Easy pumpkin scones recipe has a glorious duo of glazes that proclaim fall flavor in every luscious, pumpkiny bite. The velvety, golden crumb is buttery and melts in your mouth while the bourbon glaze adds a soft, sweet backdrop for the maple drizzle. These beautiful breakfast breads will have you thinking wistfully of ceramic pots filled with tea, slow walks resplendent with fall color, and cozy sweaters.
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Pumpkin Scones Ingredients
The best pumpkin scones ever start with the best ingredients ever!
- All-purpose flour is the flour used here because it’s sturdy. You could make these gluten free by using gluten free flour substitutes. You can read more about flour here.
- Brown sugar is the sweetener. Either light or dark brown will work – it depends on your own tastes.
- Baking powder and baking soda are both used as leaveners.
- Butter is unsalted but you can use salted if you prefer or that’s what you have on hand.
- Cinnamon, cloves, and ginger are all easy to find in the spice aisle at the grocery store. If you can buy them in bulk it will be less expensive and they are usually fresher.
- Nutmeg is best if you can get the whole nutmeg and use a grater to grate it fresh. If not just get ground nutmeg from the store.
- Salt used is kosher salt. If you use table salt please use about 1/4 less.
- Pumpkin puree can be homemade or canned. If you are using canned pumpkin puree make sure it’s pure pumpkin and not pumpkin pie filling. If you are using homemade pumpkin puree make sure it’s drained of as much liquid as possible.
- Unsulfured molasses adds more fall flavor. I use Grandma’s.
- Heavy cream is used in the glaze as well as the scones. It gives them more of a melt in your mouth kind of texture.
- Eggs are the binder of choice – you will only be using the yolk.
- Confectioner’s sugar is needed for the glaze.
- Bourbon adds flavor but if you don’t want to use bourbon you can use 1 teaspoon of vanilla + 1 teaspoon of water or black coffee.
- Maple syrup is used to flavor the second glaze.
It’s Time for Fall Recipes!
I think autumn has always been one of my favorite seasons.
With cooler temperatures people are enjoying their drinks on cafe patios and rooftop bars. Sunsets are more vivid.
Autumn brings life back to Texans in a very real way. Here in Dallas we don’t see the leaves change until mid November but October usually ushers in cooler weather.
Farmer’s Market is always open here but in the fall it fairly overflows with every kind of produce, meat, and craft known to man. It’s full of color, and noise, and people bartering to get the best deal possible on the last few tomatoes of the season.
East Texas sweet potatoes are stacked in towering mounds, the new crop of pecans is described as “the best crop in years!”. It’s described that way every, single year.
And pumpkin everything, everywhere.
Pumpkin Is a Classic Fall Flavor!
I love pumpkin and I don’t know why I don’t make pumpkin things all year. I mean, there’s no law against pumpkin bread in February, right?
It’s not like pumpkin isn’t available until October. Still, I follow the tradition and rarely, if ever, make pumpkin recipes before September or after December.
That just needs to be changed. Pumpkin addicts should be free to indulge without shame all year long. What do you think?
Recipe FAQs
Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!
How do you store glazed pumpkin scones?
Store scones at room temperature in an airtight container with waxed paper between the layers.
What do you put on top of scones?
So. Many. Things! These maple glazed pumpkin scones are good with –
- Devonshire Cream
- Cream Cheese
- Orange marmelade
- Butter
- Maple butter
- Pumpkin butter
- Lemon curd
- Soft Brie
Or just about anything else you can think of!!
Should you rest scone dough?
Absolutely yes! Let the dough rest at least 10 to 15 minutes in the refrigerator before baking. It helps the crumb to stay buttery and melt-in-your-mouth tender!
Can I keep scone dough in the fridge overnight?
Yes you can. Cover it tightly with plastic wrap. You can also cut the scones out and refrigerate so all you have to do in the morning is pop them in the oven.
Tips for the BEST Pumpkin Scones
Like so many other things pumpkin scones aren’t hard to make … once you know how! Here are some tips to ensure yours are perfect every time.
- Make sure all the ingredients are as cold as possible.
- Chill the bowl.
- Using half all-purpose and half cake flour will give you a lighter scone. Try it!
- Don’t overmix! Just work the dough until it comes together.
- Always chill the dough for at least 10 minutes before baking.
- You can freeze unbaked scones! Cut them and freeze on a baking sheet. Once frozen transfer the unbaked scones to a zip-top bag. When ready to bake just plop them on the baking sheet and bake – you’ll need to add 2 or 3 minutes to bake time.
- Bake them JUST before serving. Fresh scones are the best scones!
More Great Pumpkin Recipes
I love pumpkin! I love the flavor, the color – everything. It’s just the perfect fall flavor. Here are some more of my favorite pumpkin recipes from here on Restless Chipotle.
You May Need
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I love this red hybrid ceramic cookie sheet! It’s the perfect color and…it doesn’t warp! I don’t know about you but my cookie sheets don’t usually last very long. I have high hopes for this one!
Copycat Starbucks Pumpkin Scones Recipe
These copycat Starbucks pumpkin scones just taste like autumn. They’re a rich golden color and the flavor is buttery-pumpkiny-spicy. The glaze is sweet with a touch of bourbon flavor then there’s a maple spice drizzle over the top of that. If you don’t want to use bourbon then substitute heavy cream or vanilla and it will still be amazing.
Need to adjust for high altitude? Check out the instructions from Utah State University.
If you love this recipe please give it 5 stars!
Pumpkin Scones with Maple Glaze
Print Add to CollectionEquipment Needed
Ingredients
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup butter , cold, cut in pieces
- 3/4 cup pumpkin puree, not pumpkin pie filling
- 1 tablespoon unsulfured molasses
- 1 tablespoon heavy cream
- 1 large egg yolk
Glaze 1
- 1 cup Confectioner’s sugar
- 1 tablespoon bourbon
- 1 tablespoons heavy cream, or enough to make a glaze
Glaze 2
- 1 cup Confectioner’s sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 2 tablespoons real maple syrup.
- Cream as needed to make the glaze the right consistency.
Instructions
Drain Pumpkin
- Place a double thickness of paper towel on a plate.
- Spoon the pumpkin over the paper towel.
- Add a another double layer of paper towel on the top and press gently to extract as much moisture as possible.
Scones
- Make sure everything is chilled.
- In a cold mixing bowl whisk together the pumpkin, molasses, heavy cream, and egg yolk until well blended.
- Set aside.
- In the bowl of a stand mixer blend the flour, brown sugar, baking powder, cinnamon, cloves, ginger, baking soda, salt, and nutmeg.
- With the mixer running add the butter a little at a time and continue to blend until the mixture looks like coarse crumbs with pebbles in it.
- Stir in the pumpkin mixture into the flour mixture until it forms a dough.
- Knead lightly on a floured surface for just a minute.
- Pat into a 1-inch thick circle.
- Cut into 12 wedges.
- Separate the wedges slightly.
- Place scones in the refrigerator for 10 minutes to rest.
- Preheat the oven to 400F.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for several minutes..
Glaze 1
- Mix the Confectioners, bourbon, and the cream until it is smooth and slightly runny.
- Spoon over the cooled scones and let dry.
Glaze 2
- Mix the Confectioner’s sugar with the spices.
- Add the maple syrup and enough cream to make the glaze smooth.
- Drizzle over the glazed scones.
Notes
- Make sure all the ingredients are as cold as possible.
- Chill the bowl.
- Using half all-purpose and half cake flour will give you a lighter scone. Try it!
- Don’t overmix! Just work the dough until it comes together.
- Always chill the dough for at least 10 minutes before baking.
- You can freeze unbaked scones! Cut them and freeze on a baking sheet. Once frozen transfer the unbaked scones to a zip-top bag. When ready to bake just plop them on the baking sheet and bake – you’ll need to add 2 or 3 minutes to bake time.
- If you are freezing baked scones leave the glaze off until after baking.
- Bake them JUST before serving. Fresh scones are the best scones!
Nutrition
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Taylor Kiser
These look so delicious! I love pumpkin spice and must try these scones!
Marye Audet
Thanks Taylor! I love them
Cynthia | What A Girl Eats
Yummy Marye! i love pumpkin spice anything and these look delish!
Marye Audet
Thank you!
Jill Silverman Hough
Great minds thinking alike! I was mad for Starbucks’s Maple Oat Pecan Scones, so I made up my own recipe (http://jillhough.com/recipes/maple-oat-pecan-scones/). Now I have them in the freezer at all times–but I might have to try a batch of yours as well. They look amazing! 🙂
Marye Audet
That sounds yummy, jill!
Faith (An Edible Mosaic)
Yeessss!! I am also a firm believer in pumpkin all year long! Recipes like this beauty are what keep me coming back for more. 🙂
Marye Audet
🙂 thanks Faith!