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
- Cookie Sheet
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!
Cheyanne @ No Spoon Necessary says
Fall to me is pumpkin, cinnamon and SCONES! I LOVE that these combine two of my fall favorites! And that glaze? I WONT be skipping, or skimping, on that! SO YUM! Cheers!
Kathy says
And I was so worried someone was going to leave it off....silly me!
Senika @ Foodie Blog Stalker says
My niece is having a "Princess Tea Party" birthday coming up and I think I'll come with these in tow!
Kathy says
How fun! Bring these scones and wear your best princess tiara!
David @ Spiced says
You know what? Drop scones are some of my favorites anyways! I've tried both kinds, but I always end up going back to my drop scone recipe. I love the pumpkin addition here...sounds perfect for the season!
Kathy says
They are much easier to make!
Laura ~ Raise Your Garden says
Tempted to leave off the glaze? Nope. Not me. I'm with you. These scones look delightful =)
Kathy says
I can always use a little more sweetness!
Anne says
These scones look absolutely delicious!
Kathy says
Thanks, Anne!
Jessica @ Sweetest Menu says
I love scones, these looks gorgeous! Yum!
Kathy says
Scones are one of my favorite breakfast items!
Liora - Allthingsloveli says
These look so delicious and perfect for Fall. I am in no way sick of pumpkin yet!
Kathy says
I agree! Lots more pumpkin to come!
Meghan | Fox and Briar says
Yum! I love pumpkin scones, and these look awesome! I like that they are not too sweet and that the glaze complements them.
Kathy says
Nothing like a little glaze to make things amazing!
Ami@NaiveCookCooks says
Kathy these look delicious! I love scones and pumpkin scones have been on my to make list!
Kathy says
Better get baking!
Fran @ G'day Souffle' says
Now these would be a good breakfast treat to wake up to (I pinned it)! I also like the looks of your raspberry scones. And how are your chickens doing- do they survive your winter alright in the coop?
Kathy says
Thanks, Fran! I hope you enjoy the scones. Our chickens do survive the winter! Watch for tips for raising chickens in winter....coming soon!