Pumpkin Scones

Pumpkin Scones

Warm, spiced pumpkin scones topped with a sweet white and maple drizzle—perfect for cozy fall mornings.

45 min Serves 8 Medium American

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These pumpkin scones are tender and full of fall flavor, thanks to pumpkin pie spice and real pumpkin. They come together quickly with a simple cut-in method and are finished with two glazes: a creamy white glaze and a rich maple drizzle. Bake them in just 14–16 minutes for a delightful treat that pairs perfectly with coffee or tea.

Directions

Get your baking sheet ready by lining it with parchment paper or a silicone mat, then dust it lightly with flour. Preheat your oven to 425°F.

In a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt. Add the cold, diced butter and use a pastry blender or your fingers to cut it in until the mixture looks like coarse crumbs.

In a separate measuring cup or small bowl, whisk the canned pumpkin, milk (or heavy cream), egg, and vanilla extract until well combined. Pour this into the flour mixture and use a spatula to fold together just until incorporated—do not overmix. The dough will be scraggly; that's perfectly fine.

Turn the dough out onto the prepared baking sheet. Lightly flour the top, then pat it into a flat 9-inch circle. Use a sharp knife to cut the circle into 8 wedges. Separate the wedges, spacing them about 2 inches apart to allow for spreading during baking.

Bake for 14 to 16 minutes, until the scones are golden and cooked through. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the white glaze, stir together the powdered sugar and milk until smooth. Generously glaze the top of each cooled scone and let it set. For the maple glaze, combine the remaining powdered sugar with maple syrup and optional molasses; drizzle over the white glaze.