Pumpkin Spice Scones – Cozy Fall Scone Recipe
These pumpkin spice scones are buttery, tender, and swirled with warm cinnamon and nutmeg in every bite. Topped with a sweet maple glaze, they're the coziest way to welcome fall mornings.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Pumpkin Spice Scones – Cozy Fall Scone Recipe
Buttery, flaky pumpkin spice scones packed with warm fall spices and topped with a maple glaze.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 48 minutes
- Yield: 8 1x
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup canned pure pumpkin puree
- 3 tablespoons heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons milk
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently just until a shaggy dough forms.
- Turn the dough onto a floured surface and pat into an 8-inch circle, about 1 inch thick.
- Cut the circle into 8 wedges and place on the prepared baking sheet, spacing them apart.
- Chill the shaped scones in the freezer for 15 minutes to firm up the butter.
- Brush the tops with a little extra cream and bake for 16-18 minutes, until golden and set.
- Cool scones on a wire rack for 10 minutes while you make the glaze.
- Whisk powdered sugar, maple syrup, and milk together until smooth, then drizzle over the warm scones before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling. For extra flaky layers, freeze the butter for 10 minutes before cutting it into the flour.
Frequently Asked Questions
What makes these pumpkin spice scones so flaky?
Using cold, cubed butter and chilling the shaped dough before baking keeps the fat solid until it hits the oven, creating steam pockets that make the pumpkin spice scones flaky and tender instead of dense.
Can I make pumpkin spice scones ahead of time?
Yes, you can shape the dough wedges, place them on a tray, and refrigerate overnight or freeze them; bake straight from cold or frozen, adding a few extra minutes to the bake time.
Why are my pumpkin spice scones dense or dry?
Overmixing the dough or using warm butter are the most common causes; mix just until combined and always work with cold ingredients for the best texture.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is pre-sweetened and spiced, which will throw off the balance of this pumpkin spice scones recipe. Always use plain, pure pumpkin puree.
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