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Pumpkin Scones with Maple Glaze

Pumpkin Scones with Maple Glaze

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A few months ago I was involved in a heated twitter discussion with some food friends on the perfect scone.  We all agreed that the perfect scone had to be made with a high fat butter. Ever since that discussion I have had scones on my mind and have been dreaming about different flavor combinations.  Even though we are almost ready to slide into December I decided I still had time to work on my first ever scone recipe and went to work creating these Pumpkin Scones with Maple Glaze.

Pumpkin Scones with Maple Glaze

I ran to the store, picked up some good full-fat butter and pumpkin.  Then I made a cup of coffee, turned on a little music and started to play in the kitchen.  I wanted a scone that would be sweet, but not overly sweet and I wanted it to remind me of autumn, warm and toasty.

Pumpkin Scones with Maple Glaze

Most of the recipes I found online asked for the addition of cake flour to the all purpose.  I wanted the recipe to be simple, so I decided to use only All Purpose.  Cake flour is so hard to find these days.  The dough came together nicely, it was light and very flavorful, and super easy to work with.  

One of the reasons I was so hesitant about baking scones was the rolling of the dough into a square and then cutting.  Why?  I don’t know but I was.  I patted the dough into a circle and cut it like a pie.  Easy.  I was so excited at this point, that I started a list of all the different flavors I wanted to start making.

Pumpkin Scones with Maple Glaze

The smell of pumpkin and warm spices, mixed perfectly with the butter while baking.  Even though the scones are great on their own, I decided after a couple of bites, to add a sweet maple glaze.  This was the perfect final touch, while drizzled over the tops of the scones especially while they are still warm.  Not only would this recipe make for a perfectly light breakfast, but, it went well with a cup of hot chai tea as my afternoon snack.


  • Use a high fat butter – 85% at least for baking these scones which will give you a scone that is not overly dry and more light.
  • If you want to add nuts, toast them beforehand, this adds more flavor.
  • Lightly brush the tops of the scones with some heavy cream and sprinkle a little sugar on top to create a little crunch and texture.  Totally optional!


  • Baking Sheet
  • Whisk
  • Parchment Paper
  • Your hands or a Food Processor

Recipe: Pumpkin Scones with Maple Glaze


2 cups all-purpose flour

1/4 cup sugar, light brown sugar

2 teaspoons baking powder

pinch salt

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

4 ounces unsalted butter – with at least 85% butterfat

1/2 cup pumpkin puree

1/3 cup heavy cream + 1 tablespoon to glaze the tops 

** 1/2 cup chopped pecans, lightly toasted, NUTS are OPTIONAL.  I use to add but due to nut issues I eliminate now.

couple of tablespoons of sugar to sprinkle on top before baking

How To:

Preheat oven to 425.

Line a baking sheet with parchment paper.

Place the dry ingredients into a mixing bowl and whisk together.  

Add the pieces of butter, using your hands break into small pea sized pieces of butter.  Do not over mix.

Add the pumpkin puree and cream, incorporate with a fork to bring together.  Then switch to using your hands to mix together.  If using nuts add now and mix with your hands.  

Pat into a 7″ circle about 3/4 inch thick.  Cut into triangles.  I make 8 but you could make a bit bigger or smaller.  

Place onto the baking sheet.  Lightly coat using a pastry brush with a little heavy cream and then lightly sprinkle a little sugar on top.

Bake for about 15 minutes, until golden brown.  Remove from the oven.

Let sit 5 minutes, then drizzle with the maple glaze if you are using.



Food Processor Method

In a food processor combine all the dry ingredients except the nuts, give a whirl to mix.

With the food processor running, add the pieces of the butter, a couple at a time and pulse until pea-sized.

Continue adding the butter until it is used up.  Add the pumpkin puree and the heavy cream.  Pulse until the dough comes together, not any longer.

Add the pecans and pulse a couple of times to combine.

Scrape the dough out onto a floured surface, lightly knead and then bring together into a 7″ circle, about 3/4 inch thick.

Cut into triangles, I made 8 but you could make them a bit smaller or larger.

Place onto the baking sheet, so that they do not touch.  Bake for about 15 minutes.  They will be light brown on the bottoms and the tops.

Remove from the oven.

Let sit 5 minutes, then drizzle with the maple glaze if you are using.



Recipe:  Maple Glaze


1/2 powdered sugar – sifted
3 – 6 tablespoons pure maple syrup, depends on the consistency you want

How To:

Mix in a small bowl until you reach the consistency you are after.

Drizzle over warm scones.


More Scone Recipes

Cranberry Ginger Scones

Strawberry Shortcake Scones

Lemon Currant Scones

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Salvegging @

Sunday 17th of November 2013

Lovely Scones : ) What was great about this was the moisture content was just right. I've been testing out a few different proportions and have found some too moist. I do find that pumpkin dough needs to be kneaded a tad more to incorporate all the orange and moisten the flour (if doing by hand). I cut the recipe way down, used half spelt, and made 4 petite scones, baked just under 12 mins. Delicious!


Friday 27th of July 2012

There are no pecans in the recipe.

Denise Woodward

Saturday 28th of July 2012

Suzy, you are absolutely right. We apologize for that. Just added. :)

Megan Gordon

Friday 3rd of December 2010

How did I miss these? Love the addition of cardamom! I'd really, really like one with my coffee right now!


Wednesday 1st of December 2010

I love the flavour combination in these scones, and they look lovely! I like sweet scones more, but I'm almost a sugar addict :)


Monday 29th of November 2010

These look fantastic! Now to look up what Irish butter is and whether or not I'll be able to find it in my little town in British Columbia...