Nothing says fall quite like the smell of Pumpkin Scones with Maple Cinnamon Glaze baking in the oven! I discovered this recipe last October when Emily asked if we could make something "pumpkiny" for her school's fall festival bake sale.
Honestly? I was a bit nervous about making scones from scratch because I always thought they were this fancy, complicated pastry that only professional bakers could master. Boy, was I wrong! These turned out so tender and flaky, with just the right amount of pumpkin spice warmth.
The best part is how the maple cinnamon glaze soaks into every bite, creating this perfect balance of sweet and spicy that makes your kitchen smell like autumn heaven. Plus, they come together in about 25 minutes from start to finish, which is perfect for busy mornings when you want something special without the fuss.
If you're looking for more fall treats to go with these scones, you'll love my maple glazed pumpkin donuts that use similar flavors but in a completely different texture.
Jump to:
- Why You Will Love These Pumpkin Scones
- Ingredients For Perfect Pumpkin Scones With Maple Cinnamon Glaze
- How To Make The Best Pumpkin Scones With Maple Cinnamon Glaze
- Baking Instructions For Perfect Pumpkin Scones
- Storage and Reheating Tips For Your Scones
- Creative Variations For Pumpkin Scones With Maple Cinnamon Glaze
- Frequently Asked Questions About Pumpkin Scones With Maple Cinnamon Glaze
- Recipes You May Like
- Final Thoughts On These Amazing Pumpkin Scones
- Pumpkin Scones with Maple Cinnamon Glaze
Why You Will Love These Pumpkin Scones
- Quick and easy - Ready in just 25 minutes with simple pantry ingredients
- Perfectly spiced - The combination of cinnamon and pumpkin pie spice creates that cozy fall flavor we all crave
- Tender texture - Cold butter and gentle mixing create incredibly flaky, restaurant quality scones
- Make ahead friendly - You can prep the dough the night before and bake fresh in the morning
- Customizable - Add pecans, dried cranberries, or even mini chocolate chips for your own twist
- Impressive presentation - That gorgeous maple glaze drizzle makes these look bakery worthy
Ingredients For Perfect Pumpkin Scones With Maple Cinnamon Glaze
For The Scones:
- 2 cups all purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup (1 stick) cold salted butter, cut into 1 inch cubes
- ½ cup heavy cream
- ½ cup light brown sugar, lightly packed
- ½ cup 100% pure pumpkin puree
- 1 large egg
- 1 teaspoon maple extract
- ½ cup chopped pecans (optional but recommended!)
For The Maple Cinnamon Glaze:
- 1 cup powdered sugar
- 2 tablespoons real maple syrup
- 2 tablespoons heavy cream
- ½ teaspoon maple extract
- ½ teaspoon pumpkin pie spice
How To Make The Best Pumpkin Scones With Maple Cinnamon Glaze
Preparing Your Kitchen and Ingredients
First things first, preheat your oven to 400°F and line a baking sheet with parchment paper. Trust me on this one - the parchment paper makes cleanup so much easier, and these scones won't stick at all.
Make sure your butter is cold straight from the fridge. This is super important for getting those flaky layers that make scones so special. I learned this the hard way when I tried using room temperature butter once (spoiler alert: they turned out dense and heavy).
Making The Scone Dough
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. I like to really get in there with the whisk to make sure everything is evenly distributed.
Add those cold butter cubes to the flour mixture. Here's where the magic happens! Use a pastry cutter or even just a fork to cut the butter into the flour. You want to work it until you get coarse crumbs that look kind of like breadcrumbs mixed with some pea sized butter pieces.
Don't worry if it looks a little messy at this stage - that's exactly what we want.
Combining Wet Ingredients
In a separate medium bowl, whisk together the heavy cream, brown sugar, pumpkin puree, egg, and maple extract. The mixture should be smooth and well combined.
Here's a tip I wish someone had told me when I first started making scones: don't dump all the wet ingredients into the dry at once! Pour them in slowly while gently stirring with a fork.
Bringing The Dough Together
Mix everything just until the ingredients are moist and barely combined. The dough shouldn't be wet or sticky - it should hold together when you press it gently. You might not need to use all of the wet ingredients, and that's totally fine!
I made the mistake of overmixing these once, and they turned out tough instead of tender. Less is definitely more when it comes to scone dough.
Shaping Your Pumpkin Scones
Lightly flour a clean work surface and turn the dough out onto it. Gently pat and shape the dough into a 9 inch circle that's about 1 inch thick.
Try to keep the thickness as even as possible so all your scones bake evenly. I use my hands for this - no need for a rolling pin or any fancy tools.
Use a sharp knife to cut the dough into 8 even wedges, just like you're cutting a pizza. Transfer each wedge to your prepared baking sheet, spacing them about 2 inches apart.
Baking Instructions For Perfect Pumpkin Scones
The Baking Process
Pop those beauties into your preheated 400°F oven for 20 to 25 minutes. You'll know they're done when they're golden brown on top and a toothpick inserted in the center comes out clean.
The smell while they're baking is absolutely incredible - Emily always knows when I'm making these because the whole house smells like a fall festival!
Cooling and Glazing
Let the scones cool on the baking sheet for at least 10 minutes before adding the glaze. I know it's tempting to dive right in, but trust me - hot scones and glaze don't mix well together.
While they're cooling, whisk together all the glaze ingredients until smooth. The consistency should be thick enough to coat a spoon but thin enough to drizzle easily.
Drizzle that gorgeous maple cinnamon glaze over the cooled scones and watch it soak into all those tender layers. Pure autumn perfection!
Storage and Reheating Tips For Your Scones
These pumpkin scones are definitely best enjoyed fresh, but leftovers (if you have any!) can be stored at room temperature in an airtight container for up to 2 days.
For longer storage, keep them in the refrigerator for up to a week. I actually think they taste even better the next day because all those spices have time to meld together.
Want to freeze them? Wrap individual scones in plastic wrap and store in the freezer for up to 3 months. Just thaw at room temperature and warm in a 300°F oven for about 5 minutes to refresh.
Creative Variations For Pumpkin Scones With Maple Cinnamon Glaze
Have you ever tried adding different mix ins to your scones? I love experimenting with this base recipe!
Dried cranberries add a lovely tart contrast to the sweet pumpkin flavor. Mini chocolate chips work beautifully too - Emily's friends go crazy for the chocolate pumpkin combination.
For a more grown up version, try adding a tablespoon of bourbon to the glaze. It adds this subtle warmth that pairs perfectly with the maple flavor.
You could also substitute the pecans with toasted walnuts or even pumpkin seeds for extra crunch. The key is not to add more than ½ cup of mix ins so the scones hold together properly.
Frequently Asked Questions About Pumpkin Scones With Maple Cinnamon Glaze
Keep your butter cold and cut it into small cubes, then work it into the flour until you get coarse crumbs. Don't overmix the dough - just combine until the ingredients are barely moist to ensure tender, flaky scones.
These pumpkin scones don't require resting time. Simply shape the dough, cut into wedges, and bake immediately at 400°F for best results.
Bake these pumpkin scones for 20-25 minutes at 400°F, or until they're golden brown and a toothpick inserted in the center comes out clean.
Store leftover pumpkin scones at room temperature in an airtight container for up to 2 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.
Recipes You May Like
- Cinnamon Sugar Pumpkin Donut Holes - These bite sized treats have similar fall spices and are perfect for sharing
- Pumpkin Cheesecake Bars - If you love pumpkin desserts, these creamy bars are absolutely divine
- Sugar Free Pumpkin Spice Cookies - A healthier way to enjoy those cozy autumn flavors we all crave
Final Thoughts On These Amazing Pumpkin Scones
These Pumpkin Scones with Maple Cinnamon Glaze have become one of our absolute go to fall recipes. They're fancy enough for special occasions but simple enough for a regular Tuesday morning when you want to make breakfast feel a little more special.
I love how the tender, flaky texture pairs with that sweet, spiced glaze. Every bite tastes like autumn in the best possible way! The combination of real pumpkin puree and warm spices creates this cozy flavor that just makes you feel good.
Plus, they're so much easier to make than I ever imagined. No fancy techniques or equipment needed - just good ingredients and a gentle touch with the dough.
Give these a try for your next fall gathering or weekend brunch. I promise they'll become a new family tradition! Don't forget to save this recipe to Pinterest so you can make them again and again.
Pumpkin Scones with Maple Cinnamon Glaze
Ingredients
Equipment
Method
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt until evenly distributed.
- Add the cold butter cubes to the flour mixture. Using a pastry cutter or fork, cut the butter into the flour until you get coarse crumbs with some pea-sized butter pieces.
- In a separate medium bowl, whisk together the heavy cream, brown sugar, pumpkin puree, egg, and maple extract until smooth and well combined.
- Slowly pour the wet ingredients over the dry ingredients while gently mixing with a fork. Mix just until everything is moist and barely combined - don't overmix! Add pecans if using.
- Lightly flour a work surface and transfer the dough onto it. Gently pat and shape the dough into a 9-inch circle that's about 1 inch thick.
- Use a sharp knife to cut the dough into 8 even wedges, like cutting a pizza.
- Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on the baking sheet for at least 10 minutes.
- While scones cool, whisk together all glaze ingredients until smooth. The consistency should be thick enough to coat a spoon but thin enough to drizzle.
- Drizzle the maple cinnamon glaze over the cooled scones and serve immediately.
