If you love to bake with pumpkin, then don’t go another minute without these flaky pumpkin scones topped with a decadent maple glaze. Perfect with a hot cup of coffee on a crisp fall morning.
Pumpkin: it’s not just for pumpkin pie anymore!
I’ve already made pumpkin coffee cake, pumpkin cream cheese muffins, pumpkin cinnamon rolls, pumpkin bread, pumpkin pancakes, pumpkin frappuccinos….even pumpkin coffee creamer. To be honest though, I was a little nervous to develop a recipe for classic pumpkin scones because the ones at the bakery are just so delicious. After a few tries, though, I created a buttery scone recipe that is perfectly spiced without being overly sweet. And did I mention maple icing?
Tell me About These Pumpkin Scones
- Texture: heavy cream helps produce a freshly-baked scone that is both soft and flaky in the center, crisp on top, and crumbly at the corners.
- Flavor: these buttery scones are the perfect blend of sweet and spice for the pumpkin obsessed. With every bite, you’ll get a delicious shot of pumpkin spice cut with sweet maple frosting. You can use homemade pumpkin pie spice here!
- Ease: if you follow the recipe closely, including my success tips below, this pumpkin recipe is quick and easy to make for breakfast, brunch, or anytime.
- Time: the scone dough comes together quickly in about 20 minutes and then just 25 minutes more in the oven to pumpkin perfection. Serve these scones warm right away for the best taste.
These classic pumpkin scones are inspired by my perfect, no-fail master recipe for scones. Use it to build a scone with your own favorite add-ins like lemon blueberry scones, ham & cheese scones, banana scones, and more! Here are all of my scone recipes.
Recipe Testing Pumpkin Scones: What Works & What Doesn’t
- Frozen butter = success. As your scone bakes, frozen butter will melt and release steam, creating tender flaky pockets in the middle with crisp and crumbly edges. Butter that hasn’t been frozen could melt before it makes it to the oven, and you’ll lose all that tender, flaky goodness.
- Grate the butter. Weird, right? Fine shreds of cold butter make for an even mix into the dry ingredients. If you don’t own a grater, you can also use a sharp knife to cut the butter into small chunks, but I prefer the teeny shreds.
- Blot the pumpkin. Trust me on this. Pumpkin puree is extremely wet and can cause spreading in your mixture. Blot the pumpkin for 15 seconds with a paper towel before you use it. For more details on blotting pumpkin, see my pumpkin oatmeal chocolate chip cookies or pumpkin snickerdoodles.
- Don’t over-mix the dough. After you add the wet ingredients to the dry, mix with ease until combined. Just like pie crust, over-mixing the scone dough will result in a tough texture.
Heavy Cream for the Win
There are some recipes where substituting similar ingredients is okay, but this isn’t one of them. Rich heavy cream or buttermilk is the secret to these delicious scones.
- Heavy cream or buttermilk is a must. Texture is crucial for the perfect scone, so don’t substitute milk or nondairy milk in this recipe. You’ll lose both the texture and flavor that make these scones irresistible.
- I swear by this trick. Brush the scones with the remaining heavy cream or buttermilk right before baking and sprinkle with a little coarse sugar if you have any. It will help ensure that sweet, crisp exterior.
Overview: How to Make Classic Pumpkin Scones
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.
- Whisk dry ingredients together.
- Add frozen butter to the flour mixture. Grate your butter and add to the flour mixture using a pastry blender, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Remember, you don’t want the butter to melt before you bake.
- Whisk the wet ingredients together. After they are combined, drizzle the wet ingredients into the dry ones and mix until moistened throughout.
- Flour up. Coat your hands in flour and work the mixture into a ball of dough. The dough should be thoroughly combined, but don’t overwork it which could result in a tough texture.
- Flatten dough ball into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges.
- Don’t forget the heavy cream wash. Brush the remaining heavy cream (or buttermilk) onto your scones using a pastry brush right before baking. Sprinkle with coarse sugar for a sweet textured crunch.
- Make the glaze. While the scones are baking, make the maple glaze over low heat by combining the butter and maple syrup until the mixture is completely melted. Remove from the heat and add the sifted confectioners’ sugar and a dash of salt to achieve the perfect glaze consistency.
- Drizzle over the scones. Add the maple icing while the scones are still warm so it melts into every flake, crack, and crevice. You’ll taste melty maple goodness with every bite.
More Fall Recipes
- Pumpkin French Toast Casserole
- Apple Cider Donuts & Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Bars
- Snickerdoodles
- Pumpkin Cinnamon Rolls
- Maple Pecan Sticky Buns
- Pumpkin Spice Waffles or Pumpkin Pancakes
Classic Pumpkin Scones
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted*
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- optional: coarse sugar for sprinkling on top before baking
Maple Glaze
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
- Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
- Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
- Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
- Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
Notes
- Make Ahead Instructions: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Box Grater | Pastry Cutter | Pastry Brush | Saucepan
- Pumpkin Pie Spice: You can use store-bought or homemade pumpkin pie spice here. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon in the recipe—you will still add that.
- Blotting Pumpkin: Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!
Finally.. the perfect scone. And the secrets to perfecting these decadent little beauties!
I have made this recipe a dozen times already. It’s amazing and everyone I have shared these with loves them. I freeze the scones unbaked and pull them out for company. They take about 20 minutes to bake from frozen. I keep the glaze in the fridge and microwave what I need for about 10 seconds. It’s super simple and lets me do all the prep a week in advance.
Looking forward to trying this recipe! I am going to try adding some chocolate chips after purchasing some excellent pumpkin scones with chocolate chips at a local coffee shop in St. Paul, Minnesota. Thanks for the recipe!
Big hit at the family reunion down here in Georgia – my brother Case and uncle Julian especially. Unfortunately, cranky baby Tremont spat it out, lol. They where gobbled up in 30 minutes! I LOVE SALLY’S BAKING RECIPES EVEN MORE THAN I LIKE SHAKESPEARE!!
Can I freeze the un-baked scones and them bake them from frozen or should I thaw them in the refrigerator overnight? Tjanks!
Hi Mark, you can bake the scones right from frozen. They may need an additional minute or two.
These scones are delicious and easy to make! They have a lot of pumpkin flavor and the maple icing complements them perfectly!
As with every recipe I’ve tried from your website…these were amazing. I loved the glaze so. much that I got a little heavy handed with it, and I’m not sad about it, lol.
Love this recipe!! I love pumpkin anything but had never made pumpkin scones before. Absolutely the best pumpkin scones I’ve ever had!! The only change I made was the glaze because I was out of maple syrup so I substituted orange glaze (real orange juice mixed in powdered sugar to drizzling consistency) Will be making these often, thank you!
Your Scone recipes are always spot on- and I use them all the time. I keep a stick of chopped butter in my freezer so I can make them when the mood hits. Thank you. I blotted the pumpkin but not enough so I needed to add a 1/4 of flour and they turned out great with lots of flavor. Most times, I make a batch of minis and keep in the freezer. Just bake from the freezer- Again, thank you for a great recipe that is so adaptive to many variations.
Wow! These things are SOOOOOO GOOD!! Adding the coarse sugar and the glaze….MMMMM. That glaze recipe will probably get used on other stuff as well in the future. I love trying your recipes as they are always good!
This is a wonderful recipe. I tried inserting raisins in half the wheel. Nice added touch for the fall
We made th ese today. Although they taste good, I felt that they were cooked too long.. A minute or two less would of been better
I use a lot of recipes from your site. They are always accurate and come out so well. I made these for a women’s group at church. WOW!!! I tried the scones plain and then with the glaze, and let me tell you they are absolutely heavenly!! Thank you for this guy and many others!!!
Do you measure the pumpkin 115 g BEFORE or AFTER blotting?
Measure before blotting 🙂
Just made these today as I had a ton of pumpkin puree leftover from another recipe. So good! I used GF flour because my partner is celiac and they turned out great. I taste more cinnamon than pumpkin…but that may just be the GF flour absorbing all the pumpkin haha. Will make again.
I loved this recipe so much!
These were unbelievably wet, I probably added another cup of dough to bring them to a workable consistency.
I had blotted my canned pumpkin but I’m debating cooking it down to reduce the moisture as I assume that’s why it didn’t work
I recommend putting the pumpkin in cheesecloth and squeezing the liquid out until you get 115g of the dry pumpkin.
Oh. I also added chopped pecans.
How much did you add/when did you add them? I’m wanting to do this, but I’ve never made scones so I don’t know if there are tricks for adding nuts.
Rebecca, I would add toasted, rough-chopped nuts to the flour and butter mix just before adding the wet ingredients. Same goes for any dried fruit I may be adding.
Also, forgot to answer on the amount… I would say start with one cup and see how you like them (I like a lot of nuts, my husband not so much).
Hi Rebecca,
I would say start with one cup of nuts and see how you like them (I like a lot of nuts, my husband not so much). I would add the nuts after I had the butter worked in, and before adding the liquid portion.
I just made these pumpkin scones. They came out beautiful!. I followed the recipe for the scones, but I don’t like maple syrup, so I used a little brown sugar with the butter and then confectioners sugar and a bit of cinnamon in the glaze. The scones are moist and crispy on the bottom. The crumb is amazing. Thank you for another great recipe.
Two questions: can I use half and half instead of heavy cream, or will the texture be off? Also can I freeze the rounded dough, thaw overnight in the fridge, then cut and bake? Thinking ahead for Thanksgiving!
Hi Jennie, yes, half-and-half will work in place of the heavy cream. Rather than freezing the slab, we’d recommend freezing the individual unbaked scones. That way, you can pop them in the oven right from frozen. (The colder the scone dough, the less they will spread!)
Awesome recipe!
Great recipe! I shaped the dough to look like a pumpkin and then made vertical it’s to resemble the lines on a pumpkin, I used two cinnamon sticks to make the stem. So cute! And so delicious!
These are the best pumpkin scones I’ve ever had (I think my new favorite fall treat). Instead of maple glaze, I ate them with apple butter. So good — eternal gratitude!
Can I freeze pumpkin scones with glaze.
Donating for bake sale and need to freeze.thank you.
Hi Jackie, it works best to freeze the scones without the glaze, and add the glaze fresh after they are thawed.
Another perfect recipe! I burned these – no fault of the recipe, I was destracted – and they were still delicious. Very quick and easy to make, too. My husband is gluten free, so I substituted 225g Bob’s Red Mill one-to-one flour and 25g of tigernut flour (it’s not necessary to also use the tigernut flour, but I needed to get rid of it. I only used a small amount because tigernut flour only works well to mix with other gf flours…it adds a nice nutty taste). I plan to make these again soon!
Omg!!! I’ve died and gone to scone heaven with this recipe. Thank you
I make these, then I make your pumpkin bread. Top them both with your maple syrup glaze. The 2 recipes use up 1 can of pumpkin – how perfect is that? They’re both delicious, freeze beautifully, and I love them for breakfast.
Can I make these and freeze them to bake later? I have a busy toddler and find it so much less stressful/enjoyable to bake when I can do it in chunks!
Hi Penny, sure can! Baked or unbaked scones can be frozen for up to 3 months.
I am looking forward to making these later this week, but I was wondering can you add cranberries to this and if so how much?
Hi Debbie, about a cup of dried cranberries would work great!
Do you not have to chill the dough before baking for this scone recipe. The basic scone recipe says always chill
Hi Laura! We don’t find it to be necessary with this slightly different pumpkin scones recipe, but chilling the scones never hurts! It will help them keep their shape while baking.
These are incredible! Absolutely essential to blot pumpkin. I have made this recipe 4 times in a week.