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Pumpkin Scones with Maple Glaze: Easy Fall Recipe

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These pumpkin scones with maple glaze are flaky, tender, and taste like real pumpkin. The maple glaze adds a subtle sweetness that makes these scones perfect for fall mornings, brunch, or a cozy treat with coffee.

Ingredients

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  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup canned pumpkin puree
  • 1/4 cup heavy cream (plus extra for brushing tops)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
  2. Whisk together the dry ingredients. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure the brown sugar is broken up—no lumps hiding in there. Whisk until everything is evenly distributed.
  3. Cut in the cold butter. Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining. This should take about 2-3 minutes. Don’t overdo it—those visible butter pieces are what create the flaky layers. The mixture should look uneven, not like sand.
  4. Mix the wet ingredients. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth. The mixture should be a uniform orange color with no streaks of egg white.
  5. Combine wet and dry ingredients. Pour the wet mixture into the dry ingredients. Use a rubber spatula or your hands to gently mix until just combined. The dough will look shaggy and a bit dry in spots—that’s exactly what you want. Stop mixing as soon as there are no dry patches of flour visible. Overmixing will make the scones tough.
  6. Shape the dough. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, patting it into a circle about 3/4 inch thick. Don’t use a rolling pin—just pat it down gently. The dough should be about 8 inches in diameter. If it cracks around the edges, just press it back together.
  7. Cut the scones. Using a sharp knife or bench scraper, cut the circle into 8 wedges like a pizza. Cut straight down—don’t saw back and forth, which can seal the edges and prevent rise. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart. They won’t spread much, but they need room for air to circulate.
  8. Brush with cream. Brush the tops of each scone with a little extra heavy cream. This helps them brown beautifully in the oven and gives the tops a slight crunch.
  9. Bake. Place the baking sheet in the preheated oven and bake for 14-16 minutes, or until the scones are golden brown on the bottom and the tops are lightly browned. They should feel firm to the touch but still give slightly when pressed. The kitchen should smell like a fall candle at this point.
  10. Cool. Transfer the scones to a cooling rack and let them cool for at least 10 minutes before glazing. If you glaze them while they’re too hot, the glaze will just melt and run off.
  11. Make the glaze. While the scones cool, whisk together the powdered sugar, maple syrup, and a pinch of salt in a small bowl. Add milk or cream 1 teaspoon at a time until the glaze reaches a drizzling consistency—thick enough to coat the back of a spoon but thin enough to drip slowly. You want it to set on top of the scones, not soak in completely.
  12. Glaze the scones. Drizzle the glaze over the slightly warm scones using a spoon or a piping bag with the tip snipped off. Let the glaze set for about 5 minutes before serving. The scones are best enjoyed warm, but they’re also fantastic at room temperature.

Notes

Keep everything cold for flaky layers. Don’t overmix the dough. Let scones cool slightly before glazing. For dairy-free, use cold coconut oil and oat milk. For gluten-free, use 1-to-1 gluten-free flour blend. Scones can be frozen unglazed for up to 3 months.

Nutrition

Keywords: pumpkin scones, maple glaze, fall recipe, easy scones, pumpkin recipe, breakfast, brunch, flaky scones

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