There’s something about the first cool morning of autumn that makes you crave a warm, spiced pastry with your coffee. That’s exactly what these pumpkin scones deliver. Crisp, golden edges. A soft, tender crumb studded with cinnamon and nutmeg. And a sweet maple glaze drizzled on top that makes them taste like they came straight from a fancy coffee shop, except you made them at home in under 40 minutes.
If you’ve ever been intimidated by scones, don’t be. This recipe is forgiving, quick, and doesn’t require any fancy equipment. Just a bowl, a whisk, and a love for all things pumpkin spice.
Why You’ll Love This Recipe
- Ready in under 40 minutes, start to finish
- Uses pantry staples plus one can of pumpkin puree
- No mixer required, just your hands and a bowl
- Freezer-friendly, so you can bake a batch and save some for later
- Tastes better than most coffee shop versions
What You’ll Need
For the scones:
- 2 cups all-purpose flour
- 1/3 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 6 tablespoons cold unsalted butter, cubed
- 1/2 cup canned pumpkin puree
- 3 tablespoons heavy cream, plus extra for brushing
- 1 large egg
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1 to 2 tablespoons milk
- 1/4 teaspoon cinnamon
How to Make Pumpkin Scones
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Whisk together the flour, brown sugar, baking powder, salt, and spices in a large bowl.
- Cut the cold butter into the flour mixture using a pastry cutter or your fingers, until it looks like coarse crumbs.
- In a separate bowl, whisk the pumpkin puree, heavy cream, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
- Turn the dough onto a floured surface and shape it into a circle about 1 inch thick.
- Cut the circle into 8 wedges, like a pizza, and place them on the baking sheet.
- Brush the tops with a little extra cream for a golden finish.
- Bake for 15 to 18 minutes, until the edges are lightly golden.
- Let the scones cool for 10 minutes before adding the glaze.
Making the Glaze
- Whisk the powdered sugar, maple syrup, milk, and cinnamon together until smooth.
- Adjust the thickness by adding more milk for a thinner drizzle or more sugar for a thicker glaze.
- Drizzle generously over the cooled scones and let it set for a few minutes before serving.
