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A pumpkin scone topped with maple cinnamon glaze on a piece of parchment paper.
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5 from 1 vote

Pumpkin Scones

These pumpkin scones are delicious, soft, and packed with pumpkin flavor. Incredibly easy to make and a perfect breakfast or dessert for fall!
Course Breakfast
Cuisine American
Keyword pumpkin, scones
Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 55 minutes
Servings 8 scones
Author Danielle

Ingredients

For the scones:

  • 2 cups (250 grams) all-purpose flour spooned and leveled
  • ½ cup (100 grams) granulated sugar
  • 2 and ½ teaspoons baking powder
  • 1 and ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 6 tablespoons (85 grams) cold unsalted butter , cubed into small pieces
  • cup (80 ml) cold heavy whipping cream
  • ½ cup (120 grams) pumpkin puree
  • 1 teaspoon pure vanilla extract

For the maple cinnamon glaze:

  • 1 cup (120 grams) powdered sugar
  • 1 tablespoon (15 ml) pure maple syrup
  • 1 tablespoon (15 ml) milk use more as needed
  • ¼ teaspoon ground cinnamon

Instructions

To make the pumpkin scones:

  • Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until you have small pea-sized crumbs.
  • In a separate mixing bowl, whisk together the heavy whipping cream, pumpkin puree, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and stir until just combined. The mixture may be a little crumbly at this point, so I recommend using your hands to work it together.
  • Scoop the dough out onto a lightly floured surface and work it together in a ball, then flatten it into a 7 to 8-inch circle that's about 3/4-inch thick. Cut the dough into 8 equal-sized pieces and place them on the prepared baking sheet, making sure to leave a little room between each one.
  • Place the baking sheet with the scones in the freezer for 10 minutes.
  • Bake for 18 to 22 minutes or until the tops of the scones are set and cooked through.
  • Remove from the oven and allow to cool completely.

To make the maple cinnamon glaze:

  • In a large mixing bowl, whisk together the powdered sugar, maple syrup, milk, and ground cinnamon until well combined. If the glaze is too thick add 1/2 teaspoon of milk at a time until it has reached your desired consistency.
  • Top the scones with the glaze and set aside to harden for 10 to 15 minutes, then serve, and enjoy.

Notes

Store scones in an airtight container at room temperature for up to 3 days. 
To freeze the baked scones: Let them cool completely, wrap each one tightly with plastic wrap, and store them in a freezer bag or freezer-friendly storage container in the freezer for up to 3 months. Thaw to room temperature and add the glaze.
To freeze the scone dough: Cut out the scone dough, place it on a baking sheet lined with parchment paper, and freeze the triangles for one to two hours (this will prevent them from sticking together). Store them in a freezer bag or storage container in the freezer for 2 to 3 months. When you are ready to make the scones, bake them at 400°F (204°C) for 22 to 26 minutes. If the scones begin to brown too much on top, place a piece of foil over them until they are done. 
Pumpkin: Make sure to use pumpkin puree and not pumpkin pie filling in these scones.
Maple Syrup: If you don't have any on hand, you can replace it with a little extra milk.