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+ servings

Pumpkin Scones With Maple Glaze

Soft and crumbly pumpkin scones full of autumn spices, topped with sticky, delicious maple glaze.

Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
YIELD 8 scones


For the scones:

  • 2 cups (280g) all purpose-flour
  • 2 1/2 teaspoons baking powder
  • 1/3 cup (65g) light or dark brown sugar
  • 2 teaspoons pumpkin spice mix
  • 1/2 teaspoon salt
  • 1/2 cup (115g) cold unsalted butter, cut into cubes
  • 1 large egg
  • 1/4 cup (60 ml) heavy cream, plus 2 tablespoons (30 ml) for brushing
  • 1/2 cup (115g) canned pumpkin
  • 1 1/2 teaspoons pure vanilla extract

For the maple glaze:

  • 3/4 cup (90g) powdered sugar, sifted
  • 1/4 cup (60 ml) maple syrup
  • 2 tablespoons (30g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract, optional
  • Pinch salt


  1. Preheat the oven to 390°F/200°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

  2. To make the scones: In a large bowl, mix together flour, baking powder, brown sugar, pumpkin spice, and salt. Using a pastry cutter, cut in the butter until the mixture resembles fine crumbs, and there are small uneven pieces of butter throughout. Alternatively, you can pulse the ingredients in a food processor.

  3. Combine the heavy cream, pumpkin puree, egg, and vanilla extract in a bowl, and pour into the dry ingredients. Mix with a rubber spatula or use your hands to make a firm dough. Don’t overmix.
  4. Transfer dough to a floured surface and pat dough into a 8-inch (20 cm) circle. If the dough is ery soft, chill it before baking and place in the refrigerator for a minimum of 30 minutes (I recommend doing this regardless).

  5. When ready to bake, cut circle into 8 even wedges. Place scones on prepared baking sheet, 2-inches apart. Use a pastry brush to brush them with heavy cream and bake for about 20 minutes until the golden, cooked through, and springy to the touch. Transfer scones to a wire rack and leave to cool.

  6. To make the maple glaze: Combine all ingredients in a bowl and mix together with a whisk or fork. The glaze should be quite thick. If it's too thick, add a bit more maple syrup. Drizzle over cooled scones using a spoon or piping bag. Let the glaze set for 30 minutes.

  7. Scones are best eaten the same day they are made, but leftovers can be frozen for 2 months.