Glazed Pumpkin Scones
These pumpkin scones have such a great texture and taste that you are going to want to eat them all year round. And the maple pumpkin glaze complements this delicious breakfast treat beautifully.
Are you one of those people who stops eating anything with pumpkin in it once winter is over? Leave me a comment as I’d love to know.
I am not one of those people! I eat pumpkin all year round. Luckily, Christopher is on the same page as I am. We both especially love these pumpkin scones because they are moist, the taste is deliciously subtle and the texture is so lovely that you will, like me, want to eat them year round.
These pumpkin scones taste heavenly with a cup of tea. Christopher can attest to that. (They also taste heavenly with a cup of coffee, which I can attest to!)
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
Helpful tips
- Use pumpkin puree which is 100% pumpkin, not canned pumpkin pie mix as it has been sweetened
- Don’t overwork the dough as it will make the scones hard, not soft and moist
- If the dough sticks a lot to your hands or your work surface as you shape it for cutting, don’t be afraid to add more flour
- Make sure you use cold butter, taken directly out of the fridge
- These scones freeze well; that is, if you have leftovers!
How to make pumpkin scones
Preheat oven to 400 degrees Fahrenheit and line a large jelly roll pan with parchment paper.
Step one
Gather all the dry ingredients: spelt flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt. (A)
Step two
Place the flour, sugar, baking powder, baking soda and salt in a mixing bowl and combine the ingredients. I use a pastry cutter. (B)
Step three
Gather the wet ingredients: pumpkin puree, almond milk, cold butter, molasses and vanilla. (C)
Step four
Place the pumpkin puree, milk, molasses, cinnamon, ginger, cloves and vanilla in another mixing bowl and whisk until combined. (D)
Step five
Cut the cold butter into pats and place them on the flour mixture. (E)
Step six
Use the pastry cutter, butter knives or fingers to work the butter into the flour mixture until it forms little balls. (F)
Step seven
Pour the pumpkin mixture on top (G) and mix with a spatula until just mixed. Sprinkle some flour on a flat surface (I use a marble pastry board) and divide the dough in two rectangles. With a sharp knife, cut the dough into triangles.
Step eight
Place the triangles on the pan (H)
Step nine
Bake for 15 minutes.
Step ten
Gather the glaze ingredients: confectioners sugar, pumpkin puree, butter, maple syrup, cinnamon, ginger and nutmeg
Step eleven
Add butter and maple syrup in a small sauce pan and melt on medium/low heat. Take off heat, add sugar and spices and whisk until combined
Step twelve
Dribble maple pumpkin glaze over scones and let the glaze set before eating or packaging away.
Let’s plate a pumpkin scone.
I take a bite!
Look at that texture. It’s perfect and delicious!
Other popular scone recipes
I hope you enjoyed this pumpkin scone recipe as much as Christopher and I do.
And as always, may all your dishes be delish! If you’ve tried these glazed pumpkin scones or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Pumpkin Scones
Ingredients
Dry Ingredients
- 2.5 cups spelt flour (or all purpose)
- .25 cup brown sugar (packed)
- 1 teaspoon baking powder
- .50 teaspoon baking soda
- .50 teaspoon salt
- 1 teaspoon cinnamon (dried)
- .50 teaspoon ginger (dried)
- .50 teaspoon cloves (dried)
- .25 teaspoon nutmeg (dried)
Wet Ingredients
- 1 stick butter (cold and cut into pats)
- .50 cup pumpkin puree
- .50 cup almond milk (or milk of choice)
- 1 tablespoon molasses
- 1.5 teaspoons vanilla
Glaze
- .25 cup butter
- .25 cup maple syrup
- 1 tablespoon pumpkin puree
- 2 cups confectioners sugar
- .25 teaspoon cinnamon (dried)
- 1/8 teaspoon ginger (dried)
- 1/8 teaspoon nutmeg (dried)
Instructions
Scones
- Preheat oven to 400 F and line a large jelly roll pan with parchment paper
- In a large mixing bowl, add flour, brown sugar, baking powder, baking soda and salt and mix until combined
- In another mixing bowl, add pumpkin puree, milk, molasses, vanilla, cinnamon, ginger, nutmeg and cloves and whisk until combined
- Place the pats on the flour mixture and use a pastry cutter or two knives or your fingers and work the butter into the flour mixture until it forms little balls
- Pour pumpkin mixture over the flour mixture and combine with a spatula until just combined
- Flour a flat surface or marble pastry board and form the dough into two rectangles
- Cut the dough into triangles and place them on the lined jelly roll pan
- Bake for 15 minutes
Glaze
- In a saucepan, add the butter, maple syrup, cinnamon, ginger and nutmeg and stand there while it all melts
- Take off heat, add confectioners sugar and whisk until combined and thickened (less than 2 minutes)
- Pour glaze in strips over pumpkin scones and let the glaze set
- Plate
- Eat
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!
