All the flavors of fall in one delicious scone! These maple glazed pumpkin scones are perfect for afternoon tea, or a weekend brunch!
When fall hits, all things pumpkin spice are in order in this kitchen. The smell of pumpkin pie spice- with the cinnamon, cloves, nutmeg are so warming and comforting. It’s one of my favorite smells.
We also love our scones here. Scones are so easy to make, truly. Scone dough comes together quickly and easily, and they bake up light and flaky.
I think these are the best pumpkin scones ever.
They are light, tender, flaky and full of pumpkin goodness. Of course, they also have that “flair” of fancy type food that we appreciate. It’s just how we roll around here.
What kind of flour should I use?
I used all purpose flour for this recipe. However, whole wheat pastry flour will also blend well with the pumpkin puree to create a light and flaky treat.
In many cases almond flour does substitute well 1:1 for wheat based flour, but I have not tried this recipe with it. If you do, please feel free to let me know!
Ingredients you need:
- All purpose flour
- Cold butter
- Brown sugar
- Baking powder
- Vanilla extract
Making your Pumpkin Spice Scones:
- Preheat oven and prepare baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt and spices.
- Cut in butter until crumbly.
- In a separate bowl, combine eggs, milk and pumpkin. Pour into the dry ingredients flour mixture and mix.
- Pour batter onto a parchment paper lined baking sheet.
- Pat into an approximately 12 inch circle and place in oven.
- Bake, then remove from oven and cut into triangles and gently separate.
- Return to oven to finish baking, then remove to cool.
Ingredients for the maple cream frosting:
Making your frosting
- Mix the cream cheese, powdered sugar and maple syrup make frosting. Drizzle over warm scones.
Do I have to use a pastry cutter? I don’t have one!
If you don’t have a pastry cutter, no worries. You can simply use a fork to “mash” the butter to cut it into the flour. Another substitution would be using 2 knives, or even your clean fingers to cut the butter into the flour.
Can I make this pumpkin scone recipe dairy free?
What to serve with these pumpkin scones:
Other scone recipes to try:
- 2 1/2 cups flour
- 8 Tablespoons cold butter cut into small pieces
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 egg
- 1 can pumpkin puree
- 1 cup milk
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 1 cup powdered sugar
- 3 Tablespoons maple syrup
- Preheat oven to 400 degrees, and prepare baking sheet with parchment paper.
- Begin by mixing flour, sugar, baking powder and spices together.
- Cut the butter into the flour mixture until crumbly.
- In a separate bowl, mix the eggs, milk and pumpkin puree.
- Add the wet ingredients into the dry and mix well.
- Turn out onto a lightly floured surface, and gently knead 10 times.
- Pat into an approximately 12 inch circle on baking sheet.
- Bake in a preheated 400° oven for 35 minutes. Remove from oven.
- Cut into 8 triangles, gently separate, then return to oven for an additional 10 minutes.
- Remove from oven and cool on cooling rack.
- Blend softened cream cheese with maple syrup until well mixed, then drizzle over warm pumpkin scones.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 649Total Fat 25gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 109mgSodium 735mgCarbohydrates 95gFiber 4gSugar 29gProtein 12g
I do my best to make sure these numbers are accurate, however, please be your own best advocate and double check!