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!)
- 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!
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How to make pumpkin scones
Preheat oven to 400 degrees Fahrenheit and line a large jelly roll pan with parchment paper.
Gather all the dry ingredients: spelt flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt. (1)
Gather the wet ingredients: pumpkin puree, almond milk, cold butter, molasses and vanilla. (3)
Place the pumpkin puree, milk, molasses, cinnamon, ginger, cloves and vanilla in another mixing bowl and whisk until combined. (4)
Cut the cold butter into pats and place them on the flour mixture. (5)
Use the pastry cutter, butter knives or fingers to work the butter into the flour mixture until it forms little balls. (6)
Pour the pumpkin mixture on top (7) 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.
Place the triangles on the pan (8)
Bake for 15 minutes. (9)
Gather the glaze ingredients: confectioners sugar, pumpkin puree, butter, maple syrup, cinnamon, ginger and nutmeg
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
Dribble maple pumpkin glaze over scones and let the glaze set before eating or packaging away.
Let’s plate a pumpkin scone. I picked one without a lot of glaze because I’m watching my weight. And if you believe that, I have a bridge I want to sell you.
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!
- 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)
- 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
- .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)
- 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
- 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