teaspoons milk
- ¼ teaspoon vanilla extract
Preparation:
Step 1: Preheat Oven
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and brown sugar.
Step 3: Cut in Butter
- Add cold cubed butter. Use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs with some pea-sized chunks.
Step 4: Mix Wet Ingredients
- In a separate bowl, whisk together pumpkin, cream, egg, and vanilla until smooth.
Step 5: Combine
- Pour the wet mixture into the dry ingredients. Stir gently with a fork or spatula until just combined. The dough will be sticky but manageable.
Step 6: Shape and Cut
- Turn dough onto a floured surface and gently pat it into a 1-inch thick circle (about 8 inches wide). Use a sharp knife or bench scraper to cut into 8 wedges.
Step 7: Bake
- Transfer wedges to the baking sheet, spacing them slightly apart. Brush tops with a little heavy cream. Bake for 15–18 minutes, until golden and cooked through. Let cool slightly on a wire rack.
Step 8: Make the Glaze
- In a small bowl, whisk together powdered sugar, maple syrup, milk, and vanilla until smooth. Drizzle over slightly cooled scones.
Variation:
- No glaze: Skip it for a more rustic, lightly sweet treat.
- Add-ins: Fold in ½ cup chopped pecans or mini chocolate chips to the dough.
- Spice it up: Add a pinch of cardamom or allspice for a deeper flavor.
- Mini Scones: Divide dough into two small discs and cut each into 6 wedges. Bake 10–12 minutes.
- Dairy-Free: Use plant-based butter and milk substitutes.
COOKING Note:
Cold butter is key to flaky scones—handle the dough as little as possible to avoid melting it. You can even freeze the cut scones for 10 minutes before baking to boost flakiness.
Serving Suggestions:
- Serve warm with butter, honey, or jam
- Pair with coffee, tea, or apple cider
- Add to a fall brunch spread with muffins and cinnamon rolls
- Pack in lunchboxes for a special fall snack
- Reheat in the toaster oven for a fresh-baked feel
Tips:
- Use pure pumpkin purée, not pumpkin pie filling.
- Don’t overmix the dough—it should look a bit rough.
- Use a floured knife for clean cuts.
- Chill dough briefly before baking for even fluffier scones.
- Store scones in an airtight container at room temp for 2 days, or refrigerate for up to 5.
⏱️ Time Overview:
- Prep Time: 15 minutes
- Bake Time: 15–18 minutes
- Cool & Glaze Time: 15 minutes
- Total Time: ~45–50 minutes
🍽️ Nutritional Information (per scone, with glaze):
- Calories: ~290
- Protein: ~4g
- Carbohydrates: ~34g
- Fat: ~15g
- Sugar: ~12g
- Sodium: ~250mg
- Fiber: ~1g
Values are approximate and may vary with ingredient brands.
❓FAQs
Can I make pumpkin scones ahead of time?
- Yes! Shape and cut the scones, then freeze unbaked. Bake directly from frozen, adding 2–3 extra minutes.
Can I use milk instead of cream?
- You can, but heavy cream gives richer texture. Use whole milk as the best substitute.
How do I keep scones soft?
- Don’t overbake, and store in an airtight container with a piece of bread to maintain moisture.
Can I freeze baked scones?
- Yes! Let cool completely, wrap tightly, and freeze for up to 2 months. Thaw and warm before serving.
Why are my scones flat?
- Likely due to warm butter or overworking the dough. Keep ingredients cold and handle lightly.
Conclusion:
These Pumpkin Scones are soft, flaky, and filled with cozy fall flavor. The maple glaze adds the perfect touch of sweetness, making them ideal for breakfast, brunch, or afternoon coffee breaks.
Easy to make, freezer-friendly, and customizable, these scones will become your go-to fall treat. Once you taste the buttery crumb and spiced pumpkin goodness, you’ll be hooked!