Spiced Pumpkin Scones are tender, packed with pumpkin flavor and fall spices, and drizzled with a homemade maple glaze. Make homemade pumpkin spice scones with little effort for breakfast, brunch, and holidays!
This is my spin on the famously adored Starbucks Pumpkin Scones, and they are insanely good. The spiced glaze is good enough to eat with a spoon, and the pumpkin scone is the perfect texture.
If you love pumpkin as much as I do, be sure to try my Pumpkin Spice Latte or my 3 Ingredient Pumpkin Spice Muffins. And if you aren’t in the mood for pumpkin, you can still enjoy some incredible fall flavors by trying my Sweet Potato Bread Pudding and Apple Pie Cinnamon Roll Monkey Bread. Another tasty treat is my Pumpkin Spice Drink.
Why You’ll Love Spiced Pumpkin Scones
- Lots of pumpkin spice flavor
- Sweet glaze
- Easy recipe
- Pumpkin lover’s go wild
- Perfect fall treat
Pumpkin Scone Recipe Ingredients
- All purpose flour
- Butter
- Brown sugar
- Pumpkin puree
- Cinnamon
- Nutmeg
- Ginger
- Cloves
- Egg
- Baking soda
- Baking powder
- Salt
- Heavy cream
- Pecans
Maple Glaze
- Maple syrup
- Powdered sugar
- Salt
Topping
- Chopped pecans
How To Make Pumpkin Scones
Step 1: Combine dry ingredients
Combine flour, brown sugar, salt, spices, baking powder, and baking soda together in a large bowl.
Step 2: Add cold butter
Cut in cold butter with a pastry cutter or fork butter until the mixture forms coarse crumbs.
Step 3: Add wet ingredients
Add the pumpkin puree, an egg, and heavy cream. Mix until it’s just combined, and fold in pecans.
Step 4: Prepare scones
Place scone dough on a lightly floured surface and form a circle. Slice into 8 wedges and place on a baking sheet.
Step 5: Bake scones and prepare topping
Bake for 17-20 minutes or until golden brown. Combine the maple syrup, powdered sugar, and salt in a small bowl.
Step 6: Add glaze, cool, and serve!
Once pumpkin spice scones come out of the oven, cool for 15 minutes, then drizzle with maple glaze and sprinkle with chopped pecans. Serve with a cup of coffee or your favorite warm beverage and enjoy!
Expert Tips
- Cut the scones into equal wedges. Not only will they bake evenly, but they will also look prettier.
- White chocolate chips are a great addition to the spiced pumpkin scones. Add in 1/2 cup to the batter before baking.
- These classic pumpkin scones will last up to three days if kept in an airtight container. Store at room temperature. Keep away from heat and sunlight.
- Cut scones with a pizza cutter or pastry knife.
- Use parchment paper to prevent the scones from sticking to the baking sheet.
- For perfectly flaky scones, you need to use cold butter.
- If you don’t have a pastry blender, a fork will also work.
Frequently Asked Questions
Adding cold butter to the spiced pumpkin scones will keep them soft and flaky! Please don’t skip using cold butter.
No, it’s more than fine to make the pumpkin spiced scones without pecans. You can also swap the pecans for any other nut you like. Walnuts are also a great choice.
Pumpkin puree is made with pumpkin that has been pureed. It doesn’t have spices or anything added to it. However, pumpkin pie spice is what you use for pies! It’s filled with spices and other ingredients to make it sweet.
More Breakfast Recipes
Spiced Pumpkin Scones Recipe
Ingredients
- 2 cups all purpose flour
- 2 tablespoons all purpose flour for flouring surface
- 1 stick butter cold, cut into cubes
- 1/3 cup brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 large egg
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 2 tablespoons heavy cream
- 1/4 cup pecans chopped
Maple glaze
- 2 1/2 tablespoons maple syrup
- 1/2 cup powdered sugar
- pinch sea salt
Topping
- 1/4 pecans chopped
Instructions
- Preheat oven to 400 degrees Fahrenheit
- In a large bowl, whisk together flour, sugar, spices, salt, baking powder and baking soda.
- Add the butter to the flour mix. With a pastry cutter or fork, cut the butter into the flour mix until it is crumbly and no butter clumps remain.
- Add in the egg, pumpkin, and cream. Mix just until combined. Fold in the chopped pecans
- Turn the scone dough onto parchment paper dusted with the 2 tbsp reserved flour.
- Press the dough into a circle approximately 1/2 an inch thick.
- Slice dough into 8 wedges, transfer to a parchment lined baking sheet, spacing them evenly apart.
- Bake for 17 to 20 minutes
- While the scones are baking, mix the maple syrup, salt, and powdered sugar together in a small bowl. Set aside.
- After cooling scones for at least 15 minutes, drizzle the glaze over scones and top with chopped pecans.
- Store for up to 3 days in an airtight container at room temperature.