Pumpkin Scones with Maple Cinnamon Icing - Perfect for an Autumn breakfast or afternoon snack with a cup of coffee on a chilly day, these pumpkin scones use canned pumpkin puree and homemade Pumpkin Pie Spice Mix and are perfectly finished with a drizzle of Maple Cinnamon Glaze- a total cafe copycat at home.
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October 26th is #NationalPumpkinDay, how about making some pumpkin scones? It's the perfect opportunity to use my Homemade Pumpkin Pie Spice.
These scones are for you if you:
a: like scones. Who doesn't?
b: like pumpkin and pumpkin spice. Just kidding - these scones have a delicate flavor and are so soft and fluffy that people who don't like pumpkin or even cinnamon still love these scones.
c: like treats but not sweets. There is only a quarter cup of maple syrup to sweeten these pumpkin scones. You can also skip the glaze. I think they're great served warm with lots of butter.
I've made the maple cinnamon glaze two ways. The first method is like the recipe instructs, using powdered sugar with some cinnamon and using maple syrup as the liquid. This is fantastic.
But say you're making these scones and use the last ¼ cup of maple syrup in the actual scones and have none left for icing?
You could just use milk as the liquid, or you could use Starbucks Oat and Almond Pumpkin Spice coffee creamer. SO, Good. You're welcome.
Nutrition Facts using Spelt Flour
When I first created this recipe, I was experimenting with different whole grain flours and originally used half spelt flour in this recipe. I would still make them like this but I don't have spelt flour on hand that often anymore, so I usually just use all-purpose flour.
The graph below shows the nutritional differences, which I was surprised to see weren't that great. You'll get more potassium and 1 gram more of fiber by using the spelt flour.
|Nutrition Facts||2 ¼ cups all-purpose flour||Swapping in 1 cup spelt flour|
|Fat||12 g||12 g|
|Carbohydrates||34 g||34 g|
|Fiber||2 g||3 g|
|Sugar||7 g||7 g|
|Protein||5 g||5 g|
|Potassium||29 g||91 g|
What are scones?
Scones are baked goods similar to American biscuits - they use butter-coated flour to achieve flakiness. Baking powder or baking soda are used to achieve height and a fluffy texture.
How to make moist fluffy pumpkin scones
My pumpkin scones are super moist and fluffy because I used both yogurt and pumpkin puree as the wet ingredients.
For fluffy biscuits that aren't tough, gently bring the dough together once the wet ingredients are added. It's ok if the dough is a bit shaggy. Scones have a sort of rustic look to them.
About the ingredients for this recipe. See the recipe card below for exact amounts.
- Dry Ingredients: You'll need basic baking supplies like flour, baking powder, and baking soda. When I first created this recipe, I used half spelt flour, and that works really great. Now I usually just use all-purpose flour because I don't have spelt flour on hand too often. You'll also need baking powder and baking soda - these give the scone some lift.
- Wet Ingredients: I use yogurt to give these scones a really soft texture. You can use milk instead if you want to. I also use maple syrup to sweeten these scones. You can use light brown sugar or white sugar instead. You'll need cold butter too.
- Pumpkin Ingredients: You'll need pumpkin puree. If you make it yourself that's great, if not then the canned stuff is just fine - it's what I use. Just be careful not to buy pumpkin pie filling which has other ingredients in it. You'll also need some pumpkin pie spice mix. You can use store-bought or make my recipe, it's really easy.
- Optional Ingredients: Powdered Sugar, to make a maple cinnamon glaze.
How to Make Pumpkin Scones
- Make the pumpkin pie spice mix
- make sure your butter is very cold so you can grate it. You can even put it in the freezer for 5-10 minutes to chill.
To make these scones, preheat your oven to 400°F (200°C) and line a cookie sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the flour, pumpkin pie spice mix, baking powder, baking soda, and salt.
In a small bowl, whisk together the maple syrup (or brown sugar), pumpkin puree, yogurt, and vanilla.
Using a cheese grater, grate the butter over the top of the dry ingredients. Mix the butter into the flour with your hands, until the butter is just coated with the flour. It should break into smaller pieces.
Add the wet ingredients and mix with a fork until just combined, taking care not to over-mix. It's ok if the dough is a bit shaggy.
Lay the dough on a lightly floured counter and press it out into a round disc, about 8 inches wide.
My hand measures about 8 inches when spread out, I use it to measure the scone dough.
Cut the dough like a pizza, into 8 wedges. I use a bench scraper for this.
Lay each wedge on the prepared baking sheet and then bake for about 14 minutes, or until done.
Move the scones to a wire rack to cool, or serve warm with butter.
Optional Maple Glaze
If you are glazing the scones, mix together ½ cup of powdered sugar with a bit of maple syrup (or pumpkin coffee creamer) and a sprinkle of cinnamon or pumpkin pie spice.
Drizzle the icing over the cooled scones. Grate fresh nutmeg over.
RECIPE TIP: Make sure your butter is very cold and don't handle it too much. Warm hands can start to melt the butter. I like to grate my butter into the flour.
Why are my Scones tough and dry?
The trick to moist and fluffy scones is to not over-mix the dough and use enough liquids. Mix your scones by hand instead of using an appliance like a food processor or stand mixer.
I used a food processor for a batch of scones once and wasn't paying attention and totally messed it up. The dough was over-mixed and dry and had the texture of a cookie instead of a scone.
Handle the dough as little as possible. I use my hands to snap the butter into the flour but I try to move quickly so my warm hands don't melt the butter.
Once you add the wet ingredients, just bring the dough together with a fork and move on. A shaggy dough is fine.
What's the best way to add butter to scones?
For scones and biscuits, I grate the cold butter into my flour with a cheese grater. If your hands are pretty warm you can stick the butter in the freezer for 5-10 minutes before grating it.
✔ This scone recipe is vegetarian.
> To make this scone recipe vegan, use a plant-based yogurt and a vegan butter replacement product.
I don't bother with a pastry cutter for mixing the butter with the flour but you can if you want to. I just grate mine in so that it's small in size and then handle it as little as possible.
I use a bench scraper to cut and move my scones and I usually line my baking sheet with parchment paper or a silicone mat.
Store the scones at room temperature for a few days, covering them lightly with a towel or plastic wrap. They are best on the first day. The scones can dry out in the fridge and they can get a bit moist when in an airtight container.
If you're making the scones a day ahead, don't glaze them until right before serving. The glaze can kind of melt and sink into the scones and they are best served freshly glazed.
More recipes with Pumpkin Pie Spice
Tips + FAQs
Yes, that is what I use for this recipe. Just don't buy pumpkin pie filling, make sure it's pumpkin puree. They look similar and grocery stores stock them on the same shelf, next to each other.
I add yogurt to keep these pumpkin scones soft. Make sure not to over-handle the dough. A slightly shaggy dough is fine.
No these scones don't need to be glazed. I like them served warm, with butter.
I store these pumpkin scones at room temperature, on the counter, and lightly covered with a towel or plastic wrap. They are quite moist, to begin with, so I don't store them in an airtight container.
Pumpkin Scones with Maple Cinnamon Icing
- 2 ¼ cups all-purpose flour (270 grams *see notes about spelt flour)
- 2 ½ teaspoons
Pumpkin Pie Spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup maple syrup (or brown sugar)
- ½ cup pumpkin puree
- ½ cup plain yogurt (or milk)
- 1 teaspoon vanilla extract
- ½ cup cold butter (grated)
- Preheat the oven to 400 °F (200 °C). Prepare a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk.
- In a separate bowl, combine the maple syrup, pumpkin puree, yogurt, and vanilla. Whisk.
- Add the cold shredded butter to the dry ingredients. Mix until just combined, and all butter is covered with flour and in smaller pieces.
- Add the wet ingredients to the dry ingredients, and mix just to combine. I use a fork.
- Lay the mixture on a lightly floured counter and flatten it into an 8-inch round. Cut it into eight pieces then lay each piece onto the prepared baking sheet.
- Bake for about 14 minutes, or until just turning light brown on the bottom and fully cooked through.
- To serve: If not icing the scones, serve them warm with butter.If icing, let the scones cool on a wire rack. Mix together ½ cup powdered sugar with a splash of either maple syrup, milk, or flavored coffee creamer plus a dash of cinnamon or pumpkin pie spice. Whisk well and drizzle over cooled scones. Grate fresh nutmeg over.
- Don't over-mix the dough or you'll end up with tough, dry scones.
- Grate the cold butter into the dry mixture for nice small pieces of butter that will be easy to coat with flour.
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
This post was originally posted on October 26, 2016. Updated September 9, 2022, to provide clearer recipe information, a video tutorial, new photos, and full nutritional information.
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Gloria @ Homemade & Yummy
These looks totally delicious. I order scones at Starbucks all the time, I really need to make these at home.
Thanks I hope you try them!
Debra @ Bowl Me Over
Scones are one of my favorite treats and pumpkin? Yum!! Did some sharing & wanted to thank you for linking up with us at #FoodieFriDIY - see you next week!
Thanks so much!
These were FANTASTIC!!! I made them both with whole wheat flour one time and next with gluten free baking mix.
Thanks, Lisa! These are always a bit hit. I'm glad you like this recipe. Thanks for the info on the types of flour you used 🙂