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pumpkin scones sitting on white parchment on a wood cutting board with a maple cinnamon glaze
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Pumpkin Scones

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 hours 20 minutes
Cook Time 20 minutes
Servings 8
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 salt
  • ½ cup 1 stick cold salted butter, cut into 1” cubes
  • ½ cup heavy cream
  • ½ cup light brown sugar lightly packed
  • ½ cup 100% pure pumpkin puree
  • 1 large egg
  • 1 teaspoon maple extract
  • ½ cup chopped pecans optional

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 degrees 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.
  • Add the cubed butter. Cut the butter into the flour with a pastry cutter or fork until crumbs form.
  • Whisk the cream, milk, sugar, pumpkin puree, egg, and vanilla extract together in a separate medium mixing bowl.
  • 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.
  • Drizzle the scones with glaze before serving.

Nutrition

Calories: 468kcal | Carbohydrates: 60g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 269mg | Potassium: 293mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3041IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg