These Pumpkin Scones with Maple Glaze are the perfect fall treat. Flaky, tender, and filled with warm pumpkin spice flavor, then topped with a sweet maple glaze.
Perfect for cozy fall mornings and chilly afternoons. If you love seasonal scones, be sure to check out our Mini Vanilla Bean Scones and Strawberry Cream Cheese Scones too!
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Why You'll Love This Recipe
The tender, flaky scone texture and the sweet, decadent maple glaze make these pumpkin spice season treats.
- Warm Fall Spices: Pumpkin puree and a blend of warm spices like cinnamon, nutmeg, and ginger create a flavor profile that screams fall comfort.
- Tender and Buttery: Made with real butter, these scones boast a rich and tender crumb that melts in your mouth.
- Decadent Maple Glaze: A simple maple glaze adds a touch of sweetness and complements the warm pumpkin flavors beautifully.
- Easy to Make: This recipe comes together quickly and easily, requiring minimal effort for maximum flavor payoff.
Ingredients Overview
Use any pumpkin puree you have on hand. Since most store bought pumpkin puree is actually orange squash, you could even use mashed butternut squash! The remaining ingredients, like pumpkin pie spice mix, are probably already in your pantry as well!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Pumpkin Scones With Maple Glaze
Pumpkin spice season is here! Instead of spending a fortune on coffee house pumpkin scones, make your own with this recipe. It's quick and easy enough for bakers of all experience levels, so get ready to embrace the flavors of fall with these irresistible maple glazed scones!
Mix The Dry Ingredients Together
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, spices, baking powder, baking soda, and salt.
- Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
Mix The Wet Ingredients
- In a separate bowl, whisk together the pumpkin puree, eggs, and milk.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are perfectly fine, be careful not to overmix!
Cut Into Wedges and Bake
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
- Cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, leaving space for them to spread slightly.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- While the scones bake, prepare the maple glaze (see instructions below).
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Make The Maple Glaze
- In a small bowl, whisk together the powdered sugar and maple syrup until smooth and pour-able. You may need to adjust the amount of maple syrup.
- Drizzle the cooled scones with the maple glaze, if desired. Serve and enjoy!
Serving Suggestions
Maple glazed pumpkin scones are perfect for a weekend brunch with loved ones, a cozy afternoon treat with a steaming cup of coffee, or a delightful grab-and-go breakfast for busy mornings.
Related Recipes
- Lemon Poppyseed Scones
- Jewish Shabbat Challah
- Sourdough Discard Naan
- Gluten Free Cornbread Muffins
- Bread Machine Cheese Bread
Substitutions and Variations
Here are a few delicious variations when making this pumpkin scones recipe.
- Nuts: Add ½ cup of chopped walnuts or pecans for a delightful textural contrast and a touch of extra flavor.
- Chocolate Chips: Chocolate chips and pumpkin are a match made in heaven! Fold in ½ cup of your favorite chocolate chips for a decadent twist.
Tips for Success
Here are a few tips for making these pumpkin spice season scones:
- Use cold butter for the flakiest scones.
- Don't overmix the dough. Overmixing can lead to tough scones.
- Ensure your oven is fully preheated before baking the scones.
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- Large Rimmed Baking Sheets
- Parchment paper sheets
Storage Options
These scones are best enjoyed fresh from the oven, but they can still be enjoyed later with proper storage:
- Store leftover scones in an airtight container at room temperature for up to 1-2 days. The scones will soften slightly over time, but they will still be delicious.
- For longer storage, you can store leftover scones in an airtight container in the refrigerator for up to 3 days.
- Scones can also be frozen for up to 3 months. Wrap cooled scones tightly in plastic wrap or place them in a freezer-safe bag.
Tip: If you plan to freeze the scones, it's best to do so before adding the glaze (if using). Glaze tends to weep and soften after thawing, so glaze them after thawing and just before serving.
Frequently Asked Questions
For a quick and easy reheat, place a scone on a microwave-safe plate and heat on medium power for 10-15 seconds, or until warmed through. Be careful not to overheat, as the scone can become tough.
Yes! You can form the scones and refrigerate them overnight before baking. This can help to develop the flavor further. The next day, simply bake them straight from the refrigerator, adding a few extra minutes to the baking time if needed.
You can substitute the maple glaze with a simple vanilla glaze made by whisking together powdered sugar and milk until smooth. You can also get creative and use a powdered sugar glaze flavored with a touch of pumpkin spice or even a cream cheese frosting for a richer option.
More Bread Recipes
- Rustic Gluten-Free Irish Soda Bread with Oat Flour
- Irish Wheaten Bread Made With American Flours
- Irish Brown Bread
- Mini Vanilla Bean Scones
Get the Recipe!
Pumpkin Scones with Maple Glaze
Ingredients
- 2 ¾ cup All-purpose flour
- ½ cup Brown sugar packed
- ½ cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- ½ teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Butter cold, cubed
- 1 cup Pumpkin puree canned
- 2 large Eggs
- ½ cup Milk
For the Maple Glaze:
- 1 cup Powdered sugar
- 3 tablespoons Maple syrup
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, spices, baking powder, baking soda, and salt.2 ¾ cup All-purpose flour, ½ cup Brown sugar, ½ cup Granulated sugar, 1 teaspoon Ground cinnamon, 1 teaspoon Ground ginger, ½ teaspoon Ground nutmeg, 1 teaspoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.1 cup Butter
- In a separate bowl, whisk together the pumpkin puree, eggs, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are perfectly fine, be careful not to overmix!1 cup Pumpkin puree, 2 large Eggs, ½ cup Milk
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1 inch thick.
- Cut the dough into 8 wedges. Place the wedges on the prepared baking sheet, leaving space for them to spread slightly.
- Bake for 18-20 minutes, or until golden brown and cooked through.
- While the scones bake, prepare the maple glaze (see instructions below).
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Drizzle the cooled scones with the maple glaze, if desired. Serve and enjoy!
Maple Glaze:
- In a small bowl, whisk together the powdered sugar and maple syrup until smooth and pourable. You may need to adjust the amount of maple syrup.1 cup Powdered sugar, 3 tablespoons Maple syrup
Notes
- Use cold butter for the flakiest scones.
- Don't overmix the dough. Overmixing can lead to tough scones.
- Ensure your oven is fully preheated before baking the scones.
- Let the scones cool slightly on the baking sheet before transferring them to a wire rack.
