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Treat yourself to these fall-flavored Pumpkin Scones! Flaky and buttery on the inside and decorated with a sweet maple glaze on the outside, they’re the best breakfast or snack to pair with a pumpkin spice latte.
Homemade scones are one of my favorite breakfast baked goods. With a melt-in-your-mouth buttery crumb and endless flavor combos (I love these orange, blueberry, and chocolate chip scones), what’s not to love?
If you’re as obsessed with scones as me, you’ll have to try this Pumpkin Scones recipe. They’re filled with the warm and cozy flavors of fall and winter thanks to real pumpkin, pumpkin pie spice, and plenty of butter in the dough. And with the sweet maple glaze on top, they look and taste like the scones from your favorite coffee shop!
Pair each pumpkin scone with a pumpkin spice latte, a warm cup of tea, or a steaming mug of coffee on chilly mornings or for an afternoon pick-me-up.
Recipe features
- The scone dough is made with pumpkin puree, cinnamon, and nutmeg for that cozy autumn feeling.
- A simple, sweet maple glaze beautifully complements their buttery, tender, flaky texture, making them just as tasty as the pumpkin scones from Starbucks!
- Enjoy your scone with a coffee, tea, or pumpkin spice latte for a perfect fall breakfast or snack.
Ingredients
All-purpose flour – Regular all-purpose flour is the way to go when you’re craving easy and fluffy scones. For a gluten-free pumpkin scone recipe, use a quality 1:1 gluten-free flour blend instead.
Sugar – Granulated white sugar or cane sugar sweetens the scone dough. Substitute coconut sugar for refined sugar-free pumpkin scones with a slightly different yet equally delicious sweetness.
Pumpkin pie spice – Just like in a pumpkin pie, this warm spice blend infuses the scones with that classic fall flavor we crave. If you can’t find store-bought pumpkin pie spice, you can make your own by whisking 2 teaspoons of cinnamon, ½ teaspoon of ginger, ½ teaspoon of nutmeg, and ¼ teaspoon of ground cloves together.
Cinnamon – For an extra layer of warmth and spice.
Unsalted butter – Cold unsalted butter adds a rich flavor to the dough and creates the signature flaky, crumbly texture.
Pumpkin puree – Canned pumpkin puree (not pumpkin pie filling) works best and is the most convenient option. Fresh pumpkin puree should also work, although I haven’t tested it. Just make sure to drain any excess liquid from the fresh puree to avoid a watery or sticky dough.
Maple syrup – It adds a little more sweetness and a warm, comforting flavor.
Maple glaze – By whisking maple syrup and powdered sugar together, you get a cozy and sweet decoration for the baked scones.
Instructions
Step 1: Combine the dry ingredients. Mix the flour, sugar, baking powder, pumpkin spice, cinnamon, and salt in a large bowl. Use your hands to mix the butter into the dry mix until you’re left with moist crumbs.
Step 2: Mix the wet ingredients. Whisk the egg, pumpkin puree, maple syrup, milk, and vanilla extract together in a separate bowl. Pour the wet mixture into the dry ingredients and stir until just combined.
Step 3: Shape the dough. Turn the dough out on a lightly floured baking mat and gently shape it into a round disc. Cut it into 8 scones and transfer them to a parchment-lined baking sheet. If you aren’t using the maple glaze, brush the tops with some melted butter and sugar before baking.
Step 4: Bake, glaze, and serve. Bake the scones until they’re golden brown. Make the maple glaze while they’re baking, then set the scones aside to cool. Drizzle the tops of the cooled scones with the maple glaze before serving. Enjoy!
Tips and FAQs
- Keep the butter cold right up until it’s time to mix it into the dry ingredients. Using your hands or a pastry cutter will make it easier to work it into the dough.
- Mix the wet and dry ingredients together until you’re left with a shaggy dough. Don’t overmix the dough or else the scones will be tough or dense.
- The butter in the dough may start to soften or melt while you’re shaping the scones. If this happens, pop the dough into the fridge for 15 to 20 minutes before baking.
- Let the scones cool for a few minutes on a wire rack before decorating them with the maple glaze. This helps the glaze set nicely and prevents it from melting too much.
Variations
- Mix-in ideas – You can fold ¼ to ⅓ cup of chopped pecans, walnuts, dried cranberries, raisins, chopped dates, mini chocolate chips, or white chocolate chips into the dough for more texture and flavor.
- Dairy-free option – To make vegan pumpkin scones, replace the butter with cold vegan butter or cold coconut oil, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of the regular egg, and use non-dairy milk instead of dairy milk.
- More decorating ideas – Before baking, sprinkle cinnamon sugar on top of the scones. Or, swap the maple glaze for a drizzle of almond butter, peanut butter, or pistachio butter and a little maple syrup for a rich, nutty glaze.
Why is my scone dough so sticky?
The scone dough should be soft and somewhat sticky, but if it’s too wet and sticky to work with, it may be because there’s too much moisture in the dough (likely from the pumpkin puree). Mix in a little more flour, one tablespoon at a time, until the dough is easier to handle.
Can you make scone dough ahead of time?
Yes! This is a great way to save time and enjoy hassle-free, freshly baked pumpkin scones first thing in the morning. Prepare, shape, and cut the dough as normal, then cover the scones on the baking sheet and refrigerate for up to 24 hours. Bake the next day and enjoy!
Storage
Refrigerator: Store any leftover pumpkin spice scones in an airtight container at room temperature for up to 2 days.
Freezer: Once cooled, place the scones in an airtight container or a freezer-safe bag and freeze for 2 to 3 months. When ready to enjoy them, thaw the scones at room temperature or warm them in a 350°F oven for about 10 minutes.
More tasty pumpkin treats
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Pumpkin Scones
Treat yourself to these fall-flavored Pumpkin Scones! Flaky and buttery on the inside and decorated with a sweet maple glaze on the outside, they’re the best breakfast or snack to pair with a pumpkin spice latte.
Servings: scones
Prevent your screen from going dark
Instructions
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Preheat oven to 350°F and line a large baking sheet with parchment paper.
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Combine flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Then, cut the butter into the bowl and use your hands to toss until the mixture resembles small pebbles.
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In a separate bowl, whisk the pumpkin, egg, milk, maple syrup, and vanilla together, then pour the wet ingredients into the dry and stir to combine (see notes below if you’re having trouble mixing it).
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Flour a baking mat or clean surface, then turn the dough out onto it and form the dough into a large ball. Use your hands to press the ball down into a disc about 7-8 inches in circumference and ½ inch thick. Be careful not to make it too thin or the scones won’t be the correct texture.
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Use a knife to make 4 cuts into the disc to form 8 scones. Transfer the scones to the prepared baking sheet and brush each scone with a little melted butter (optional). Bake the scones for 20 minutes, then remove them from the oven and wait a few minutes before transferring to a cooling rack. Wait at least 10 minutes before adding the glaze.
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While the scones are cooling, make the glaze: whisk maple syrup and powdered sugar together. Drizzle glaze over scones and enjoy!
Notes
*NOTE: the dough may seem dry at first but keep mixing! I typically like to start mixing with a wooden spoon and finish mixing with my hands.
Nutrition
Calories: 302kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 535mg | Potassium: 95mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1486IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 2mg
