Flaky Maple Pumpkin Scones Recipe – 15 Minutes to Bliss

There’s something magical about those crisp fall mornings when the leaves start to turn and the air smells like cinnamon and nutmeg. That’s when I pull out my favorite baking sheet and whip up a batch of maple pumpkin scones – the ones that fill my whole kitchen with that warm, buttery aroma even Starbucks would envy. I’ll never forget the first time my grandmother let me help make these in her Ohio kitchen, flour dusting our elbows as we shaped the dough together. She taught me the secret to getting that perfect flaky texture (hint: it’s all in the butter!), and now I’m sharing it with you.

These maple pumpkin scones are my absolute favorite fall breakfast – tender crumb, just the right amount of spice, and that sweet maple glaze drizzle that makes them irresistible. The best part? They’re so much easier to make at home than you’d think. No fancy equipment, no waiting in line at the coffee shop – just good, honest ingredients coming together in the most delicious way.

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Why You’ll Love These Maple Pumpkin Scones

Trust me, once you try these scones, you’ll wonder why you ever waited in line at Starbucks. Here’s what makes them so special:

• That perfect flaky texture – Thanks to cold butter and careful mixing, every bite shatters just right
• Pumpkin spice meets maple – Warm spices play nicely with the sweet glaze for that classic fall flavor
• Freezer-friendly magic – Make a double batch for meal planning and bake straight from frozen on busy mornings
• Faster than a coffee run – Seriously, by the time you’d park at Starbucks, your kitchen will smell amazing

My grandma always said good food should make life easier and more delicious – these scones do both!

Maple Pumpkin Scones Ingredients

You won’t believe how basic these ingredients are – I bet you’ve got most in your pantry already! Just make sure everything’s measured and ready to go before we start. Oh, and a little secret from my grandma? Mis en place (that’s chef-speak for “everything in its place”) makes baking so much easier when you’re knee-deep in flour.

For the Scones

Dry Ingredients:

• 2 cups all-purpose flour (or 1:1 gluten-free blend for our GF friends)
• 1/4 cup packed brown sugar – that extra molasses flavor makes all the difference
• 1 tablespoon baking powder (yes, a whole tablespoon – it’s not a typo!)
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice (or make your own with cinnamon, ginger, nutmeg, and cloves)

Wet Ingredients:

• 1/2 cup cold butter, cubed – I pop mine in the freezer for 15 minutes first
• 1/2 cup unsweetened pumpkin puree (not pumpkin pie filling – we want pure pumpkin here)
• 1/4 cup heavy cream, straight from the fridge
• 1 large egg
• 1 teaspoon vanilla extract

See that butter note? Cold is crucial – it creates little steam pockets as it melts, giving us those perfect flaky layers we crave. If your kitchen’s warm, chill your flour too!

For the Maple Glaze

This is where the magic happens, friends. You’ll need:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup (none of that pancake syrup stuff – spend a little extra for the real deal)
• 1 tablespoon milk (start with this, then add more by teaspoons until it’s drizzle-perfect)

The glaze should be thick enough to cling to your spoon but thin enough to drip off slowly. Too thin? Add more sugar. Too thick? More milk, just a few drops at a time. Easy peasy!

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How to Make Maple Pumpkin Scones

Alright, roll up those sleeves – it’s time to make some magic happen! I’ll walk you through each step, just like my grandma did with me. Don’t worry if your dough looks a little messy at first; that’s exactly how it should be. These scones come together so easily, you’ll be enjoying them before your morning coffee’s gone cold.

Preparing the Dough

First things first – grab that big mixing bowl and whisk together all your dry ingredients. Now here’s where the fun begins! Take your ice-cold butter cubes and work them into the flour mixture with your fingers, a pastry cutter, or two forks. You want it to look like coarse crumbs with some pea-sized butter bits remaining – those little pockets are what give us that perfect flaky texture.

In another bowl, whisk together the pumpkin, cream, egg, and vanilla until smooth. Make a well in your dry ingredients and pour the wet mixture in. Now listen carefully – this next part is crucial! Gently fold everything together with a spatula JUST until no dry spots remain. Overmixing is the enemy here – it’ll make your scones tough instead of tender.

Shaping and Baking

Dump that slightly sticky dough onto a lightly floured surface and pat it into a circle about 1-inch thick. No need to be perfect here – rustic is charming! I use a sharp knife dipped in flour to cut it into 8 wedges (like a pizza), then carefully transfer them to your parchment-lined baking sheet. Pro tip: leave about an inch between scones so they can expand.

Pop them in that preheated 400°F oven and set your timer for 15 minutes. Around minute 12, start checking – you’ll know they’re done when the edges turn that gorgeous golden brown and your kitchen smells like pumpkin spice heaven. Transfer them to a cooling rack and try your best to resist glazing them right away – I know it’s tough!

Adding the Maple Glaze

Once your scones are completely cool (about 30 minutes – go fold some laundry or something!), it’s glaze time! Whisk together your powdered sugar, maple syrup, and milk until smooth. I like to use a fork for drizzling – dip it in the glaze and let the ribbons fall gently over the scones in a satisfying zig-zag pattern.

Here’s a confession: I almost always double the glaze recipe because why deny yourself extra maple goodness? Let the glaze set for at least 15 minutes before serving – if you can wait that long. The hardest part? Choosing whether to share them!

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Pro Tips for Perfect Maple Pumpkin Scones

After dozens of batches (and many happy taste-testers), I’ve picked up some seriously game-changing tricks for these scones. You know I’m all about keeping things simple, but these little pro tips will take your maple pumpkin scones from good to “can I have your recipe?” status every time.

First – and I can’t stress this enough – freeze your butter cubes for at least 15 minutes before starting. Those ice-cold butter pieces create steam pockets as they melt in the oven, giving you that dreamy flaky texture we’re after. If your kitchen’s warm, go ahead and pop your flour in the freezer too! I learned this the hard way after one too many summer batches turned out dense.

When measuring the pumpkin puree, spoon it into your measuring cup and level it off – don’t pack it down or you’ll end up with a wet dough. And if you’ve got a pastry cutter gathering dust in your drawer, now’s the time to use it! It makes cutting in the butter so much easier than using forks (though you’ll get bonus arm muscles going the fork route).

One last genius trick from Grandma: if your dough feels sticky after mixing, let it rest for 10 minutes before shaping. The flour absorbs more liquid as it sits, making the dough much easier to handle. Oh, and don’t forget – scones are meant to look rustic, so no stressing over perfect wedge shapes! Those craggy edges mean extra surface area for that glorious maple glaze to cling to.

Freezer-Friendly Maple Pumpkin Scones

Here’s my favorite kitchen hack – these maple pumpkin scones freeze beautifully! Whether you’re doing meal planning for the week or just want to stock up for fall brunches, this trick will change your mornings. After cutting your dough into wedges, pop the whole baking sheet in the freezer for about 30 minutes (this prevents them from sticking together later). Then transfer the semi-frozen scones to a freezer bag with parchment between layers. They’ll keep for up to 3 months – imagine having fresh scones ready anytime!

When those cozy breakfast cravings hit, just take out however many you need (no thawing!) and bake straight from frozen. Add just 2-3 extra minutes to the baking time, and you’ll swear they were made fresh that morning. The maple glaze still drizzles perfectly over slightly warm scones. My grandmother would’ve loved this trick – busy mornings deserve homemade treats too!

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Common Questions About Maple Pumpkin Scones

Nutrition Information

Nutritional values are estimates and vary by ingredients. Each maple pumpkin scone gives you:

• 280 calories of cozy fall goodness
• 12g fat (7g saturated) – thanks to that glorious butter
• 38g carbohydrates
• 15g sugar (but oh-so-worth-it for that maple glaze!)
• 4g protein
• 1g fiber from the pumpkin

Think of it as a delicious hug for your belly – everything in moderation, right? Now pass me another scone!

More Fall Breakfast Ideas

If you’re as obsessed with cozy fall mornings as I am, you’ll want to pair these maple pumpkin scones with my other favorite autumn treats. Imagine dunking a warm scone into a steaming mug of spiced chai latte – that cinnamon-cardamom aroma mingling with pumpkin spice is downright heavenly. Or keep things simple with a bowl of creamy apple cinnamon oatmeal – the tart apples play so nicely with the scones’ sweet glaze.

On weekends when I’m feeling fancy, I’ll whip up my grandmother’s recipe for caramelized pear french toast (just saying – those pears would be amazing alongside these scones too). But honestly? Some crispy bacon and a strong cup of coffee make the perfect no-fuss pairing. Fall breakfasts should be easy, comforting, and full of flavor – just like these scones!

Maple Pumpkin Scones

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Tender pumpkin scones with a sweet maple glaze, perfect for fall mornings.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 18 min
• Total Time: 33 min
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup cold butter, cubed
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• 1 egg
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp milk

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Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix flour, brown sugar, baking powder, salt, and pumpkin pie spice.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. In another bowl, whisk pumpkin puree, heavy cream, egg, and vanilla.
5. Stir wet ingredients into dry ingredients until just combined.
6. Turn dough onto a floured surface and shape into a 1-inch thick circle.
7. Cut into 8 wedges and place on the baking sheet.
8. Bake for 15-18 minutes or until golden. Cool on a wire rack.
9. Whisk powdered sugar, maple syrup, and milk to make the glaze. Drizzle over cooled scones.

Notes

• Freeze unbaked scones for up to 3 months. Bake from frozen, adding 2-3 extra minutes.
• Use cold butter for flaky texture.

Nutrition

• Serving Size: 1 scone
• Calories: 280
• Sugar: 15g
• Sodium: 220mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg