Maple Pumpkin Scones {Starbucks Copycat}
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Maple Pumpkin Scones recipe 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. A healthy take on Starbucks Pumpkin Scones.
It’s no secret that I love scones! And this pumpkin scones recipe is easy to whip up, even on a school morning and taste amazing!
Try my Starbucks Copycat Date Scones, these Fresh Orange Scones or these incredible Cinnamon Crunch 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 Scones Ingredients
- FLOUR | I used healthy Whole Wheat flour (may also be made with white all purpose flour)
- BUTTER | use the real deal here, nothing soft out of the fridge, cold (grated or diced)
- SPICES | Cinnamon, Ginger, Nutmeg, Allspice — the usual Pumpkin Pie Spices!
- PURE PUMPKIN | Not pumpkin pie FILLING, just simple pure pumpkin puree here.
- MAPLE SYRUP | Splurge for real maple syrup for this recipe.
- EGGS | I always use large eggs in my baking
- CREAM | Use heavy cream or milk in this recipe
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.
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 the pumpkin mixture into the dry ingredients, stirring until a moist dough forms.
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.
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.
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.
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
- Powdered Sugar
- Butter, Browned
- Maple Syrup plus maple extract for vanilla extract
- Cream or Milk
How to Make Browned Butter Maple Glaze
- Slowly brown your butter in a small saucepan, shouldn’t take but just a minute or two.
- 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.
- 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.
Storing Starbucks Pumpkin Scones
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.
TRY MORE PUMPKIN and FALL RECIPES
- Butternut Squash Autumn Soup
- Creamy Pumpkin Curry Soup
- Pumpkin Bread with Maple Browned Butter Glaze
- Maple Whiskey Sour
- Pumpkin Spice Coffee Cake
- Gluten-Free Apple Pie with Crumb Topping
- Pumpkin Yogurt | Copycat Noosa
- Chocolate Pumpkin Graham Crisp {+ Video}
This recipe was lightly adapted from Well Plated.
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Maple Pumpkin Scones with Browned Butter Maple Glaze
Equipment
Ingredients
Maple Pumpkin Scones
- 1/2 cup butter, cold (grated or diced)
- [2 3/4 cups all-purpose unbleached white, or light whole wheat flour (see note)]
- [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
- [2/3 cup canned pumpkin, heaping]
- 1/3 cup + 2 Tablespoons real maple syrup
- 1/2 teaspoon [maple flavoring], optional
- 2 large eggs
- 2 tablespoons heavy cream, or milk
- 1-2 tablespoons cream or milk, for brushing
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
- Whisk flour, spices, salt and baking powder in a large mixing bowl.
- 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.
- Next in a small mixing bowl whisk together pumpkin puree, maple syrup, heavy cream or milk, maple flavoring (optional) and eggs until smooth, set aside.
- 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.
- Making a well in the center of the dry ingredients, pour your pumpkin mixture into the dry ingredients, stirring until a moist dough forms.
- 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.
- 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.
- Place the baking sheet in the freezer for 30 minutes, the flavors will marry and it will help the scones set.
- 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.
- Allow to cool for 2 minutes, then transfer to wire cooling rack.
Browned Butter Maple Glaze
- Slowly brown your butter in a small saucepan, shouldn’t take but just a minute or two.
- 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.
- 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.
- To warm, simple place in 250° oven for 5 minutes or warm in microwave for 15-20 seconds.
✱ Kathleen’s Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
In a hurry and Ididn’t nt freeze as directed and didn’t have the maple flavoring, still they turned out fabulous! I sprinkled a little sea salt on top of glaze and now they are going into the case at our coffee shop! Thank you!
YAY! So glad that even with your rushing and changes they turned out amazing, LOVE the idea of sea salt on the top!! YUM! Thanks so much for your kind comment, have a beautiful day!
I didn’t see in the instructions where to add the 2T of heavy cream. Unless I missed it. I added it to my wet ingredients.
Thanks for catching that Carrie, I’ve adjusted the recipe, you added it exactly in the right place! Happy baking!
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?
Hi Sharon, so sorry about that! Yes, ¼ teaspoon salt, I have amended the recipe, thanks for catching that!
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
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!