Once again, my freezer is full of pumpkin puree. So many recipes to try this October and I may even need to get another pumpkin! As soon as the pumpkin is in our freezer my mom starts bugging me to make her some pumpkin scones. She loves the pumpkin scones from Peete’s Coffee and while these aren’t exactly like those, she says that these are her favorite!

I had previously tried a recipe for these last year (which I have since removed) but this one is just a little bit better! The maple really make a big difference in the glaze, and when you make these the sweet smell of the glaze will fill your kitchen! I love these scones because you can add stuff to them and adapt it to your tastes with nuts, dried fruit, or even chocolate!


Glazed Pumpkin Scones


  • 2 1/4 Cups All-Purpose Flour
  • 1/4 Cup Brown Sugar (packed)
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Unsalted Butter (cold)
  • 1/2 Cup Heavy Whipping Cream
  • 1/2 Cup Pumpkin Pure
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Pumpkin Pie Spice
  • 1/4 Teaspoon Ground Cloves

For the Glaze:

  • 1/4 Cup Brown Sugar (packed)
  • 1 Tablespoons Milk
  • 1 Tablespoon Maple Syrup
  • 1/4 Cup Powdered Sugar
  • 1 Tablespoon Unsalted Butter


1.Pre-heat your oven to 400 degrees Fahrenheit.  In a large bowl or the bowl of a stand mixer, mix the salt, baking powder, spices, sugar,  and flour.

2. Now add the butter. The butter should be cold and right from the fridge.  Cut the butter up into small pieces and gradually add them in to the dry ingredient mix. Mix the dry ingredients as you add the butter. Beat until butter is incorporated.

3. In a separate bowl, beat the pumpkin, vanilla, and heavy cream together. Slowly pour this mixture into the dry ingredients, while mixing continuously on low-speed until a dough has formed. The dough will be sticky.


4. On a lightly floured surface, using your hands or a rolling-pin, divide the dough in half and shape into two equal circles about 3/4 of an inch thick.


5. Cut each circle into 6-8 triangle pieces. Whether you can get 6- 8 scones from each circle depends on how large you cut them. These scones, wont spread out when you bake them, but they will puff up slightly so they don’t need to be too big.

6. Place the scones on an ungreased cookie sheet and bake for 13-15 minutes, or until they are lightly browned around the edges. You will also notice that they will start to crack. Remove from the oven and allow to cool on a wire cooling rack.


7. Prepare the glaze by melting the butter in the microwave with the milk, about 30 seconds Stir in the rest of the ingredients a little at a time, until it is mixed. If you would like your glaze thicker,  you can add more powdered sugar to thicken it up.


8. Drizzle the warm glaze over the scones as desired and allow the glaze to harden before moving them to an air tight container.