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Maple Pumpkin Scones

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If fall could be a scone, it would be these maple pumpkin scones. The maple and pumpkin pie spice flavors are so warming and welcoming, perfect for a crisp fall morning. They pair perfectly with a warm cup of coffee—even a PSL for that extra fall flavor.

Scones on a cooling rack

Thinking more about it, maple pumpkin should probably be a candle scent if it isn’t already. When you put these into the oven you’ll see what I’m talking about. Your whole house will smell delicious with this scent.

Scones on a cooling rack

These scones are more cake-like than other scones, thanks to the canned pumpkin. You can also enjoy these scones as a dessert and the glaze packs an extra maple punch that makes these full of extra fall flavors.

Scones on a cooling rack
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Maple Pumpkin Scones

Course Breakfast
Cuisine American
Keyword maple, pumpkin, scone

Ingredients

Scones

  • 2 cups flour
  • 7 tbsp sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tbsp baking powder
  • 1/2 cup pecans
  • 6 tbsp butter
  • 1/2 cup canned pumpkin
  • 3 tbsp half and half
  • 1 large egg
  • 1 tsp maple extract

Glaze

  • 1 cup confectioners sugar
  • 2 tbsp almond milk (can sub regular milk)
  • 1 1/2 tsp maple extract
  • 1 tsp pumpkin pie spice

Instructions

Scones

  1. Preheat oven to 425°

  2. Line a large baking sheet with parchment paper

  3. Chop pecans to get to desired size. I like to have medium chunks, but feel free to make smaller or larger size pecans.

  4. In a large bowl, add dry ingredients: flour, sugar, baking powder, salt, pumpkin pie spice, and pecans. Whisk all ingredients together.

  5. Cut up butter into chunks and cut into the dry mixture. Use a pastry cuter if you have one, but if not just a fork will work! There should be no butter pieces larger than a pea and the mixture will be very crumbly. 

  6. In a small bowl, add wet ingredients: pumpkin, half and half, egg, and maple extract. Whisk together until smooth.

  7. Fold wet mixture into dry mixture until combined. It will be a little sticky. 

  8. Four your surface and transfer dough to surface. Knead the dough together and form into a 7inch circle. 

  9. Divide your circle into 8 pie slices and transfer each slice to the baking sheet.

  10. Bake for approximately 14 minutes until scones are a light brown on top. 

  11. Remove from oven and let cool for a few minutes. Transfer to wire rack to fully cool. 

Glaze

  1. Combine all ingredients together and mix with a fork.

  2. When scones are completely cool, add a layer of parchment paper beneath the wire rack. 

  3. Drizzle glaze using a fork over the scones.

  4. Top with any remaining chopped pecans.