Pumpkin Spice Scones with Maple Glaze
There’s nothing quite like a freshly baked scone with a hot cup of tea, and with the cooler weather creeping in, fall is the perfect time to add pumpkin. Picture a blanket, a quiet fall morning, and a plate of these pumpkin scones next to your favorite tea or a fresh cup of coffee.
These scones start with everyday scone ingredients like all-purpose flour, sugar, butter, cream, and egg, then get the pumpkin spice treatment with pumpkin puree (canned is fine) and warm spices: cinnamon, ginger, nutmeg, allspice, and cloves. Short on spices? Your favorite pumpkin spice blend works too.
What makes this recipe special: you chill the pumpkin, freeze the cut scones before they hit the oven, and finish with a maple glaze. Those three steps are what give you tall, tender scones instead of flat, soggy ones.
Last updated September 2026 with new troubleshooting tips, storage guidance, and a reader FAQ.
What You Need for Pumpkin Spice Scones
The ingredient list is short and easy to find. Here is what each one does, so you know where you can (and can’t) improvise. Exact amounts are in the recipe card below.
Flour: All-purpose flour works well. Pastry flour has a lower protein content, so it gives you a lighter, airier scone that rises higher (see the tips below).
Butter and cream: Cold butter and heavy cream are what make scones tender and rich. Keep both chilled until you are ready to use them.
Egg and sugar: One egg helps bind the dough together, while granulated sugar in the dough and powdered sugar in the glaze bring the sweetness.
Pumpkin puree: Canned pumpkin puree is fine, and fresh works too. Just make sure it is not watery. Plain pumpkin puree is what you want, not pumpkin pie filling.
Spices: Cinnamon, ginger, nutmeg, allspice, and cloves give these scones their warm, cozy flavor. Like most spices, they lose potency over time, so it is worth checking how old yours are. A store-bought pumpkin spice blend is a fine shortcut.
Maple glaze: This is what makes them taste like fall. Maple extract is optional but gives the glaze a more intense maple flavor. Have a bottle of syrup that has been in the pantry a while? Check our guide on whether maple syrup goes bad before you glaze.
Tips for the Best Pumpkin Scones Ever
1. Start with fresh ingredients
If your scones have never turned out the way you hoped, old flour or baking powder is a common culprit. Check the dates on your ingredients, and replace anything nearing expiration for the best baking results.
2. Don’t overwork the dough
Handle the dough as little as you can. Mix just until the dough comes together, cut it into wedges, and freeze before baking. Overworked dough leads to tough scones.
3. Drain and chill the pumpkin
Whether you use canned or fresh, watery pumpkin puree will make your scones flop. Drain off any excess liquid and chill the puree before mixing it in.
Don’t Skip the Freezer Step
Before baking, freeze the cut scones right on a baking sheet lined with parchment paper for at least 30 minutes. Make sure the scones are not touching, or they will freeze together. Cold dough hits the oven hot and rises tall instead of spreading out flat.
4. Use pastry flour for a light and airy scone
All-purpose flour is fine, but pastry flour has a lower protein content, so the scones rise higher and bake up lighter, airier, and less dense. Scones as light as a feather are what we all want.
Swaps and Variations
- Gluten-free: Swap in your favorite gluten-free flour at a 1:1 ratio. A blend that already includes xanthan gum tends to hold together best.
- Skip the glaze: Brush the tops with milk or cream, then sprinkle with coarse sugar before baking for a crunchy, sparkly finish.
- Extra maple flavor: Add maple extract to the glaze. You can usually find it at the grocery store, and we like this inexpensive Beanilla Maple Extract. It is also great in cookies, pies, pancakes, waffles, or whipped cream anytime you are craving fall flavors.
- Spice blend shortcut: Use your favorite pumpkin spice blend in place of the individual spices.
Get the Recipe!
Pumpkin Spice Scones With Vanilla Maple Glaze
Equipment
- Sharp knife
- Pastry Board
- Pastry Blender
- Pastry Brush
- Baking Pan
- Parchment Paper
Ingredients
MAKING THE 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
MAKING THE GLAZE
- 1 cup confectioners' sugar
- 1/4 cup maple syrup
- 1/2 tsp vanilla
- 1/2 tsp maple extract (optional)
Instructions
GETTING STARTED
- 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.
MAKING THE SCONES
- Sift all the dry ingredients (and the pecans if using) into a large mixing bowl and stir well.
- 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.
- In another small bowl, whisk the wet ingredients together (pumpkin, egg, cream).
- 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.
- 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.
- Chill for at least 30 minutes in the freezer. This will ensure the scones keep their shape and rise properly.
- 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.
MAKING THE GLAZE
- 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. ORStir 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.
Notes
Nutrition Per Scone
Based on 8 scones per batch, 1 scone (with its share of the maple glaze) per serving. Calculated from USDA FoodData Central values for each ingredient in the recipe card. Optional maple extract is not included since amounts vary by taste.
How to Store and Make Ahead
Because the scones are frozen before baking anyway, they are one of the easiest fall treats to make ahead.
| Method | How To | Notes |
|---|---|---|
| Freezer (unbaked) | Freeze the cut wedges on a parchment-lined sheet until solid, then move them to a freezer bag. | Keep a batch on hand and bake fresh scones whenever you want them. Follow the bake time in the recipe card, adding a few minutes if they go in fully frozen. |
| Baked scones | Cool completely, then store in an airtight container. | Scones are at their best the day they are baked. Glaze just before serving for the best look and texture. |
Pumpkin Scone FAQ
Why did my pumpkin scones turn out flat or soggy?
Watery pumpkin puree is the most common cause. Drain it and chill it before mixing. Skipping the freezer step can also make scones spread instead of rise.
Why are my scones tough or dense?
Usually the dough was handled too much. Mix only until the dough comes together. Old flour or baking powder can also hold scones back, so check your dates.
Can I use fresh pumpkin instead of canned?
Yes. Fresh or canned both work as long as the puree is drained and chilled first.
Can I freeze pumpkin scones?
Yes, and this recipe is built for it. Freeze the cut, unbaked scones on a parchment-lined sheet, then store them in a freezer bag and bake when you are ready.
Do I have to make the maple glaze?
No. Brush the tops with milk or cream and sprinkle with coarse sugar before baking for a crunchy, sweet finish.
How do I make these scones gluten-free?
Substitute your favorite gluten-free flour at a 1:1 ratio.
What to Serve with Pumpkin Scones
- Spiced Apple Cider, a warm, cozy pairing for a fall brunch
- How to Spice Up Your Coffee, for a fall-flavored cup to go with your scone
- Caramel Apple Cider Mimosas, if you are turning scones into a weekend brunch spread
More Fall Baking Recipes You’ll Love
Easy Blueberry Scones (with Frozen Blueberries)
💡 Also try our recipe for EASY BLUEBERRY SCONES (WITH FROZEN BLUEBERRIES)
Made these pumpkin scones? We would love to hear how they turned out. Leave a comment and a star rating below.
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