These Pumpkin Scones with Maple Glaze are the perfect fall treat! So easy to make and so delicious!
I seriously can’t get enough of all the pumpkin flavored treats this time of year. I am obsessed with them all and forever looking for more ways to work pumpkin-y goodness into everything I am making these days.
Today, I am excited to share with you these delicious pumpkin scones! Pureed pumpkin and pumpkin spice come together to flavor these delicious treats. The maple glaze is an added touch that make these absolutely perfect!
I’ve shared a few of my favorite scone recipes on the site already like my Chocolate Chip Scones and Strawberry Scones. It’s hard to believe its taken me this long to share this pumpkin flavored one but I’m rectifying that right now.
If you love pumpkin flavored treats, I am sure you will love these! They give off a lovely pumpkin flavor but are not too overpowering so if you are serving these up to friends who may not be huge pumpkin lovers, I am sure they will still enjoy these!
Like my other scone recipes (which I use the same base recipe for), these are super easy to make. I whip them up in my food processor and then all that’s left is to shape, cut and bake them up. Oh and drizzle them with a yummy glaze! Can’t forget that! If you don’t have a food processor, I have also included steps to make these without.
Ingredients in Pumpkin Scones with Maple Glaze
- Flour: all purpose flour is used in this recipe. I have also tried these by replacing half of the all purpose flour with whole wheat pastry flour and they turn out beautifully.
- Sugar: regular white granulated sugar is used in the scone and confectioner’s sugar (icing sugar) is used for the glaze.
- Baking powder: the leavener of choice here.
- Spices: both cinnamon and Pumpkin Pie Spice.
- Butter: cold butter is used to make these flaky scones. It’s important that the butter remains cold before baking these up so don’t let it sit out before you get baking. Keep it in the fridge until you are ready to use it. If you find that the scone dough is getting warm in your kitchen, pop it in the fridge to ensure the butter stays cold.
- Egg
- Dairy: yogurt and milk.
- Pumpkin puree: These are pumpkin scones, after all. I use canned pumpkin puree but you can also substitute homemade. If you are using homemade, aim to strain the puree so it has a similar consistency to the thick, canned variety.
- Vanilla extract
- Maple syrup: used in the glaze.
***Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.***
How to make Pumpkin Scones with Maple Glaze
- Mix the dry ingredients. In a food processor, add the flour, sugar, baking powder, cinnamon, pumpkin spice, and salt. Pulse a few time to mix it thoroughly.
- Add the cold butter. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- Mix in the wet ingredients. In a small bowl, whisk the egg, milk, pumpkin puree, and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Form the dough. Transfer everything onto a clean, floured surface. It will be clumpy at this point. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
- Slice and bake. Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-16 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- Glaze: In a bowl, add the confectioners sugar, maple syrup and milk. Stir to form the glaze. Drizzle the glaze over the scones. Enjoy!
Storage instructions
While I prefer these scones when they are freshly baked, they do stay fresh for a couple of days if stored correctly.
To store these scones, let them cool completely and then transfer them to an airtight container. They can be kept at room temperature short term (I find they stay fresh for a couple of days).
For longer storage, you can freeze these scones. Again, once cooled completely you can transfer them to a freezer safe bag or container. They can be frozen for 2 months. When you want to enjoy one, just defrost at room temperature. You can also pop them in the oven for a bit to warm them up if you like.
Pair these scones with a good cup of coffee (my Homemade Pumpkin Cream Cold Brew Coffee is a personal favorite) and you have the perfect fall treat.
I hope that you love these scones! Bon appetit!
-Cathy
Looking for more pumpkin flavoured baked goods? Be sure to check out:
Pumpkin Chocolate Chip Cookies
Pumpkin Streusel Bread
My Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Chocolate Chip Bread
Pumpkin Crumble
Easy Pumpkin Bread
Other pumpkin recipes you may also like:
Homemade Pumpkin Pie Spice
Homemade Pumpkin Cream Cold Brew Coffee
Healthy Pumpkin Pancakes
Pumpkin Scones with Maple Glaze
Ingredients
Pumpkin Scones
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1/2 cup butter cold, cubed
- 1 large egg
- 1/4 cup yogurt
- 3 tablespoons milk
- 1/2 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
- 1 tablespoon sugar
Maple Glaze
- 1 1/2 cups confectioner's sugar sifted
- 2 tablespoons maple syrup
- 1-2 tablespoons milk
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- In a food processor, add the flour, sugar, baking powder, cinnamon, pumpkin spice, and salt. Pulse a few time to mix it thoroughly. Add the butter and pulse until it forms a coarse meal. (If you do not have a food processor, simply stir the dry ingredients in a large bowl and use a pastry cutter or two butter knives to work the butter in until it forms a coarse meal.)
- In a small bowl, whisk the egg, milk, pumpkin puree, and yogurt together. Add it to the flour mixture and pulse until it combines into a wet but crumbly dough.
- Transfer everything onto a clean, floured surface. It will be clumpy at this point. Using your hands, work the dough to help bring it together and shape it into a 8 inch disc.
- Cut the dough into 8 wedges and transfer onto the baking sheet, leaving at least an inch between wedges. Brush each scone with milk and sprinkle with some sugar. Bake for 15-16 minutes or until the scones begin to turn a nice golden brown. Let cool for 10 minutes.
- In a bowl, add the confectioners sugar, maple syrup and milk. Stir to form the glaze. Drizzle the glaze over the scones.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Can these be made using gluten-free flour?
I haven’t tried with gluten free flour, personally.