Introduction

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu. The maple-cinnamon glaze is irresistible, offering a perfect balance of warm spices and sweet autumn flavor. For more seasonal pumpkin treats, try this Pumpkin Cheesecake Trifle Recipe or these Cream Cheese Cinnamon Sugar Rolls Recipe.

Ingredients

These pumpkin scones combine warm spices with rich pumpkin flavor, creating a tender, moist texture that pairs perfectly with the sweet maple-cinnamon glaze.

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into pieces
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons real maple syrup
• 2 tablespoons heavy cream
• 1/4 teaspoon maple extract
• 1/4 teaspoon pumpkin pie spice

Timing

Context: These Pumpkin Scones come together about 20% faster than similar recipes, making them a quick and delightful addition to any breakfast or brunch menu.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Oven

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Measure out all your dry ingredients—flour, baking powder, spices, and sugar—into a large mixing bowl. Having everything ready ensures your pumpkin scone dough comes together smoothly.

Step 2 — Combine Dry Ingredients

Whisk together the flour, baking powder, cinnamon, nutmeg, and a pinch of salt. This step evenly distributes the leavening agents and spices, which is key for a uniform rise and flavor in every bite of your pumpkin scones.

Step 3 — Cut in the Cold Butter

Add cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs. For the flakiest texture, make sure the butter stays cold and doesn’t melt.

Step 4 — Mix Wet Ingredients

In a separate bowl, whisk together pumpkin puree, heavy cream, and an egg until fully combined. Gently fold the wet mixture into the dry ingredients just until a shaggy dough forms. Be careful not to overmix to keep the scones tender.

Step 5 — Shape and Cut the Dough

Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges. For evenly baked scones, space them about 2 inches apart on the prepared baking sheet.

Step 6 — Bake to Perfection

Bake the scones for 15–18 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This resting time helps them set.

Step 7 — Prepare the Maple-Cinnamon Glaze

While the scones cool, whisk together powdered sugar, pure maple syrup, a dash of cinnamon, and a tablespoon of milk or cream. Adjust the consistency by adding more liquid if needed—the glaze should be thick but pourable.

Step 8 — Glaze and Serve

Drizzle the irresistible maple-cinnamon glaze over the completely cooled scones. Allow the glaze to set for a few minutes before serving. These pumpkin scones are a delightful addition to any breakfast or brunch menu, best enjoyed fresh.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to these pumpkin scones.
• Greek yogurt — A protein-rich substitute for heavy cream that keeps them moist.
• Coconut sugar — A lower glycemic index sweetener with caramel notes.
• Almond flour — A gluten-free, lower-carb alternative for a tender crumb.
• Unsweetened applesauce — Reduces fat while adding natural sweetness and moisture.
• Oat milk — A dairy-free option that works well in both the scones and maple-cinnamon glaze.
• Egg whites — Lower in fat than whole eggs while providing structure.
• Reduced-sodium baking powder — Cuts sodium without affecting leavening.

Serving Suggestions

• Pair these pumpkin scones with a hot cup of coffee or a chai latte for a cozy morning treat.
• Serve them alongside fresh fruit or a yogurt parfait to balance the sweetness of the maple-cinnamon glaze.
• These pumpkin scones are a delightful addition to any breakfast or brunch menu when arranged on a rustic wooden board with other pastries.
• Warm the scones slightly before serving to enhance their aroma and soften the texture.
• Drizzle extra maple-cinnamon glaze over the top just before serving for an irresistible presentation.
• Offer them at holiday gatherings or autumn-themed events to highlight seasonal flavors.

For an elegant touch, dust the plated scones with a light sprinkle of cinnamon or add a garnish of toasted pecans.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels yourself.
• Mistake: Overmixing the dough, which develops too much gluten. Fix: Mix just until the ingredients are combined for a tender, flaky scone.
• Mistake: Not chilling the dough before baking. Fix: Chill the shaped scones for 15-20 minutes to prevent them from spreading too flat.
• Mistake: Rushing the glaze application on warm scones. Fix: Let scones cool completely so the maple-cinnamon glaze sets properly instead of melting off.
• Mistake: Measuring flour incorrectly by scooping from the bag. Fix: Spoon flour into your measuring cup and level it off for accurate, non-dense results.
• Mistake: Using cold butter that’s too hard or melted butter. Fix: Use cold, cubed butter and work it in quickly to create those desirable flaky pockets.
• Mistake: Baking at the wrong oven temperature. Fix: Use an oven thermometer to ensure proper heat for a perfect rise and golden-brown finish.
• Mistake: Overbaking, which dries out the pumpkin scones. Fix: Bake just until a toothpick comes out clean for a moist, delightful crumb.
• Mistake: Skipping the spice toast before adding to the batter. Fix: Gently toast your spices in a dry pan to unlock their full aromatic potential.

Storing Tips

• Fridge: Store cooled pumpkin scones in an airtight container for up to 3 days.
• Freezer: Wrap individual scones tightly in plastic wrap and place in a freezer bag for up to 3 months.
• Reheat: Warm in a 300°F oven for 8-10 minutes or until heated through to an internal temperature of 165°F.

These pumpkin scones are a delightful addition to any breakfast or brunch menu, and the maple-cinnamon glaze stays perfectly creamy when stored properly.

Conclusion

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu. The maple-cinnamon glaze is irresistible and makes them truly special. Give this recipe a try and share your results in the comments below! For more pumpkin treats, try this easy Pumpkin Bread or these Pumpkin Oatmeal Cookies.

Pumpkin Scones with Maple Cinnamon Glaze

Print Recipe

Pin Recipe

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu. The maple-cinnamon glaze is irresistible, adding a sweet and spicy finish to the tender, pumpkin-flavored scones.

• Author: Dorothy Miler
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-35 minutes
• Yield: 8 scones 1x
• Method: Breakfast/Brunch
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into pieces
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• For the glaze:
• 1 cup powdered sugar
• 2 tablespoons real maple syrup
• 2 tablespoons heavy cream
• 1/4 teaspoon maple extract
• 1/4 teaspoon pumpkin pie spice

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, milk, sugar, pumpkin puree, egg, and vanilla extract.
5. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. The dough should be moist but not wet.
6. Turn the dough onto a floured surface and shape into a circle about 1 inch thick.
7. Cut the dough into eight even wedges and transfer them to the prepared baking sheet.
8. Bake for 15-18 minutes or until golden brown.
9. While the scones bake, whisk together powdered sugar, maple syrup, heavy cream, maple extract, and pumpkin pie spice until smooth to make the glaze.
10. Once the scones have cooled slightly, drizzle the maple-cinnamon glaze over them before serving.

Notes

For best results, use cold butter to achieve a flaky texture. The glaze can be adjusted in thickness by adding more powdered sugar or cream. These scones are best enjoyed fresh but can be stored at room temperature for up to 2 days.

Nutrition

• Calories: 320
• Sugar: 15g
• Sodium: 300mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg

FAQs

Can I make the dough for These Pumpkin Scones ahead of time?

Yes, you can prepare the scone dough in advance. Shape it, then wrap tightly and refrigerate overnight or freeze for up to a month. Bake directly from the fridge or freezer, adding a few extra minutes if needed, for a fresh, delightful addition to your morning.

What is the best way to store These Pumpkin Scones to keep them fresh?

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them without the glaze for best texture. The maple-cinnamon glaze is best added just before serving to maintain its irresistible quality.