Pumpkin Glazed Scones with Maple Spice Frosting

These pumpkin scones have a wonderful texture and flavor—you’ll want them any time of year. A maple‑pumpkin glaze finishes them perfectly.

Do you only reach for pumpkin after the first chill of fall? I don’t—pumpkin is one of my favorite flavors year‑round. These scones are moist, subtly spiced and have a tender, flaky crumb that pairs beautifully with tea or coffee.

Helpful tips

• Use 100% pumpkin puree, not pumpkin pie mix, which is sweetened.
• Handle the dough gently—overworking will make scones dense instead of tender.
• If the dough is sticky while shaping, dust the work surface and your hands with a little extra flour.
• Use cold butter straight from the fridge for the best flaky texture.
• These scones freeze well, so stash leftovers for a quick breakfast later.

How to make pumpkin scones

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

Step one

Combine the dry ingredients: spelt or all‑purpose flour, packed brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt.

Step two

Place the flour, sugar, baking powder, baking soda and salt in a large mixing bowl and blend until even.

Step three

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

Step four

In a separate bowl whisk together the pumpkin puree, milk, molasses, vanilla and the spices until smooth.

Step five

Cut the cold butter into small pats and scatter them over the flour mixture.

Step six

Work the butter into the dry ingredients using a pastry cutter, two knives or your fingertips until the mixture forms small pea‑sized pieces.

Step seven

Pour the pumpkin mixture over the flour and gently combine with a spatula just until the dough holds together. Turn the dough onto a floured surface, shape into two rectangles and cut each into triangles with a sharp knife.

Step eight

Arrange the scone triangles on the prepared pan, leaving space between them.

Step nine

Bake for about 15 minutes, until the scones are set and lightly golden at the edges. Remove from the oven and cool slightly on the pan.

Step ten

Make the glaze: confectioners’ sugar, a tablespoon of pumpkin puree, butter, maple syrup, cinnamon, ginger and a pinch of nutmeg.

Step eleven

In a small saucepan, warm the butter and maple syrup over low heat until melted. Remove from heat, whisk in confectioners’ sugar, pumpkin and spices until smooth and slightly thickened.

Step twelve

Drizzle the maple‑pumpkin glaze over the warm scones and allow it to set before serving or storing.

Let’s plate a pumpkin scone. I take a bite!

The crumb should be tender and flaky—perfect with a hot drink.

Other popular scone recipes

• Tasty Maple Nut Scones
• Easy Chocolate Chip Scones

I hope you enjoy these glazed pumpkin scones as much as we do. If you make them, leave a note to share how they turned out. And as always, may all your dishes be delish!

Pumpkin Scones

These scones have such a lovely flavor and texture that you’ll want them year‑round, not just in cooler months.

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: 250 kcal

Author: Elaine Benoit

Ingredients

Dry Ingredients

• 2 1/2 cups spelt flour (or all‑purpose)
• 1/4 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 teaspoon nutmeg

Wet Ingredients

• 1 stick butter, cold and cut into pats
• 1/2 cup pumpkin puree
• 1/2 cup almond milk (or milk of choice)
• 1 tablespoon molasses
• 1 1/2 teaspoons vanilla

Glaze

• 1/4 cup butter
• 1/4 cup maple syrup
• 1 tablespoon pumpkin puree
• 2 cups confectioners’ sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg

Instructions

Scones

1. Preheat oven to 400°F and line a jelly roll pan with parchment paper.
2. In a large bowl, combine the dry ingredients and mix well.
3. In another bowl whisk together pumpkin, milk, molasses, vanilla and the spices.
4. Add the cold butter to the flour mixture and cut in until pea‑sized pieces form.
5. Pour the pumpkin mixture over the flour mixture and stir with a spatula until just combined.
6. Turn the dough onto a floured surface, form into two rectangles and cut into triangles.
7. Place the triangles on the prepared pan and bake about 15 minutes until set and lightly golden.

Glaze

1. In a small saucepan, melt butter with maple syrup, cinnamon, ginger and nutmeg over low heat.
2. Remove from heat, whisk in confectioners’ sugar and pumpkin until smooth and slightly thickened.
3. Drizzle the glaze over the warm scones and allow it to set before serving.

Equipment

• Mixing bowls
• Pastry cutter or knives
• Rubber spatula
• Marble pastry board or floured work surface
• Jelly roll pan

Nutrition

Serving: 1 scone | Calories: 250 kcal | Carbohydrates: 49 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 30 mg | Sodium: 261 mg | Fiber: 3 g | Sugar: 29 g