pumpkin scones with maple glaze

Pumpkin Scones are everything we love about fall wrapped up one cozy package! These scones are crisp outside, and perfectly tender & flaky inside. They’re packed full of real pumpkin and cozy fall spices. It’s the time of year to bake a warm pan of these scones on crisp fall mornings.

this recipe

This recipe was originally published in September of 2019. I just updated the photos and method slightly, and swapped the milk in the scone dough for heavy cream to create an even more tender & delicious scone.

Why you’ll love Pumpkin Scones:

• Real Pumpkin Flavor – A mix of real pumpkin puree & cozy pumpkin spice add tons of flavor to these delicious scones! Perfect for pumpkin season.
• Flaky, Tender Scones – The scones bake up perfectly crisp on the outside edges, while being super flaky & tender inside.
• Buttery Maple Glaze – Drizzle on a buttery maple glaze to elevate these to a new level!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Pumpkin – We’re using canned pumpkin (pumpkin puree). It’s found in the baking aisle of most major grocery stores during the fall! If you need to make homemade pumpkin puree, just be sure you rely on the weights for pre and post blotting in the recipe card below. Also, make sure you buy pumpkin puree and not pumpkin pie filling – this also comes in a can but contains all the ingredients for a pumpkin pie. I prefer Libby’s canned pumpkin for all my baking, but off brands are fine as well. I’ve heard that organic canned pumpkin is much more watery, so I’d avoid that for baking as it can throw off the recipe.
• Butter – I always use salted buter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Spices – We’re using plenty of cozy fall spices (or pumpkin pie spice, as they are often called) to flavor these scones. You’ll want to grab the cinnamon, nutmeg, ginger, and cloves for this one.
• Heavy Cream – Heavy cream is richer than milk and contributes to the tender texture of these scones.

Recipe Substitutions & Variations:

• Gluten-free – I have not tested a gluten-free version of this recipe.
• Dairy-free – I think this recipe would work with your favorite, trusted, dairy-free heavy cream and butter. Be sure to use dairy-free ingredients you have baked with before!

How to Make this Pumpkin Scone Recipe:

Step 1: Blot the Pumpkin. First, blot your pumpkin. Measure your pumpkin and blot it on a plate with a few paper towels to absorb the excess moisture. This is a SUPER important step to ensure that your scones will have a nice crisp buttery texture

Below, you can see what the pumpkin looks like once it’s been blotted with 4 paper towels (on the right) and you can see what it looked like earlier in the blotting process on the lefthand plate, and what the pumpkin looks like when you take it out of the can (no blotting) in the small container in the right hand photo. 

Step 2: Prepare Dry Ingredients. Next, whisk up the dry ingredients in a large bowl. Cut in the cold butter into the flour mixture until you have small blueberry-sized pieces and smaller dispersed throughout.

Step 3: Add the Wet Ingredients & Form Dough. Whisk together the blotted pumpkin, egg, heavy cream, and vanilla in a measuring cup. Add the wet ingredients and gently stir to form a dough. Work it into a ball with floured hands. 

Step 4: Fold Dough & Slice Scones. Flatten the ball into an 8-9 inch disc on a lightly floured surface. Fold it in thirds and pat back out, then repeat this one more time.

Slice the disc into 8 equal pieces with a sharp knife. Chill in the fridge for 15 minutes before baking – this helps the scones hold their shape and turn out nice and flaky! Brush with milk and sprinkle with coarse sugar before baking. 

Step 5: Bake Scones. Bake as directed in the recipe card below for best results.

Step 6: Glaze the Scones. Whisk together melted butter, powdered sugar, maple syrup, vanilla, and a pinch of salt to make the delicious glaze. Drizzle over the warm scones!

Serving + Storing:

Drizzle the glaze over the scones while they’re still warm from the oven – and dig in, with a hot cup of coffee. You could also dunk your scones into the glaze. I won’t tell. In fact, I have tested that method of scone-consumption and I have only good things to say about it. 

These scones are best on the first day! If you insist on leftovers (unlikely, heh!), store them in an airtight container in the fridge for 1-2 days. Gently reheat as desired, then bake my Blueberry Scones or my Strawberry Scones!

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

Special Tools:

• Pastry Cutter – A pastry cutter is essential for recipes where butter needs to be cut into dry ingredients!

More Pumpkin Recipes to Love:

• Pumpkin Snickerdoodles with Rum Caramel
• Pumpkin Cupcakes with Brown Butter Cream Cheese Frosting
• Pumpkin Swirl Cheesecake
• Pumpkin Bread with Pecan Streusel & Maple Glaze
• Pumpkin Scones with Bourbon Vanilla Glaze
• Pumpkin Whoopie Pies
• Pumpkin Pasties with Maple Glaze

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