Pumpkin scones with pumpkin puree, cinnamon, pumpkin spice, butter, brown sugar, and maple glaze—warm, flaky, and perfectly autumn.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I don’t know about you, but as soon as the weather even pretends to be cooler, I start craving anything pumpkin. It’s almost embarrassing how predictable I am—one minute I’m swearing I’m not going to buy another pumpkin candle, the next minute I’m holding two, plus pumpkin creamer, and telling myself it’s “seasonal self-care.” Sound familiar?
Pumpkin Scones sort of happened by accident in my kitchen. I’d been staring at an opened can of pumpkin puree in the fridge (you know, the one you tell yourself you’ll use “tomorrow” and then promptly forget about) and thought, “Well, scones can’t be that hard, right?” They weren’t. The first batch wasn’t bakery-level pretty—I forgot to brush cream on top so they looked a little pale—but the smell? Incredible. My husband walked in mid-bake, and before I could even get the glaze on, he’d eaten two. My kid called them “pumpkin triangles,” and honestly, she wasn’t wrong. Imperfect, yes. Delicious, also yes.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Scones Recipe?
Pumpkin Scones are one of those treats that just feel like fall in every bite. They’re flaky but soft, not overly sweet, and the pumpkin spice makes your whole house smell like a Pinterest board titled “cozy autumn mornings.” And that glaze? The maple-butter drizzle that soaks into the warm scones is what really seals the deal.
I also love that they straddle the line between fancy and casual. Serve them at brunch and everyone will think you spent hours baking. Or, you know, make them in your pajamas on a Saturday morning and eat one over the sink. No judgment here.
Ingredient Notes:
Here’s my little “why it matters” breakdown, because every ingredient has its job:
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Pumpkin pie spice & cinnamon – Warm and cozy, they’re basically autumn’s perfume.
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Flour – The backbone, nothing exciting but crucial.
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Baking powder – Gives them that little lift so they’re not hockey pucks.
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Brown sugar – Adds sweetness with a touch of caramel-y depth. White sugar feels too plain here.
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Frozen butter – Don’t skip this step. Grated frozen butter makes those magical flaky layers.
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Pumpkin puree – Brings the flavor and keeps them soft (not pumpkin pie filling—been there, it’s way too sweet).
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Heavy cream – For richness and for brushing the tops so they bake up golden and pretty.
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Vanilla – Just a splash, because vanilla always makes things feel warmer.
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Maple syrup + powdered sugar – AKA the glaze that takes these from “nice scone” to “holy wow.”
How To Make Pumpkin Scones?
Step 1 – Oven on, pans ready:
Preheat to 400°F. Line a baking sheet with parchment. Easy start.
Step 2 – Dry base:
Mix your flour, spices, salt, and baking powder in a big bowl. Smells like fall already.
Step 3 – Butter magic:
Grate frozen butter into the bowl. Work it in with a cutter or your fingers until it’s crumbly, like little pea-sized bits. Messy, but in a good way.
Step 4 – Wet mix:
In another bowl, whisk pumpkin puree, egg, brown sugar, cream, and vanilla. It’ll look glossy and smell amazing.
Step 5 – Combine:
Pour wet into dry. Stir gently—don’t overdo it or you’ll end up with tough scones. Flour your hands, shape into a ball, then press into an 8-inch circle.
Step 6 – Slice & arrange:
Cut into 8 wedges (or make 2 smaller circles if you want mini scones). Lay them on the tray, brush tops with cream, sprinkle with sugar, and feel proud.
Step 7 – Bake:
Bake 17–20 minutes. You’ll know they’re done when the tops are golden and the smell has your neighbors wandering over “just to check in.”
Want To Save This Recipe?
Step 8 – Glaze time:
Melt butter with maple syrup, whisk in powdered sugar until smooth. Try not to drink it straight from the bowl.
Step 9 – Drizzle & devour:
Pour glaze over warm scones and eat immediately. Seriously—warm is when they’re at their best.
Storage Options:
Pumpkin Scones are at their peak fresh out of the oven, but if you have leftovers (ha, doubtful), store them in an airtight container at room temp for a day or two. For longer, refrigerate up to 5 days. To bring them back to life, warm in a low oven. You can also freeze unglazed scones—just thaw and glaze before serving.
Variations and Substitutions:
Feel like tweaking? Go for it:
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Add-ins: Chocolate chips, pecans, or cranberries make them extra special.
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Glaze switch: Cream cheese glaze if you’re feeling decadent.
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Dairy-free: Coconut cream and vegan butter work surprisingly well.
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Spice play: Add a pinch of nutmeg or cardamom for a twist.
What to Serve with Pumpkin Scones?
They’re great alone, but here are some cozy pairings:
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Coffee or chai latte – The obvious but perfect choice.
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Fruit – Apples or pears balance out the richness.
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Brunch spread – Eggs, bacon, cider, and these scones? Fall brunch goals.
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Whipped cream – A little indulgence never hurt.
Frequently Asked Questions:
Can I make these ahead of time?
Yep—chill the dough overnight and bake in the morning.
Pumpkin puree or pumpkin pie filling?
Puree only. The filling’s pre-sweetened and spiced—it’ll throw everything off.
Do I really need the glaze?
Need? No. Want? Absolutely. It’s the thing that takes them from “good” to “oh wow.”
And that’s my version of Pumpkin Scones—warm, flaky, spiced, and just messy enough to remind you they’re homemade. So tell me—are you team “eat them plain with coffee” or team “extra glaze and maybe a little whipped cream on the side”? I’m firmly in both camps, if that’s allowed.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Scones
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour sifted
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup light brown sugar packed
Butter:
- ½ cup unsalted butter frozen
Wet Ingredients:
- 1 large egg
- ⅓ cup heavy cream plus 2 tablespoons (for brushing)
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup brown sugar
Glaze:
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- ⅓ to ½ cup pure maple syrup
- Pinch of salt optional
Instructions
Prepare the Oven and Baking Sheet:
- Preheat the oven to 400°F (200°C). Position the rack in the middle of the oven. Line baking sheets with parchment paper.
Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, salt, baking powder, and brown sugar until evenly blended.
Incorporate Butter:
- Grate the frozen butter directly into the flour mixture. Use a pastry cutter or fork to work the butter into the mixture until pea-sized crumbles form.
Prepare Wet Mixture:
- In a separate bowl, whisk together the egg, ⅓ cup of heavy cream, pumpkin puree, vanilla extract, and brown sugar until smooth.
Form the Dough:
- Drizzle the wet mixture into the flour mixture. Stir gently until the dough begins to come together. Lightly flour your hands, shape the dough into a ball, and press it onto a floured surface to form an 8-inch diameter circle.
Cut into Wedges:
- Slice the dough into 8 wedges with a sharp knife. For smaller scones, divide the dough into two 5-inch circles and cut each into wedges. Place the wedges onto the prepared baking sheet.
Brush and Bake:
- Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle lightly with coarse sugar if desired. Bake for 17–20 minutes, or until golden brown. Transfer to a wire rack to cool slightly.
Prepare the Glaze:
- In a small saucepan, melt the butter with maple syrup over low heat. Stir in the powdered sugar until smooth and pourable.
Glaze the Scones:
- Drizzle the glaze over the warm scones. Serve immediately for best flavor.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
