Homemade Pumpkin Scones made with pumpkin puree and warm spices and topped with a maple glaze.
Perfect for breakfast during the fall or winter! Makes a great holiday treat.
Pumpkin spiced scones
You just can't go wrong with homemade scones and if you love all things pumpkin, then you'll really love these homemade pumpkin scones.
They have everything you love about pumpkin recipes - lots of cinnamon, a bit of ginger and nutmeg and then they're topped with a glaze with a hint of maple.
Make these scones for breakfast or for an afternoon snack. They are perfect during the holidays and make a great addition to a brunch.
Use your own homemade pumpkin puree or purchase a can of pumpkin puree. Either way works fine.
Key ingredients
- Pumpkin Puree - use homemade puree or store bought. If using homemade, make certain the excess liquid has been strained off the pumpkin or it will be too soupy. If using store bought, make certain your getting pure pumpkin, and not pumpkin pie filling.
- Flour - use regular all-purpose flour
- Heavy Cream - it really does make the best scones. However, you could use half and half if you'd prefer.
- Butter - I use salted butter. Make certain your butter is really cold.
- Brown Sugar - these scones need a bit of sweetness and brown sugar adds the perfect touch.
- Spices - Just like in a pumpkin pie, you'll need cinnamon, ginger and nutmeg
Step by step directions
- Mix flour, baking powder, salt, and spices together
- Cut in butter until coarse crumbs are formed
- In a separate bowl, mix pumpkin, brown sugar, cream and eggs together
- Add to flour mixture. Stir just until combines
- Knead a few times until dough forms a ball
- Place on a flour surface and then with floured hands, shape dough into an 8 inch round
- Slice into 8 wedges and place wedges on a baking sheet lined with parchment paper
- Brush with additional cream
- Bake in 400°F oven for 20-25 minutes
- Remove scones to a cooling rack
- Make glaze by combining powdered sugar, cream and maple extract. Add enough cream so the consistency flows off the spoon.
- Drizzle over warm scones
Recipe tips
- Make certain your butter is cold
- If your pumpkin puree is homemade, make certain you strain it before using to remove excess liquid
- This dough is on the sticky side. Use flour on your board and on your hands to help prevent sticking.
- Use a sharp knife to cut wedges
- Lift wedges from board using a spatula
- Don't forget to add the cream before baking. The cream gives the scones that lovely golden color and a beautiful sheen.
- Scones are best eaten within two days of baking
More delicious scones
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious baking recipes!
Pumpkin Scones
Equipment
Ingredients
- 3 Cups flour
- 2 ½ teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter, salted (cut into small pieces)
- ¾ cup heavy cream
- ¾ cup pumpkin puree
- ½ cup brown sugar
- 2 whole eggs
- 2 tablespoons cream (for brushing on top of scones)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ¼ teaspoon maple extract
Instructions
- Preheat oven to 400°F
- In a bowl mix flour, baking powder, cinnamon, ginger, nutmeg and salt3 Cups flour, 2 ½ teaspoons baking powder, 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, ½ teaspoon salt
- Add butter and mix with fingers or a pastry blender until mixture resembles coarse crumbs.½ cup butter, salted
- In a separate bowl mix cream, pumpkin puree, brown sugar and eggs¾ cup heavy cream, ¾ cup pumpkin puree, ½ cup brown sugar, 2 whole eggs
- Add pumpkin mixture to flour mixture. Stir just util incorporated.
- Knead 3-4 times to form a ball and place on a floured surface. With floured hands, form dough into an 8 inch circle. Cut circle into 8 wedges. Place on a baking sheet lined with parchment paper place each wedge back into the circular shape but leaving a ¼ inch space between each piece.
- Brush scones with cream2 tablespoons cream
- Bake at 400°F for 20-25 minutes.
- Remove scones to a cooling rack.
Glaze
- To make the glaze, mix powdered sugar with 2 tablespoons of milk and maple extract. Stir. Continue adding milk until desired consistency.1 cup powdered sugar, 2-3 tablespoons milk or cream, ¼ teaspoon maple extract
- Drizzle over scones while they are still warm.
Notes
- Make certain your butter is cold
- If your pumpkin puree is homemade, make certain you strain it before using to remove excess liquid
- This dough is on the sticky side. Use flour on your board and on your hands to help prevent sticking.
- Use a sharp knife to cut wedges
- Lift wedges from board using a spatula
- Don't forget to add the cream before baking. The cream gives the scones that lovely golden color and a beautiful sheen.
- Scones are best eaten within two days of baking
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
annie@ciaochowbambina says
Such a perfect fall treat! I can imagine nibbling on one (or more) with a nice hot cup of coffee! Delish!
Kathy says
It's hard to stop at just one!
Anu-My Ginger Garlic Kitchen says
Pumpkin scones indeed look wonderful, Kathy. YUMMY!
Kathy says
Very Yummy, indeed!!!
Rachelle @ Beer Girl Cooks says
I'll take anything pumpkin and these scones sound awesome! I love the ice cream scoop method. Why would I ever choose to leave the glaze off? No way!
Kathy says
You could just eat the glaze all by itself....but it's better on the scone!