Maple Pumpkin Scones

These tasty, flaky, golden pumpkin scones will pair great with a cup of tea or coffee at brunch. Beware…they are sweet, so have one for dessert too! 

Oh…did I mention EASY?! They are so easy to make. You can whip these scones up in no time with basic ingredients found in your kitchen. 

It’s hard to resist this crisp and buttery scone. The edges crumble while the interior is soft and flaky, making this recipe a sweet treat.

HOW TO MAKE MAPLE PUMPKIN SCONES

*Note: The full printable recipe card is below

PREP: Start by preheating the oven to 375 degrees. Line a baking sheet with parchment paper. 

BATTER: In a bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, nutmeg, and salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms (It will be crumbly.) Pat dough into a 6-inch round on baking sheet. Brush with cream. Use a knife to cut dough into 8 wedges, and pull 2 inches apart. 

BAKE: Bake, rotating sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely. 

GLAZE: In a small bowl, stir together melted butter, confectioners’ sugar, and maple syrup until smooth. Spoon glaze on top and allow to set for 30 minutes before serving. ♥

RECIPE TIPS

• COLD…COLD…COLD! I like to keep all of the ingredients in the refrigerator before mixing. The FROZEN grated butter is key!

• To keep scones from spreading and falling you must keep dough as cold as possible before baking. Chill for 15 minutes before baking. 

• To avoid overly dense scones, work the dough as little as possible. The dough should be crumbly. 

• Scones are best the day they’re made but can be kept in an airtight container for up to 4 days at room temperature. They seem to dry out when refrigerated. 

• I love using a wholemeal spelt flour because it gives a delicious crumb texture and it has a lower gluten content but you can use all purpose flour too. 

Maple Pumpkin Scones

These tasty, flaky, golden pumpkin scones will pair great with a cup of tea or coffee at brunch. Beware…they are sweet, so have one for dessert too! Oh…did I mention EASY?! They are so easy to make. You can whip these scones up in no time with basic ingredients found in your kitchen. 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 8

Ingredients

  

• 2 cups spelt flour
• 1/3 cup sugar
• 2 tsps baking powder
• 3/4 tsp ground ginger
• 3/4 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 3/4 tsp sea salt
• 1 stick frozen unsalted butter, grated
• 2 Tbsp heavy cream plus more for brushing
• 1 large egg
• 1/3 cup canned unsweetened pumpkin puree

Glaze

• 1/2 cup confectioners' sugar
• 2 1/2 Tbsp pure maple syrup
• 1 Tbsp melted unsalted butter

Instructions

 

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, nutmeg, and salt. Stir in frozen grated butter.
• In a small bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until dough forms. (It will be crumbly)
• Pat dough into a 6-inch round on baking sheet. Brush with cream. Cut dough into 8 wedges with a knife and pull 2 inches apart.
• Bake, rotated sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely.
• In a small bowl, stir together melted butter, confectioners' sugar, and maple syrup until smooth. Spoon glaze on top of scones and allow to set for 30 minutes before serving.
• Enjoy!