Pumpkin Scones with Maple Glaze
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These Pumpkin Scones with Maple Glaze are fluffy, tender and full of plenty of pumpkin spice! They’re perfect for cozy fall mornings.
These Pumpkin Scones with Maple Glaze are one of my favorite pumpkin recipes I’ve made yet. They’re fluffy, tender, full of warm pumpkin spice and drizzled with a simple maple glaze. The glaze uses both maple syrup and maple extract to pack in plenty of maple flavor! They’re absolutely perfect for fall.
Looking for more scone recipes? Try my Maple Oatmeal Scones, Apple Pie Scones or Chocolate Cherry Scones!
Ingredient Breakdown
All-purpose flour – gives the scones structure.
Granulated sugar – provides sweetness.
Baking soda & baking powder – both leaveners are needed to help the scones rise.
Salt – enhances flavor.
Cinnamon, nutmeg & ginger – needed to help give the scones their pumpkin spice flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt. Make sure to keep the butter cold!
Pumpkin puree – adds flavor and moisture. Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Half and half – makes the scones so flavorful and fluffy. Make sure to keep the half and half cold! You can also substitute with buttermilk or heavy cream.
How To Make Pumpkin Scones with Maple Glaze
1. Make the Pumpkin Scones: in a mixing bowl combine the all-purpose flour, granulated sugar, brown sugar baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Place bowl on a stand mixer fitted with the paddle attachment.
2. Add the cold cubed butter and mix on low until the butter is pea sized.
3. In a small bowl combine the pumpkin puree and half and half then pour into the butter mixture. Mix on low speed until the dough is just combined.
4. On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
5. If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18 minutes.
6. Make the Maple Glaze: in a small bowl whisk the confectioners’ sugar, maple syrup, milk, maple extract and salt, to taste. Drizzle over cooled scones. Store Pumpkin Scones with Maple Glaze in an airtight container at room temperature for up to 3 days.
Pro Tips For Pumpkin Scones with Maple Glaze
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t over mix the dough! After adding the wet ingredients, only mix until the dough just begins to come together. Over mixing = more gluten development which means your scones will be tough.
- Keep the dough cold! If your dough is too warm your scones won’t turn out tall and fluffy. If you begin to notice your scone dough starts to get too warm, put it in the fridge for a few minutes.
- Keep your butter and half and half cold! When making scones you don’t want warm ingredients or dough because it will throw off the texture of your scones!
Can Pumpkin Scones Be Frozen?
Yes, unbaked Pumpkin Scones can be easily frozen! Place the unbaked scones onto a parchment lined baking sheet then freeze until solid. Once the scones are frozen, transfer them to a zip top bag and freeze for up to 3 months. Bake straight from the freezer at 400°F for 18-20 minutes.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin Scones with Maple Glaze
Equipment
- Stand mixer
- Baking sheet
Ingredients
Pumpkin Scones
- 330 g (2 3/4 cups) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 1 ½ tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ tsp nutmeg
- ¼ tsp ginger
- 113 g (1/2 cup) cold unsalted butter, cubed
- 120 g (1/2 cup) pumpkin puree
- 60 g (1/4 cup) half and half
Maple Glaze
- 120 g (1 cup) confectioners' sugar
- 30 g (2 tbsp) maple syrup
- 15 g (1 tbsp) milk
- 1 tsp maple extract
- salt, to taste
Instructions
Pumpkin Scones
- Line a baking sheet with parchment paper then set aside.
- In a mixing bowl combine the all-purpose flour, granulated sugar, brown sugar baking powder, cinnamon, salt, baking soda, nutmeg and ginger. Place bowl on a stand mixer fitted with the paddle attachment.
- Add the cold cubed butter and mix on low until the butter is pea sized.
- In a small bowl combine the pumpkin puree and half and half then pour into the butter mixture. Mix on low speed until the dough is just combined.
- On a lightly floured surface, form the dough into a rectangle then fold onto itself (this helps to create layers). Shape the dough into an 8 inch disc then cut into 8 triangles and place on the prepared baking sheet. Place in the freezer then preheat the oven to 400°F.
- If desired brush the tops of the scones with half and half (or milk) and sprinkle with raw sugar then bake for 18 minutes.
Maple Glaze
- In a small bowl whisk the confectioners’ sugar, maple syrup, milk, maple extract and salt, to taste. Drizzle over cooled scones.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt.
- Store Pumpkin Scones with Maple Glaze in an airtight container at room temperature for up to 3 days.
- Unbaked Pumpkin Scones can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Scrumptious!