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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.

Pumpkin scones glazed on the pan

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!)

Table Of Contents

Tips on making the Pumpkin Scones:

  • 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. (1)

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. (2)

Collage of process shots for the pumpkin scones

Step three

Gather the wet ingredients: pumpkin puree, almond milk, cold butter, molasses and vanilla. (3)

Step four

Place the pumpkin puree, milk, molasses, cinnamon, ginger, cloves and vanilla in another mixing bowl and whisk until combined. (4)

Step five

Cut the cold butter into pats and place them on the flour mixture. (5)

Collage of process shots for the pumpkin scones

Step six

Use the pastry cutter, butter knives or fingers to work the butter into the flour mixture until it forms little balls. (6)

Step seven

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. 

Step eight

Place the triangles on the pan (8)

Collage of process shots for the pumpkin scones

Step nine

Bake for 15 minutes. (9)

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 pumpkin scones

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

Pumpkin scones glazed on the pan

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.

Glazed pumpkin scone plated

I take a bite!

Bite taken out of a pumpkin scone

Look at that texture.  It’s perfect and delicious!

Other Popular Scone Recipes on Dishes Delish:

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!
5 from 16 votes
Pumpkin scones glazed on the pan
Print
Pumpkin Scones
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

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.

Course: Breakfast
Cuisine: Irish
Keyword: glazed pumpkin scones, pumpkin scones, scones
Servings: 12 scones
Calories: 250 kcal
Author: Elaine Benoit
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)
Tools
Instructions
Scones

  1. Preheat oven to 400 F and line a large jelly roll pan with parchment paper

  2. In a large mixing bowl, add flour, brown sugar, baking powder, baking soda and salt and mix until combined

  3. In another mixing bowl, add pumpkin puree, milk, molasses, vanilla, cinnamon, ginger, nutmeg and cloves and whisk until combined

  4. 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 

  5. Pour pumpkin mixture over the flour mixture and combine with a spatula until just combined

  6. Flour a flat surface or marble pastry board and form the dough into two rectangles

  7. Cut the dough into triangles and place them on the lined jelly roll pan

  8. Bake for 15 minutes

Glaze

  1. In a saucepan, add the butter, maple syrup, cinnamon, ginger and nutmeg and stand there while it all melts

  2. Take off heat, add confectioners sugar and whisk until combined and thickened (less than 2 minutes)

  3. Pour glaze in strips over pumpkin scones and let the glaze set

  4. Plate

  5. Eat

  6. Enjoy

Nutrition Facts
Pumpkin Scones
Amount Per Serving (1 scone)
Calories 250 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 30mg 10%
Sodium 261mg 11%
Potassium 100mg 3%
Total Carbohydrates 49g 16%
Dietary Fiber 3g 12%
Sugars 29g
Protein 3g 6%
Vitamin A 42.7%
Vitamin C 0.5%
Calcium 4.9%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

  2. Sherri

    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. 😉 These pumpkin scones look super scrumptious! Perfect with a cup of coffee!

    Reply

  7. Gloria

    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.

    Reply

  14. Amanda M Mason

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

    Reply

  15. Saima

    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!

    Reply

  17. Marisa Franca

    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.

    Reply

    • Elaine

      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!

      Reply

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