Mouthwatering Pumpkin Scones with Maple Glaze: Your New Favorite Fall Treat

Welcome to your new favorite fall tradition! This **Pumpkin Scones Recipe** delivers scones that practically melt in your mouth. Imagine a pastry that’s light, incredibly buttery, and crowned with a crisp, sparkling sugary topping, all finished with a luscious, sweet maple glaze. These aren’t just scones; they’re an experience, a quintessential taste of autumn that will fill your home with warmth and irresistible aroma.

Author’s Note

Pumpkin Scones That Outshine the Coffee Shop!

There’s truly nothing that encapsulates the cozy essence of fall quite like a warm-from-the-oven Pumpkin Scone. This recipe is meticulously crafted to be buttery, wonderfully light, and generously infused with a delightful blend of comforting autumn spices. The final flourish comes from a sweet, rich maple glaze, which perfectly marries all the flavors together.

My inspiration for these scones came from a familiar place: those famous Starbucks pumpkin scones that are so tempting during the autumn months. However, after countless experiments and careful adjustments, I’m confident in saying that this homemade version is not just inspired by them, but dare I say… even better. It offers a depth of flavor and a perfect texture that’s hard to beat.

If you’re anything like me, those frequent coffee shop bakery runs can quickly add up. That’s precisely why I embarked on a mission to create the perfect Pumpkin Scones recipe right in my own kitchen. I craved that same rich, authentic pumpkin flavor, the satisfying crispness of a sugary top, and the soft, exquisitely flaky interior that makes a scone truly special. This recipe, I’m thrilled to report, ticks every single one of those boxes. These are the pumpkin scones I literally dream about every fall season, anticipating their warm, spiced embrace.

They are an absolute delight, perfectly paired with a steaming mug of Hot Chocolate or a comforting Pumpkin Spice Latte Steamer. Beyond the delicious taste, the act of baking them will transform your entire kitchen into an aromatic haven, making your whole home smell wonderfully like October. Prepare to be enchanted by the simple magic of these homemade pumpkin scones.

Key Ingredients for the Perfect Pumpkin Scones Recipe

Crafting truly exceptional pumpkin scones relies on a handful of key ingredients, each playing a vital role in achieving that sought-after flaky texture and rich, spiced flavor. Here’s a closer look at what you’ll need and why:

How To Make Perfectly Flaky Pumpkin Scones

Creating these delightful pumpkin scones is a straightforward process, but a few key techniques will ensure they turn out light, tender, and incredibly flaky every time. Follow these steps for scone perfection:

1. Prepare Dry Ingredients: In a large mixing bowl, thoroughly combine your all-purpose flour, baking powder, a generous blend of pumpkin pie spices (cinnamon, ginger, allspice, nutmeg, cloves), and salt. Whisk everything together until well distributed.
2. Combine Wet Ingredients: In a separate, smaller bowl, whisk together the heavy cream, large egg, pressed pumpkin puree, light brown sugar, and vanilla extract or paste until the mixture is smooth and evenly combined.
3. Cut In Frozen Butter: Add the small, frozen cubes of unsalted butter to your dry ingredient mix. Using a pastry cutter, two knives, or your fingertips, cut the butter into the dry mixture. Work quickly to prevent the butter from warming. Continue until the butter is evenly dispersed and resembles small, pea-sized crumbs.
4. Form the Dough Gently: Create a well in the center of the dry-butter mixture. Pour in the wet ingredients and mix very gently with a wooden spoon or spatula until the dough just begins to come together. Avoid overmixing, as this can develop the gluten and lead to tough scones. The mixture should still be somewhat shaggy.
5. Shape & Chill for Flakiness: Turn the dough out onto a lightly floured surface. With lightly floured hands, gently gather and form the dough into a cohesive ball. Press it into a disc about 1-inch thick. Cut this disc exactly in half, then gently form each half into a smaller disc, roughly 5 inches in diameter. Wrap these discs tightly in plastic wrap and chill them in the freezer for at least 20 minutes. This crucial chilling step helps the butter firm up, leading to incredibly flaky scones.
6. Cut, Brush & Sugar: Once chilled, remove the discs and, using a sharp knife, cut each disc into 8 equal wedges. Aim for one decisive cut per wedge to keep the edges clean. Arrange the wedges on a baking sheet lined with parchment paper or a silicone mat, ensuring they are about 2 inches apart. Brush the tops of the scones with the remaining heavy cream and sprinkle generously with white sparkling sugar for that beautiful crunch and shimmer.
7. Freeze Again & Bake: Place the baking sheet with the prepared scones back into the freezer for another 20 minutes. This second chill is key to preventing them from spreading too much in the oven and locking in their shape. While they chill, preheat your oven to 400°F (200°C). Bake the frozen scones for approximately 16–20 minutes, or until their edges are lightly golden brown and the tops are delicately browned. Be careful not to overbake, as this can dry them out.
8. Glaze and Enjoy: While the scones cool slightly, whisk together all the glaze ingredients until smooth. If the glaze appears too thick, add a tiny bit more maple syrup or heavy cream, a teaspoon at a time, until it reaches your desired drizzling consistency. Drizzle the delightful maple glaze generously over the just-barely-warm scones. Allow the glaze to set for a few minutes before serving.

Why You’ll Fall in Love with This Pumpkin Scones Recipe

Beyond being “just another scone recipe,” these pumpkin delights truly stand out. Here’s why they deserve a spot in your fall baking repertoire:

• Unrivaled Texture: Thanks to the use of frozen butter and strategic chilling, these scones achieve an unparalleled light, tender crumb with distinct, flaky layers. They’re never dense or dry.
• Perfectly Spiced Flavor: The blend of cinnamon, ginger, nutmeg, allspice, and cloves creates a warm, inviting, and perfectly balanced autumnal flavor profile that isn’t overpowering but incredibly comforting.
• Irresistible Maple Glaze: The sweet and slightly tangy maple glaze adds a sophisticated finish, complementing the pumpkin and spices without being overly sweet. It’s the crowning glory of each scone.
• Crisp Sugary Top: The sparkling sugar topping provides a delightful textural contrast—a subtle crunch that makes each bite even more satisfying.
• Homemade vs. Coffee Shop: While inspired by beloved coffee shop versions, this homemade recipe allows you to control the quality of ingredients and enjoy a fresher, more flavorful experience right from your own oven, often at a fraction of the cost.
• Aromatic Experience: The process of baking these scones fills your entire home with the most incredible, comforting scents of fall, making the experience itself as enjoyable as eating them.
• Versatile Treat: Perfect for a cozy breakfast, an afternoon tea, a festive brunch, or even a simple dessert. They pair wonderfully with coffee, tea, or a special fall beverage.

Get ready to impress your family and friends, or simply treat yourself to the ultimate taste of autumn with these spectacular pumpkin scones.

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Pumpkin Scones Recipe

By
Chelsea Lords

This Pumpkin Scones Recipe is melt-in-your-mouth delicious! It’s light, buttery, and topped with a crisp sugary layer and sweet maple glaze for the perfect fall treat!

Prep Time:
30 minutes

Cook Time:
18 minutes

Chilling Time:
40 minutes

Total Time:
1 hour 28 minutes

Servings:
16 scones

Equipment

• Pastry cutter
• Sheet pan (15″ x 10″)

Ingredients

• 2 cups flour (spooned and leveled, see note 1)
• 2-1/2 teaspoons baking powder
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 3/4 teaspoon salt
• 1/2 cup unsalted butter (frozen in small cubes, see note 1)
• 1 large egg
• 1/2 cup + 2 to 3 tablespoons heavy cream (divided)
• 1/4 cup canned pumpkin (with liquid pressed out with paper towels, see note 2)
• 1/2 cup + 2 tablespoons light brown sugar (firmly packed)
• 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
• White sparkling sugar (or coarse sugar, for topping)

Glaze

• 1 cup powdered sugar
• 1 tablespoon unsalted butter
• 1/4 cup maple syrup
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon

Instructions

1. In a large bowl, combine flour (spooned and leveled), baking powder, cinnamon, ginger, allspice, nutmeg, cloves, and salt. Whisk well to ensure even distribution.
2. In a separate small bowl, whisk together the heavy cream, egg, pumpkin puree, light brown sugar, and vanilla until smooth and thoroughly combined.
3. Add the frozen butter cubes to the dry ingredients. Use a pastry cutter, two knives, or your fingertips to quickly cut the butter into the flour mixture until the butter is evenly dispersed and resembles small, pea-sized crumbs. Work quickly to keep the butter cold.
4. Make a well in the center of the dry-butter mixture, then pour in the wet ingredients. Gently stir with a wooden spoon or spatula until the dough just begins to form and is mostly moistened. Avoid overmixing; a shaggy texture is ideal.
5. Lightly dust a clean surface with flour and turn the dough mixture onto it. With lightly floured hands, gently work the dough into a cohesive ball, handling it as little as possible. If the dough feels too sticky, add a tiny bit more flour (1-2 teaspoons); if it’s too dry, add 1-2 tablespoons of heavy cream. Press the dough into a disc about 1 inch thick and cut it exactly in half. Gently form each half into a smaller disc, about 5 inches wide.
6. Wrap both dough discs tightly in plastic wrap and chill in the freezer for 20 minutes. After chilling, remove the discs and, using a sharp knife, cut each disc into 8 equal wedges. Try to make each cut in one decisive motion. Place the wedges on a baking sheet lined with parchment paper or a silicone baking mat, ensuring they are about 2 inches apart. Pour the remaining 2 (or 3 if needed) tablespoons of heavy cream into a small dish. Using a pastry brush, gently brush cream over the tops of the scones. Sprinkle generously with white sparkling sugar if desired, for a crisp, sweet crust.
7. Place the baking sheet with the prepared scones back in the freezer for another 20 minutes. During this second chilling period, preheat your oven to 400°F (200°C).
8. Bake the frozen scones for 17–23 minutes, or until the edges are light golden brown and the tops are lightly browned. Watch them closely to prevent overbaking, as this can make the scones less flavorful and more dense. Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to finish cooling.
9. While the scones are cooling, whisk together all the glaze ingredients (powdered sugar, butter, maple syrup, salt, vanilla extract, and cinnamon) in a small bowl until smooth. If the glaze is too thick, add more maple syrup (or a tiny bit of heavy cream or milk) 1 teaspoon at a time until it reaches a perfect drizzling consistency. Drizzle the delightful glaze generously over the just-barely-warm scones. Let the glaze set for a few minutes before serving and enjoying!

Recipe Notes

Note 1 – The Cold Secret: For the flakiest, most tender scones, keeping your ingredients as cold as possible is paramount. If you have time, chill your flour in the fridge for 10–20 minutes before starting. Always cut your butter into small cubes and place them in the freezer until the very last moment before you need them. Cold butter creates steam in the oven, lifting the layers of dough for that signature scone texture.

Note 2 – Pumpkin Moisture: This step is critical! Canned pumpkin puree often contains excess liquid that can make your scone dough too wet and difficult to work with, resulting in dense scones. Before measuring, firmly press any excess liquid out of the pumpkin puree using cheesecloth or several layers of paper towels. Strain out as much liquid as possible to achieve the perfect dough consistency.

Storage & Make-Ahead Tips:

• To Make Ahead: Shape the dough into individual scones and place them in an airtight bag or container. Refrigerate overnight. Bake fresh the next day following the instructions.
• To Freeze Unbaked Scones: Arrange unbaked scones on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the solid scones to a freezer-safe airtight bag or container. They can be frozen for up to 1 month. When ready to bake, place them directly from the freezer onto a baking sheet, adding an extra 1–3 minutes to the baking time.
• Storing Baked Scones: Baked pumpkin scones are best enjoyed fresh. However, leftovers can be stored in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3-4 days. Reheat gently in the microwave or a warm oven for a few minutes to freshen them up.

Nutrition

Serving: 16 servings | Calories: 300 kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 187mg | Potassium: 74mg | Fiber: 1g | Sugar: 26g | Vitamin A: 901 IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.