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.

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.
  
  PIN IT

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

1. Preheat your oven to 400°F (200°C). Don’t be “that person” who forgets and then sits around waiting.
2. Mix the dry stuff: flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Stir like you mean it.
3. 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?)
4. Whisk the wet stuff: pumpkin puree, cream, egg, and vanilla in another bowl. Smooth and orangey—perfect.
5. Combine forces: pour wet into dry. Stir gently until it just comes together. Don’t overmix unless you want pumpkin bricks.
6. Shape your dough baby: dump it onto a floured surface, pat into an 8-inch circle about 1 inch thick.
7. Slice like a pizza: cut into 8 wedges. Boom—instant scone shapes.
8. Bake: place wedges on a parchment-lined tray. Bake 15–18 minutes until golden.
9. 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.

Related Recipes:

• Cold Cucumber Soup with Yogurt and Dill Recipe
•  Baked Potato Soup Recipe Worth Craving
• Avgolemono (Greek Egg and Lemon Soup

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).