pumpkin scone recipe with maple glaze

Pumpkin Spice Scones With Vanilla Maple Glaze

These light and airy pumpkin and spice scones are delicious easy to make treats that you can freeze and bake anytime you're craving the flavors of fall. Give this recipe a try!

Course Breakfast, Dessert, Tea-Time
Cuisine American
Keyword biscuit, fall, maple, pumpkin, pumpkin spice, scone
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Servings 8 scones



The Dry Ingredients

  • 2 cups flour
  • 1 tbsp baking powder (aluminum-free is best!)
  • 1/4 tsp salt
  • 1/4 cup light brown sugar
  • 1/8 cup confectioners' sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger

The Wet Ingredients

  • 1/2 cup butter, frozen and then grated (1 stick)
  • 1/2 cup canned pumpkin puree, drained of any excess liquid and chilled
  • 1/3 cup heavy cream
  • 1 egg


  • 1 cup confectioners' sugar
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp maple extract (optional)



  1. Line a baking sheet with parchment paper. If you don't have parchment paper, grease with butter or a non-stick cooking spray instead.

    Tip: Keep the grated butter chilled in the refrigerator until you are ready to use it.


  1. Sift all the dry ingredients (and the pecans if using) into a large mixing bowl and stir well.

  2. Using 2 forks or a pastry blender, incorporate the chilled butter into the flour until you get pea-sized coarse crumbs. You can also achieve this using your fingers by gently rubbing the flour into the butter with your index finger and thumb. If using this method place the flour/butter mixture back into the freezer for a few minutes to rechill as the warmth from your hands will soften the butter.

  3. In another small bowl, whisk the wet ingredients together (pumpkin, egg, cream).

  4. Create a well in the middle of the flour/butter mixture. Very gently stir the wet egg mixture into flour/butter mixture and stir just until a dough forms but is still crumbly.

  5. Sprinkle flour onto your work surface and form the dough into a 6-inch round. Brush with cream. Cut into 8 wedges, then place them about 1 inch apart.

  6. Chill for at least 30 minutes in the freezer. This will ensure the scones keep their shape and rise properly.

  7. While the scones are chilling, preheat the oven to 400°F (200° C) with the baking rack placed in the center. Brush with a little milk or melted butter and then bake for 15 to 18 minutes or until lightly browned.


  1. While the scones are baking put the glaze ingredients in a microwave-safe bowl or heat gently in a small saucepan.

    Microwave for 30 seconds and stir until smooth.


    Stir all the ingredients in a small saucepan over low heat and whisk until there are no more lumps from the sugar and the glaze is smooth. Remove from heat, allow to cool slightly and then drizzle over the scones. For a thicker glaze add more powdered sugar. For a thinner glaze add a little more maple syrup.

Recipe Notes

♥  Maple extract is an optional ingredient in the glaze, but will give these scones a burst of lovely maple flavor. It's a nice flavoring to have in your baking pantry anytime you want an infusion of maple flavor. Think cookies, pies, pancakes, waffles, whipped cream and more!

♥  Keep a batch of these Pumpkin Spice Scones unbaked in the freezer and bake when you're ready for Pumpkin Spice Scones on the fly!