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Pumpkin Scones with Maple Glaze will sweeten up your morning with just the right amount of pumpkin spice. Don’t let another minute pass this Fall without making these amazingly moist and soft pumpkin scones. Perfect for breakfast with your favorite hot beverage or a snack!
Classic Pumpkin Scones Recipe
Delicious pumpkin scones are a fall classic recipe. With it’s soft, moist, and rich pumpkin scone dough (with plenty of pumpkin spices and flavor) and then it’s bathed in a simple maple glaze. Maple + pumpkin are a meant to be in this easy scone recipe with the best cozy pumpkin flavors.
These best pumpkin scones get their fluffy texture from both baking powder, which causes air bubbles to form in the dough while baking, and from the heavy cream, which gives them a moist & rich texture when cooked.
No need to visit your favorite coffee shop and spend money on them, when you can make them at home with this easy-to-follow pumpkin scone recipe with all my tips for success. Let’s get baking!
Ingredients Needed To Make Delicious Scones
Pumpkin Scone Ingredients
- All-Purpose Flour : I prefer using unbleached all-purpose flour for all my baking.
- Pumpkin Pie Spice
- Baking Powder
- Ground Cinnamon
- Baking Soda
- Salt : I use kosher salt or sea salt, but regular iodized salt will work as well.
- Light Brown Sugar
- Granulated Sugar
- Frozen Unsalted Butter : It’s important that the butter is frozen when making scones. It’s what will produce a fluffy and soft scone.
- Pure Pumpkin : Make sure you are using 100% pure pumpkin and not the ‘pumpkin pie filling’.
- Heavy Cream : No substitutes for this one!
- Large Egg
- Pure Vanilla Extract
Simple Maple Glaze Ingredients
- Powdered Sugar
- Milk : It’s best to use a higher-fat milk like 2%, whole, or half & half.
- Maple Extract
How To Make Pumpkin Scones (Copycat Recipe for Starbucks Scones)
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together all-purpose flour, light brown sugar, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, baking soda, and salt.
- Grate the frozen butter using a box grater.
- Add the grated butter to the bowl of dry ingredients and use a pastry cutter to cut in the butter until there are pea-sized crumbs in the flour.
- In a smaller mixing bowl, whisk together the pure pumpkin, heavy cream, egg, and vanilla extract until smooth.
- Add the contents of the wet ingredients into the bowl of dry ingredients. Use a rubber spatula to blend the dough until the mixture just becomes moist and comes together. Don’t overmix.
- Transfer the dough to a floured surface. Cover your hands with flour and work the dough (gently) into a ball on a floured surface. Form an 8-inch round flat disc. Divide the disc into 8 equal wedges.
- Place the scones on the prepared baking sheet, at least 2 inches apart. Bake for 14-18 minutes or until the top of the scones are lightly browned.
- Remove the pan from the oven and allow the scones to cool for 10 minutes on the warm pan before removing them to a cooling rack.
- Make the glaze by whisking together the powdered sugar, milk, and maple extract until blended and the consistency that you want.
- Use a small icing spatula to spread a layer of glaze over the tops of the scones. Add the remaining glaze to a sandwich bag and cut a small hole at the top of the bag. Drizzle the glaze over top the scones to create that zig zig glaze look.
The Best Way To Store Leftover Glazed Scones
Unglazed scones can be stored inside an airtight container, at room temperature, for up to 3 days. If the scones are glazed it’s best to store them inside the fridge, in an airtight container, for up to 5 days.
Reheat scones in the microwave for best results or let it come to room temperature.
Can Glazed Scones Be Frozen?
Yes, scones freeze very well. Let the baked scones cool to room temperature before double wrapping them for freezing. I recommend wrapping each scone first in plastic wrap and then wrapping it again in foil. Place the wrapped scones inside a large freezer-safe Ziploc bag and freeze for up to 2 months. Scones can be frozen with the glaze on or unglazed.
When ready to eat, simply let the scone thaw in the fridge overnight or leave it out at room temperature for a couple hours. Reheat the scone in the microwave or eat it as is. I prefer reheating the scone in the microwave for a warm baked treat and it makes the scone softer to eat as leftovers.
Can I Make Any Changes To This Baked Scone Recipe?
- Butter : Use salted butter or unsalted butter. If you use salted butter then you may want to reduce the salt amount slightly, depending on your salt preference. The recipe has been tested using unsalted butter + the additional salt added in.
- Maple Extract : If you’re not a fan of maple flavoring then use vanilla extract instead of maple in the simple glaze recipe. You could also omit the extract entirely and add some pumpkin pie spice into the glaze. Only a very small amount like 1/8 teaspoon will do the trick.
Pumpkin Scones Recipe Tips
- Thin or Thick Glaze : To thin the glaze, add 1 teaspoon of milk at a time until you reach your desired consistency. Add 1 teaspoon of powdered sugar at a time to thicken until the glaze reaches your desired thickness.
- Canned Pure Pumpkin : Be sure to purchase 100% pure pumpkin. The can labeled as ‘pumpkin pie filling’ will not work in this recipe.
- Don’t Overmix or Overwork the Scone Dough : Once you add the wet ingredients into the dry ingredients, make sure that you only mix until everything is incorporated and no flour streaks remain in the batter. Once you pour the dough onto the countertop and begin working it into a disc shape, be sure that you don’t mix it roughly or overmix it. Gently work it to combine it into a disc shape.
More Pumpkin Recipes You’ll Love
- Pumpkin Magic Cake with Pumpkin Spice Pudding Frosting
- Pumpkin Sheet Cake with a Cake Mix
- No Bake Pumpkin Icebox Cake
- Sheet Pan Chocolate Chip Pumpkin Bars
- Perfect Pumpkin Muffins
- Pumpkin Pancakes
- Double Layer Pumpkin Cheesecake
- Pumpkin Spice Cake
- Caramel Pumpkin Bundt Cake
- Cinnamon Streusel Pumpkin Cake
Pumpkin Scones with Maple Glaze
- 2 cups all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter frozen
- 1/2 cup pure pumpkin
- 1/3 cup heavy cream
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups powdered sugar
- 2 tablespoons whole milk
- ½ teaspoon pure maple extract
- Preheat the oven to 400℉. Line a baking sheet or cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, whisk together the flour, light brown sugar, granulated sugar, pumpkin pie spice, baking powder, cinnamon, salt, and baking soda.2 cups all-purpose flour, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon baking soda
- Grate the frozen butter using a box grater. Add the grated butter to the bowl of dry ingredients. Use a pastry cutter to cut in the butter until there are pea-sized crumbs in the flour.1/2 cup (1 stick) unsalted butter
- In a separate smaller bowl, whisk together the pure pumpkin, heavy cream, egg, and vanilla extract until smooth.1/2 cup pure pumpkin, 1/3 cup heavy cream, 1 large egg, 2 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients bowl and use a rubber spatula to gently mix the dough just until it becomes moist and comes together.* Don't overmix or mix it rough and fast. Gently fold/stir it together until it forms a dough and is moist.
- Transfer the dough to a floured surface. Cover your hands with flour and work the dough into a ball. Form an 8-inch round flat disc shape and divide it into 8 equal wedges. * Cut the round disc shape like you would a pizza to get the equal wedges.
- Place the scones onto the prepared baking sheet, at least 2 inches apart, and bake for 14-18 minutes or until lightly browned.
- Remove the pan from the oven and allow the scones to cool on the warm pan for 10 minutes. Remove them to a cooling rack for glazing.
- Maple Glaze : Add all the glaze ingredients into a small bowl and use a fork, or a whisk, to mix it until it's smooth and combined. Use a small icing spatula to spread a thin layer of glaze on top of each scone. Add the remaining glaze to a sandwich Ziploc bag, snip the bottom corner off, and then drizzle the glaze over top the glazed scones in a zigzag pattern.1½ cups powdered sugar, 2 tablespoons whole milk, ½ teaspoon pure maple extract