Easy Pumpkin Scones With Maple Glaze
Last Updated on September 2, 2025 by Jamie Saechao
These easy pumpkin scones with maple glaze are flaky, sweet, and full of delicious fall flavor! Moist and tender, these scones are loaded with pumpkin spice, pumpkin puree, maple syrup and cinnamon.
Creamy maple glaze is drizzled over the top of the pumpkin scones, making for a delight fall treat. My kids (and mom) gobbled down these easy fall scones in about two seconds! I hope you love them as much as my family.
Looking for more fall recipes? Try chocolate chip pumpkin bread, pumpkin muffins, caramel apple muffins, or my old fashioned gingersnap cookies.
Why You’ll Love These Scones
- Simple and easy to make, this fall dessert is perfect for busy holidays.
- These scones are loaded with fall flavors like pumpkin, pumpkin spice, and cinnamon.
- These scones freeze well and can be made ahead to enjoy all season!
Ingredients
Full ingredient list can be found below in the recipe card.
For the dough:
- All-purpose flour
- Baking powder
- Cinnamon
- Pumpkin pie spice
- Salt
- Frozen unsalted butter
- Heavy cream
- Pumpkin puree, blotted
- One egg
- Vanilla extract
- Light brown sugar
For the glaze:
- Unsalted butter
- Pure maple syrup
- Salt
- Vanilla
- Confectioner’s sugar
Ingredient Notes: Buttermilk can be substituted for the heavy cream. Blot the pumpkin with a paper towel to remove moisture for about 10-15 seconds.
Recipe Tips + Notes
These important tips will help you achieve flaky, light scones:
- For flaky scones, we need to remove some of the moisture from the pumpkin. Use paper towels and blot the pumpkin for 10-15 seconds.
- Use frozen butter! Grate the butter into the dough.
- Take care not to over mix the dough, you do not want the butter to warm up and melt.
How To Make Pumpkin Scones
- In a large bowl, whisk together they dry ingredients: flour, cinnamon, pumpkin spice, baking powder, and salt.
- Grate the frozen butter into the dry ingredients. Then use a pastry cutter or fork to work the butter into pea-sized bits.
- Whisk together the cream, blotted pumpkin puree, vanilla extract, egg, and light brown sugar.
- Pour the wet ingredients into the dry and mix until just combined, and everything is moistened. Do not over mix.
- Flatten the dough into an 8-inch round disk and cut the wedge into 8 slices with a sharp knife. Place each wedge on a baking sheet lined with parchment paper.
- Brush the top of the dough with cream and sprinkle with sugar.
- Bake for 18-20 minutes or until the scones are a light golden color.
Glaze:
- Melt the butter over low heat in a small saucepan. Sift the powdered sugar to remove lumps. Add powdered sugar, maple syrup, salt, and vanilla extract to melted butter and stir until smooth.
- Drizzle the maple glaze over the warm scones for a delicious, decadent dessert!
Jamie’s Notes: Think of this dough like pie dough-you need really cold butter to create those beautiful, flaky layers! Use frozen butter and grate it into the dough. If the kitchen is warm I’ll stick the dough into the freezer for a few minutes to ensure it stays cool.
Storage
Store in an airtight container at room temperature for 3-5 days. To freeze, wrap each scone individually in plastic wrap and place in a freezer-safe container for 3-4 months.
For more delicious fall baking:
Pumpkin Scones With Maple Glaze
Equipment
- 1 Large Bowl
- 1 medium bowl
- 1 Whisk Or Spatula
Ingredients
- 2 cups all purpose flour
- 2.5 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup frozen butter unsalted
- 1 egg
- 1/2 cup pumpkin puree
- 1/3 cup heavy cream plus more for brushing over scones
- 1/2 cup light brown sugar lightly packed
- 1 tsp vanilla extract
Maple Glaze
- 2 tbsp butter
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1/2 cup maple syrup
- 1 cup confectioner's sugar
Instructions
Pumpkin Scones
- Preheat oven to 400 degrees F and set the rack to middle low section of the oven. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together they dry ingredients: flour, cinnamon, pumpkin spice, baking powder, and salt.2 cups all purpose flour, 2.5 tsp baking powder, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/2 tsp salt
- Grate the frozen butter into the dry ingredients. Use a pastry cutter or fork to work the butter into pea-sized bits.1/2 cup frozen butter
- Measure out and then blot the pumpkin puree with paper towels to remove moisture (about 10-15 seconds).
- In a medium bowl whisk the egg, brown sugar, heavy cream, vanilla, and pumpkin.1 egg, 1/3 cup heavy cream, 1/2 cup light brown sugar, 1 tsp vanilla extract, 1/2 cup pumpkin puree
- Pour the wet ingredients over the dry ingredients and mix until combined and all the batter is wet. Do not over mix dough.
- Flatten the dough into an 8-inch round disk and use a sharp knife to cut the dough into 8 wedges.
- Brush the dough with additional heavy cream and sprinkle with sugar or sanding sugar.
- Space each scone about 1.5 inches apart on the baking tray. Bake for 18-20 minutes or until the scones are firm on the top and lightly brown. Make the glaze while the scones are in the oven.
Maple Glaze
- Melt the butter in a small saucepan over low. Remove from heat and add the maple syrup, powdered sugar, salt, and vanilla extract and whisk well. Set aside.2 tbsp butter, 1/2 tsp vanilla, 1/4 tsp salt, 1/2 cup maple syrup, 1 cup confectioner's sugar
- Drizzle or pour the glaze over each scone while they are still warm.
Notes
- To accurately measure your flour, scoop it out with a spoon and pour it into your measuring cup, then level off with the back of a knife.Â
- For scones that have a dry, flaky texture, make sure to blot the pumpkin. Too much moisture will make the texture more muffin-like.Â
