Ultimate Bakery-Style Pumpkin Scones with Maple Glaze for Fall
As soon as the crisp air of fall arrives, and I crack open a can of pumpkin puree, my mind immediately turns to baking. And at the top of that list? A fresh batch of these incredibly moist, tender, and perfectly spiced pumpkin scones. They are a true embodiment of autumn, with their soft, buttery interior, infused with comforting cinnamon and aromatic pumpkin pie spice. The finishing touch is a luscious maple glaze that not only adds a delightful sweetness but also hardens into a beautiful, crackly shell, reminiscent of your favorite bakery treats.
I can’t resist a sprinkle of coarse sugar on top before baking – it’s an old bakery habit that adds that quintessential sparkling finish and a subtle crunch. If I happen to have any pumpkin left over (which is rare!), it usually finds its way into my beloved chocolate pumpkin bread or my delightful sugar-coated pumpkin cupcakes with cream cheese frosting. But without fail, these pumpkin maple scones are always the first to grace my kitchen counter each fall season.
Still have extra pumpkin puree to use up after making these incredible scones? Don’t let it go to waste! You absolutely must make a batch of my super soft and gooey pumpkin pie cinnamon rolls. They’re bursting with warm spices and provide an irresistible weekend baking project that will fill your home with the most comforting aromas.
Table of Contents
Why You’ll Love These Pumpkin Scones
These aren’t just any pumpkin scones; they’re designed to give you that authentic bakery experience right in your own home. Here’s why they’ll become your go-to fall recipe:
- Unmatched Texture: Experience a truly tender, moist crumb combined with perfectly flaky layers. The secret lies in our cold butter technique and minimal handling.
- Perfectly Spiced: A harmonious blend of cinnamon and pumpkin pie spice ensures every bite is warm, comforting, and screams “fall.”
- Sweet Maple Glaze: The rich maple glaze adds a delightful sweetness that complements the pumpkin and spices, creating a balanced flavor profile. It also hardens slightly, giving them a professional, bakery-style finish.
- Easy to Make: Despite their impressive appearance, these scones are surprisingly straightforward to prepare, making them perfect for both seasoned bakers and beginners.
- Versatile Treat: Ideal for breakfast, brunch, an afternoon snack with tea, or a simple yet elegant dessert.
Key Ingredients for Perfect Pumpkin Scones
Great scones start with quality ingredients. Here’s a closer look at what makes these pumpkin scones so special:
- Frozen Unsalted Butter: This is crucial! Grating frozen butter ensures that it melts slowly in the oven, creating pockets of steam that result in those desirable flaky layers. Unsalted butter allows you to control the overall saltiness.
- Cold Heavy Cream & Pumpkin Puree: Just like butter, keeping your wet ingredients cold prevents the butter from melting too early. The pumpkin puree adds natural sweetness, moisture, and that unmistakable autumnal flavor and color.
- All-Purpose Flour: The foundation of our scones. Make sure to measure it correctly (using a kitchen scale is best!) to avoid dense scones.
- Light Brown Sugar: Adds a subtle molasses flavor and extra moisture, contributing to the scone’s tenderness.
- Baking Powder: Our leavening agent, giving the scones their lift and light texture.
- Pumpkin Spice & Cinnamon: The heart of the fall flavor. Adjust to your preference, but the combination here is tried and true for a perfectly warm spice blend.
- Fine Sea Salt: Balances the sweetness and enhances all the other flavors.
- Sparkling Sugar: For that classic bakery sparkle and a slight crunch on top.
- Maple Syrup (for glaze): The star of the glaze, providing a natural sweetness and distinct maple flavor that pairs beautifully with pumpkin.
- Powdered Sugar (for glaze): Forms the base of our quick-setting glaze.
- Melted Unsalted Butter (for glaze): Adds richness and helps the glaze set smoothly.
How to Make Pumpkin Scones: A Step-by-Step Guide
Creating these delightful pumpkin scones is a rewarding process. Follow these detailed instructions for perfect results.
1
Prepare Your Ingredients and Mixing Bowls
Before you begin mixing, prepare your baking sheet by lining it with parchment paper and setting it aside. Next, grate the frozen unsalted butter directly into one bowl and immediately return it to the freezer to keep it super cold. In a separate bowl, whisk together the cold heavy cream and pumpkin puree, then refrigerate this mixture until you’re ready to incorporate it into the dry ingredients. This step is crucial for maintaining the coldness of your ingredients, which is key for flaky scones.
2
Combine Dry Ingredients and Add Wet Mixture
In a large mixing bowl, combine the all-purpose flour, light brown sugar, baking powder, pumpkin pie spice, cinnamon, and fine sea salt. Once these dry ingredients are well mixed, retrieve your frozen grated butter and add it to the flour mixture, tossing gently to coat. Create a small well in the center of the dry ingredients and pour in the cold pumpkin-cream mixture. This “well” technique helps you control the mixing process, prevent over-mixing, and ensures the wet ingredients are evenly distributed, contributing to a more tender texture.
3
Gently Mix and Hydrate the Dough
Using a rubber spatula, gently stir the ingredients until they are mostly combined. The dough will look shaggy and crumbly at this stage. Now, it’s time to get your hands in there! Scoop up the dough and let it fall through your fingers, breaking up any large, dry clumps. This gentle mixing method ensures every inch of the flour is hydrated without overworking the dough, which would lead to tough scones. Once combined, cover the bowl and chill the dough in the refrigerator for 15 minutes. This resting period allows the gluten to relax and keeps the butter cold.
4
Shape, Cut, and Chill the Scones
Once the dough has rested, gently dump it onto a lightly floured surface. Avoid kneading or overworking; your focus should be on gently pressing the clumps together to form a cohesive, slightly shaggy disc. Flatten the dough into a 7.5-inch round. Using a bench scraper or a sharp knife, cut the dough into eight equal segments, like a pizza. Dip your cutting tool into flour after each cut to prevent sticking. Carefully transfer each scone to your parchment-lined baking tray. Sprinkle the tops generously with sparkling sugar for that beautiful bakery-style sparkle. Place the entire tray back into the fridge to chill while your oven preheats to 400°F/205°C. Chilling again ensures maximum flakiness.
If these delightful scones aren’t quite enough to satisfy your autumnal pumpkin cravings, I highly recommend trying my streusel pumpkin coffee cake. It boasts a rich cinnamon swirl, a buttery streusel topping, and is an absolutely perfect centerpiece for a cozy fall breakfast or brunch gathering!
5
Bake to Golden Perfection
Bake the chilled scones for 10-15 minutes in your preheated oven. Keep a close eye on them; you want the edges to be nicely set and lightly golden, but the centers should still feel soft to the touch. This ensures a moist interior. Overbaking can lead to dry scones, so err on the side of slightly underdone if you’re unsure. Once baked, remove the pan from the oven and let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely while you prepare the maple glaze.
6
Whip Up the Maple Glaze and Serve
While the scones cool, prepare your irresistible maple glaze. In a small bowl, whisk together the powdered sugar, pure maple syrup, and melted unsalted butter until completely smooth. The consistency should be thick but pourable. Let the glaze sit for about 10-15 minutes to thicken slightly – this helps it set beautifully on the scones. Once the scones are cooled enough to handle (warm is fine, but not piping hot), generously drizzle the maple glaze over their tops. Allow the glaze to set for a few minutes, then serve immediately and savor every delicious bite!
Essential Tools for Scone Baking
Having the right tools can make all the difference in achieving bakery-quality scones at home. Here are a few indispensable items:
Digital Kitchen Scale: Precision is paramount in baking, especially for delicate pastries like scones. A digital kitchen scale ensures you measure your flour and other dry ingredients accurately by weight, consistently leading to the perfect texture every time. Eyeballing with measuring cups can often lead to adding too much flour, resulting in dry, dense scones.
Cheese Grater: While not traditionally listed for scone making, a cheese grater is your secret weapon for quickly incorporating frozen butter. Grating the butter creates small, uniform pieces that disperse easily through the flour, ensuring even flakiness without overworking the dough with your hands.
Bench Scraper: A bench scraper is incredibly versatile. It helps you cleanly cut through the scone dough, ensuring sharp edges and even portions. It’s also fantastic for gathering dough, scraping work surfaces clean, and dividing other types of dough. If you don’t have one, a very sharp knife will work, but the scraper offers more control.
Parchment Paper: Lining your baking sheet with parchment paper is a simple step that makes a big difference. It prevents your scones from sticking, aids in even baking by preventing scorched bottoms, and makes cleanup a breeze. It’s a baker’s best friend!
Tips for Flaky and Moist Scones
Achieving that perfect bakery-style scone texture isn’t hard when you know a few tricks:
- Keep Everything Cold: This is the golden rule for scones! Cold butter creates pockets of steam in the oven, leading to flaky layers. Cold cream and pumpkin puree also help maintain the butter’s chill. Work quickly to minimize handling, which can warm the dough.
- Don’t Overmix the Dough: Overmixing develops gluten, resulting in tough, dry scones. Mix just until the ingredients are barely combined and the dough is shaggy. The less you work it, the more tender your scones will be.
- Measure Flour Correctly: The most common baking mistake! Never scoop your measuring cup directly into the flour bag. Instead, use the “spoon and level” method: spoon flour into your measuring cup, then level off the top with a straight edge. For truly precise results, use a kitchen scale to measure by weight.
- Chill the Dough (Twice!): Chilling the dough after mixing and again after shaping helps the butter firm up. This ensures it doesn’t melt too quickly in the oven, contributing to maximum rise and flakiness.
- High Heat for a Quick Bake: Scones bake best at a relatively high temperature (400°F/205°C). This allows them to rise quickly and develop a golden crust before drying out.
If you’re more of an apple person and craving a different kind of fall treat, my cinnamon apple scones are another cherished autumn favorite in my household. Imagine the delightful combination of freshly shredded apple, infused with cozy spices, and that irresistible golden, crisp edge that everyone adores!
Storage and Freezing Recommendations
These pumpkin scones are best enjoyed fresh, but they can be stored and even frozen for later enjoyment:
- Storing Baked Scones: Once completely cooled, leftover baked scones can be kept in an airtight container at room temperature for 2-3 days. To refresh them, a quick warm-up in a toaster oven or microwave can bring back some of their tenderness.
- Freezing Unbaked Scones: For future enjoyment, you can freeze unbaked scones! After shaping and cutting the dough, arrange the scones on a parchment-lined tray and freeze until solid. Once frozen, transfer them to an airtight container or a freezer-safe bag. They will keep well for up to 3 months. When ready to bake, simply place the frozen scones on a baking sheet (no need to thaw) and add a few extra minutes (typically 5-10 minutes) to the baking time. This is a fantastic way to have fresh, warm scones whenever a craving strikes!
- Freezing Baked Scones: You can also freeze baked scones. Allow them to cool completely, then wrap each scone individually in plastic wrap, followed by a layer of aluminum foil. Store in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm gently in the oven. Note that the glaze may become a little messy when thawed, so you might prefer to freeze them unglazed and add fresh glaze after reheating.
Pumpkin Scones with Maple Glaze – Full Recipe
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Pumpkin Scones with Maple Glaze
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Ingredients
Pumpkin Scone Dough
- 4 tablespoons frozen unsalted butter
- 1/2 cup + 2 tablespoons cold heavy cream
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/4 cup light brown sugar, packed
- 2 3/4 teaspoons baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 3/4 teaspoon fine sea salt
- Sparkling sugar, for the tops
Maple Glaze
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons unsalted butter, melted
Instructions
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Line a sheet pan with parchment paper. Set aside.
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In one bowl, grate the frozen butter and keep it in the freezer until ready to use. Whisk together the heavy cream and pumpkin puree in another bowl and refrigerate until ready to use.4 tablespoons (56 g) frozen unsalted butter, 1/2 cup + 2 tablespoons (140 g) cold heavy cream, 1/2 cup (115 g) pumpkin puree
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Combine the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon, salt, and frozen grated butter in a large bowl.2 cups (260 g) all-purpose flour, 1/4 cup (50 g) light brown sugar, 2 3/4 teaspoons baking powder, 2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 3/4 teaspoon fine sea salt
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Make a well in the center of the bowl and pour in the cold pumpkin cream. Gently stir with a rubber spatula until mostly combined. Then, use your hands to scoop up the dough and let it fall through your fingers, breaking up any large clumps until all of the dough is hydrated. Then, cover and chill the bowl in the fridge for 15 minutes.
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Once rested, dump the dough onto a lightly floured surface and gently press the clumps into a 7.5” round. Cut into 8 scones and place each onto a parchment-lined baking tray. Sprinkle the tops with sparkling sugar. Then, chill the tray in the fridge while the oven preheats to 400°F/205°C.Sparkling sugar
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Bake for 10-15 minutes, until the edges of the scones are set but still soft.
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Let the pan cool on a wire rack while you make the maple glaze.
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In a bowl, whisk together the powdered sugar, maple syrup, and melted butter. Set aside to thicken, about 10-15 minutes. Then drizzle the glaze over the scones and enjoy!1/2 cup (60 g) powdered sugar, 3 tablespoons (55 g) maple syrup, 2 tablespoons (28 g) unsalted butter
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Notes
Storage/Freezing: Leftover scones can be kept in an airtight container at room temperature for 2-3 days. Keep the unbaked scones in an airtight container or freezer bag for up to 3 months. When baking from the freezer, add a few minutes to the baking time!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.