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Pumpkin Scones with Pumpkin Maple Glaze

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Mmmmm scones.  Really, is there anything better for breakfast than a scone, hot from the oven smeared with soft butter or your favorite jam?  No.  I didn’t think so.  :)

Scones have become a whole lot easier and quicker for me to make now that I’ve got a food processor.  Cutting butter into flour is sooooo time consuming and my food processor gets it done in just seconds! YAY for technology!

These pumpkin scones are full of pumpkin & spice and are so super moist and delicious. They make the perfect fall food! Slather them with butter, hot out of the oven or slightly cooled with a pumpkin glaze on top! Either way… they are a must make for your family this fall!

Pumpkin Scones with Pumpkin Maple Glaze

Yield: At least 8 scones
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes


Pumpkin Scones

  • 2 cups flour
  • scant 1/2 cup sugar (1/4 cup + 3 Tbsp to be exact)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 6 Tbsp COLD unsalted butter, cubed
  • 2/3 cup COLD canned pumpkin puree (just pop it in the fridge a few hours before you want to make these)
  • 1 egg
  • 3 Tbsp heavy cream

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 Tbsp heavy cream

Pumpkin Maple Glaze

  • 1 heaping cup powdered sugar
  • 1 Tbsp pumpkin puree
  • 1 Tbsp maple syrup



  1. Preheat oven to 425 F degrees. Line a baking sheet with parchment paper and spray lightly with non-stick spray.
  2. In a small bowl, whisk together the cold pumpkin puree, heavy cream, and egg.
  3. In the bowl of your food processor, combine the flour, sugar, baking powder, salt and spices. Pulse 2-3 times to mix.
  4. Add the cubed butter and pulse 5-6 times or until the butter has been broken into pieces no bigger than a pea.
  5. Pour the flour/butter mixture into a large bowl. Make a well in the middle.
  6. Add the pumpkin mixture and fold in with a spatula until a dough ball forms.
  7. On a floured surface, knead down ball 2-3 times - not any more than this!
  8. Press the dough into a large rectangle and transfer to prepared baking sheet.
  9. Using a pizza cutter, cut dough into triangles. You can cut them as big or as small as you'd like. I cut 8 triangles. Separate out evenly on baking sheet.
  10. Bake 12-14 minutes or until edges just begin to brown and tops have slightly hardened.
  11. Remove from oven and cool for 2-3 minutes on the baking sheet before removing to a wire rack to cool completely before glazing.

Vanilla Glaze

  1. Whisk together the sugar and cream until smooth.
  2. Spoon glaze over each scone so they are completely covered. Use the back of the spoon to spread evenly over the scone.
  3. Allow glaze to set up before pouring on pumpkin glaze.

Pumpkin Maple Glaze

  1. Whisk together the sugar, pumpkin and maple syrup.
  2. NOTE: You want this syrup to be a bit thicker than the vanilla glaze, so be mindful of that when adding the maple syrup. If it's too thin, add a Tbsp more of sugar until you get the consistency you want.
  3. Using a piping bag and a very smell round tip, pipe pumpkin glaze in a back and forth pattern over the vanilla glaze on each scone.
  4. Allow glaze to set up before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

CJ at Food Stories

Wednesday 10th of October 2012

I love all things pumpkin, especially scones ... These are gorgeous :-)

Betsy ~ @JavaCupcake

Thursday 11th of October 2012

Me too! THANKS!

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