These Pumpkin Scones are a delightful addition to any breakfast or brunch menu – especially during the holidays! The maple-cinnamon glaze adds an irresistible finish to this easy scone recipe. Love scones? Make sure to try my easy Cranberry Orange Scones and Lemon Blueberry Scones!
Pumpkin Scones
Just a few weeks ago I shared my recipe for Cranberry Orange Scones and you guys loved them so much, I thought now was the perfect time for these delicious pumpkin scone recipe!
Whether you enjoy them for breakfast or brunch or serve them up as a delightful pumpkin dessert, I know you’ll enjoy these scones as much as we do.
Pumpkin Scone Recipe – What You’ll Need
This easy scone recipe uses ingredients you most likely already have on hand – especially if you’ve baking these up during the fall and winter months. Let’s take a look and see what you’ll need:
- all-purpose flour
- baking powder
- ground cinnamon
- pumpkin pie spice
- salt
- salted butter – feel free to use unsalted butter if desired
- heavy cream – the heavy cream can be substituted with whole milk
- light brown sugar – you can use dark brown sugar if you prefer
- 100% pure pumpkin puree – don’t use pumpkin pie filling
- egg
- maple extract – you can use vanilla extract instead if you don’t have maple on hand
- pecans – roughly chopped, and if you don’t like pecans, any other nut will do
Optional Maple Glaze
These easy Pumpkin Scones are delicious on their own but I love the added sweetness and flavor this simple maple glaze adds to the scones. The combination of maple and cinnamon from the pumpkin pie spice is incredible and so good on these scones!
Here’s what you’ll need:
- powdered sugar
- real maple syrup
- heavy cream
- maple extract
- pumpkin pie spice
To make it:
- Whisk all the ingredients together in a small bowl until smooth.
- If it’s too thin, add additional powdered sugar one tablespoon at a time to thicken it. If it’s too thick, add additional heavy cream one teaspoon at a time to thin it.
How To Make Pumpkin Scones
- Preheat oven and line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Whisk together dry ingredients (except the sugar) in a large mixing bowl.
- Cut the butter into the flour with a pastry cutter or fork.
- Whisk the cream, milk, sugar, pumpkin puree, egg, and vanilla extract together in a separate medium mixing bowl.
- Slowly pour the wet ingredients over the dry ingredients as you mix until everything is moist and just combined. The dough should not be wet. You may not need to use all of the wet ingredients.
- Transfer the dough to the floured work surface. Shape the dough into a circle.
- Use a knife or bench scraper to cut the dough into eight even-sized wedges.
- Transfer the wedges of dough to the prepared baking sheet and bake until golden.
- Stir the glaze ingredients together when the scones have cooled.
- Drizzle the scones with glaze before serving.
Tips for the Best Pumpkin Scones
- You can cut the butter by using a food processor if desired. Simply place the dry ingredients inside the food processor, followed by the cubed butter. Pulse the mixture until combined.
- Avoid overworking the dough to prevent the scones from becoming tough and dry.
- If the glaze is too thick, add more cream. If it is too runny, add more powdered sugar.
FAQs
Can these scones be frozen? Yes! Let the scones cool completely and then transfer to a freezer ziploc bag. Reheat scones in the microwave for about 20 seconds on medium heat or let thaw at room temperature.
Can scones be made in advance? This pumpkin scone recipe is great to make in advance. After baking, the scones are good for about a week. You can also freeze (see above).
How do I store scones? Scones can be stored at room temperature or in the fridge. Cover loosely at room temperature or store in an airtight container in the fridge.
Is it better to use cold ingredients? Using cold ingredients helps the scones end up flakier – similar to a pie crust. Use cold butter, cream, and eggs so that the butter doesn’t melt until it’s in the oven. This creates a wonderful, flaky texture in the scone.
More Pumpkin Recipes
- Pumpkin Dinner Rolls
- Pumpkin Lasagna– Easy No Bake Pumpkin Dessert
- Perfect Pumpkin Pancakes
- Pumpkin Chocolate Chip Cookies
- Sweet Pumpkin Empanadas
- Pumpkin Donuts
How To Make Pumpkin Scones
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour plus more for dusting
- 1 Tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup 1 stick cold salted butter, cut into 1” cubes
- ½ cup heavy cream
- ½ cup light brown sugar lightly packed
- ½ cup 100% pure pumpkin puree
- 1 large egg
- 1 teaspoon maple extract
- ½ cup chopped pecans optional
Maple Glaze
- 1 cup powdered sugar
- 2 tablespoons real maple syrup
- 2 tablespoons heavy cream
- ½ teaspoon maple extract
- ½ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
- Add the cubed butter. Cut the butter into the flour with a pastry cutter or fork until crumbs form.
- Whisk the cream, milk, sugar, pumpkin puree, egg, and vanilla extract together in a separate medium mixing bowl.
- Slowly pour the wet ingredients over the dry ingredients as you mix until everything is moist and just combined. The dough should not be wet. You may not need to use all of the wet ingredients.
- Lightly flour a work surface. Transfer the dough to the floured work surface.
- Shape the dough into a 9-inch circle. Try to keep the dough at an even thickness so the scones bake evenly. I kept mine at about 1” thick.
- Use a knife to cut the dough into eight even-sized wedges.
- Transfer the wedges of dough to the prepared baking sheet. Place them about 2 inches apart.
- Bake for 20-25 minutes or until golden and a tester comes out clean when inserted in the center.
- Remove the scones from the oven. Set aside to cool.
- Stir the glaze ingredients together when the scones have cooled.
- Drizzle the scones with glaze before serving.
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