Pumpkin Scones with Maple Glaze are everything you love about autumn flavors.
When it comes to fall flavors, I really have a hard time picking my favorite. Apple? Mocha? Pumpkin? How can one be expected to choose?!
Today I decided to share my adorable little pumpkin scones. They are lightly sweet, and brushed with a simple maple glaze. Perfect for breakfast, dessert or an afternoon snack!
To begin, preheat your oven to 375 degrees.
Combine 3 cups all-purpose flour. 1 teaspoon each baking powder and cinnamon, a half teaspoon each of baking soda, nutmeg and cloves, and a quarter teaspoon of salt.
Stir those together.
Cut a half cup (1 stick) of cold butter into pieces and drop it into your flour mixture.
With a pastry blender, cut the butter into the dry ingredients until there are no pieces of butter that are larger than a pea.
Add in a third cup plus a tablespoon of milk, a cup of solid packed pumpkin and a third cup of brown sugar. Stir these together until just combined. Turn it out onto a clean surface and knead until it comes together.
pat the dough into a “square-ish” shape that is about 3/4 inch thick.
Cut the dough into 9 squares.
Cut each square in half diagonally.
Place the scones on a baking sheet that is lined with parchment paper or a silpat. Bake for 16 minutes.
While they are baking, in a small sauce pan, combine 1/4 cup each of butter, brown sugar and half & half.
Add in 2 tablespoons of real maple syrup.
Bring this to a boil, and let it bubble for one minute, stirring occasionally. Turn off the heat.
As soon as the scones come out of the oven, place them on a rack over another baking sheet or some parchment paper to catch drips. Brush the glaze over the top of each hot scone.
Enjoy these warm or room temperature.
- 3 cups all-purpose flour
- ½ cup (1 stick) cold butter
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ¼ tsp salt
- ⅓ c brown sugar
- ⅓ c plus 1 Tb milk
- 1 cup solid-packed pumpkin
- ¼ c butter
- ¼ c brown sugar
- ¼ c half & half
- 2 Tb real maple syrup
- To begin, preheat your oven to 375 degrees. In a mixing bowl, combine all of the dry ingredients. Cut the cold butter into pieces and drop it into the flour mixture. Cut the butter in with a pastry blender until there are no pieces larger than a pea. Mix in the brown sugar, pumpkin and milk. Mix in milk and pumpkin, until just combined. Stir until just combined. Turn it out onto a clean surface and knead until just smooth. Pat the dough into a square that is ¾ inch thick. Cut the dough into 9 squares and then cut each square in half diagonally. Place the scones on a baking sheet or stone lined with parchment paper or a silpat. Bake for 16 minutes.
- Meanwhile combine the glaze ingredients in a small sauce pan over medium heat. Bring it to a gentle boil and let it bubble for one minute, stirring occasionally. Turn off the heat.
- When the scones are done baking, transfer them to a cooling rack that is over another baking sheet or a sheet of parchment paper to catch drips. Brush the glaze over the hot scones.
- Serve warm or room temperature.
- Enjoy!
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Oh WOW, now these are some killer scones!
Hey there! This recipe sounds great! I have some butternut squash puree that I need to use so I am gonna try that. Also I have a question, did you really mean 1/4 CUP of salt or 1/4 teaspoon. Is seems like a lot. Jist wanted to check before I made them. Thanks for the recipe!
Ahhhh!!!!!! Yes, that was an error. It is 1/4 teaspoon – it was correct in the printable version. Thank you for bringing that to my attention!!
The maple glaze has me drooling! These look amazing and I can’t wait to try the recipe! Yummy!!
Your scones sound like a deliciously perfect fall treat, Conni, and you make them look so easy too! Total yummm! Thanks!
Mmmm, I adore pumpkin scones. Beautiful pictures!
Thank you!
My daughter and my husband love scones! I can’t wait to make these for them! Thanks so much for sharing!
Shelia
That maple glaze looks like it adds just the right amount of decadence to the scones. Love it!
I never had pumpkin scones thanks for hosting and thanks for the recipe!
Okay I really need one of those right now. They sound incredible!
I dig the way you make your triangle scones. I always make them a disc but then they are wonky and weird shaped. I’m totally going to try this square technique next time!
Such tall, gorgeous scones, Conni! And with a maple glaze? So perfect to usher in the fall season. Thanks so much for hosting us this Sunday!
These scones would make a perfect breakfast for those chilly fall mornings (with a pumpkin spice latte, of course ;) )
Mocha IS a fall flavor, isn’t it? I didn’t even think about that. I’m thinking a mocha latte, and these scones would be a perfect combo!
Shoot! I meant to also thank you so much for co-hosting us this week. I know it’s a lot of work!
Pumpkin scones are one of my favorite ways to celebrate fall flavors! But I’ve never done the maple glaze. You can bet I will next time, though!
What an original and cute recipe! These little scones sound absolutely delicious and perfect for fall! Thanks for hosting this week!
Can you believe how versatile pumpkin is. I want to try pumpkin scones.
Nomnomnom! Look delicious, added to my recipe file to make soon. Welcome Fall!
Love your scones and I absolutely love you used maple glaze. I am a pure maple kind of girl having grown up with family as maple syrup producers. I also love that you used brown sugar, I have not done that myself with maple syrup and it is a great thought to do so. They look amazing!
Bookmarked! Love these fall scones! Thank you for hosting #SundaySupper – your recipes have always been a delicious treat :) Happy Fall!
Your pumpkin scones look soooo good, Conni. Your step-by-step instruction makes it almost fail-proof, too =) Another keeper recipe from the Foodie Army Wife!