Pumpkin Cinnamon Scones with a Dreamy Maple Glaze

There’s nothing that says autumn quite like the warm, spicy aroma of something wonderful baking in the oven. This Pumpkin Cinnamon Scones recipe is the perfect treat to welcome the season, filling your home with the ultimate cozy feeling. They are wonderfully tender, packed with pumpkin flavor, and drizzled with a sweet maple glaze.

My Secrets for Perfect Scones

• The Secret is Cold Butter: For the flakiest, most tender scones, make sure your butter is very cold and cut it into the flour until it resembles coarse crumbs.
• Don’t Overmix: Mix the dough only until it just comes together. Overworking it can lead to tough, dense scones instead of light and fluffy ones.
• Perfect for the Season: This easy pumpkin recipe is brimming with classic autumn flavors, making it ideal for a special breakfast or an afternoon treat during the cooler months.

Gathering Your Autumn Ingredients

For the Scones:

• 2 cups all-purpose flour
• 1/3 cup brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract

For the Maple Glaze:

• 1/2 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 tablespoons milk
• 1/4 teaspoon ground cinnamon

A Couple of Tools I Find Helpful

Before we begin, I just wanted to share two things from my kitchen that make this recipe a breeze.

My Favorite Pastry Cutter

I find a simple pastry cutter makes all the difference in getting that perfect, crumbly texture by keeping the butter cold.

The Ever-Helpful Parchment Paper

Using parchment paper is my little secret for an easy cleanup and scones that bake evenly without sticking.

Let’s Bake Some Memories, Step by Step

Setting the Stage for Coziness

First things first, preheat your oven to 400°F (200°C). Go ahead and line a baking sheet with parchment paper. This little step makes cleanup so much easier later on!

The Scent of Autumn in a Bowl

In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt. I love this part—the spices smell just like fall in a bowl.

The Key to a Flaky, Tender Crumb

Add your cold, cubed butter to the flour mixture. Using a pastry cutter or a fork, cut the butter in until the mixture looks like coarse, sandy crumbs. It’s important the butter stays cold to create those wonderful flaky layers in your scones.

Creating the Heart of the Scone

In a separate, smaller bowl, whisk together the pumpkin purée, the egg, and the vanilla extract until it’s lovely and smooth.

A Light Hand for a Light Scone

Gently pour the pumpkin mixture into the dry ingredients. Stir with a spatula only until the dough starts to come together. Remember, the key to a tender scone is to not overmix!

From a Simple Circle to Perfect Wedges

Turn the dough out onto a lightly floured surface. It will be a little sticky, and that’s okay! Gently knead it a couple of times, then shape it into a circle that’s about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 equal wedges, like a pizza.

The Warmth of the Oven

Carefully transfer the wedges to your prepared baking sheet. Bake for 15–18 minutes. You’ll know they’re ready when they are a beautiful golden brown and feel firm to the touch.

A Sweet Finishing Touch

While the scones are cooling for a few minutes, you can whip up the simple maple glaze. In a small bowl, just mix the powdered sugar, maple syrup, milk, and cinnamon until you have a smooth, drizzly consistency. Add more milk if it’s too thick.

That Drizzle of Maple Magic

Drizzle that wonderful glaze all over your warm fall scones. They are absolutely heavenly served fresh from the oven with a hot cup of coffee or tea. Enjoy every single bite of that seasonal magic!

A Friendly Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. It is calculated using an online calculator and should be considered an approximation.

For a Lighter, Healthier Treat

• Whole Wheat Flour: For a heartier, more rustic scone, you can substitute half of the all-purpose flour with whole wheat pastry flour. It will add a lovely nutty flavor and a bit more fiber.
• Reduce the Sugar: The pumpkin and spices add so much flavor that you can easily reduce the brown sugar in the dough by a tablespoon or two. You can also skip the glaze entirely or use a lighter dusting of powdered sugar.
• Coconut Oil: If you prefer not to use butter, you can substitute it with solid, cold coconut oil. Just be sure it’s very firm so you can cut it into the flour properly.

My Favorite Ways to Enjoy These Scones

• With a Warm Drink: These pumpkin scones are the perfect companion to a steaming mug of coffee, a chai latte, or a simple cup of black tea on a crisp morning.
• A Touch of Cream: For an extra decadent treat, serve them warm with a dollop of clotted cream or even some cinnamon-spiced whipped cream.
• Alongside Apple Butter: Lean into the autumn flavors by serving these scones with a side of homemade or store-bought apple butter for spreading. The combination is simply divine.

A Few Words of Baking Wisdom

• Using Warm Butter: If your butter is soft, it will melt into the flour and you won’t get those desirable flaky pockets. Always use butter straight from the refrigerator. If your kitchen is warm, you can even pop the cubes in the freezer for 10 minutes before using them.
• Overworking the Dough: It’s the most common mistake with any scone recipe! Mixing too much develops the gluten in the flour, resulting in tough scones. Mix only until you no longer see dry streaks of flour.
• Not Using Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the balance of flavors and sweetness in this recipe.

Storing Your Scones for Later

These scones are truly at their best the day they are baked. However, if you have leftovers, you can store them in an airtight container at room temperature for up to 2 days. If you’d like to freeze them, I recommend freezing them before adding the glaze. Let them cool completely, then wrap them tightly and freeze for up to 3 months. When you’re ready to enjoy one, simply thaw it at room temperature or warm it gently in the microwave.

From My Kitchen to Yours

There is something so comforting about the process of baking, from measuring the flour to watching these little triangles of dough puff up and turn golden in the oven. I hope this Pumpkin Scones recipe brings as much warmth and joy to your kitchen as it does to mine. May you create your own beautiful memories with every bite.

A Few Questions I Often Hear

Can I make these ahead of time?

Yes, you can! You can prepare the dough, cut it into wedges, and store them covered in the refrigerator for up to 24 hours before baking. You can also freeze the unbaked scones on a baking sheet, then transfer them to a freezer bag. They can be baked straight from frozen, though you may need to add a few extra minutes to the baking time.

What if I don’t have pumpkin purée?

Absolutely. If you have puréed butternut squash or sweet potato on hand, either would be a delicious substitute for the pumpkin purée. The flavor will be slightly different but just as lovely and seasonal.

Help! My glaze isn’t right.

The consistency of the glaze is very easy to adjust! If it seems too thick to drizzle, simply add a tiny bit more milk, a half-teaspoon at a time, until it’s just right. If you’ve accidentally made it too thin, just whisk in a bit more powdered sugar until it thickens up.

Pumpkin Cinnamon Scones with a Dreamy Maple Glaze

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• Author: Sarah
• Total Time: 33 minutes
• Yield: 8 scones 1x
• Diet: Vegetarian

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Description

Warm, tender, and full of cozy autumn flavor, these Pumpkin Cinnamon Scones are topped with a dreamy maple glaze for the ultimate fall treat.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/3 cup brown sugar, packed
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup pumpkin purée
• 1 large egg
• 1 teaspoon vanilla extract
• Maple Glaze:
• 1/2 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk
• 1/4 teaspoon ground cinnamon

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, cloves, and salt.
3. Add cold, cubed butter and cut into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.
4. In a separate bowl, whisk together pumpkin purée, egg, and vanilla extract until smooth.
5. Pour pumpkin mixture into dry ingredients and stir just until the dough comes together—do not overmix.
6. Turn dough onto a lightly floured surface, gently knead a few times, and shape into a 1-inch thick circle.
7. Cut into 8 equal wedges and transfer to prepared baking sheet.
8. Bake for 15–18 minutes, until golden brown and firm to the touch.
9. While cooling slightly, prepare glaze by mixing powdered sugar, maple syrup, milk, and cinnamon until smooth.
10. Drizzle glaze over warm scones and serve.

Notes

Use cold butter straight from the fridge for best results. Don’t overmix the dough or you’ll lose that soft, flaky texture. For variation, try using butternut squash or sweet potato purée instead of pumpkin.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Snack
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 scone
• Calories: 290
• Sugar: 12g
• Sodium: 210mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: pumpkin scones, maple glaze, fall recipe, cinnamon scones, easy scone recipe