If you love to bake with pumpkin, then don’t go another minute without these flaky pumpkin scones topped with a decadent maple glaze. Perfect with a hot cup of coffee on a crisp fall morning.
Pumpkin: it’s not just for pumpkin pie anymore!
I’ve already made pumpkin coffee cake, pumpkin cream cheese muffins, pumpkin cinnamon rolls, pumpkin bread, pumpkin pancakes, pumpkin frappuccinos….even pumpkin coffee creamer. To be honest though, I was a little nervous to develop a recipe for classic pumpkin scones because the ones at the bakery are just so delicious. After a few tries, though, I created a buttery scone recipe that is perfectly spiced without being overly sweet. And did I mention maple icing?
Tell me About These Pumpkin Scones
- Texture: heavy cream helps produce a freshly-baked scone that is both soft and flaky in the center, crisp on top, and crumbly at the corners.
- Flavor: these buttery scones are the perfect blend of sweet and spice for the pumpkin obsessed. With every bite, you’ll get a delicious shot of pumpkin spice cut with sweet maple frosting. You can use homemade pumpkin pie spice here!
- Ease: if you follow the recipe closely, including my success tips below, this pumpkin recipe is quick and easy to make for breakfast, brunch, or anytime.
- Time: the scone dough comes together quickly in about 20 minutes and then just 25 minutes more in the oven to pumpkin perfection. Serve these scones warm right away for the best taste.
These classic pumpkin scones are inspired by my perfect, no-fail master recipe for scones. Use it to build a scone with your own favorite add-ins like lemon blueberry scones, ham & cheese scones, banana scones, apple cinnamon scones, and more! Here are all of my scone recipes.
Recipe Testing Pumpkin Scones: What Works & What Doesn’t
- Frozen butter = success. As your scone bakes, frozen butter will melt and release steam, creating tender flaky pockets in the middle with crisp and crumbly edges. Butter that hasn’t been frozen could melt before it makes it to the oven, and you’ll lose all that tender, flaky goodness.
- Grate the butter. Weird, right? Fine shreds of cold butter make for an even mix into the dry ingredients. If you don’t own a grater, you can also use a sharp knife to cut the butter into small chunks, but I prefer the teeny shreds.
- Blot the pumpkin. Trust me on this. Pumpkin puree is extremely wet and can cause spreading in your mixture. Blot the pumpkin for 15 seconds with a paper towel before you use it. For more details on blotting pumpkin, see my pumpkin oatmeal chocolate chip cookies or pumpkin snickerdoodles.
- Don’t over-mix the dough. After you add the wet ingredients to the dry, mix with ease until combined. Just like pie crust, over-mixing the scone dough will result in a tough texture.
Heavy Cream for the Win
There are some recipes where substituting similar ingredients is okay, but this isn’t one of them. Rich heavy cream or buttermilk is the secret to these delicious scones.
- Heavy cream or buttermilk is a must. Texture is crucial for the perfect scone, so don’t substitute milk or nondairy milk in this recipe. You’ll lose both the texture and flavor that make these scones irresistible.
- I swear by this trick. Brush the scones with the remaining heavy cream or buttermilk right before baking and sprinkle with a little coarse sugar if you have any. It will help ensure that sweet, crisp exterior.
Overview: How to Make Classic Pumpkin Scones
The full printable recipe is below, but let’s walk through it quickly so you understand each step before you get started.
- Whisk dry ingredients together.
- Add frozen butter to the flour mixture. Grate your butter and add to the flour mixture using a pastry blender, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Remember, you don’t want the butter to melt before you bake.
- Whisk the wet ingredients together. After they are combined, drizzle the wet ingredients into the dry ones and mix until moistened throughout.
- Flour up. Coat your hands in flour and work the mixture into a ball of dough. The dough should be thoroughly combined, but don’t overwork it which could result in a tough texture.
- Flatten dough ball into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges.
- Don’t forget the heavy cream wash. Brush the remaining heavy cream (or buttermilk) onto your scones using a pastry brush right before baking. Sprinkle with coarse sugar for a sweet textured crunch.
- Make the glaze. While the scones are baking, make the maple glaze over low heat by combining the butter and maple syrup until the mixture is completely melted. Remove from the heat and add the sifted confectioners’ sugar and a dash of salt to achieve the perfect glaze consistency.
- Drizzle over the scones. Add the maple icing while the scones are still warm so it melts into every flake, crack, and crevice. You’ll taste melty maple goodness with every bite.
More Fall Recipes
- Pumpkin French Toast Casserole
- Apple Cider Donuts & Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Bars
- Snickerdoodles
- Pumpkin Cinnamon Rolls
- Maple Pecan Sticky Buns
- Pumpkin Spice Waffles or Pumpkin Pancakes
Classic Pumpkin Scones
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!
Ingredients
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted*
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- optional: coarse sugar for sprinkling on top before baking
Maple Glaze
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
- Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
- Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
- Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
- Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
Notes
- Make Ahead Instructions: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowls | Box Grater | Pastry Cutter | Pastry Brush | Saucepan
- Pumpkin Pie Spice: You can use store-bought or homemade pumpkin pie spice here. If you don’t have either and want to use individual spices, use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves. This is in addition to the 1 teaspoon of cinnamon in the recipe—you will still add that.
- Blotting Pumpkin: Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!
Reader Comments and Reviews
Can I freeze them unbaked like you suggest in your other recipes or are these best frozen in baked form?
Hi Laura, these can be frozen before baking!
If I use salted butter do I omit the salt
Hi Maria, if using salted butter, you can reduce the added salt to 1/4 teaspoon.
Hi! Is it possible to make these with fresh pumpkin purée instead of canned, or would the moisture level be too high? I’m looking for a way to use up uncarved Hallowe’en pumpkins.
Hi Rachel! The pumpkins you would carve aren’t ideal for roasting and baking with. They are more watery and less sweet. You can make your own pumpkin puree, but we recommend starting with a small, sweet variety for baking.
These are lovely scones! Perfect for a windy autumn day like it is here in Alberta today.
I’m thankful for other reviewers’ comments and suggestions because I was all out of whipping cream when I made these, so I used sour cream (in the dough) instead and it still came out great! I let the raw scones sit covered in the fridge overnight and baked them up the next day after lunch, once I had had the chance to buy the whipping cream to brush on the tops before baking.
Also, I did increase the spice amounts and I don’t regret it! I used 1 tsp ground cinnamon, 3/4 tsp ground ginger, 3/4 tsp ground cloves and 1/2 tsp ground nutmeg.
Last but not least, though the plain scones are indeed yummy on their own, the glaze reeeeeally puts the cherry on top! I cut the glaze recipe in half and that was plenty for the 16 petite scones that I made.
I’ve tried pumpkin scones from the store and I love them so I decided to try to make them myself and this recipe turned out excellent. This also happens to be the first time I’ve ever baked scones.
To. Die. For. I’d eat the glaze with a spoon. So easy! 10/10
My Grandson and I made them and they were awesome. Everyone loved them. The next time we’ll make them mini.
These were so good. I’ve never used brown sugar in scones and it really gave a warm flavor. I usually put them in the fridge the night before and can bake in the morning. Fresh scones to take to work! Thanks for the recipe.
Do you have nutritional values for each of your recipes? I bake scones and I’ve had people ask how much sugar is in the scone and I thought you probably have all of that information. Thank you.
We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Never left a comment on a recipe before, but these were absolutely exceptional.
I chose to make mini scones, and I baked them for about 16min, as my oven is finicky. I added some mini chocolate chips into the dough, and froze them for about 15 min before baking. I’d never made scones before, and these came out fantastic and soft!
Measure out pumpkin, then blot, then use? Or blot pumpkin and use 115g worth? (Resulting in more pumpkin used)
Hi Kelly, we measure and then blot out as much moisture as we can. Enjoy!
Your recipes sound amazing..
When baking the scones at what temp should that be? You say high temp but I don’t remember seeing a degree.. thanks and I’m looking forward to the deliciousness!
Hi Robin, we bake these at 400°F (204°C).
Hi Sally! I love and use your recipes a lot.
If I use buttermilk instead of heavy cream, do I substitute 1:1 or do I need to make adjustments?
Yes, the same amount!
I only have half and half at home. Would these turn out okay?
Hi Heather, half and half works, but heavy cream is the best!
Just made this one again. They came out fabulous. I added cinnamon chips and Target had a brown butter pumpkin whipping cream that I used and the taste is phenomenal. Also used McCormick pumpkin spice topping to the outside. These are the best scones I have made to date. Thanks Sally for another great recipe.
These were delicious! They cook quite a bit quicker in my oven so keep an eye on them. I made four batches between yesterday and today.
Wow! I’m amazed out how flavorful and delicious these are. I am having a bake sale to help my kiddos raise money for a field trip and will definitely be including these. Thank you for sharing this mouthwatering recipe. I look forward to trying others from you.
Delicious! Lovely and rich. Lacking maple syrup, I made a simple powdered sugar glaze with cream, cinnamon, and vanilla extract; tasty
can I make the dough the night before and bake the next day?
Hi Wendi, yes! Keep the unbaked scones in the refrigerator overnight.
Can I add chocolate chips to this recipe? Will it change anything?
Hi Sam, You can fold 1 cup of chocolate chips into the dough after you add the wet ingredients. Enjoy!
Can I cut these smaller to make mini scones? And just slightly lower the bake time?
Hi Alli! To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. Bake for 18-20 minutes or until lightly browned.
How can I make the glaze thicker? Im planning to make over 100 for a fall festival and don’t want the glaze to seep into the scones. Making them the day before..any tips??
Hi Rosie, for a thicker glaze, you can add a bit more confectioners’ sugar. Hope they’re a hit!
Can I use half and half?
I loved this recipe. I did not blot the pumpkin since my husband and I prefer a moist but denser center. Made a triple recipe and froze two of them. Also, since we don’t like too much sweetness, I skipped the maple glaze and just shook some confectioners sugar on top. Excellent
That middle low oven rack was not the move. Baked for approximately 4 minutes less than directed and they were burnt on the bottom
Love your recipes-always a go too!
I also didn’t blot the pumpkin, and it turned out fine.
Can I mix up the dry ingredients, cut in the butter and then freeze it to mix and bake later?
Hi Mary, we find it best to make the entire dough and then freeze for up to 3 months.
Would you then recommend baking them frozen?
Hi Dot, you can bake the frozen scones from frozen. Bake time should be about the same, maybe just a minute or two longer. Enjoy!
Do you blot the pumpkin beofre or after you weigh it?
Hi Jenny, we measure and then blot out as much moisture as we can. Enjoy!
Perfect as written. The texture is lovely.
Hello from Kuwait
The scons are so good thank you for the amazing recipe