Pumpkin Scones with Maple Glaze for Fall Breakfasts

So you woke up craving something warm, cozy, and just a little extra? Same. Enter: pumpkin scones—a snack that screams “fall” louder than your neighbor’s yard full of inflatable pumpkins. The best part? You don’t have to be a pro baker to pull these off. (Seriously, if you can stir and avoid burning water, you’re good.

Table of Contents

Why This Recipe is Awesome?

First of all, pumpkin + spices = life. No arguments.
These babies are crispy on the outside, fluffy on the inside—like the scone version of a cozy sweater.
They’re way cheaper (and dare I say, better?) than the ones at your favorite overpriced coffee chain.
It’s idiot-proof. Even I didn’t mess it up… and I once set pasta on fire. Don’t ask.
Bonus: your house will smell like pumpkin spice heaven, and honestly, that’s half the reason to make them.

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Ingredients You’ll Need

(Grab your fall playlist and let’s do this.)

2 cups all-purpose flour (aka: the universal baking glue)
1/3 cup brown sugar (because we like it sweet but not too sweet)
1 tbsp baking powder (aka: scone elevator)
1/2 tsp salt (don’t skip—unless you enjoy bland sadness)
1 tsp ground cinnamon (mandatory fall spice)
1/2 tsp nutmeg (don’t overdo it unless you like “Christmas in your face”)
1/4 tsp ground ginger (tiny kick = chef’s kiss)
1/2 cup cold unsalted butter, cubed (cold is key, my friend)
1/2 cup pumpkin puree (not pumpkin pie filling—don’t do it, trust me)
1/3 cup heavy cream (milk works too, but cream = luxury)
1 large egg (binder of dreams)
1 tsp vanilla extract (you know the drill)

Optional glaze (but who’s really skipping glaze?):

1 cup powdered sugar
2–3 tbsp milk
1/2 tsp pumpkin pie spice

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Don’t be “that person” who forgets and then sits around waiting.
Mix the dry stuff: flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Stir like you mean it.
Cut in the butter: toss those cold butter cubes into the dry mix. Use a pastry cutter or just your fingers until it looks like crumbly sand. (Fun, right?)
Whisk the wet stuff: pumpkin puree, cream, egg, and vanilla in another bowl. Smooth and orangey—perfect.
Combine forces: pour wet into dry. Stir gently until it just comes together. Don’t overmix unless you want pumpkin bricks.
Shape your dough baby: dump it onto a floured surface, pat into an 8-inch circle about 1 inch thick.
Slice like a pizza: cut into 8 wedges. Boom—instant scone shapes.
Bake: place wedges on a parchment-lined tray. Bake 15–18 minutes until golden.
Cool a bit (if you can wait). Then drizzle glaze over the top like an artsy drizzle painting.

Common Mistakes to Avoid

Skipping the cold butter rule. Warm butter = greasy sadness. Keep it cold.
Overmixing the dough. Don’t knead it like bread—this is not a gym workout.
Using pumpkin pie filling. Unless you want spice overload and regret.
Forgetting parchment paper. Do you like scrubbing pans? No? Then line it.
Baking too long. Dry scones are a crime against carbs.

Alternatives & Substitutions

Gluten-free? Swap the flour for a good GF blend. (But don’t expect miracles if you grab the sketchy one at the back of the store.)
No heavy cream? Milk works, but add an extra tablespoon of butter for richness.
Sugar swap. Coconut sugar works, or white sugar in a pinch. But brown sugar gives that cozy vibe.
Spice tweaks. Hate nutmeg? Skip it. Love cinnamon? Double it. No rules here.
Add-ins. Chocolate chips, dried cranberries, or pecans turn these scones into snack royalty.

FAQ

Can I make the dough ahead of time?

Yep! Wrap it up and chill overnight. Just bake fresh in the morning so you can feel like a bakery goddess/god.

Do I really need the glaze?

Technically no, but also… why would you rob yourself of joy?

Can I freeze these?

Heck yes. Freeze unbaked wedges, then bake straight from frozen. Add a few extra minutes. Easy peasy.

Can I use margarine instead of butter?

Well, technically yes, but why hurt your soul like that?

My dough is sticky—what did I do wrong?

Relax, it’s normal. Just dust with flour until it behaves. Don’t drown it, though.

Can I make mini scones?

Absolutely. Cut smaller wedges, reduce bake time. Bonus: you can eat three without guilt.

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Final Thoughts

And there you have it—pumpkin scones that’ll make your kitchen smell like happiness. Honestly, they’re cozy, slightly fancy-looking, and easy enough to whip up on a lazy Sunday. Now go impress your friends, family, or just yourself (because self-love = eating warm scones straight off the tray).