Soft and tender, this pumpkin scone recipe is full of warm fall spices and pumpkin flavor. Topped with a cinnamon maple glaze, they are perfect with a cup of coffee.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this recipe
If you crave pumpkin baked goods and look forward to pumpkin spice season, this recipe is for you!
- Quick and easy – This pumpkin scone recipe is done, from start to finish, in about 30 minutes.
- No mixer needed – The scone dough comes together in one bowl and is gently mixed by hand.
- Seasonal – Fall is the perfect time to enjoy these pumpkin spiced scones. Full of warm spices like cinnamon and nutmeg, they are a simple and delicious autumn treat.
Easy pumpkin scone recipe
Scones are one of the easiest and tastiest treats you can make. They are not overly sweet, they pair perfectly with a cup of coffee or tea and they don’t take a long time to make.
This pumpkin scone recipe is filled with warm spices like cinnamon, nutmeg and ginger (the classic pumpkin spice flavors) and the addition of pumpkin makes them tender and ensures they aren’t dry.
Drizzled with a simple glaze made from just a few ingredients, this scone recipe is one you’ll come back to again and again.
This simple pumpkin scone recipe is made with common ingredients that you likely already have in your pantry.
- Flour – All purpose flour is the backbone of our scone recipe. It gives the scone structure.
- Baking powder – This helps the scone rise.
- Cinnamon, ginger, nutmeg, and cloves – Warm spices to flavor the scones with the familiar pumpkin spice flavor. You can also use a pumpkin spice blend if you prefer.
- Salt – All baked goods need salt.
- Brown sugar – Light or dark brown sugar. Dark brown sugar has more molasses, light brown has less. Use whatever you have or prefer.
- Butter – Unsalted butter allows you to control the amount of salt in the recipe.
- Pumpkin purée – 100% pure pumpkin, not pie filling.
- Vanilla – Vanilla extract or vanilla bean paste will give the scones amazing flavor.
- Egg – Eggs provide moisture and structure to the scones.
- Cream – A splash of cream provides a bit of moisture in the dough.
How to make them
Here’s a quick summary of how to make pumpkin scones with maple glaze. Please see the recipe card at the bottom of this post for the full recipe.
First, whisk together the dry ingredients in a large mixing bowl. Then, whisk the wet ingredients together in a small bowl, and set aside. Use a pastry blender, fork, or your fingers to work the frozen butter into the dry ingredients.
Using a rubber spatula, gently combine the wet ingredients into the butter and flour mixture, then dump the mixture out onto a lightly floured surface and gently press together into a circle. Cut the dough into 8 wedges, then brush the tops with cream.
How to cut scones
For this pumpkin scone recipe, we’re making 8 scones. To do that, pat the dough out into a circle that is roughly 3/4″ thick and about 8 inches across. A salad plate or a small paper plate are a good guide, if you need a visual reference.
Then, using a sharp knife, cut the dough in quarters. Cut each of those quarters in half and you should have 8 scones, all the same size.
Pumpkin scone recipe FAQ’s
You can make the dough ahead and freeze it to bake later. I do not recommend making scones ahead, as they really are best the day they are made.
Absolutely! If you plan to freeze the scones, do not glaze them. The glaze could get a bit runny when you thaw them. Instead, freeze the scones plain, then glaze them after they’ve thawed.
Scones are best the same day they are made. They will still be tasty the next day, but, by day 3, they are best warmed up a bit to give them a little life.
Variations and substitutions
- Instead of using individual spices, you can use pumpkin pie spice.
- You can omit the cinnamon in the glaze to make a maple glaze.
- Swap out maple syrup in the glaze for cream to make a plain glaze.
Serve these scones with a cup of coffee or tea. If you like a bit of jam or something extra on your scones, try this homemade pear butter.
Because these scones aren’t overly sweet (and you can omit the glaze to make them less sweet), you can serve them with savory foods as well. Think of them as a replacement for a roll or bread with a meal.
Helpful tools and equipment
- Mixing bowls – This is a good set of nesting, stainless steel mixing bowls. Good for everything.
- Rubber spatulas – Every kitchen needs a set of rubber spatulas. You’ll use them nearly every day.
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For the scones:
- 2 cups all purpose flour // 240g
- 1 tbsp. baking powder // 12g
- 1 tsp. salt // 2.7g (I use Diamond Crystal, see notes for other types of salt)
- 2 tsp. ground cinnamon **see notes
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/2 cup brown sugar // 107g
- 8 tbsp. unsalted butter, grated and frozen // 113g
- 1/2 cup canned pumpkin (100% pure pumpkin, I use Libby's) // 114g
- 1 1/2 tsp. vanilla extract or vanilla paste
- 1 egg
- 2 tbsp. half and half or cream // 30ml + extra for brushing on top
For the glaze:
- 1/2 cup powdered (icing) sugar // 57g
- 1/2 tsp. ground cinnamon
- 2 tbsp. maple syrup (more or less to adjust consistency)
- In a large mixing bowl, combine flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and brown sugar. Whisk to combine, then set aside.
- In a small bowl, whisk together pumpkin puree, vanilla, egg, and cream. Set aside.
- Using a pastry blender, fork, or your fingers, work the frozen, grated butter into the flour mixture until no large pieces remain. Because the butter is grated, this shouldn't take long. You will still see small pieces of butter about the size of a small pea - this is ok.
- Make a well in the middle of your flour mixture, then pour the wet ingredients into the well. Use a sturdy rubber spatula to gently work the wet ingredients into the flour.
- When it is mostly combined, dump the mixture out onto a lightly floured surface. Pat the dough together, taking care not to knead it, just press it together. Pat the dough out into an 8" circle, then use a sharp knife to cut the dough into 8 equal-sized wedges. Gently place the scones on a parchment-lined baking sheet.
- Lightly brush the tops of the scones with cream. (It should just coat the tops of the scones - you do not want cream running down the sides and pooling around the bottoms of the scones.) Place baking sheet in the refrigerator.
- Preheat oven to 400°F // 200°C // Gas mark 6.
- Remove scones from refrigerator and place into preheated oven. Bake for 16 -20 minutes. (Mine took 18 minutes.) Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- While scones are cooling, make the glaze. Combine powdered sugar, cinnamon and maple syrup in a small bowl and stir until thoroughly combined.
- When scones are completely cooled, place cooling rack inside of a baking sheet and drizzle with glaze. Let them sit on the cooling rack until the glaze is set.
SALT: Not all salt is created equal. I use Diamond Crystal kosher salt - a teaspoon weighs 2.7 grams. A teaspoon of Morton's kosher salt weighs 5.3 grams, and a teaspoon of table salt weighs 6 grams. Adjust accordingly for the type of salt that you use. If using table salt or Morton's consider reducing the salt to 1/2 tsp. to avoid the scones being overly salty.
SPICES: Instead of using the individual spices, you can substitute with 1 tablespoon of pumpkin pie spice.
Amount Per Serving: Calories: 314Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 310mgCarbohydrates: 42gFiber: 2gSugar: 17gProtein: 4g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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