If you’re craving a cozy fall dessert, these Maple Pumpkin Scones are a must-try! Perfectly spiced with cinnamon, nutmeg, and cloves and sweetened with pure maple syrup, these soft and flaky scones are a delightful way to enjoy the flavors of autumn.

Fluffy pumpkin scones drizzled with maple glaze

Topped with a rich maple glaze, these scones bring out the best of pumpkin season. These pumpkin scones with maple glaze are perfect for breakfast, an afternoon treat, or a holiday brunch.

Why You’ll Love These Maple Pumpkin Scones

These pumpkin scones are packed with flavor, combining the natural sweetness of maple syrup with the warm spices of fall. Adding maple syrup instead of refined sugar makes these scones a wholesome choice. The maple glaze adds an extra touch of sweetness and richness that will leave you craving more. These scones are delicious and make a wonderful fall baking recipe to share with family and friends.

Ingredients for Maple Pumpkin Scones

For the best results, always use fresh ingredients and pure maple syrup. Here’s what you’ll need to make these maple pumpkin scones with glaze:

Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for the best texture and flavor. Pumpkin adds moisture and natural sweetness to the scones.
Maple Syrup: A key ingredient that provides a warm, natural sweetness that complements the pumpkin perfectly.
All-Purpose Flour: Creates the structure for your scones.
Baking Powder: Helps the scones rise for that fluffy, light texture.
Spices: Ground cinnamon, nutmeg, and cloves give these scones that cozy fall flavor.
Butter: Use cold butter for tender, flaky scones.
Egg: Helps bind the ingredients together.
Vanilla Extract: Adds a lovely depth of flavor.
Heavy Cream: Ensures a rich and moist texture—do not substitute with milk.

Kitchen Tools (affiliate links): mixing bowls | measuring cups and spoons | pastry cutter | baking stone | cooling rack

Freshly baked pumpkin scones with a smooth, glossy maple glaze, ready to be served.

How to Make Maple Pumpkin Scones

Here’s a step-by-step guide to making these maple pumpkin scones:

Preheat Your Oven: Set the oven to 400°F (200°C).
Blot the Pumpkin: Pumpkin puree has a high water content, which can affect the texture of your scones. To avoid this, blot the pumpkin with a paper towel for about 15 seconds to remove any excess liquid before adding it to the dough.
Prepare the Dough: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, whisk together the pumpkin puree, maple syrup, heavy cream, egg, and vanilla extract. Gradually fold the wet ingredients into the dry mixture until combined. Be careful not to overmix.
Shape the Scones: Turn the dough onto a lightly floured surface and gently pat it into a round, about 1 inch thick. Cut the dough into 8 triangles.
Refrigerate the Scones: Once shaped, refrigerate the scones for 30-45 minutes. This is a key step for ensuring the scones hold their shape and rise perfectly, giving them that signature light, flaky texture.
Bake the Scones: Bake for 20-25 minutes or until the edges are golden brown. Remove from the oven and let them cool on a wire rack.
Prepare the Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, and a splash of milk or cream. Drizzle the glaze over the warm scones for a sweet finishing touch.

Flour, spices, and baking powder mixed together in a large bowl to start the pumpkin scone dough.

Wet ingredients, including pumpkin puree and maple syrup

Recipe Tips for Perfect Maple Pumpkin Scones

Use Heavy Cream: For the best texture, don’t substitute milk or nondairy milk. Heavy cream is essential for that perfect, flaky scone.
Blot the Pumpkin: Pumpkin puree has a high water content, and too much moisture can result in cakey scones. Blot the pumpkin with a paper towel for 15 seconds to remove any excess liquid.
Keep Ingredients Cold: Cold butter and heavy cream help create that tender, flaky texture. Make sure to keep everything chilled before incorporating it into the dough.
Refrigerate the Scones: This step helps the scones hold their shape and rise evenly during baking.

Close-up of a freshly baked maple pumpkin scone with a bite taken out, showing the soft, flaky texture and warm pumpkin filling inside.

Storing and Serving Maple Pumpkin Scones

These Maple Pumpkin Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat them slightly before serving to enjoy that fresh, just-baked warmth.

These maple pumpkin scones are a perfect way to welcome the fall season. Whether baking for your next holiday brunch or enjoying a quiet afternoon treat, they will surely become a new favorite.

More Fall Pumpkin Recipes

Click HERE for 10 Easy No-Bake Pumpkin Desserts to Try This Fall!

Close-up of a golden, flaky pumpkin scone with a smooth maple glaze.

Simple Pumpkin Scones Recipe with Maple Glaze

These Maple Pumpkin Scones are a cozy fall treat made with real pumpkin puree and sweetened with pure maple syrup. Perfect for breakfast, an afternoon snack, or a holiday brunch, these scones bring the best of autumn into every bite!

Prep Time 20

Cook Time 25

Refrigeration 30

Total Time 1 15

Serving Size 8 scones

Ingredients

2 ½ cups all purpose flour
1 tablespoon baking powder
2 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup butter cold, cubed
1 egg
¼ cup heavy cream
¾ cup pumpkin puree blotted
1 teaspoon pure vanilla extract
6 tablespoon maple syrup

Maple Syrup Glaze

1 cup powdered sugar
1½ tablespoon maple syrup
2-3 tablespoon heavy cream
⅛ teaspoon salt

Instructions

Preheat the oven to 400°F (200°C).
Pumpkin puree has a high water content, which can affect the texture of your scones. To avoid this, blot the pumpkin with a paper towel for about 15 seconds to remove any excess liquid before adding it to the dough.
In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves and salt. Add the cold butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. In a separate bowl, whisk together the pumpkin puree, maple syrup, heavy cream, egg, and vanilla extract. Gradually fold the wet ingredients into the dry mixture until combined. Be careful not to overmix.
Turn the dough onto a lightly floured surface and gently pat it into a round, about 1 inch thick. Cut the dough into 8 triangles.
Once shaped, refrigerate the scones for 30-45 minutes. This is a key step for ensuring the scones hold their shape and rise perfectly, giving them that signature light, flaky texture.
Bake for 20-25 minutes or until the edges are golden brown. Remove from the oven and let them cool on a wire rack.
In a small bowl, whisk together powdered sugar, maple syrup, and milk or cream. If the glaze is too thick, add a small amount of milk until it reaches the desired consistency. Drizzle the glaze over the warm scones for a sweet finishing touch.

About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

Learn More