Skip to Content

Maple Pumpkin Scones

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Thanks for making my day by SHARING!

This whole wheat recipe for Maple Pumpkin Scones is the perfect fall treat! Tender, easy, moist pumpkin scones sweetened with pure maple syrup, spiced with classic pumpkin pie spices and then topped with a rich browned butter maple glaze.

It’s no secret that I love scones! They are easy to whip up, even on a school morning and taste amazing!

Try my Starbucks Copycat Date Scones and Strawberry Buttermilk Scones, or these incredible Cinnamon Crunch Scones!

Maple Pumpkin Scone with Glaze broken to reveal inside of scone | The Fresh Cooky

The Best Maple Pumpkin Scones

These simple scones are made with light whole wheat flour (see note in recipe), no refined sugar, pure maple syrup and organic pumpkin; all natural ingredients.

The Secret to Making Tender, Moist Scones

The secret to scones is in the cutting in of the cold butter, you don’t want it creamed, but instead you want to see little flecks and chunks of butter in the batter, not overworking the dough.

I also believe in underbaking most of my baked goods, whether it’s due to altitude or just that I like my baked goods a little chewier, softer, underbaked which to me translates into MOIST!

Pumpkin Scone Ingredients

  • Whole Wheat flour (may also be made with white all purpose flour)
  • butter, cold (grated or diced)
  • 1 tablespoon baking powder*
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • ¼ teaspoon salt
  • canned pumpkin (heaping)
  • real maple syrup
  • maple flavoring (optional)
  • large eggs
  • heavy cream (or milk)
  • cream or milk (for brushing)

How to Make Maple Pumpkin Scones

Start by placing dry ingredients including your spices, salt and baking powder (see note) into a large mixing bowl and mix well with a whisk.

Dice butter into small chunks or if desired, grate your butter using a box grater — the butter will incorporate easier into the dough. Place in freezer until ready to use.

In a small mixing bowl whisk together pumpkin, maple syrup, maple flavoring (optional) and eggs until smooth, set aside.

Picture of a Maple Pumpkin Scone  closeup on parchment paper| The Fresh Cooky

Cut the butter into the dry ingredients using a pastry cutter, your fingers or two knives, gently working the butter in until it is about the size of peas. Do not overwork, you should see some larger pieces of butter.

Making a well in the center of the dry ingredients, pour your pumpkin mixture into the dry ingredients, stirring until a moist dough forms.

Pouring pumpkin wet mixture into dry flour and sugar mixture in glass mixing bowl on countertop.

Turn dough onto a lightly floured surface, pressing and gently kneading (1 or 2 times) to incorporate any rogue dry ingredients into the dough, then divide into two equal halves.

baking sheet with lump of flour-y scone dough and hand mixing/kneading

On a parchment lined cookie sheet pat out dough into two 5 inch discs (about 3/4 inch thick) then using a bench scraper or a knife cut the disc into 8 wedges. Gently pull the wedges away from one another using a small spatula.

wedges of precooked pumpkin scones on baking sheet with parchment paper

Place the baking sheet in the freezer for 30 minutes, the flavors will marry and it will help the scones set.

Preheat your oven to 425º. Once the scones spend time in freezer (see tip* below), brush the tops with a little milk or cream, then bake for 18-21 minutes, until they are lightly golden and a toothpick inserted comes out clean.

Pastry brush with cream brushing onto uncooked scones on baking sheet.

Allow to cool for 2 minutes, then transfer to wire cooling rack.

Can You Freeze Scones?

Absolutely, and unless baking for a crowd, I recommend wrapping the second disc of scones tightly in plastic wrap or parchment paper and then placing in a gallon freezer baggie with baking instructions for a future date.

When ready to bake, just remove from freezer and bake as directed, adding a minute or two. If desired brush with milk or cream right before baking.

Browned Butter Maple Glaze Ingredients

  • 1/2 cup powdered sugar
  • 2 tablespoons butter, browned
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple extract or vanilla
  • 1-2 tablespoons cream or milk
  • pinch of salt

How to Make Browned Butter Maple Glaze

  1. Slowly brown your butter in a small saucepan, shouldn’t take but just a minute or two.
  2. In a small mixing bowl pour your powdered sugar, maple syrup, maple flavoring, cream and brown butter with a pinch of salt, mixing until smooth and pouring consistency.
  3. For more details visit this post on Browned Butter Glaze.

PRO TIP | If you would like more of a glazed look on the scones, then let scones cool for 15 minutes before drizzling glaze on, it will melt into the scone a bit. If you want more of a drizzled look, then wait until scones cool completely and drizzle glaze on scones.

brown butter glaze being drizzled onto pumpkin scones sitting on cooling rack on countertop.

Scones are best eaten the day they are made, but they can be wrapped and frozen or keep on the counter in an air-tight container for 2-3 days.

To warm; simply place desired scones on a small pan in a preheated 250° oven for 5 minutes or warm in microwave for 15-20 seconds.

Enjoy with a steaming Chai Latte, Creamy Golden Milk or rich cup of coffee.

Picture of a Maple Pumpkin Scone | The Fresh Cooky

If you enjoyed this pumpkin scone recipe, give these other recipes a try!

Pin for Maple Pumpkin Scones | The Fresh Cooky

This recipe was lightly adapted from Well Plated.

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

Yield: 16 scones

Maple Pumpkin Scones with Browned Butter Maple Glaze

These Maple Pumpkin Scones are soft, all-natural, sweetened with maple syrup and topped with a browned butter maple glaze. Perfect with a steamy cup of coffee or chai tea. #thefreshcooky #pumpkinscones #maple #spice #scones

This simple whole wheat recipe for Maple Pumpkin Scones is the perfect fall treat! Tender, easy, moist pumpkin scones sweetened only with maple syrup, with a beautiful balance of fall spices and then topped with a lovely browned butter maple glaze.

Prep Time 15 minutes
Cook Time 20 minutes
Freezer Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

Maple Pumpkin Scones

Browned Butter Maple Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons butter, browned
  • 2 tablespoons maple syrup
  • 1/2 teaspoon maple extract or vanilla
  • 1-2 tablespoons cream or milk
  • pinch of salt

Instructions

For the Maple Pumpkin Scones

  1. Whisk flour, spices, salt and baking powder in a large mixing bowl.
  2. Dice butter into small chunks or if desired or better grate the butter using a box grater-- the butter will incorporate easier into the dough. Place grated butter in freezer until ready to use.
  3. Next in a small mixing bowl whisk together pumpkin puree, maple syrup, maple flavoring (optional) and eggs until smooth, set aside.
  4. Cut your butter into the dry ingredients using a pastry cutter, your fingers or two knives, gently working the butter in until it is about the size of peas. Do not overwork, you should see some larger pieces of butter.
  5. Making a well in the center of the dry ingredients, pour your pumpkin mixture into the dry ingredients, stirring until a moist dough forms.
  6. Turn your dough onto a lightly floured surface, pressing and gently kneading (1 or 2 times) any extra dry ingredients into the dough, then divide into two equal halves.
  7. On a parchment lined cookie sheet pat out dough into two 5 inch discs (about 3/4 inch thick) then using a bench scraper or a knife cut the disc into 6-8 wedges. Gently pull the wedges away from one another using a small spatula.
  8. Place the baking sheet in the freezer for 30 minutes, the flavors will marry and it will help the scones set.
  9. Preheat oven to 425º. Once the scones have been frozen* remove from freezer and brush the tops with a little milk or cream, then bake for 18-21 minutes, until they are lightly golden and a toothpick inserted comes out clean.
  10. Allow to cool for 2 minutes, then transfer to wire cooling rack.

Browned Butter Maple Glaze

  1. Slowly brown your butter in a small saucepan, shouldn't take but just a minute or two.
  2. In a small mixing bowl pour your powdered sugar, maple syrup, maple flavoring, cream and browned butter with a pinch of salt, mixing until smooth and pouring consistency.
  3. Store scones in airtight container, scones are best consumed the day they are made, but they can be wrapped and frozen or keep on the counter for 2-3 days.
  4. To warm, simple place in 250° oven for 5 minutes or warm in microwave for 15-20 seconds.

Notes

*NOTE | I like using aluminum free baking powder for all recipes, especially if you are using a large amount in a baking project, it can sometimes have a metallic taste.

PRO TIP | Unless baking for a crowd, you probably don't need 16 scones. I recommend wrapping the second disc of scones tightly in plastic wrap or wax paper and then placing in a gallon freezer baggie with baking instructions for a future date. When ready to bake, just remove from freezer and bake as directed, adding a minute or two. If desired brush with milk or cream right before baking, glaze after baking.

COOKS TIP | If you would like more of a glazed look on the scones, then let scones cool for 15 minutes before drizzling glaze on, it will melt into the scone a bit. If you want more of a drizzled look, then wait until scones cool completely and drizzle glaze on scones.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 150Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 184mgCarbohydrates: 11gFiber: 0gSugar: 3gProtein: 3g

The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc.

Did you make this recipe?

Go ahead, MAKE MY DAY! PIN on Pinterest and Comment on the blog!

Pinterest image for easy maple pumpkin scones with call out for brown butter maple glaze

Want your home to smell like fall without toxic air fresheners? This recipe for Fall Simmering Spices is an all-natural, inexpensive and simple way to fill your home with the aroma of fall and Thanksgiving! #thefreshcooky #simmeringspices #fallsmell #aromatherapy #nontoxic #allnatural
Previous
Fall Simmering Spices (Potpourri)
Spa water for adults! This 21+ Cucumber Cooler is so light, crisp and refreshing, filled with crunchy cucumbers, and the option of refreshing mint or earthy basil. Enjoy it after a hot afternoon playing outside or sipping with your girlfriends. #thefreshcooky #cucumbercooler #cocktail #mocktail #ginandtonic #mint #basil #lime
Next
Cucumber Cooler Cocktail {Basil or Mint}

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharon I noticed not show salt or any amount. Is salt required and if so what amount?sharon

Tuesday 24th of November 2020

I. I noticed you had salt in the directions but in the actual recipe it does not show salt or any amount. Is salt required and if so what amount?

Kathleen

Tuesday 24th of November 2020

Hi Sharon, so sorry about that! Yes, ¼ teaspoon salt, I have amended the recipe, thanks for catching that!

Colleen

Saturday 10th of October 2020

Hi, When making this recipe I noticed that you mention sugar in the directions, but there is no measurement under the ingredient list. I made them without sugar and they were delicious. Just wanted to see if you actually use sugar. Thanks, Colleen

Kathleen

Saturday 10th of October 2020

Colleen, thank you so much! I did indeed, probably so used to it, but no, there isn't any sugar in the scone itself, just maple syrup sweetened, only sugar in the glaze, thank you for pointing that out, glad you liked them! They are a favorite of ours too!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares