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 Make this Recipe You will Need:
- all-purpose flour
- butter
- baking powder
- baking soda
- cinnamon
- nutmeg
- cloves
- salt
- brown sugar
- milk
- solid-packed pumpkin
- half & half
- real maple syrup
- saucepan
- mixing bowls
- pastry blender
- baking sheet
- parchment paper or silicone baking pad
- cooling rack
- pastry brush
You May Also Like: Pumpkin Streusel Muffins
To begin, preheat your oven to 375° (F).
Combine cups all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, cloves, and a salt in a mixing bowl.
Cut a half cup (1 stick) of cold unsalted 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 milk, solid packed pumpkin, and brown sugar. Stir these together until just combined. Turn it out onto a clean surface and knead until it comes together.
See: How to Make Homemade Pumpkin Puree
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 creating 18 scones.
Place the scones on a baking sheet that is lined with parchment paper or a silicone baking mat.
Bake for 16 minutes.
While the pumpkin scones are baking, combine butter, brown sugar, maple syrup, and half & half in a small saucepan.
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.
Serve the pumpkin scones warm or room temperature.
Enjoy!
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Pumpkin Scones with Maple Glaze
Pumpkin Scones with Maple Glaze are everything you love about autumn flavors.
Ingredients
For the Scones
- 3 c all-purpose flour
- ½ c butter, cold, unsalted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg, ground
- ½ teaspoon cloves, ground
- ¼ teaspoon salt
- ⅓ c brown sugar
- ⅓ c milk
- 1 Tb milk
- 1 c solid-packed pumpkin
For the Glaze
- ¼ c butter, unsalted
- ¼ c brown sugar
- ¼ c half & half
- 2 Tb real maple syrup
Instructions
- 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 3/4 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!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally written in 2014, and updated in 2023.
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, Constance, 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, Constance! 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, Constance. Your step-by-step instruction makes it almost fail-proof, too =) Another keeper recipe from Cosmopolitan Cornbread!