Pumpkin Scones with Maple Glaze

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Pumpkin Scones with Maple Glaze are everything you love about autumn flavors.

Tender, spiced pumpkin scones with a dreamy maple glaze. Get the recipe for this classic from Cosmopolitan Cornbread.

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

Tender, spiced pumpkin scones with a dream maple glaze. Get the recipe for this classic from Cosmopolitan Cornbread.

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.

dry ingredients in a mixing bowl

Cut a half cup (1 stick) of cold unsalted butter into pieces and drop it into your flour mixture.

cold butter pieces in a mixing bowl of dry ingredients

With a pastry blender, cut the butter into the dry ingredients until there are no pieces of butter that are larger than a pea.

cutting ingredients together with a pastry blender

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.

pumpkin scone dough on a floured surface

Cut the dough into 9 squares. Cut each square in half diagonally creating 18 scones.

pumpkin scone dough cut into sections

Place the scones on a baking sheet that is lined with parchment paper or a silicone baking mat.

Bake for 16 minutes.

unbaked pumpkin scones on a baking sheet with a silicone pad

While the pumpkin scones are baking, combine butter, brown sugar, maple syrup, and half & half in a small saucepan.

maple glaze ingredients in a saucepan

Bring this to a boil and let it bubble for one minute, stirring occasionally. Turn off the heat.

maple glaze in a saucepan

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.

brushing maple glaze over the tops of pumpkin scones

Serve the pumpkin scones warm or room temperature.

Enjoy!

Tender, spiced pumpkin scones with a dream maple glaze. Get the recipe for this classic from Cosmopolitan Cornbread.

Click Here for More Biscuit & Scone Recipes

Tender, spiced pumpkin scones with a dream maple glaze. Get the recipe for this classic from Cosmopolitan Cornbread.

Pumpkin Scones with Maple Glaze

Constance Smith – Cosmopolitan Cornbread

Pumpkin Scones with Maple Glaze are everything you love about autumn flavors.

5 from 23 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Biscuits and Scones
Cuisine American
Servings 18 scones
Calories 190 kcal

Ingredients
  

For the Scones

For the Glaze

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

Serving: 1cCalories: 190kcalCarbohydrates: 26gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 155mgPotassium: 81mgFiber: 1gSugar: 9gVitamin A: 2376IUVitamin C: 1mgCalcium: 42mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @CosmopolitanCornbread


This recipe was originally written in 2014, and updated in 2023.

23 thoughts on “Pumpkin Scones with Maple Glaze”

  1. 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!

    Reply
  2. Your scones sound like a deliciously perfect fall treat, Constance, and you make them look so easy too! Total yummm! Thanks!

    Reply
  3. 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!

    Reply
  4. 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!

    Reply
  5. 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!

    Reply
  6. 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!

    Reply
  7. 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!

    Reply
  8. Bookmarked! Love these fall scones! Thank you for hosting #SundaySupper – your recipes have always been a delicious treat :) Happy Fall!

    Reply
  9. Your pumpkin scones look soooo good, Constance. Your step-by-step instruction makes it almost fail-proof, too =) Another keeper recipe from Cosmopolitan Cornbread!

    Reply
5 from 23 votes (2 ratings without comment)

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