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Pumpkin Scones

Pumpkin Scones practically melt in your mouth! They're light and buttery with a crisp sugary top. A sweet maple glaze takes these over the top.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword pumpkin scones
Prep Time 30 minutes
Cook Time 18 minutes
Chilling Time 40 minutes
Total Time 1 hour 28 minutes
Servings 16 scones
Calories 300kcal
Author Chelsea Lords
Cost $4.89


  • 2 cups white all-purpose flour See Note 1
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon each: ginger and allspice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter See Note 1
  • 1 large egg
  • 1/2 cup + 2-3 tablespoons heavy cream, divided
  • 1/4 cup canned pumpkin, With liquid pressed out with paper towels. See Note 2
  • 1/2 cup + 2 tablespoons light brown sugar, packed
  • 1/2 teaspoon vanilla bean paste OR 1 teaspoon vanilla extract
  • Coarse sugar for topping


  • 1 cup powdered sugar
  • 1 tablespoon unsalted butter
  • 1/4 cup pure maple syrup
  • Pinch fine sea salt
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon


  • DRY INGREDIENTS: In a large bowl, combine the 2 cups (spooned and leveled) flour, 2 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 3/4 teaspoon allspice, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 3/4 teaspoon salt.
  • WET INGREDIENTS: In a small bowl, whisk together the 1/2 cup heavy cream, 1 large egg, 1/4 cup pumpkin, 1/2 cup + 2 tablespoons brown sugar, and 1/2 vanilla paste or extract. Mix until smooth.
  • ADD BUTTER: Add the frozen cubed butter into the dry ingredients. Use a pastry blender to cut the butter into the flour mixture until the butter is evenly dispersed and the size of small peas.
  • COMBINE WET AND DRY: Make a well in the center of the ingredients and pour the wet ingredients into the well. With a wooden spoon, gently combine the ingredients until a dough begins to form. Mix as little as possible -- just until everything is moistened and mostly combined.
  • FORM SCONES: Very lightly dust a surface with flour and turn the mixture onto the surface. With lightly floured hands, gently work the dough into a ball (we want to handle the dough as little as possible while getting it into a cohesive disc). If the dough is too sticky, add a tiny bit more flour; if it is too dry, add 1-2 tablespoons additional cream. Press dough into a disc and cut exactly in half. Form each half gently into a smaller disc about 5 inches wide. Chill the discs, wrapped tightly, for 20 minutes in the freezer. Remove and cut (with a very sharp knife) each disc into 8 equal wedges. Try to cut each wedge in one decisive cut (don’t shimmy the knife through the wedge). Place wedges on a baking sheet lined with parchment paper (or Silpat liner), about 2 inches apart. Pour remaining 2 (3 if needed) tablespoons heavy cream into a small dish. Using a pastry brush, brush the cream over the scones. Sprinkle with sparkling/coarse sugar if desired.
  • FREEZE: Place the pan of scones in the freezer for 20 minutes. Preheat the oven to 400 degrees F.
  • BAKE: Bake for 17-23 minutes or until light golden brown around the edges and lightly browned on top (over-baking scones will make them less flavorful and more dense, so watch carefully). Remove from the oven and cool for 5 minutes on the baking sheet before using a metal spatula to transfer to a cooling rack.
  • GLAZE: Whisk together the glaze ingredients. Add more maple syrup (or heavy cream or milk) 1 teaspoon at a time if the glaze is too thick. Drizzle just-barely-warm scones with glaze. Let set and then enjoy.



Scones are best served fresh and still slightly warm from the oven so I recommend baking these pumpkin scones about an hour or two before you plan to enjoy them.
Note 1: Butter: Keep all the ingredients as cold as possible! Chill the flour in the fridge ahead of time if possible (10-20 minutes). Cut the butter into small cubes and place in the freezer to chill until needed.
Note 2: Pumpkin: Use cheesecloth or paper towels to press any excess liquid out of the pumpkin. Don't skip this step or the scone dough will be too wet; strain out as much liquid from the pumpkin as possible.
To make ahead: Shape the dough into scones and place in an airtight bag in the fridge overnight. Bake fresh the next day.
To freeze: Freeze the unbaked scones on a lined baking sheet, transfer the frozen scones to an airtight bag and freeze for up to one month. Bake scones straight from the freezer (add 1-3 minutes on baking time). 


Serving: 16servings | Calories: 300kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 187mg | Potassium: 74mg | Fiber: 1g | Sugar: 26g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg