Pumpkin Scones with Maple Glaze

Introduction

Pumpkin Scones with Maple Glaze are the epitome of cozy autumn baking. These tender, flaky scones combine the earthy sweetness of pumpkin with the warmth of cinnamon, nutmeg, and ginger, all topped with a luscious maple glaze that adds just the right amount of sweetness. They’re perfect for pairing with a cup of coffee or tea on a crisp fall morning or serving as an elegant addition to a brunch spread.

The texture of these scones strikes the perfect balance between crumbly and moist—light, buttery layers that melt in your mouth while the pumpkin keeps them from drying out. The maple glaze not only makes them look bakery-perfect but also adds a rich, deep flavor that elevates them from simple scones to something truly special.

Why I Love This Recipe

I love this recipe because it feels like autumn comfort food in pastry form. The pumpkin makes the scones wonderfully soft, while the spices give off that nostalgic fall aroma as they bake. What really wins me over is the maple glaze—it’s smooth, glossy, and has a natural sweetness that complements the pumpkin flavor beautifully.

These scones also make me feel like I’ve treated myself to a bakery experience without leaving home. They’re simple enough to whip up on a weekend morning but impressive enough to serve at a holiday brunch.

Why It’s a Must-Try Dish

This is a must-try recipe because:

• It combines pumpkin + maple, one of the most beloved fall flavor pairings.
• The texture is buttery, soft, and flaky without being dry.
• It’s quick to make—no yeast, no long rising times.
• The scones look elegant and bakery-style, making them perfect for entertaining.
• They’re customizable with add-ins like nuts, chocolate, or dried fruit.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 15–18 minutes
• Total Time: ~35–40 minutes
• Servings: 8 scones
• Calories: ~320 per scone (with glaze)

Course & Cuisine

• Course: Breakfast / Snack / Dessert
• Cuisine: American, Fall Baking

Ingredients

For the Pumpkin Scones:

• 2 cups all-purpose flour
• ⅓ cup brown sugar, packed
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup (1 stick) cold unsalted butter, cubed
• ½ cup pumpkin purée (not pumpkin pie filling)
• ⅓ cup heavy cream (plus extra for brushing)
• 1 large egg
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon milk or cream
• ½ teaspoon vanilla extract

Step-by-Step Preparation Method

Step 1: Preheat Oven

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

Step 2: Mix Dry Ingredients

• In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and spices.

Step 3: Cut in Butter

• Add cold butter cubes.
• Use a pastry cutter or your fingers to cut butter into the flour until the mixture resembles coarse crumbs.

Step 4: Mix Wet Ingredients

• In a separate bowl, whisk together pumpkin, cream, egg, and vanilla until smooth.

Step 5: Combine

• Add wet mixture to dry ingredients.
• Stir gently until dough comes together (do not overmix).

Step 6: Shape Scones

• Transfer dough to a lightly floured surface.
• Shape into a circle, about 1-inch thick.
• Cut into 8 wedges and place on prepared baking sheet.

Step 7: Bake

• Brush tops with cream for a golden finish.
• Bake for 15–18 minutes, or until golden and firm.
• Cool slightly before glazing.

Step 8: Make Glaze

• Whisk powdered sugar, maple syrup, milk, and vanilla until smooth.
• Drizzle or spread glaze over warm scones.

How to Serve

Serve these scones warm or at room temperature with a hot drink like coffee, tea, or spiced apple cider. They’re also delicious with a little butter or cream on the side. Perfect for breakfast, brunch, or a cozy fall snack.

Recipe Tips

• Use cold butter for flaky layers.
• Don’t overmix the dough—handle it gently.
• If dough feels too sticky, dust lightly with flour before shaping.
• Add the glaze when scones are slightly warm so it sets beautifully.

Variations

• Nutty Pumpkin Scones: Add ½ cup chopped pecans or walnuts to the dough.
• Pumpkin Chocolate Chip Scones: Stir in ½ cup mini chocolate chips.
• Cranberry Pumpkin Scones: Mix in ½ cup dried cranberries for a tart-sweet twist.
• Double Glazed: Drizzle with maple glaze and an extra cinnamon glaze (powdered sugar + cinnamon + milk).

Freezing and Storage

• Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
• Freezing (Unbaked): Freeze shaped scones (before baking) on a tray, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the baking time.
• Freezing (Baked): Freeze baked (unglazed) scones for up to 2 months. Thaw and glaze before serving.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Pastry cutter or fork
• Mixing bowls
• Whisk

FAQ

Q1: Can I use pumpkin pie filling instead of pumpkin purée?
No—pumpkin pie filling has added sugar and spices. Use pure pumpkin purée.

Q2: Can I make these dairy-free?
Yes—use coconut cream and dairy-free butter. Substitute almond milk in the glaze.

Q3: Why are my scones dry?
Overbaking or adding too much flour can dry them out. Check doneness at 15 minutes.

Q4: Can I skip the glaze?
Yes, but the maple glaze enhances flavor and sweetness. You can dust with powdered sugar instead.

Conclusion

Pumpkin Scones with Maple Glaze are the ultimate fall pastry—soft, spiced, and finished with a sweet maple drizzle that ties everything together. They’re easy to make, bakery-worthy, and versatile enough for breakfast, brunch, or dessert. Whether you enjoy them fresh out of the oven with a hot drink or prepare them ahead for a holiday gathering, these scones are sure to become a seasonal favorite.