Pumpkin scones are the ultimate fall treat—flaky on the outside, tender in the center, and bursting with warm spices in every bite. Whether you’re cozying up with a cup of coffee or hosting brunch for friends, these homemade pumpkin scones offer a bakery-style experience right from your oven. Unlike dry or overly dense versions, this recipe delivers the perfect balance of buttery richness and spiced pumpkin flavor, finished with a sweet maple glaze that melts into each golden layer. If you love classic autumn bakes, this one deserves a permanent spot in your seasonal rotation.
Table of Contents
❤️ Why I Love This Pumpkin Scones Recipe
There’s just something magical about the first bite of a warm pumpkin scone on a crisp fall morning. The combination of cozy spices, flaky texture, and that buttery maple glaze feels like a warm hug. I love how this recipe balances sweetness without being overpowering—perfect with a hot cup of coffee or tea. It’s simple enough for a weekend bake, yet special enough to impress guests or bring to a brunch. And honestly, nothing beats the smell of pumpkin and cinnamon filling the kitchen. This recipe is pure autumn comfort.
Ingredients
For the Pumpkin Scones:
- 2 cups (250g) all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, frozen
- ⅓ cup + 2 tablespoons (105ml) heavy cream, divided
- 1 large egg
- ½ cup (115g) canned pumpkin purée, blotted
- ½ cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- Coarse sugar (optional, for topping)
For the Maple Glaze:
- 2 tablespoons (28g) unsalted butter
- ⅓ cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
- Prep your baking tools:
Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside. - Mix the dry ingredients:
In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. - Grate the frozen butter:
Using a box grater, shred the frozen butter directly into the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the texture resembles coarse crumbs. - Whisk the wet ingredients:
In a separate bowl, mix ⅓ cup of heavy cream, the egg, blotted pumpkin purée, brown sugar, and vanilla extract until smooth. - Combine wet and dry mixtures:
Pour the wet ingredients over the dry mixture. Gently mix with a spatula or your hands until a shaggy dough forms—be careful not to overmix. - Shape the dough:
Lightly flour your hands and a clean surface. Turn the dough out and shape it into an 8-inch disc. Use a sharp knife to cut it into 8 wedges. - Prepare for baking:
Arrange the wedges on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with coarse sugar if desired. - Bake:
Bake for 20–25 minutes or until the scones are lightly golden and set. Allow them to cool slightly while preparing the glaze. - Make the glaze:
In a small saucepan over low heat, melt the butter and maple syrup together. Once melted, remove from heat and whisk in the confectioners’ sugar and a pinch of salt until smooth. - Finish with glaze:
Drizzle the warm glaze over slightly cooled scones. Serve immediately for the best texture and flavor.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Yield: 8 large scones (or 16 small ones if dough is divided)
- Difficulty Level: Easy to Moderate
🧊 Storage Tip: Scones are best enjoyed fresh, but leftovers can be stored at room temperature or in the fridge for up to 2 days. Plain (un-glazed) scones freeze well for up to 3 months.
Nutrition Facts (estimated per large scone)
Note: Exact values may vary depending on portion size and specific ingredients used.
- Calories: ~320
- Fat: ~14g
- Saturated Fat: ~9g
- Carbohydrates: ~44g
- Sugar: ~18g
- Protein: ~4g
- Fiber: ~2g
- Sodium: ~220mg
Tips & Variations
💡 Expert Tips:
- Use frozen butter: Grating frozen butter ensures it stays solid while mixing and melts only in the oven, creating that signature flaky texture.
- Blot your pumpkin: Canned pumpkin holds a lot of moisture. Gently blotting it with paper towels helps prevent soggy scones.
- Don’t overwork the dough: Mix just until the dough comes together. Overmixing = tough, chewy scones.
- Heavy cream only: Avoid milk or non-dairy alternatives—heavy cream is essential for that rich, tender crumb.
🔄 Variations:
- Mini scones: Divide the dough into two discs and cut each into 8 small wedges for bite-sized treats.
- Add-ins: Try folding in chopped pecans, white chocolate chips, or dried cranberries.
- No maple syrup? Swap it with honey or leave the glaze off entirely for a less sweet version.
Pumpkin Scones Recipe
Ingredients
Equipment
Method
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Grate frozen butter and cut it into the flour mixture until crumbly.
- In a separate bowl, whisk ⅓ cup cream, egg, blotted pumpkin, brown sugar, and vanilla.
- Combine wet and dry ingredients gently. Don’t overmix.
- Shape dough into an 8-inch disc. Cut into 8 wedges.
- Place on the baking sheet. Brush tops with remaining cream. Sprinkle with coarse sugar.
- Bake 20–25 minutes or until golden brown.
- While scones cool slightly, make glaze: melt butter and maple syrup, then whisk in powdered sugar and salt.
- Drizzle warm glaze over scones and serve.
Notes
FAQs
Can I make the dough ahead of time?
Yes! Shape the dough into a disc, wrap it tightly, and refrigerate for up to 24 hours. Bake as directed.
How do I freeze these?
Freeze unbaked scones for up to 3 months. Bake straight from frozen—just add 2–3 extra minutes.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. Results may vary slightly in texture but should still be tasty!
Conclusion
Pumpkin scones are a fall favorite for a reason—and this homemade version delivers everything you crave: a flaky, tender texture, warm spiced flavor, and a sweet maple glaze to tie it all together. Whether you’re baking for brunch, a cozy weekend, or just because, these pumpkin scones bring the comforting flavors of autumn straight to your kitchen. Don’t forget to pair them with a hot coffee or spiced chai for the full experience.
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