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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!

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

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.

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 the 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

  • Powdered Sugar
  • Butter, Browned
  • Maple Syrup plus maple extract for vanilla extract
  • Cream or Milk

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.

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.

Picture of a Maple Pumpkin Scone | The Fresh Cooky

TRY MORE PUMPKIN and FALL RECIPES

Pin for Maple Pumpkin Scones | The Fresh Cooky

This recipe was lightly adapted from Well Plated.

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

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6 Comments

  1. 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?

  2. 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

    1. 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!