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Perfect Pumpkin Scones with Spiced Maple Glaze

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Flaky, tender pumpkin scones with a spiced maple glaze that adds a gentle warmth. Perfect for fall mornings, these scones come together in about 35 minutes and are made with simple ingredients.

Ingredients

Scale
  • 2 ½ cups all-purpose flour, spooned and leveled
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • ⅓ cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 cup powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons heavy cream or milk
  • ¼ teaspoon pumpkin pie spice
  • ⅛ teaspoon cayenne pepper (optional but recommended)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
  3. Add cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse meal with pea-sized butter pieces.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, vanilla extract, and egg until smooth.
  5. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or wooden spoon just until the dough comes together. It will look shaggy and a little dry.
  6. Turn the dough out onto a lightly floured surface. Gently bring it together with your hands, kneading just 2 or 3 times. Pat the dough into a circle about ¾-inch thick.
  7. Using a bench scraper or sharp knife, cut the circle into 8 wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
  8. Brush the tops of the scones with a little extra heavy cream. Bake for 14 to 16 minutes, until golden brown on the edges and a toothpick inserted into the center comes out clean.
  9. Let the scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool for about 10 minutes before glazing.
  10. While the scones are cooling, whisk together powdered sugar, maple syrup, pumpkin pie spice, and cayenne (if using). Add heavy cream or milk 1 tablespoon at a time until the glaze reaches a thick but pourable consistency.
  11. Drizzle the glaze over the warm scones. Let the glaze set for about 5 minutes before serving.

Notes

Keep butter and ingredients cold for flaky scones. Measure flour correctly by spooning and leveling. Do not overmix the dough. Use canned pumpkin puree, not pumpkin pie filling. Let glaze set for 5 minutes before serving. Scones are best eaten the day they are made.

Nutrition

Keywords: pumpkin scones, maple glaze, fall breakfast, pumpkin spice, scone recipe

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