Name: Pumpkin Scones
Prep time: 20 min
Cook time: 20 min
Total time: PT-488609H24M14S
Cuisine: American
Ingredients: ½ cup unsalted butter, cold (frozen and grated or cut into chunks); ½ cup heavy cream; ½ cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; ½ teaspoon maple extract (optional); 2 ¼ cups pastry flour; ½ cup granulated sugar; 1 tablespoon baking powder; 1 ½ teaspoons pumpkin pie spice; ½ teaspoon kosher salt; 1 tablespoon unsalted butter, melted (for glaze); 1 cup powdered sugar (for glaze); 2 tablespoons maple syrup (for glaze); Pinch of kosher salt (for glaze); 2–4 tablespoons heavy cream, as needed (for glaze)

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Pumpkin scones with maple glaze are a cozy fall treat that combine tender, buttery pastry with warm pumpkin spice flavors. Lightly sweetened and finished with a drizzle of maple glaze, these scones are perfect for breakfast, brunch, or an afternoon snack with coffee or tea.

Why You’ll Love This Recipe

Perfectly spiced with pumpkin pie spice for a warm, seasonal flavor.
Flaky and tender thanks to cold butter and pastry flour.
Easy to prepare with simple pantry ingredients.
Freezer-friendly—bake a batch ahead of time and enjoy anytime.
Finished with a sweet maple glaze that pairs beautifully with pumpkin.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Scones:

½ cup unsalted butter, cold (frozen and grated, or cut into small chunks)
½ cup heavy cream
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
½ teaspoon maple extract (optional)
2 ¼ cups pastry flour
½ cup granulated sugar
1 tablespoon baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon kosher salt

Maple Glaze:

1 tablespoon unsalted butter, melted
1 cup powdered sugar
2 tablespoons maple syrup
Pinch of kosher salt
2–4 tablespoons heavy cream (as needed)

Directions

Pumpkin Scones

Place butter in the freezer for at least 30 minutes before grating. Grate using a box grater and keep frozen until ready to use. Alternatively, cut butter into small chunks and keep chilled.
In a small bowl, whisk heavy cream, pumpkin puree, egg, vanilla, and maple extract. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
Add cold butter and press into the flour mixture with your hands until pea-sized crumbs form.
Slowly drizzle wet mixture into dry ingredients, mixing until just combined. Dough should be slightly sticky—add milk 1 tablespoon at a time if too dry.
Transfer dough to a floured surface and press into an 8-inch round disc. Cut into 8 triangles with a sharp knife (or press into a scone pan).
Place scones on a lined baking sheet, brush tops with cream, and sprinkle with sugar if desired.
Freeze for 20–30 minutes to firm up.
Preheat oven to 400°F. Bake 18–24 minutes, until golden brown. Transfer to a wire rack to cool.

Maple Glaze

Whisk together powdered sugar, melted butter, and maple syrup.
Slowly add cream until glaze is thick but pourable.
Drizzle glaze over cooled scones and serve.

Servings and timing

This recipe makes 8 scones.

Prep time: 20 minutes (plus chilling time)
Bake time: 20 minutes
Total time: about 40–45 minutes

Variations

Pumpkin cream cheese scones: Swirl softened cream cheese into the dough before shaping.
Nutty scones: Add ½ cup chopped pecans or walnuts to the dough for crunch.
Extra spiced: Increase pumpkin pie spice or add ginger for more warmth.
Mini scones: Cut dough into 16 smaller triangles for bite-sized treats.
Gluten-free option: Use a gluten-free flour blend.

Storage/Reheating

Store cooled scones in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days, though glaze may soften.
Freeze unglazed scones for up to 2 months. Thaw at room temperature and glaze before serving.
Reheat in a 300°F oven for 8–10 minutes to refresh texture.

FAQs

Can I make pumpkin scones ahead of time?

Yes, prepare and cut the dough, then freeze until ready to bake.

Why do I need to freeze the dough before baking?

Freezing helps the butter firm up, creating flakier, more tender scones.

Can I use all-purpose flour instead of pastry flour?

Yes, but pastry flour makes them lighter and more delicate.

Can I make these dairy-free?

Yes, use plant-based butter, milk, and cream substitutes.

Can I use pumpkin pie filling instead of puree?

No, pumpkin pie filling has added sugar and spices, which will affect the recipe.

How do I keep scones from being too dry?

Avoid overmixing and add extra cream or milk if the dough feels crumbly.

Can I skip the glaze?

Yes, though the maple glaze adds sweetness and enhances flavor.

Can I make savory pumpkin scones?

Yes, omit sugar and glaze, and add herbs and cheese for a savory version.

Why didn’t my scones rise?

Make sure your baking powder is fresh and that your oven is fully preheated.

Can I add chocolate chips?

Yes, mini chocolate chips pair deliciously with pumpkin spice.

Conclusion

Pumpkin scones with maple glaze are a delicious seasonal bake that combines cozy fall flavors with a buttery, tender texture. Whether you enjoy them fresh from the oven or as part of a festive brunch spread, these scones are a comforting treat that captures the essence of autumn.

Maggie

Pumpkin Scones

Why You’ll Love This Recipe

Ingredients