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!
This recipe was shared in the Meal Plan Monday link-up on Southern Plate
Sarah says
September 28, 2014 at 6:57 pmOh WOW, now these are some killer scones!
Mona says
September 27, 2014 at 8:58 amHey 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!
Constance J Smith says
September 27, 2014 at 9:25 amAhhhh!!!!!! 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!!
Jen Miller says
September 24, 2014 at 8:26 pmThe maple glaze has me drooling! These look amazing and I can’t wait to try the recipe! Yummy!!
Marion@Life Tastes Good says
September 24, 2014 at 4:55 pmYour scones sound like a deliciously perfect fall treat, Conni, and you make them look so easy too! Total yummm! Thanks!
Julie @ Texan New Yorker says
September 24, 2014 at 4:06 pmMmmm, I adore pumpkin scones. Beautiful pictures!
Constance J Smith says
September 24, 2014 at 4:13 pmThank you!
Shelia says
September 23, 2014 at 9:37 pmMy daughter and my husband love scones! I can’t wait to make these for them! Thanks so much for sharing!
Shelia
Courtney @ Neighborfood says
September 23, 2014 at 9:19 amThat maple glaze looks like it adds just the right amount of decadence to the scones. Love it!
Cindys Recipes and Writings says
September 22, 2014 at 7:12 pmI never had pumpkin scones thanks for hosting and thanks for the recipe!
Shaina says
September 22, 2014 at 1:52 pmOkay I really need one of those right now. They sound incredible!
Shannon R says
September 21, 2014 at 11:34 pmI 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!
Liz says
September 21, 2014 at 7:09 pmSuch 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!
Carla says
September 21, 2014 at 5:46 pmThese scones would make a perfect breakfast for those chilly fall mornings (with a pumpkin spice latte, of course ;) )
Nichole says
September 21, 2014 at 2:12 pmMocha 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!
susan @ the wimpy vegetarian says
September 21, 2014 at 1:47 pmShoot! I meant to also thank you so much for co-hosting us this week. I know it’s a lot of work!
susan @ the wimpy vegetarian says
September 21, 2014 at 1:47 pmPumpkin 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!
Katy says
September 21, 2014 at 1:32 pmWhat an original and cute recipe! These little scones sound absolutely delicious and perfect for fall! Thanks for hosting this week!
Marlene @Nosh My Way says
September 21, 2014 at 10:32 amCan you believe how versatile pumpkin is. I want to try pumpkin scones.
Leilani says
September 21, 2014 at 8:02 amNomnomnom! Look delicious, added to my recipe file to make soon. Welcome Fall!
shelby says
September 21, 2014 at 7:52 amLove 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!
Amber @ Fit Foodie Runs says
September 21, 2014 at 5:07 amBookmarked! Love these fall scones! Thank you for hosting #SundaySupper – your recipes have always been a delicious treat :) Happy Fall!
The Ninja Baker says
September 21, 2014 at 2:43 amYour 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!