Pumpkin scones are a delightful way to usher in the autumn season. These tender and flavorful scones are bursting with pumpkin puree and warm fall spices, creating a perfect accompaniment to your morning coffee or afternoon tea. The maple drizzled icing provides a decadent finishing touch.
This recipe is simple to make, making it perfect for novice bakers and pumpkin spice enthusiasts alike.
Ingredients You'll Need
Use canned pumpkin puree, not the pumpkin pie filling. You can use store bought pumpkin pie spice mix, or make your own using our Pumpkin Pie Spice recipe.
- Flour
- Brown sugar
- Sugar, granulated
- Pumpkin pie spice blend (store bought or our Pumpkin Spice substitute recipe)
- Baking powder
- Baking soda
- Salt
- Butter, cold and cubed
- Pumpkin puree, canned
- Eggs
- Milk
- Powdered sugar
- Maple syrup
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pumpkin Scones
This recipe is approachable even for beginner bakers, requiring minimal ingredients and straightforward steps. In less than an hour, you can have a batch of warm, flaky pumpkin scones ready to enjoy, filling your home with the cozy aromas of fall.
Make The Scone Dough
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Using a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
- Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a separate bowl, whisk together the pumpkin puree, eggs, and milk. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Shape and Bake The Scones
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick. Cut the dough into wedges and transfer them to a baking sheet lined with parchment paper.
- Brush the tops of the scones with additional heavy cream. Refrigerate the scones for at least 30 minutes.
- Bake the scones for 15-20 minutes, or until golden brown.
Prepare The Maple Icing
- While the scones are baking, whisk together the maple syrup and powdered sugar to create a glaze. Fill a piping bag (or zip lock bag) with the icing.
Drizzle With Icing and Serve
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Drizzle the cooled scones with the maple glaze and enjoy!
Substitutions and Variations
Here are a few delicious variations or substitutions when making this pumpkin scone recipe.
- Feel free to adjust the amount of pumpkin spice seasoning to your preference. You can also add a pinch of ground ginger or nutmeg for an extra flavor boost.
- For a decadent twist, add chopped chocolate chips or chopped walnuts to the dough before shaping the scones.
- If you don't have maple syrup, you can use a simple vanilla glaze made with powdered sugar and milk.
Tips for Success
Here are a few tips for making this scone recipe:
- Using cold butter is essential for achieving flaky and tender scones. The cold butter creates pockets of steam as it bakes, resulting in a light and airy texture.
- Overmixing the dough can result in tough scones. Mix the ingredients just until combined, and avoid kneading the dough.
- Chilling the dough allows the butter to solidify further, preventing the scones from spreading too much while baking. This ensures they rise properly and maintain their shape.
- Pumpkin scones are best enjoyed fresh from the oven when they are warm and the glaze is still soft.
Serving Suggestions
Enjoy pumpkin scones on their own for a delightful breakfast or afternoon snack. Pair them with a steaming cup of coffee or tea for a cozy and comforting fall experience.
Serve them alongside a dollop of whipped cream or vanilla ice cream for an extra decadent treat.
Related Recipes
- Maple Pumpkin Bread Pudding
- Pumpkin Spice Grain Free Granola
- Bread Machine Pumpkin Bread
- Crumbl Style Pumpkin Spice Cookies Recipe
- Pumpkin Spice Chai Latte
Storage and Reheating
- Pumpkin scones can be stored at room temperature in an airtight container for up to 2 days. The scones will soften slightly over time.
- For longer storage, you can freeze the baked scones for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat, warm the scones individually in a preheated oven at 350°F (175°C) for 5-7 minutes, or until warmed through.
Frequently Asked Questions
Absolutely! To make your own pumpkin puree, simply roast a pie pumpkin, scoop out the flesh, and puree it in a food processor until smooth. Use one cup of fresh pumpkin puree for every cup of canned pumpkin puree called for in the recipe.
If your scones seem a bit dry after storage, you can refresh them by placing them on a baking sheet and warming them in a preheated oven at 300°F (150°C) for 5-10 minutes, or until slightly warmed through.
Pumpkin spice seasoning is a blend of cinnamon, nutmeg, ginger, and cloves. You can adjust the amount of pumpkin spice seasoning to your preference, or experiment with adding other warming spices like cardamom or allspice.
The scones are done baking when they are golden brown on the outside and a toothpick inserted into the center comes out clean.
More Delish Ideas
- Cold Ferment Pizza Dough - Neopolitan Style
- Easy Sourdough Discard Cinnamon Rolls
- Homemade Lumpia Wrapper Recipe
- Sticky Apple Cinnamon Rolls Recipe
Pumpkin Scones with Maple Drizzle
Ingredients
For Pumpkin Scones
- 2¾ cup flour
- ½ cup brown sugar
- ½ cup sugar granulated
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter cold and cubed
- 1 cup pumpkin puree canned
- 2 eggs
- ½ cup milk
For Maple Icing
- 1 cup powdered sugar
- 3 tablespoon maple syrup imitation or real maple syrup.
Instructions
Prepare The Pumpkin Scones
- Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
- Using a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.2¾ cup flour, ½ cup brown sugar, ½ cup sugar, 1 tablespoon Pumpkin pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- Using a pastry cutter or two forks, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.1 cup butter
- In a separate bowl, whisk together the pumpkin puree, eggs, and milk. Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.1 cup pumpkin puree, 2 eggs, ½ cup milk
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick. Cut the dough into wedges and transfer them to a baking sheet lined with parchment paper.
- Brush the tops of the scones with additional heavy cream. Refrigerate the scones for at least 30 minutes.
- Bake the scones for 15-20 minutes, or until golden brown.
For the Maple Icing
- While the scones are baking, whisk together the maple syrup and powdered sugar to create a glaze. Fill a piping bag (or zip lock bag) with the icing.1 cup powdered sugar, 3 tablespoon maple syrup
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Drizzle the cooled scones with the maple glaze and enjoy!
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