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Pumpkin Scones with Maple Glaze


Pumpkin Scones
These scones are a family favorite, and might be what we wake up to this Christmas morning. “If the world seems cold to you, kindle fires to warm it.” —Lucy Larcom

NOTES: Putting another baking sheet nestled directly underneath the one the scones are on helps keep the bottoms of the scones from browning too quickly before they fully bake. If you like the bottoms extra crisp, you can just use one pan.

pumpkin scones
pumpkin scones
pumpkin scones
pumpkin scones

More Pumpkin Recipes:

pumpkin scones on baking sheet

Pumpkin Scones with Maple Icing

Servings: 8 scones
Prep Time: 25 minutes
Cook Time: 20 minutes
Tender, delicious scones made with pumpkin, and finished with a maple glaze.
Sarah Kieffer
5 from 14 votes
Print Pin Rate


  • 2 ¼ cups (320 g) all-purpose flour
  • 1/3 cup (66 g) sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon grated nutmeg
  • ½ teaspoon salt
  • ½ cup unsweetened pumpkin puree
  • 1/3 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 large egg yolk
  • ½ teaspoon pure vanilla extract
  • 12 tablespoons 1½ sticks; (170 g) unsalted butter, cold and cut into ½-inch pieces

Maple Icing

  • 1/3 cup pure maple syrup
  • 1 cup 113 g confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • Pinch salt


  • Adjust an oven rack to the lower middle position. Preheat the oven to 400°F. Stack two baking sheets on top of each other and line the top sheet with parchment paper.
  • In a large bowl, whisk the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. In a medium bowl or liquid measuring cup, whisk the pumpkin puree, heavy cream, egg, egg yolk, and vanilla.
  • Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour-coated pieces are the size of peas. Add the wet ingredients and fold with a spatula until just combined.
  • Transfer the dough to a lightly floured surface, and knead until it comes together, 4 to 6 times, adding flour as necessary if the dough is sticky. Pat the dough gently into a small square and roll it into a 12-inch square (again, using flour as necessary). Fold the dough in thirds similar to a business letter. Fold the dough into thirds again, making a square. Transfer it to a floured sheet pan or plate and put it in the freezer for 10 minutes.
  • Return the dough to the floured surface. Roll it into a 12-inch square and fold it business letter style. Place the dough seam side down and gently roll into a 12 by 4-inch rectangle. With a sharp knife (or bench scraper), cut the rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally into 2 triangles. Transfer the triangles to the prepared baking sheet.
  • Brush the tops with a little heavy cream, making sure it doesn’t drip down the sides. Bake 18 to 25 minutes, rotating the pan halfway through, until the tops and bottoms are golden brown.
  • Transfer the sheet pan to a wire rack and let the scones cool slightly. Top with the Maple Frosting.

For the Maple Icing

  • In a small bowl, whisk the maple syrup, confectioners’ sugar, vanilla, and salt until smooth.
  • Reply
    Monday, November 28, 2022 at 12:10 pm

    5 stars
    At first I was a little intimidated by the recipe but
    It wasn’t difficult just a little time consuming. But worth it! I shared them with 3 people & everyone raved about them. Even the next day!

  • Reply
    Wednesday, November 23, 2022 at 10:04 am

    5 stars
    Mine were quite high and flopped over as they baked but definitely light and delicious!

  • Reply
    Jennifer Hamilton
    Friday, October 15, 2021 at 8:49 pm

    5 stars
    Absolutely delicious! My entire family loved these. They will be a fall time staple for sure!

  • Reply
    Friday, October 8, 2021 at 8:21 pm

    5 stars
    This recipe is a keeper!!! New fall staple!

  • Reply
    Sunday, September 26, 2021 at 6:10 pm

    5 stars
    I made these this morning and WOW, so delicious!! The scones are tender with a beautifully crunchy crust. I love the layers that the folding technique creates. The flavor is very subtly sweet and spiced but light enough to let the butter still shine. Absolute perfection and I’ll definitely be making these again. Thank you, Sarah, for sharing this beautiful recipe!

  • Reply
    Joanna T.
    Tuesday, September 21, 2021 at 7:12 pm

    5 stars
    I think these might be the first recipe I made of Sarah’s and wow. Just wow. So tender, so delicious and the icing is not too sweet. I love scones, love making scones and am very picky about them and this is a favorite. The LAYERS. Even my mother, a very critical accomplished baker and cook, loves them. My extremely picky son loves them. My husband of few words just stands at the sheet pan and silently polishes off 2-3 of them when they come out of the oven. I think I’ll make them tomorrow.

  • Reply
    Karen Stoeckle
    Tuesday, October 6, 2020 at 5:46 am

    These are, by far, the best scones I have ever made…..and I make a lot! They are the perfect consistency, not too soft and not dry! I am hooked on these and make them often! Thank you for this wonderful recipe!

  • Reply
    Saturday, December 7, 2019 at 11:39 am

    Gosh. The loveliest photos and recipe! These scones sound amazing! I’m definitely saving the post for later.
    Thanks a lot for sharing such a fab idea! Looking forward to your new awesome recipes. I’m so happy I came across your blog a few days ago. I’ll be coming around often. Keep up the good work!

    Best wishes,

  • Reply
    Tuesday, October 3, 2017 at 6:18 am

    These look AMAZING! I’ve been searching for the “perfect” pumpkin scone recipe, and I know I just found it. I’m curious if you could make these ahead and freeze them (unbaked) once they’ve been shaped/cut? Then I could pop the already shaped/cut scone right in the oven (frozen)…or thaw overnight in the fridge to be ready for baking in the morning. Or just make them the day/night before and hold the shaped/cut dough in the fridge until morning? Thoughts on how either way might work with this recipe?

  • Reply
    Sunday, January 22, 2017 at 12:36 am

    Your style is unique in comparison to other people I’ve read stuff from.
    Many thanks for posting when you’ve goot the opportunity, Guess I will just
    bookmark this web site.

  • Reply
    Christa Sagmoe
    Thursday, December 29, 2016 at 12:05 pm

    The scones look absolutely delicious! Going to have to try them out. ~ Christa


  • Reply
    Heather E.
    Tuesday, December 27, 2016 at 7:20 am

    We are headed to the library today; it’s finally my turn to borrow your book! I found out about your book and blog through A Couple Cooks. I made the shortbread — perfection! I always borrow cookbooks before purchasing but I have a strong feeling I’ll be using my Christmas gift card to put your book permanently on my shelf! Thanks for the information on Brightly. We are avid readers and I subscribed.

  • Reply
    Abby | Lace & Lilacs
    Monday, December 26, 2016 at 5:49 pm

    The loveliest photos and recipe. xoxo

  • Reply
    amanda paa
    Saturday, December 24, 2016 at 9:17 am

    i love seeing your children learning with you! and wow, they keep growing up so fast. such a cool initiative with Penguin! i’m going to check out those lists right now. xo

  • Reply
    Friday, December 23, 2016 at 11:06 am

    They did such a good job making those scones!

    • Reply
      Saturday, August 8, 2020 at 6:55 am

      These are my favorite scones, and I have made tons!!! The consistency is perfect! Thank you so much for sharing your wonderful creations!!!

  • Reply
    Friday, December 23, 2016 at 7:21 am

    So sweet! These scones sound wonderful!

  • Reply
    Marta @ What should I eat for breakfast today
    Friday, December 23, 2016 at 12:13 am

    It’s such a beautiful picture. I can’t wait for Mia to be like it 🙂

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