Go Back
Soft pumpkin spice scones with maple glaze on a white plate with fall spices

Soft Pumpkin Spice Scones

Soft, flaky pumpkin spice scones with bold pumpkin pie spice, a tender pumpkin interior, and a sweet maple glaze. Ready in 30 minutes — the perfect fall brunch recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Chilling Time 15 minutes
Total Time 52 minutes
Course: Breakfast, Brunch
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients

For the Scones
  • 2 cups all-purpose flour spooned and leveled
  • 1/3 cup brown sugar packed
  • 1 tbsp pumpkin pie spice store-bought or homemade blend
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup cold unsalted butter frozen and grated or cut into small cubes
  • 1/2 cup pumpkin puree blotted with paper towels to remove excess moisture
  • 1/3 cup cold heavy cream plus extra for brushing
  • 1 large egg cold
  • 1 tsp vanilla extract
  • 2 tbsp coarse sugar for topping before baking
For the Maple Glaze
  • 1 cup powdered sugar sifted
  • 3 tbsp pure maple syrup not pancake syrup
  • 1 tbsp milk adjust for desired consistency

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Pastry cutter or box grater for butter
  • Bench scraper or sharp knife

Method

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Blot the pumpkin puree with paper towels for 15 seconds to remove excess moisture. Set aside.
  3. Whisk together flour, brown sugar, pumpkin pie spice, baking powder, and salt.
  4. Add the cold butter and cut into the flour mixture until coarse crumbles with pea-sized chunks form.
  5. Whisk together the blotted pumpkin puree, cold heavy cream, egg, and vanilla, then pour into the flour mixture and stir until just combined.
  6. Turn onto a lightly floured surface and gently pat into a 7-inch circle about 1 inch thick.
  7. Cut into 8 equal wedges, place on the baking sheet, brush tops with cream, and sprinkle with coarse sugar.
  8. Chill in the fridge for 15 minutes, then bake for 18-22 minutes until golden brown.
  9. Whisk together powdered sugar, maple syrup, and milk for the glaze.
  10. Let scones cool for 5 minutes, then drizzle the maple glaze generously over the warm scones and serve.

Notes

Blotting the pumpkin is essential — don't skip it. Keep all ingredients cold. Do not overmix the dough. Chill 15 minutes before baking for the best rise. Use pure maple syrup in the glaze for the best flavor.