Glazed Pumpkin Scones

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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.

A jelly roll pan covered with parchment paper with a bunch of glazed scones on itPin

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!)

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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)

Spices, baking powder, baking soda, sugar and flour on a table and then mixed together in a metal bowlPin

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)

Pumpkin puree, butter, molasses and vanilla on a table and then in a bowl mixed with a whiskPin

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)

Butter cut into the flour mixture and then cut with the pastry cutterPin

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)

The pumpkin mix in the flour mixture and then the scone dough cut into triangles and on a parchment paper covered panPin

Step nine

Bake for 15 minutes.

Scones on a pan with parchment paper straight out of the ovenPin

Step ten

Gather the glaze ingredients: confectioners sugar, pumpkin puree, butter, maple syrup, cinnamon, ginger and nutmeg

Butter, pumpkin, maple syrup, cinnamon and confectioner's sugar for the glaze for the sconesPin

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!

A white plate with a scone with a bite taken out of it and a plate of scones in the backgroundPin

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 FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Pan of glazed scones - squarePin

Pumpkin Scones

These scones have such a wonderful flavor and texture that you’ll want to eat these year round and not just during the fall and winter months.
5 from 16 votes
Print Pin Rate
Course: Breakfast
Cuisine: Irish
Keyword: glazed pumpkin scones, pumpkin scones, scones
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12 scones
Calories: 250kcal

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
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Nutrition

Serving: 1scone | Calories: 250kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 261mg | Potassium: 100mg | Fiber: 3g | Sugar: 29g | Vitamin A: 2135IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 1.5mg
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38 Comments

  1. I love scones but have never had pumpkin scones. They look and sound delicious especially with that pumpkin and maple glaze!

  2. I’m with you, Elaine! I love pumpkin all year long! Thanks to canning we can have our pumpkin and eat it too…whenever we want. πŸ˜‰ These pumpkin scones look super scrumptious! Perfect with a cup of coffee!

  3. I really like pumpkin scones, both the flavor and they are usually a great texture as these look too. That glaze sounds a wonderful way to finish them off.

  4. I haven’t had scones in quite some time and it’s always a treat I enjoy in the morning. These glazed pumpkin scones sound wonderful and look beautiful!

  5. Well I am a pumpkin fanatic who just happens to LOVE scones. These sound and look delicious. I would love one right now as I sip my gingerbread tea. Love all the holiday flavours right now. Pefect for bunch this weekend.

  6. Pumpkin scones are the best scones in my opinion and these are seriously calling my name. I want one with a cup of coffee right now. πŸ™‚ I can’t wait to try them!

  7. I’m with you! I love pumpkin everything, anytime of year! These looks fantastic! I can’t wait to give them a try.

  8. I made this yesterday for my mother’s Grandparents luncheon and everyone loved them! They have all asked for the recipe and I am heading them to your site!

    1. Thanks Carrie! I’m glad you and the guests liked them! And thanks for referring them to my site! I appreciate it! πŸ™‚

  9. I’ve never made scones but these look so easy! WE are pumpkin lovers, too!! Oh…and with a warm cup of coffee! Yum!

    1. Thanks Amanda! It’s super easy and so delicious. Hubby wants me to make these all the time during the winter months!

  10. These pumpkin scones look amazing and that beautiful gooey glaze on top clinches it for me! Never had pumpkin scones but since I love both pumpkin and scones, it’s a no-brainer that I’m making these!

    1. Thanks Saima! I adore the glaze. Sometimes it’s hard not to spoon a bunch into my mouth as I’m making it! πŸ˜‰

  11. I can’t figure out why people stop eating pumpkin in the winter. My gosh it is available all year long! Now, I have a confession to make — I hope you don’t think too badly of me. But I’ve never tasted a scone. I know that must sound outrageous but it’s true. Now, your glazed pumpkin scones look amazing. This is something I’d love to make and enjoy. This is on my bucket list to make.

    1. Hehe. That’s so interesting that you’ve never had a scone,Marisa. I think I had scones as a child as my grandfather was Irish and my Italian grandmother used to make it for him. But then I went many years scone-free, until Starbucks served them. And then I went to Ireland and now I’m hooked. Thanks for your comment Marisa!

  12. These scones look fantastic. I love the glaze and the flavors you used here. I bet these taste just amazing. I must give them a try.

  13. I love this recipe so much, I want to eat glazed pumpkin scones every day. That is my dream. The End.