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Best Homemade Pumpkin Scones with Maple Glaze

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These tender, flaky pumpkin scones are made with a one-bowl shortcut that skips the traditional cold butter method, resulting in impossibly moist scones topped with a crackly maple glaze. Perfect for fall brunches and gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter (cut into small cubes)
  • 1/2 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/3 cup heavy cream (plus extra for brushing tops)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (sifted if lumpy)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream (for glaze consistency)
  • Pinch of salt (optional, for glaze)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. Scatter cold butter cubes over flour mixture. Use a pastry cutter, two knives, or fingertips to cut butter into flour until it resembles coarse meal with some pea-sized butter pieces remaining.
  4. In a separate small bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
  5. Pour wet mixture into flour-butter mixture. Stir with a fork or spatula until just combined (a few streaks of flour are fine).
  6. Turn dough out onto a lightly floured surface. Gently bring together with hands, folding over itself a few times until it holds. Pat into a circle about 3/4-inch thick and 8 inches across.
  7. Use a bench scraper or sharp knife to cut the circle into 8 wedges. Transfer wedges to prepared baking sheet, spacing about 2 inches apart.
  8. Brush tops of scones with extra heavy cream. Bake for 14-17 minutes, until edges are golden brown and a toothpick inserted in center comes out clean.
  9. Transfer scones to a wire rack and cool completely (at least 15-20 minutes) before glazing.
  10. While scones cool, whisk together powdered sugar, maple syrup, and 1 tablespoon milk in a small bowl. Add more milk, a teaspoon at a time, until glaze is thick but pourable. Stir in pinch of salt if using.
  11. Once scones are completely cool, drizzle glaze over tops using a spoon or small whisk. Let set for about 10 minutes before serving.

Notes

For taller, flakier scones, freeze the cut wedges on the baking sheet for 30 minutes before baking. Keep butter cold to avoid flat scones. Measure flour correctly by spooning and leveling. Scones can be frozen unbaked or baked; bake frozen wedges straight from freezer, adding 2-3 minutes to bake time. Glaze can be made up to 3 days ahead and stored in the refrigerator.

Nutrition

Keywords: pumpkin scones, maple glaze, fall baking, brunch recipe, easy scones, one-bowl scones

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