Pumpkin Scones

Prep Time:
20 mins
Total Time:
1 hrs 45 mins
8 scones

Pumpkin-spice scones are the perfect fall brunch pastry. Redolent of ginger, cinnamon, and nutmeg, and finished with a maple glaze, the buttery treats are utterly irresistible.


  • 2 cups unbleached all-purpose flour

  • cup granulated sugar

  • 2 teaspoons baking powder

  • ¾ teaspoon ground ginger

  • ¾ teaspoon ground cinnamon

  • ½ teaspoon freshly grated nutmeg

  • ¾ teaspoon plus a pinch of kosher salt

  • 1 stick (½ cup) frozen unsalted butter, grated, plus 1 tablespoon, melted

  • 2 tablespoons heavy cream, plus more for brushing

  • 1 large egg

  • cup pure pumpkin puree (from a 15-ounce can)

  • ½ cup confectioners' sugar

  • 2 to 3 tablespoons pure maple syrup


  1. Preheat oven to 375 degrees. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly. Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Cut into 8 wedges, then pull them 2 inches apart.

  2. Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.

  3. Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.

    pumpkin scones
    Mike Krautter
Related Articles