Pumpkin Scones Recipe
These pumpkin scones are golden, flaky, and spiced just right—perfect for fall mornings. Topped with a sweet maple glaze, they’re a cozy bakery-style treat made easily at home.
Equipment
- Mixing bowls
- Box grater
- Pastry cutter or fork
- Measuring cups and spoons
- Parchment paper or baking mat
- Baking sheet
- Pastry brush
- Saucepan
Ingredients
- For the 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 and grated
- 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
Instructions
- 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
Blot your pumpkin! Too much moisture makes soggy scones.
For mini scones: divide dough into two 5-inch discs and cut each into 8 wedges.
Scones are best fresh, but unglazed leftovers freeze well for up to 3 months.