Sweet Pumpkin Scones with Maple Glaze

Finding the perfect fall treat that captures all those cozy autumn flavors can be tricky. You want something that feels seasonal and special, but not so complicated that you’ll avoid making it on a busy weekend morning. And if you’re anything like me, you’re probably looking for something that pairs well with your morning coffee and doesn’t require a trip to three different stores for ingredients.

These pumpkin scones with maple glaze hit all the right notes: they’re packed with warm spices and pumpkin flavor, come together quickly with pantry staples, and can easily be customized with your favorite add-ins like cranberries or pecans.

What Kind of Pumpkin Should I Use?

For these scones, you’ll want to stick with canned pumpkin purée rather than fresh pumpkin. Canned pumpkin has a consistent texture and moisture content that works perfectly in baking, plus it saves you the hassle of roasting and puréing your own. Make sure you’re buying plain pumpkin purée and not pumpkin pie filling, which already has spices and sugar added. Libby’s is a popular brand that works well, but any pure pumpkin purée from the grocery store will do the trick. If you do happen to have leftover roasted pumpkin from another recipe, just make sure it’s well-drained and smooth before using it.

Options for Substitutions

These scones are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pumpkin purée: If you don’t have canned pumpkin, you can use the same amount of sweet potato purée or butternut squash purée. Just make sure it’s smooth and not watery.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves to make your own blend.
• Dark brown sugar: Light brown sugar works just fine, or you can use regular granulated sugar if that’s what you have. The scones will be slightly less rich but still tasty.
• Unsalted butter: Salted butter is okay to use – just reduce the added salt by half. Keep the butter cold no matter what type you use, as this is key for flaky scones.
• Turbinado sugar: Regular granulated sugar or coarse sugar works for sprinkling on top. You could even skip this step if you don’t have any.
• Maple syrup: For the glaze, you can substitute with honey or corn syrup, though you’ll lose that maple flavor. Add a tiny bit of maple extract if you have it.
• Whole milk: Any milk you have on hand works for brushing – even non-dairy milk like almond or oat milk will do the job.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin scones is overworking the dough, which leads to tough, dense scones instead of the light, flaky texture you want – mix just until the ingredients come together and stop there.

Keep your butter cold throughout the process by cutting it into small cubes and even popping it back in the fridge if it starts to soften, as cold butter creates those lovely pockets of steam that make scones tender.

Don’t skip chilling the shaped scones for 15-20 minutes before baking, since this helps them hold their shape and prevents spreading, and make sure your oven is fully preheated to get that initial burst of heat for proper rise.

When it comes to the maple glaze, let the scones cool completely before drizzling it on, otherwise the glaze will just melt right off and you’ll lose that sweet finishing touch.

What to Serve With Pumpkin Scones?

These pumpkin scones are perfect for a cozy fall breakfast or afternoon tea break, and they pair beautifully with a hot cup of coffee or spiced chai tea. I love serving them alongside some whipped butter or cream cheese for an extra indulgent treat, especially when the scones are still warm from the oven. They also make a great addition to a brunch spread with fresh fruit like sliced apples or pears, which complement the warm pumpkin spice flavors really nicely. For a more substantial meal, try them with scrambled eggs and crispy bacon – the sweet and savory combination is absolutely delicious.

Storage Instructions

Keep Fresh: These pumpkin scones taste best within the first day or two, but you can store them in an airtight container at room temperature for up to 3 days. The maple glaze might get a little sticky, so I like to place parchment paper between layers if I’m stacking them.

Freeze: You can freeze the baked scones for up to 3 months in a freezer-safe container or bag. I actually prefer to freeze them before adding the glaze, then make fresh maple glaze when I’m ready to serve them. They thaw pretty quickly at room temperature in about 30 minutes.

Make Ahead: Here’s a great trick – you can shape the scones and freeze them unbaked on a baking sheet, then transfer to a freezer bag once solid. Bake them straight from frozen, just add an extra 3-4 minutes to the baking time. The glaze is best made fresh right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3500
• Protein: 35-40 g
• Fat: 145-160 g
• Carbohydrates: 465-490 g

Ingredients

For the scones:

• 3/4 cup cold unsalted butter
• 3 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice blend
• 3/4 tsp kosher salt
• 3/4 cup canned pumpkin puree
• 2 large cold eggs
• 2 tbsp whole milk (for brushing)
• 2 tbsp turbinado sugar (for topping)

For the maple drizzle:

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp kosher salt

Step 1: Prepare Butter and Baking Sheet

• 3/4 cup cold unsalted butter

Chop the cold unsalted butter into 1/2-inch cubes and place the pieces in the freezer while you prepare the dry ingredients.

Meanwhile, line a baking sheet with a silicone baking mat or parchment paper and set it aside.

Step 2: Mix Dry Ingredients and Cut in Butter

• 3 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice blend
• 3/4 tsp kosher salt
• 3/4 cup cold unsalted butter (from Step 1)

In a large mixing bowl, whisk together the all-purpose flour, packed dark brown sugar, baking powder, pumpkin pie spice blend, and kosher salt, making sure to break up any clumps of sugar.

Add the cold, cubed butter from Step 1 to the dry mixture.

Toss the butter with your hands to coat, then cut it into the flour mixture using a pastry blender until the mixture is crumbly and the butter is in pea-sized pieces.

You can use your fingertips to achieve this if you don’t have a pastry blender.

Step 3: Combine Wet Ingredients and Form Dough

• 3/4 cup canned pumpkin puree
• 2 large cold eggs
• flour-butter mixture from Step 2

In another mixing bowl, whisk together the canned pumpkin puree and cold eggs until smooth.

Pour this mixture into the flour-butter mixture from Step 2.

Gently stir with a rubber spatula until the dough just holds together; it’s fine if some dry bits remain.

Be careful not to overmix, as this keeps the scones tender.

I like to leave the dough a little shaggy—this makes for fluffier scones.

Step 4: Shape and Chill the Scones

• dough from Step 3

Turn the dough out onto a lightly floured work surface.

Gently knead it a few times until it comes together, then press it into an 8-inch circle about 1 1/2 inches thick.

Cut the circle into 8 equal triangles using a kitchen knife or bench scraper.

Transfer the wedges to the prepared baking sheet from Step 1, spacing them at least 1 inch apart.

Place the baking tray in the freezer to chill the scones for 20 to 30 minutes while preheating the oven.

Step 5: Brush, Sprinkle, and Bake the Scones

• 2 tbsp whole milk (for brushing)
• 2 tbsp turbinado sugar (for topping)
• chilled scone dough from Step 4

Arrange a rack in the center of the oven and preheat to 425°F.

Remove the chilled scones from the freezer.

Use a pastry brush to brush the tops of the scones with whole milk, then sprinkle them with turbinado sugar.

Bake for 17 to 22 minutes, until the scones are golden on top and browned underneath.

Let them cool completely on the pan before glazing.

Step 6: Make the Maple Glaze

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp kosher salt

While the scones cool, prepare the glaze.

In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and kosher salt until the mixture is smooth.

You can adjust the glaze’s consistency by adding a little more maple syrup to thin it or extra powdered sugar to thicken as needed.

Personally, I like a slightly thicker glaze so it sets nicely on top of the scones.

Step 7: Glaze and Serve the Scones

• baked and cooled scones from Step 5
• maple glaze from Step 6

Once the scones are completely cool, use a spoon to drizzle them with the maple glaze from Step 6.

Allow the glaze to set for about 10 minutes before serving.

Enjoy your scones!

For an extra autumnal touch, you can sprinkle a little extra pumpkin pie spice on top if you like.

Sweet Pumpkin Scones with Maple Glaze

Delicious Sweet Pumpkin Scones with Maple Glaze recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 36 minutes mins

Total Time 54 minutes mins

Servings 4

Calories 3400 kcal

Ingredients

  

For the scones:

• 3/4 cup cold unsalted butter
• 3 cups all-purpose flour
• 1/2 cup packed dark brown sugar
• 1 tbsp baking powder
• 1 tbsp pumpkin pie spice blend
• 3/4 tsp kosher salt
• 3/4 cup canned pumpkin puree
• 2 large cold eggs
• 2 tbsp whole milk (for brushing)
• 2 tbsp turbinado sugar (for topping)

For the maple drizzle:

• 1 cup powdered sugar
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp kosher salt

Instructions

 

• Chop the cold unsalted butter into 1/2-inch cubes and place the pieces in the freezer while you prepare the dry ingredients. Meanwhile, line a baking sheet with a silicone baking mat or parchment paper and set it aside.
• In a large mixing bowl, whisk together the all-purpose flour, packed dark brown sugar, baking powder, pumpkin pie spice blend, and kosher salt, making sure to break up any clumps of sugar. Add the cold, cubed butter from Step 1 to the dry mixture. Toss the butter with your hands to coat, then cut it into the flour mixture using a pastry blender until the mixture is crumbly and the butter is in pea-sized pieces. You can use your fingertips to achieve this if you don’t have a pastry blender.
• In another mixing bowl, whisk together the canned pumpkin puree and cold eggs until smooth. Pour this mixture into the flour-butter mixture from Step 2. Gently stir with a rubber spatula until the dough just holds together; it’s fine if some dry bits remain. Be careful not to overmix, as this keeps the scones tender. I like to leave the dough a little shaggy—this makes for fluffier scones.
• Turn the dough out onto a lightly floured work surface. Gently knead it a few times until it comes together, then press it into an 8-inch circle about 1 1/2 inches thick. Cut the circle into 8 equal triangles using a kitchen knife or bench scraper. Transfer the wedges to the prepared baking sheet from Step 1, spacing them at least 1 inch apart. Place the baking tray in the freezer to chill the scones for 20 to 30 minutes while preheating the oven.
• Arrange a rack in the center of the oven and preheat to 425°F. Remove the chilled scones from the freezer. Use a pastry brush to brush the tops of the scones with whole milk, then sprinkle them with turbinado sugar. Bake for 17 to 22 minutes, until the scones are golden on top and browned underneath. Let them cool completely on the pan before glazing.
• While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and kosher salt until the mixture is smooth. You can adjust the glaze’s consistency by adding a little more maple syrup to thin it or extra powdered sugar to thicken as needed. Personally, I like a slightly thicker glaze so it sets nicely on top of the scones.
• Once the scones are completely cool, use a spoon to drizzle them with the maple glaze from Step 6. Allow the glaze to set for about 10 minutes before serving. Enjoy your scones! For an extra autumnal touch, you can sprinkle a little extra pumpkin pie spice on top if you like.