If you love pumpkin, you NEED to try these pumpkin scones with maple glaze. If you are not a fan of pumpkin, then, well, you are missing out! All in all, these pumpkin scones are absolutely delicious. They have been tested by myself, my wife, and a few friends on an amazing Saturday brunch. Overall consensus: Mmmmmmm. Believe it. Bake it. Eat it. Pronto.
Prep Time: 25 minutes
Cook Time: 15 minutes
Makes: 8 pumpkin scones with maple glaze




Pumpkin Scones:
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves, optional
  • 1/4 cup packed light-brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 3/4 cup + 1 Tbsp canned pumpkin puree, chilled or unchilled
  • 3 1/2 Tbsp buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp honey
  • 1 Tbsp half and half
Optional Glazings:
1) Maple Glaze
  • 1 cup powdered sugar
  • 1 Tbsp half and half, then more as needed
  • 2 Tbsp real maple syrup, then more as needed
2) Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1 Tbsp half and half


For the scones:

  • Preheat oven to 425 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended. With a pastry cutter, cut butter into the mixture. There should be no pieces larger than a pea remaining. Put aside.
  • In a medium sized bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well in flour/butter mixture. Stir mixture with a wooden spoon to incorporate, then knead in bowl (or on work surface) by hand several times to bring mixture together.
  • Dust a work surface with flour then invert dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (TIP: dust knife with flour as needed while cutting, it will be fairly sticky).
  • Transfer scones to a parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 13 – 15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes (no longer) before spreading with glaze. (Why?? If the scones are still warm when you put the glaze on, the glaze will spread on the whole scone and look awesome!)

For the glaze:

  • In a mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency (it should be fairly thick not runny). Spoon and spread mixture scones to evenly coat tops (use all of it). Let glaze set at room temperature.
  • For the pumpkin glaze:
  • In a mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half. Transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones, after the glaze. Allow icing to set. Best served day prepared.


Recipe Source: Cooking Classy