Learn how to make this easy recipe for pumpkin scones with a maple glaze! Buttermilk Pumpkin Scones make for a flaky and tender scone that is filled with warm spices and topped with a maple glaze.
Best Pumpkin Scone Recipe
We all know by now that I live and breath by the scone. The flaky and buttery pastry that lives somewhere between a biscuit and muffin.
These Maple Glazed Pumpkin Scones are some of my favorite ones to date! As much as I love the underdog flavors of fall, including all things butterscotch, I am extremely partial to the quintessential fall flavor of pumpkin. Whether it’s in the form of pumpkin spice lattes, pumpkin pie, pumpkin cheesecake, or a pumpkin scone with chocolate chips even, there’s nothing like pumpkin season.
These Classic Pumpkin Scones are made with buttermilk, which makes for tender and extra flaky scones. The pumpkin puree is a subtle note throughout the scones, while the pumpkin pie spices of cinnamon, ginger, nutmeg, and cloves really enhance the overall notes of fall in these scones.
The icing on top (literally) is the maple glaze. It’s made with real maple syrup, so it has a very pure maple flavor. Maple and pumpkin pair incredibly well together, and the glaze on top truly transforms these pumpkin scones from an A to an A+. Bring the coffee shop home and pair these delicious scones with a hot cup of coffee and you’ve got yourself the perfect fall morning!
Why These Easy Pumpkin Scones Work:
- Pumpkin Pie Spice: Pumpkin itself is a subtle and mellow flavor. It’s the spices we use that trigger that pumpkin flavor we expect in pumpkin recipes. We use a lot of cinnamon and ginger in this recipe, because those two flavors enhance pumpkin. The nutmeg, allspice, and cloves add just an extra special warmth to the overall flavor.
- Pumpkin Puree: Using too much pumpkin puree can make these pumpkin scones gummy in texture. Using the proper ratio keeps the scones moist and flaky while not being gummy. This recipe has plenty of pumpkin flavor without changing the texture of the scones.
- Maple Glaze: I mentioned this earlier, but the maple glaze sets this recipe for pumpkin scones apart from the rest. You can substitute with a vanilla glaze, cinnamon glaze, or even a cream cheese frosting, but I find maple pairs so well with pumpkin.
- -FYI: This is not a copycat Starbucks’ Pumpkin Scones. I’m biased, obviously, but my pumpkin scone recipe is more artisan in flavor and isn’t overpowered with sugar. I think a Starbucks pumpkin scone recipe calls for an icing that’s mostly powdered sugar (think of a simple white glaze). I find that to be too sweet and detracts from the overall flavor.
These Easy Pumpkin Scones are filled with pumpkin spices and pumpkin puree. The rest of the ingredients in these scones are pantry staples!
- All Purpose Flour
- Brown Sugar: Brown sugar is one of the best cozy pumpkin flavors! Brown sugar is made with molasses and the richer flavor pairs so well with pumpkin.
- Baking Powder
- Unsalted Butter: I always use unsalted butter because you have more control of the amount of salt in your baked goods.
- Pumpkin Puree: Always use pumpkin puree and not pumpkin pie filling (these are often near each other in the grocery store). Pumpkin pie filling has a lot of extra ingredients
- Vanilla Extract
- Maple Syrup
- Powdered Sugar
- Heavy Cream
How To Make These Pumpkin Scones with a Maple Glaze From Scratch:
You’ll find the full ingredient list and details in the recipe card below.
- Dry Ingredients: Mix flour, brown sugar, baking powder, salt, and all spices together in a large mixing bowl.
- Butter: Using a pastry cutter, fork, or standing mixer, add in the cold butter and work the butter into the flour mixture until it resembles coarse crumbs.
- Wet Ingredients: Add in the egg, buttermilk, pumpkin puree, and vanilla extract.
- Dough: Once the pumpkin scone dough has come together, turn it out onto a lightly floured surface. Pat the dough into a circle, about 1/2″ thick. Cut the dough into 8 triangles (using a sharp knife or a pizza cutter). Transfer the scones to a prepared baking sheet lined with parchment paper. Brush the scones with heavy cream (using a pastry brush) and bake until golden brown.
- Glaze: To make the maple glaze, melt butter and maple syrup together over low heat. Once melted, sift in the powdered sugar and whisk until smooth. Add in cinnamon, salt, and vanilla. Drizzle the glaze on top of the scones. One it sets, if desired, do a second drizzle of glaze.
- Store scones in an airtight container either at room temperature or in the fridge. Personally, I think they last better when they’re stored in the fridge. I warm them up in the microwave when I’m ready to eat!
How To Freeze Scones:
You can freeze baked scones and unbaked scones:
- Unbaked Scones: I freeze unbaked scones in an airtight container lined with parchment paper. When ready to bake, I place the frozen scones on my prepared baking sheet and bake from frozen (it takes a few extra minutes).
- Baked Scones: Freeze pumpkin scones before they have been glazed. Once they have baked, let them cool to room temperature. Then wrap them individually in plastic wrap and then freeze them in an airtight container. When ready to serve, you can warm them in the oven or in the microwave. Then top with the maple glaze.
Can I Use Pumpkin Pie Spice Instead?
- Yes, you can substitute store bought pumpkin pie spice for this homemade pumpkin pie spice blend. I would suggest using 1 tsp cinnamon + 1 1/4 tsp pumpkin pie spice.
Other Pumpkin Recipes To Try Next:
- Chocolate Chip Pumpkin Bread
- Crumb Cake Pumpkin Bread
- Pumpkin Pie Fluff Dip
- Buttermilk Pumpkin Pancakes
- Vanilla Pumpkin Bundt Cake
Quick and Easy Pumpkin Buttermilk Scones Tips:
- Cold Butter: You must use cold butter when making scone dough. This makes really flaky scones and gives them the right texture.
- Pumpkin Spice: As mentioned above, you can use a combination of pumpkin pie spice and cinnamon if you prefer. I do highly suggest using the individual spices because it makes the pumpkin scones extra flavorful.
- Glaze Variations: If you’re not into this maple glaze, try a pumpkin spice glaze, vanilla glaze, cinnamon glaze, or even cream cheese glaze. Any of these would taste great on these amazing pumpkin scones!
- 2 1/2 cups all purpose flour
- 1/3 cup brown sugar
- 1 Tbsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup unsalted butter, cold and cubed
- 1/3-1/2 cup buttermilk
- 1 egg
- 1/2 cup pumpkin purée
- 1 tsp vanilla extract
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 cup powdered sugar
- heavy cream, for brushing (you only need about 1/8-1/4 cup)
- In a large bowl whisk flour, brown sugar, baking powder, salt, and all spices together.
- Add in the cold butter. Using a fork or pastry cutter work the butter into the dry ingredients until the mixture resembles coarse crumbs. You can also do this with a standing mixer.
Add in the egg, pumpkin, vanilla, and buttermilk. Start with 1/3 cup buttermilk. If the dough is too dry, add in the remaining buttermilk, a Tbsp at a time. Gently mix the dough together.
Once the dough has come together, turn it out onto a lightly floured surface and pat it into a circle, about 1/2” thick. Cut into 8 triangles.
- Brush tops with heavy cream and bake at 400 for 18-20 minutes.*
- On low heat, melt butter and maple syrup together in a small pot. Once melted, remove from heat. Sift powdered sugar into the butter/maple syrup and whisk until smooth. Add the salt, vanilla, and cinnamon. Whisk. Let the glaze sit for a few minutes to thicken.
When the scones are done, drizzle a little maple glaze on each. Let the glaze set for a couple of minutes. Then, drizzle a second layer of maple glaze on top.
*Using heavy cream on top of the pumpkin scones will give them a nice golden color. If you don’t have heavy cream, you can use buttermilk or an egg wash.
Other Pumpkin Brunch Recipes: