• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Restless Chipotle

  • Home
  • Recipe Index
  • Start Here
    • Ingredients Substitutions
    • Tips for Measuring Ingredients Accurately
  • About
  • Shop
  • Your Recipe Box
  • Meal Plans
menu icon
go to homepage
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • My Recipes
  • Meal Plans
  • Start Here!
  • Videos
  • Blog
  • Shop
  • Recipe Box
×

Home » Recipes » Quick Bread Recipes

Pumpkin Scones with Maple Glaze for Fall Brunch

Published: Oct 3, 2019 Last Updated: Oct 6, 2021 by Marye 1626 words. | About 9 minutes to read this article.

These spicy pumpkin scones are full of autumn flavor. Tender, rich scones are covered with a bourbon glaze then a maple spice glaze is drizzled over the top. If you like soft sides leave the cut scones close together when baking. If you like crusty sides slide them a couple of inches apart on the baking sheet. They freeze very well.
Total time 30 minutes
Jump to Recipe
Pumpkin Scone on a plate with text overlay for Pinterest

Next time try these Starbucks copycat Raspberry Thumbprint or lemon blueberry scones!

Pumpkin Scones on a table with a wooden spatula
Jump to:
  • ❤️ Why you'll love this recipe
  • Pumpkin Scones Ingredients
  • 🥫 Storage
  • It's Time for Fall Recipes!
  • Pumpkin Is a Classic Fall Flavor!
  • Recipe FAQs
  • 💭 Tips for success
  • 📚 Related recipes
  • You May Need
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love this recipe

Easy pumpkin scone 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.

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 ¼ less.
  • Pumpkin purée 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.

🥫 Storage

Store scones at room temperature in an airtight container with wax paper or parchment paper between the layers.

You can also freeze scones in an airtight container for up to three months.

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 lovers should be free to indulge without shame all year long. What do you think?

Recipe FAQs

Here are the questions I am most frequently asked about this recipe.

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.

Closeup of the glaze on pumpkin scones

💭 Tips for success

Like so many other things these amazing pumpkin scones aren't hard to make ... once you know how! Here are some tips to ensure your homemade scones 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 in equal wedges 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!

📚 Related recipes

  • Cornbread with Creamed Corn
  • Oreo Banana Bread
  • Irish Soda Bread Recipe
  • Easy Cheese Biscuits from Scratch

You May Need

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you'll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

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!

📞 The last word

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 extract and it will still be amazing.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

This copycat Starbucks pumpkin scones recipe is so good! From RestlessChipotle.com
4.75 from 8 votes

Pumpkin Scones with Maple Glaze

Print Save Go to Collections
Prevent your screen from going dark
These spicy pumpkin scones are full of autumn flavor. Tender, rich scones are covered with a bourbon glaze then a maple spice glaze is drizzled over the top. If you like soft sides leave the cut scones close together when baking. If you like crusty sides slide them a couple of inches apart on the baking sheet. They freeze very well.
Course Bread
Cuisine American
Prep Time: 10 minutes
Cook Time: 10 minutes
Resting Time: 10 minutes
Total Time: 30 minutes
Servings:12 scones
Calories:294
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Baking Sheet
  • Stand mixer

Ingredients

  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • ½ teaspoon ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ cup butter , cold, cut in pieces
  • ¾ 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
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon cloves
  • ¼ 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 Facts

Calories: 294kcal | Carbohydrates: 50g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 218mg | Potassium: 165mg | Fiber: 1g | Sugar: 32g | Vitamin A: 2678IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

Sign up for the emails and never miss another recipe!!

    We'll never share your email or send you spam. Pinkie swear.

    First published September 29, 2016. Last updated September 16, 2021.

    « Guide to Sweet Bell Peppers and How to Use Them
    Sandwich Rolls: Crusty Cornmeal Torpedo Bread »
    • Facebook
    • Twitter

    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. William Moss SR

      August 02, 2020 at 6:41 pm

      I'm not able to pin your recipes. when I try the red "P" turns blueish.

      Reply
      • Marye

        August 03, 2020 at 7:40 am

        Sorry - I'm having problems with pins.

    2. Taylor Kiser

      September 30, 2016 at 11:29 pm

      These look so delicious! I love pumpkin spice and must try these scones!

      Reply
      • Marye Audet

        October 02, 2016 at 8:05 am

        Thanks Taylor! I love them

    3. Cynthia | What A Girl Eats

      September 30, 2016 at 10:36 pm

      Yummy Marye! i love pumpkin spice anything and these look delish!

      Reply
      • Marye Audet

        October 02, 2016 at 8:09 am

        Thank you!

    4. Jill Silverman Hough

      September 30, 2016 at 4:01 pm

      Great minds thinking alike! I was mad for Starbucks's Maple Oat Pecan Scones, so I made up my own recipe (https://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! 🙂

      Reply
      • Marye Audet

        October 02, 2016 at 8:11 am

        That sounds yummy, jill!

    5. Faith (An Edible Mosaic)

      September 30, 2016 at 7:55 am

      Yeessss!! I am also a firm believer in pumpkin all year long! Recipes like this beauty are what keep me coming back for more. 🙂

      Reply
      • Marye Audet

        October 02, 2016 at 8:14 am

        🙂 thanks Faith!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




    Primary Sidebar

    Marye Audet-White, founder of Restless Chipotle Media

    Hey Y'all, I'm Marye.

    NY Times bestselling author. Written over 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Army veteran. Nothing fazes me & together we're going to get the kind of meals on your table that you (and your family) have been dreaming of. 

    More about me →

    Summer Fun

    • Patriotic Fruit Salad
    • Patriotic Jello Poke Cake
    • Plain Cheesecake Recipe- No Fail NY Style
    • How to Make a Watermelon Basket - It's Seriously Easy

    Newest Meal Plan

    • Meal Plan 24: June 4 - 10

    Popular Recipes

    • Crockpot Ranch Chicken (Easy Weeknight Recipe)
    • Southern Chicken Spaghetti with RoTel
    • Crispy Fried Potatoes
    • Sex in the Driveway: Bright Blue Cocktail
    • Saltine Cracker Recipe (Soda Crackers)
    • Copycat Red Robin Campfire Sauce Recipe
    • Chicken Casserole with Stovetop Stuffing
    • No Bake Lemon Icebox Pie: Grandma's Favorite

    Creamy Chicken Recipes

    12 Creamy Chicken Recipes the Family Will Love

    Footer

    ^ back to top

    About

    • About Marye Audet-White
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy
    MaryeAudet Whiteandherchildren Dec

    Featured in:

    Companies that Marye Audet-White and Restless Chipotle have been affiliated with.

    Contact Marye

    • Contact
    Marye Audet-White, founder of Restless Chipotle Media

    Copyright ©2021 Restless Chipotle Media, LLC