Deliciously Soft & Fluffy Pumpkin Scones with Maple Cinnamon Glaze: The Ultimate Fall Breakfast Treat
There’s nothing quite like the warm, comforting embrace of fall flavors, and these pumpkin scones perfectly capture the essence of the season. Imagine a perfectly baked scone – tender, flaky, and infused with rich pumpkin and aromatic spices, then crowned with a luscious maple cinnamon glaze that melts in your mouth. These aren’t just any scones; they are the embodiment of fall comfort, making them an ideal choice for a cozy breakfast, a delightful afternoon tea, or a special dessert. Best of all, they’re surprisingly easy to whip up in your own kitchen!
As the leaves begin to change and the air turns crisp, our kitchens naturally gravitate towards the comforting aromas of pumpkin and spice. After recently sharing my beloved pumpkin cheesecake recipe, I couldn’t wait to introduce you to another one of my favorite autumnal treats: these absolutely irresistible pumpkin scones. If you’ve ever been disappointed by dry or bland scones in the past, prepare to have your expectations redefined. This recipe guarantees scones that are not only easy to make but also:
- Incredibly Soft, Light, and Fluffy: Say goodbye to dense, crumbly scones. Our secret techniques ensure a melt-in-your-mouth texture.
- Bursting with Authentic Pumpkin Spice Flavor: Each bite delivers a harmonious blend of real pumpkin and a meticulously balanced pumpkin pie spice blend.
- Finished with a Decadent Maple Cinnamon Glaze: A sweet, spiced glaze that perfectly complements the rich pumpkin flavor, adding an extra layer of indulgence.
In this comprehensive guide, I’m going to walk you through every single step, sharing all the tips and tricks you need to master these pumpkin spice scones. By the end, you’ll be baking like a pro and wondering why you ever thought scones were difficult. Trust me, if you’re a pumpkin enthusiast, this easy homemade pumpkin scone recipe will quickly become a cherished part of your fall baking repertoire!
How to Bake Perfect Pumpkin Scones from Scratch
Crafting these delectable pumpkin scones is a straightforward process, even for novice bakers. The key lies in understanding a few fundamental principles that guarantee a light, fluffy, and flavorful result every time. Let’s dive into the step-by-step guide for creating your own batch of homemade pumpkin scones.
Mixing the Dry Ingredients and Incorporating Cold Butter
Begin by combining all your dry ingredients in a large mixing bowl. This includes all-purpose flour, granulated sugar for sweetness, a generous amount of pumpkin pie spice and ground cinnamon for that signature fall flavor, baking powder to give the scones their lift, and a pinch of salt to balance everything out. Whisk these together thoroughly to ensure all the spices and leavening agents are evenly distributed.
Next, introduce your unsalted butter. It’s crucial that this butter is **very cold** and cut into small, even cubes. Add these butter pieces to your dry mixture and use a pastry cutter (or two forks, or even your fingertips) to cut the butter into the flour. Your goal is to work quickly until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining visible. A few slightly larger pieces are perfectly acceptable – in fact, they contribute to a flakier texture!
A Crucial Baking Tip: The Power of Cold Butter! This isn’t just a suggestion; it’s the secret to truly soft and light scones. When those tiny, cold pockets of butter hit the heat of the oven, they rapidly melt, releasing steam. This steam creates small air pockets within the dough, resulting in a tender, airy, and incredibly flaky texture that is the hallmark of a perfect scone. Warm butter would simply melt into the flour, yielding a dense, cake-like consistency rather than a light, layered one.
Combining Wet Ingredients for Rich Flavor and Moisture
In a separate bowl, whisk together your wet ingredients: pumpkin puree, cold heavy whipping cream, and pure vanilla extract. Just like with the butter, using cold heavy cream helps maintain the overall low temperature of your dough, reinforcing the cold butter principle. You might notice there’s no egg in this recipe, and that’s not a oversight! The rich, thick pumpkin puree acts as a natural binding agent, eliminating the need for an egg and contributing to the scone’s moist crumb.
Gentle Mixing and Shaping the Dough
Now, pour the wet ingredients into the dry mixture. Stir gently with a spoon or spatula until just combined. The dough might appear a little crumbly and dry at first, which is completely normal. Avoid the temptation to overmix! Overworking the dough develops the gluten too much, which can lead to tough, chewy scones. If needed, don’t hesitate to use your hands to gently bring the mixture together into a cohesive dough. The warmth from your hands can help, but remember to be quick and gentle.
Once your dough is formed, turn it out onto a lightly floured surface. Gently knead it just a couple of times to ensure it’s fully cohesive, then shape it into a neat ball. Flatten this ball into a uniform circle, approximately 7 to 8 inches in diameter and about 3/4-inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 equal-sized wedges, much like slicing a pizza. Carefully transfer these scone triangles to a baking sheet lined with parchment paper, ensuring there’s a little space between each one to allow for even baking.
The Chilling Secret: Ensuring Optimal Flakiness
While not strictly mandatory, I highly recommend placing your baking sheet with the cut scones into the freezer for about 10 minutes. This extra step is a game-changer! It re-chills the butter in the dough, ensuring it’s as cold as possible just before it hits the hot oven. This reinforces the steam-creating effect of the butter, resulting in even flakier and more delicate pumpkin scones.
Baking and Glazing Your Autumnal Delights
With your scones perfectly chilled, it’s time to bake! Pop them into your preheated oven for approximately 18-22 minutes. Keep an eye on them; they are done when the tops are set, lightly golden brown, and cooked through. A toothpick inserted into the center should come out clean. Remove them from the oven and allow them to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. The wait is the hardest part!
For the grand finale, prepare the irresistible maple cinnamon glaze. The sweet, warm notes of maple syrup combined with aromatic cinnamon are the perfect complement to the rich pumpkin flavor of the scones. If you don’t have maple syrup on hand, simply substitute with a little extra milk to achieve the desired consistency. Drizzle generously over the cooled scones and let the glaze set for a few minutes before serving. These glazed pumpkin scones are truly a taste of fall heaven.
Freezing Instructions for Make-Ahead Convenience
These delightful pumpkin scones are perfect for making ahead, offering incredible convenience for busy mornings or unexpected guests. You have two excellent options for freezing: either freezing the baked scones after they’ve cooled or freezing the raw scone dough to bake fresh later. Here’s how to best preserve their deliciousness:
- To Freeze Baked Scones: Once your pumpkin scones have completely cooled (do not glaze them before freezing!), wrap each individual scone tightly in plastic wrap. This prevents freezer burn and helps maintain their moisture. Place the wrapped scones into a freezer bag or an airtight, freezer-friendly storage container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply take them out a few hours before, allow them to come to room temperature on the counter, and then prepare and add the maple cinnamon glaze just before serving. For a warm treat, you can also gently reheat them in a low oven (around 250°F / 120°C) for 10-15 minutes before glazing.
- To Freeze Raw Scone Dough: This method allows you to bake fresh, warm scones on demand! After you’ve cut the scone dough into triangles, arrange them on a baking sheet lined with parchment paper. Ensure they are not touching each other to prevent them from sticking together. Freeze these raw scone triangles for one to two hours, or until they are solid. Once frozen solid, transfer them to a freezer bag or an airtight storage container. They will keep well in the freezer for 2 to 3 months. When you’re ready to bake, preheat your oven to 400°F (204°C). Place the frozen scones directly onto a parchment-lined baking sheet (no need to thaw!). Bake for 22 to 26 minutes, or until golden brown and cooked through. If the tops start to brown too quickly, loosely tent a piece of aluminum foil over them to prevent over-browning while the insides finish baking. Glaze after they have cooled slightly.
Essential Baking Tips for Perfect Scones
Achieving bakery-quality pumpkin scones at home is simple with these crucial tips:
- Accurate Flour Measurement: Always spoon your flour into the measuring cup and level it off with the straight edge of a knife. Never scoop directly from the bag, as this compacts the flour, leading to too much flour in your recipe. Excess flour results in dense, dry, and crumbly scones, robbing them of their desired soft texture.
- Homemade Pumpkin Pie Spice: If your pantry is missing pumpkin pie spice, don’t fret! You can easily make your own blend. Check out my recipe for homemade pumpkin pie spice, which allows you to customize the flavor to your liking and ensures you always have this essential fall seasoning on hand.
- Pumpkin Puree vs. Pumpkin Pie Filling: This is a critical distinction! Always use 100% pure pumpkin puree, which is simply cooked and mashed pumpkin. Do NOT use pumpkin pie filling, as it contains added sugars, spices, and other ingredients that will drastically alter the flavor and texture of your scones.
- Keep Everything Cold: This cannot be stressed enough! Cold butter and cold heavy cream are your best friends when making scones. The cold butter creates those magical steam pockets in the oven that give scones their light, flaky layers. Cold liquids help maintain the butter’s solid state for as long as possible before baking.
- Avoid Overworking the Dough: Handle the dough as little as possible. Overworking develops the gluten in the flour, which can lead to tough, chewy scones instead of the wonderfully tender texture you’re aiming for. Mix until just combined, and then use gentle hands to bring it together.
- Don’t Twist the Cutter: When cutting your scones into wedges, press straight down and lift straight up with your knife or pastry cutter. Twisting the cutter can seal the edges of the scone, preventing them from rising as high and creating those beautiful flaky layers.
- Optional Golden Tops: For an extra golden-brown top and a slightly crispier crust, you can brush the tops of your unbaked scones with a little extra heavy cream or an egg wash (one egg whisked with a tablespoon of milk) just before baking.
More Delicious Scone Recipes to Explore!
If you’ve fallen in love with these pumpkin scones, you’ll be thrilled to discover that the world of scones is vast and incredibly tasty. Expand your baking repertoire with these other fantastic scone recipes:
- Classic Scones (a versatile base recipe with 4 incredible flavor variations to try)
- Strawberry Cream Scones (perfect for spring and summer with fresh, juicy berries)
- Lemon Blueberry Scones (a bright and zesty combination that’s always a crowd-pleaser)
- Apple Cinnamon Scones (another cozy fall favorite, full of warm spices and tender apple pieces)
Each of these recipes brings its unique charm, but they all share the common goal of delivering soft, flaky, and utterly delightful scones to your table.
Pumpkin Scones
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Ingredients
For the pumpkin scones:
- 2 cups (250 grams) all-purpose flour spooned and leveled
- ½ cup (100 grams) granulated sugar
- 2 and ½ teaspoons baking powder
- 1 and ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 6 tablespoons (85 grams) cold unsalted butter , cubed into small pieces
- ⅓ cup (80 ml) cold heavy whipping cream
- ½ cup (120 grams) pumpkin puree
- 1 teaspoon pure vanilla extract
For the maple cinnamon glaze:
- 1 cup (120 grams) powdered sugar
- 1 tablespoon (15 ml) pure maple syrup
- 1 tablespoon (15 ml) milk use more as needed
- ¼ teaspoon ground cinnamon
Instructions
To make the pumpkin scones:
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Preheat your oven to 400°F (204°C). Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat; set this aside.
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In a spacious mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, pumpkin pie spice, ground cinnamon, and salt until well combined. Add the cold, cubed unsalted butter to this dry mixture and use a pastry cutter (or a fork) to cut the butter into the dry ingredients. Continue until the mixture resembles coarse crumbs, with some small pea-sized pieces of butter remaining.
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In a separate bowl, whisk together the cold heavy whipping cream, pumpkin puree, and pure vanilla extract until they are fully incorporated. Pour these wet ingredients into the dry ingredients. Stir gently until just combined, being careful not to overmix. The mixture may be slightly crumbly at this stage, so feel free to use your hands to carefully bring the dough together.
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Transfer the dough onto a lightly floured surface. Gently work the dough into a ball, then flatten it evenly into a circular disc, approximately 7 to 8 inches in diameter and about 3/4-inch thick. Using a sharp knife or pastry cutter, cut the dough into 8 equal-sized triangular pieces. Carefully arrange these scones onto the prepared baking sheet, ensuring a small amount of space between each one.
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Place the baking sheet containing the shaped scones into the freezer for 10 minutes. This chilling step helps the scones maintain their shape and promotes a flakier texture.
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Bake the scones in the preheated oven for 18 to 22 minutes, or until their tops are set, lightly golden, and they are cooked through.
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Once baked, remove the scones from the oven and let them cool completely on a wire rack before applying the glaze.
To make the maple cinnamon glaze:
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In a medium mixing bowl, whisk together the powdered sugar, pure maple syrup, milk, and ground cinnamon until the mixture is smooth and well combined. If the glaze appears too thick, add milk in ½ teaspoon increments until you achieve your desired drizzling consistency.
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Generously drizzle the prepared glaze over the cooled pumpkin scones. Allow the glaze to set and harden for approximately 10 to 15 minutes before serving. Then, enjoy your perfectly sweet and spiced homemade pumpkin scones!
Notes
To freeze the baked scones: Ensure the scones have cooled completely before wrapping each one tightly with plastic wrap. Store them in a freezer bag or an airtight, freezer-friendly storage container in the freezer for up to 3 months. To serve, thaw them to room temperature on the counter and then apply the glaze.
To freeze the scone dough: After cutting the dough into triangles, place them on a baking sheet lined with parchment paper and freeze for one to two hours until solid (this prevents them from sticking together). Transfer the frozen dough pieces to a freezer bag or storage container and keep in the freezer for 2 to 3 months. When ready to bake, preheat your oven to 400°F (204°C). Bake the frozen scones for 22 to 26 minutes. If the tops begin to brown too much, lightly cover them with a piece of foil until they are fully cooked.
Pumpkin: It is essential to use 100% pure pumpkin puree for this recipe, not pumpkin pie filling, which contains added sugars and spices.
Maple Syrup: If you find yourself without maple syrup for the glaze, you can simply substitute it with an equal amount of milk to achieve the desired consistency.