Name: Pumpkin Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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 purée (100% pure pumpkin, not pie filling); 1 large egg; 1 teaspoon vanilla extract or maple extract; 1 cup powdered sugar; 2 tablespoons real maple syrup; 2 tablespoons heavy cream; ½ teaspoon maple extract; ½ teaspoon pumpkin pie spice

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These Pumpkin Scones are a cozy, comforting treat perfect for fall mornings and holiday brunches. Lightly spiced and wonderfully moist, each scone is topped with a rich maple-cinnamon glaze that takes them over the top. Whether you’re serving them with coffee for breakfast or adding them to a festive spread, they’ll be a hit every time.

Why You’ll Love This Recipe

These scones are soft on the inside with just the right amount of crisp on the edges. The pumpkin purée brings moisture and richness, while warm spices like cinnamon and pumpkin pie spice give that classic autumn flavor. Topped with a maple glaze infused with cream and spice, they’re an irresistible blend of sweet and seasonal. Plus, they’re easy to make and ready in under an hour.

Pumpkin Scones

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Scones:
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-inch cubes
½ cup chopped pecans (optional)
½ cup heavy cream
½ cup light brown sugar, lightly packed
½ cup pumpkin purée (100% pure pumpkin, not pumpkin pie filling)
1 large egg
1 teaspoon vanilla extract or maple extract

For the Maple Glaze:
1 cup powdered sugar
2 tablespoons real maple syrup
2 tablespoons heavy cream
½ teaspoon maple extract
½ teaspoon pumpkin pie spice

Directions

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
Add the cubed cold butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture forms coarse crumbs.
Stir in the chopped pecans, if using.
In a separate bowl, whisk together the cream, brown sugar, pumpkin purée, egg, and vanilla extract.
Gradually pour the wet mixture into the dry mixture, stirring gently until just combined. You may not need to use all the liquid—stop once the dough is moist but not wet.
Lightly flour a clean work surface and turn the dough out onto it. Shape it into a 9-inch circle about 1 inch thick.
Cut the dough into 8 even wedges.
Place the wedges on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20–25 minutes or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Let the scones cool on the baking sheet or a wire rack.
While the scones cool, stir together all glaze ingredients until smooth.
Drizzle glaze over the cooled scones before serving.

Servings and timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes

Variations

Nut-Free: Omit the pecans for a nut-free version.
Extra Spiced: Add ¼ teaspoon ground ginger or nutmeg for a more spiced flavor.
Mini Scones: Cut the dough into 16 smaller triangles for mini scones; reduce baking time slightly.
Glaze Swap: Use a simple vanilla glaze or cream cheese drizzle if you prefer.
Add-Ins: Mix in dried cranberries or mini chocolate chips for a different twist.

Storage/Reheating

Store scones loosely covered at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days.

To reheat, warm scones in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds. If glazed, reheat gently to avoid melting the glaze too much.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, use only 100% pure pumpkin. Pumpkin pie filling contains added sugar and spices, which will alter the recipe.

How do I know when the scones are done?

They should be golden brown and a toothpick inserted in the center should come out clean or with a few moist crumbs.

Can I make these scones ahead of time?

Yes, you can prepare the dough in advance and refrigerate it overnight. Bake fresh the next day.

Can I freeze the scones?

Yes, freeze unglazed scones in an airtight container for up to 2 months. Thaw and glaze after reheating.

What’s the best way to cut in the butter?

Use a pastry cutter or two forks to blend the cold butter into the flour until the mixture resembles coarse crumbs.

Can I use milk instead of cream in the glaze?

Yes, though the glaze will be thinner. Heavy cream gives it a rich consistency.

Why is my scone dough too wet?

Be sure to measure pumpkin and wet ingredients accurately. Add a bit more flour if the dough feels too sticky.

Can I use gluten-free flour?

Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly but will still be delicious.

Do these scones spread during baking?

Not much. Still, leave enough space (2 inches) between scones to allow for even baking.

Can I double the recipe?

Yes, simply double all ingredients. You may need to bake in batches depending on your oven and baking sheet size.

Conclusion

Pumpkin Scones are the perfect seasonal baked good—flaky, warmly spiced, and topped with a luscious maple glaze. They’re simple to prepare, deeply satisfying, and just right for everything from cozy fall mornings to festive holiday brunches. Once you try them, they’ll become a go-to recipe in your fall baking lineup.