I originally created these pumpkin scones as a copycat of the Starbucks version years ago. Mine have a tender, buttery crumb with maple spice and bourbon glazes, and frankly, I never found a compelling reason to go back to the coffee shop version.
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🥰 Is this pumpkin scones recipe for you?
This recipe is the one you're looking for if you:
- Miss the old Starbucks pumpkin scones but want something better.
- Like your scones tender and buttery, not dry enough to file paperwork.
- Want plenty of warm pumpkin spice flavor without everything tasting like the first candle of autumn.
- Appreciate a bourbon glaze with a maple spice drizzle because breakfast has possibilities.
- Want to make these ahead. See my complete guide to freezing scones for how to freeze them baked or unbaked and bake them straight from the freezer.
📖 Recipe
Pumpkin Scones with Bourbon Glaze
Print Pin Recipe Rate RecipeIngredients
- 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 pure 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. large 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 on a parchment covered cookie sheet.
- Place scones in the refrigerator for 10 minutes to rest.
- Brush lightly with a little more heavy cream or milk.
- Preheat the oven to 400F.
- Bake for 10 minutes or until a toothpick inserted in the center comes out clean and the scones are golden brown.
- Remove from the oven and let cool on a wire rack for several minutes..
- Drizzle with the glaze.
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.
- Always chill the dough for at least 10 minutes before baking.
- 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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😱 What can go wrong (and how to fix it)
🎃 The scones are dry or tough.
You probably worked the dough too much or added too much flour while shaping it. Mix just until the dough comes together and use a light hand when you pat it out.
🎃 The scones spread instead of holding their shape.
Your ingredients or dough may have gotten too warm. Keep everything cold and don't skip the 10-minute chill before baking. Cold butter is doing important work here. Let it.
🎃 The dough is really sticky.
Pumpkin can hold a surprising amount of moisture, which is why I drain the puree before adding it. Don't skip that step or try to fix wet dough by throwing handfuls of flour at it.
🎃 The scones aren't flaky.
Overmixing and warm butter are the usual suspects. You want little pieces of cold butter throughout the dough so they create those tender, flaky layers as they bake.
🎃 The glaze slides right off.
The scones were probably still warm. Let them cool before glazing or you'll have maple-bourbon puddles on the counter. Delicious puddles, certainly, but not the assignment.
👩🏻🍳 FAQs
Here are the questions I am most frequently asked about this recipe.
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!
Yes you can. Cover it tightly with plastic wrap. You can also cut the scones out and refrigerate them so all you have to do in the morning is pop them in the oven. Fresh, hot scones for breakfast!
📚 More easy scone recipes
🏡 These easy pumpkin scones are tender, buttery, full of warm fall spices, and topped with enough maple-bourbon glaze to make the coffee feel underdressed. Make a batch for a slow weekend morning, or freeze them unbaked so you can have fresh-from-the-oven scones whenever the situation requires it.
And sometimes the situation simply requires it.
Mikie Doyle says
Mary, I love your recipes, but I would love to see some savory scone recipes, if you have some.
Marye says
Mikie - I have a definite sweet tooth so I don't do many savory breads. I'll make a note to make some more savory scones, though. 🙂