Introduction

These bakery-style pumpkin scones are tender, flavorful, and topped with a sweet maple glaze that perfectly complements the warm spices. They’re a delightful treat for fall mornings or anytime you crave a comforting baked good. With simple ingredients and easy steps, you can enjoy these homemade scones fresh from your oven.

The image shows six triangular scones arranged on a wooden plate. Each scone has a rough textured golden-brown top layer covered with sparkling sugar crystals. A creamy white glaze is drizzled in thick, uneven lines across each scone, creating a shiny contrast against the crunchy surface. The scones look crumbly and firm, suggesting a flaky inside. In the blurred background, small white pumpkins and warm decorative elements can be seen, placed on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons frozen unsalted butter
1/2 cup + 2 tablespoons cold heavy cream
1/2 cup pumpkin puree
2 cups all-purpose flour
1/4 cup light brown sugar, packed
2 3/4 teaspoons baking powder
2 teaspoons pumpkin spice
1 teaspoon cinnamon
3/4 teaspoon fine sea salt
Sparkling sugar, for the tops
1/2 cup powdered sugar
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted

Instructions

Step 1: Line a sheet pan with parchment paper and set aside. Grate the frozen butter into a bowl and keep it in the freezer until ready to use. In a separate bowl, whisk together the cold heavy cream and pumpkin puree, then refrigerate.
Step 2: In a large bowl, combine the all-purpose flour, light brown sugar, baking powder, pumpkin spice, cinnamon, salt, and grated frozen butter.
Step 3: Make a well in the center of the dry ingredients and pour in the cold pumpkin cream. Gently stir with a rubber spatula until mostly combined. Use your hands to scoop up the dough and let it fall through your fingers, breaking any large clumps until fully hydrated. Cover and chill in the fridge for 15 minutes.
Step 4: Turn the chilled dough onto a lightly floured surface and gently press it into a 7.5-inch round. Cut into 8 wedges and place each one onto the prepared baking tray. Sprinkle the tops with sparkling sugar.
Step 5: Chill the tray in the fridge while preheating the oven to 400°F (205°C).
Step 6: Bake the scones for 10-15 minutes until the edges are set but still soft.
Step 7: Allow the scones to cool on a wire rack. Meanwhile, whisk together the powdered sugar, maple syrup, and melted butter in a bowl. Let the glaze thicken for 10-15 minutes before drizzling it over the warm scones. Enjoy!

Tips & Variations

Measure your dry ingredients using the spoon-level method or a kitchen scale to ensure perfect texture. Avoid scooping flour directly with the measuring cup.
For a dairy-free option, substitute heavy cream with full-fat coconut milk and use vegan butter.
Add chopped toasted pecans or walnuts to the dough for extra crunch.
Use a mix of pumpkin pie spice and a little ground ginger or nutmeg for more complex flavors.

Storage

Store leftover scones in an airtight container at room temperature for 2-3 days. You can freeze unbaked scones in an airtight container or freezer bag for up to 3 months. When baking from frozen, add a few extra minutes to the baking time. Reheat scones gently in a warm oven or microwave before glazing.

How to Serve

The image shows a close-up of several golden-brown triangular scones arranged in a circle on a round wooden board. Each scone is topped with a light cream-colored icing drizzled in thin lines and sprinkled with coarse white sugar crystals, which add a sparkling texture. The scones have a crumbly, slightly rough surface, indicating a baked, flaky texture. The background is softly blurred but features small white pumpkins and warm tones, with the scones and board resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly for these scones. Just make sure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

What if I don’t have pumpkin spice on hand?

You can make your own by mixing 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground nutmeg. Adjust the amounts to your taste.

Bakery-Style Pumpkin Scones with Maple Glaze Recipe

Print Recipe

★★★★★

4.8 from 126 reviews

These Bakery-Style Pumpkin Scones with Maple Glaze offer a moist, tender texture infused with warm pumpkin spice flavors. Perfectly crumbly with a sweet maple glaze drizzle, these scones combine classic autumn ingredients for a delicious fall treat ideal for breakfast or afternoon tea.

Author: Maya
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 8 scones 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pumpkin Scone Dough

4 tablespoons frozen unsalted butter
1/2 cup + 2 tablespoons cold heavy cream
1/2 cup pumpkin puree
2 cups all-purpose flour
1/4 cup light brown sugar, packed
2 3/4 teaspoons baking powder
2 teaspoons pumpkin spice
1 teaspoon cinnamon
3/4 teaspoon fine sea salt
Sparkling sugar, for topping

Maple Glaze

1/2 cup powdered sugar
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted

Instructions

Prepare Ingredients: Line a baking sheet with parchment paper. Grate the frozen butter and place it back in the freezer. Whisk together cold heavy cream and pumpkin puree in a separate bowl and refrigerate until ready to use.
Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, pumpkin spice, cinnamon, salt, and the grated frozen butter.
Combine Dough: Create a well in the center of the dry ingredients and pour in the cold pumpkin cream mixture. Gently stir with a rubber spatula until mostly combined, then use your hands to break up clumps and fully hydrate the dough. Cover and chill in the refrigerator for 15 minutes.
Shape Scones: Transfer dough to a lightly floured surface. Gently press the dough into a 7.5-inch circle. Cut into 8 equal wedges. Place each scone on the prepared baking sheet, sprinkle tops with sparkling sugar, and chill the tray while preheating the oven to 400°F (205°C).
Bake: Bake the scones for 10-15 minutes until the edges are set but the centers remain soft. Remove from oven and cool on a wire rack.
Prepare Maple Glaze: While scones cool, whisk together powdered sugar, maple syrup, and melted butter in a bowl. Let the glaze thicken for 10-15 minutes.
Glaze and Serve: Drizzle the maple glaze over the cooled scones and enjoy immediately or store for later.

Notes

Measure dry ingredients properly using the spoon-level method or a kitchen scale for best results to avoid excess flour.
Storage: Store leftover baked scones in an airtight container at room temperature for 2-3 days.
Freezing: Unbaked scones can be frozen in an airtight container or freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.

Keywords: pumpkin scones, pumpkin spice, maple glaze, fall recipes, baked goods, breakfast scones