Pumpkin Scones

5 from 6 votes

These Pumpkin Scones are a delightful addition to any breakfast or brunch menu – especially during the holidays! The maple-cinnamon glaze adds an irresistible finish to this easy scone recipe!

Course bread, Breakfast

Cuisine American

Keyword pumpkin scone recipe, pumpkin scones

Prep Time 5 20

Cook Time 20

Servings

Calories 468kcal

Author Trish - Mom On Timeout

Ingredients

2 cups all-purpose flour plus more for dusting
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon fine sea salt
½ cup cold salted butter cut into 1” cubes
½ cup chopped pecans optional
½ cup heavy cream
½ cup light brown sugar lightly packed
½ cup pumpkin puree 100% pure pumpkin, not pumpkin pie filling
1 large egg
1 teaspoon vanilla extract or maple extract

Maple Glaze

1 cup powdered sugar
2 tablespoons real maple syrup
2 tablespoons heavy cream
½ teaspoon maple extract
½ teaspoon pumpkin pie spice

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper.
Whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
2 cups all-purpose flour, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, ½ teaspoon fine sea salt
Add the cubed butter. Cut the butter into the flour with a pastry cutter or fork until crumbs form. Stir in the pecans.
½ cup cold salted butter, ½ cup chopped pecans
Whisk the cream, brown sugar, pumpkin puree, egg, and vanilla extract together in a separate medium mixing bowl.
½ cup heavy cream, ½ cup light brown sugar, ½ cup pumpkin puree, 1 large egg, 1 teaspoon vanilla extract
Slowly pour the wet ingredients over the dry ingredients as you mix until everything is moist and just combined. The dough should not be wet. You may not need to use all of the wet ingredients.
Lightly flour a work surface. Transfer the dough to the floured work surface.
Shape the dough into a 9-inch circle. Try to keep the dough at an even thickness so the scones bake evenly. I kept mine at about 1” thick.
Use a knife to cut the dough into eight even-sized wedges.
Transfer the wedges of dough to the prepared baking sheet. Place them about 2 inches apart.
Bake for 20-25 minutes or until golden and a tester comes out clean when inserted in the center.
Remove the scones from the oven. Set aside to cool.
Stir the glaze ingredients together when the scones have cooled.
1 cup powdered sugar, 2 tablespoons real maple syrup, 2 tablespoons heavy cream, ½ teaspoon maple extract, ½ teaspoon pumpkin pie spice
Drizzle the scones with glaze before serving.

Notes

Storage Information

Scones can be stored at room temperature or in the fridge. Cover loosely at room temperature or store in an airtight container in the fridge.

Nutrition