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!
Oh my goodness, I JUST made these and immediately had to leave a review. I love everything pumpkin, and am always looking for a good pumpkin recipe. These are delicious, and Sally’s instructions were very easy to follow. Will definitely be making these again and again this fall!
This recipe is delicious. I should have doubled it. My family ate them all up!
These were the best scones I have ever made! They were beautiful and texture and taste were perfection. I did the mini scone version and used a convection oven at 395 degrees for 15 minutes. Can’t wait to try more of your recipes!
This is DEFINITELY the BEST scone recipe that I have used. Prior to this recipe I have only done Keto related scones with Almond flour. These are Definitely Not Keto friendly BUT, . . . . WOW . . . are they DELICIOUS ! They puff up so nice and the taste is incredible.
Is there a preferable way to freeze these prior? Unbaked vs baked? I didn’t know if one way yielded a fresher taste when baked/reheated or they would taste the same. Thanks!!
Hi Alisa, both methods work wonderfully! Really depends on what works best for you.
Thanks! If I freeze them unbaked, do I let them come to room temp first or bake from frozen? I appreciate your advice!
Hi Alisa, you can bake them right from frozen!
Delicious and tender, not a crumbly scone! Thank you!!
Wondering about measurement for the blotted pumpkin puree. I noticed the puree condenses substantially after blotting. Is the recipe for 1/2 cup pre-blotting or post-blotting? Thank you for the guidance in getting this right 😉
Hi Tina, we measure it, then blot out as much moisture as we can. Hope you enjoy the scones!
This was so delicious! Just made it today for my kids. Instead of 8 or 16 scones, I used a muffin scoop and made exactly 24 drop scones. My kids prefer those instead. Subtle spice flavor but definitely there. You could add another teaspoon of pumpkin pie spice if you want it extra strong, but I think that might overwhelm the pumpkin a bit.
These are the best pumpkin scones!!! My family loves them so much! I added white chocolate chips to the recipe and wow, incredible!!! I would highly recommend adding white chocolate chips!!!
I was wondering if you can use Homemade Pumpkin Purree for this recipe have you got a recipe and method somewhere for that
Hi Con, we typically use store-bought pumpkin puree, but you can use homemade if you wish. Other readers have reported making fresh pumpkin puree this way: https://www.foodnetwork.com/recipes/alton-brown/pumpkin-puree-recipe-1922629
I was a bit disappointed with this recipe. I found the dough extremely difficult to work with. The outside of the scones taste wonderful, but the inside of the dough seems to lose the spice flavor. As I chew I feel like I’m losing the pumpkin flavor as well. I wish this scone had a bit more “punch” to the flavors overall. Maybe I did something wrong. I made sure to blot the puree and I weighed my ingredients using a scale. As always, the vanilla icing is wonderful.
Hi Janel, it may help to squeeze more moisture out of the pumpkin before using. It seems like such a silly step, but if you can extract more of the liquid, and leave just the flavor, the scones will have more flavor. Additionally, feel free to add more spices (pumpkin pie spice and cinnamon).
Still eating off of last year pumpkin harvest. Tried this and it was very good. Thank you
A-MA-ZING!! Everyone that tried my pumpkin scones loved them. And I loved them! I love everything pumpkin and these were perfect!! The pepper (secret ingredient) made a big difference! Thanks!!!!
I love these scones SO MUCH! I’ve wanted to do more baking for ages, but this scone recipe finally got me baking. They seem so fancy, but I even messed up the first time and they still came out amazing! I make my own vanilla glaze and use salted butter instead of adding extra salt. My grandma asked for them for her birthday when she tasted them and I made them twice in one week! This is perfect for ambitious beginners who don’t just want to make cookies or cake. I have never had a problem making these, and they have given me the family title of the Scone Baker. THANK YOU THANK YOU THANK YOU! Since this recipe, Sally’s Baking Addiction is the only baking website I truly trust. Cannot compliment these enough!
SO DELICIOUS, changed my life
Love this recipe! Anyone or have you tried subbing blotted carrot puree or finely shredded carrots in lieu of pumpkin to make it carrot cake themed scones?
Hi Jen, we haven’t tried a carrot cake version of these scones, but let us know if you do any experimenting!
Can you freeze these unbaked and then bake from frozen or thawed and then bake?
Hi Tonia, you can freeze the unbaked scones and then freeze from frozen (not thawed, as they will spread too much). Enjoy!
These scones are amazing!!! All the scone recipes are equally amazing. Thank you for all your hard work to make this so user friendly!!!
I was wondering if molasses could be substituted for the pumpkin to make gingerbread scones? If it can’t would you be able to share how to make gingerbread scones? Thank you for your help.
Hi Beth, we’re so glad you enjoyed the scones! We’ve never tested gingerbread scones, but you could try adding spices and molasses, and reducing the liquid and sugar, but it would definitely take some testing to get right. Let us know if you give it a try or find a recipe you love! Here’s our favorite gingerbread muffins recipe if you’re interested.
Super tasty, thanks for all the tips.
Dear Sally;
Love love love this pumpkin scone recipe, have made numerous time this fall. This recipe is an absolute keeper and favorite with my family.
I have a request of you, could you please come up with a gingerbread scone recipe as my family loves gingerbread as well. I’ll be watching for the gingerbread scones.
Thank you.
Hi Mary, we’re so glad you loved this one! We’ve never tested gingerbread! You could try adding spices and molasses, and reducing the liquid and sugar, but it would definitely take some testing to get right. Let us know if you give it a try or find a recipe you love! Here’s our favorite gingerbread muffins recipe if you’re interested.
Thank you for your response and suggestions. I did try making gingerbread scones from the pumpkin recipe leaving out the pumpkin. The flavors of the spices and molasses were spot on full flavor gingerbread. However the scones did not rise. My baking powder is newly purchased.
From your response I am thinking of reducing the brown sugar to 1/4 cup vs 1/2 cup and using 1/4 cup heavy cream vs 1/3 cup.
Hopefully I am on the right path. I always follow a recipe to the tee. That said I really haven’t found a recipe that I love for the gingerbread scones. And very honestly since I found Sally’s site, I have only had wonderful baked goods come from my oven. I have always loved to bake and try new recipes, and continue to do so, just from this site though.
Thank you.
Hi Sally. I’d like to use my new metal scone pan. Would any adjustments need to be made to this recipe?
Also, there’s an old trick (credit to cookbook author Meta Given [1888-1981]) for pie filling by drying out canned pumpkin by cooking it in a saucepan on medium heat and stirring frequently for about 10 minutes until it gets a bit caramelized. I might try that with this recipe. I love pumpkin scones!
Hi Suse! We’ve never used a scone pan before, but would love to hear how it goes! That’s a great tip – probably adds lovely flavor as well. Happy baking!
Wow! These things are incredibly delicious! Easy to make, too. Adding the cream wash and coarse sugar before baking is really nice and that maple icing glaze……whoa!! SOOOOO yummy!! Your recipes are always delicious and fun to make. Thank you!
These turned out perfectly! Had to use yogurt and add a bit of cream, because I didn’t have buttermilk nor enough yogurt. I drained the canned pumpkin before using. Might try to add chopped nuts next time.
hi! I love your recipes – I want to make these scones for a party – I need to double the batch and was planning on making smaller wedges to get 16 out of each batch instead of 8. any recommendations on adjusting recipe to double or baking time? thank you!
Hi V! Instructions for smaller scones are included in the recipe above. We do recommend making two batches instead of doubling. Hope they’re a hit!