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    Home » Breakfast

    Published: Sep 27, 2021 · Modified: Nov 12, 2021 by Heather · This post may contain affiliate links · 2 Comments

    Soft Pumpkin Scones with a Maple Drizzle

    Jump to Recipe·Print Recipe

    Soft Pumpkin Scones with a Maple Drizzle are irresistible, soft and the perfect addition to any fall or holiday table!

    I love brunch. I am kinda majorly obsessed and crave all the brunch foods on the weekends. Brunch isn't a meal, it is an experience. A culture. The way weekends should be celebrated.

    But I have a question for you...

    Are you a savory or sweet kinda brunch person? Personally, I am savory all the way!.

    Grits, egg sammys, omelets, biscuits and gravy.

    Oh. My. Goodness. 

    If it's brunch at home though, I will always have something sweet for my sweet tooth of a husband and he has been loving these soft pumpkin scones with a maple drizzle recently!

    Pumpkin scones are so easy to make and can be whipped up in no time for any brunch occasion. They are slightly sweet and are full of the warm fall pumpkin flavors we all love.

    Soft Pumpkin Scones on a plate and cooling rack with a gold fork next to it

    Ingredients Needed for Soft Pumpkin Scones

    Scones

    • Flour
    • Brown Sugar
    • Baking Powder
    • Cinnamon
    • Pumpkin Pie Spice **
    • alt
    • Pumpkin
    • Butter
    • Milk
    • Cream & Turbinado Sugar

    Glaze

    • Powdered Sugar
    • Maple Syrup
    • Milk
    bowl of flour, melted butter, spices and a can of pumpkin

    Click here to watch a step-by-step Google Web Story!

    PRO TIP for Making the BEST Scones

    In my years of baking and learning from my mom, I have learned a couple of tricks a lot the way.

    There are TWO important things I do to any scone, no matter the flavor, the yields a delicious treat!

    ONE - grating in the COLD butter. You want the butter to be cold for all scones! Using cold butter ensures that it doesn't start melting before baking. That way the cold butter melts WHILE baking resulting in a flaky and perfect scone. Just like with pie crust. Using a cheese grater helps you get super fine flakes of butter and makes it easier to cut into the flour.

    TWO - brushing heavy cream on top and sprinkling with turbinado sugar. The cream gives scones a nice shine to the top making them look pretty AND be even moister PLUS it helps the turbinado sugar stick to the tops. Making the scones be light, fluffy, and flaky on the inside and have a little crunch on the tops!

    • cutting pumpkin scones on a counter top
    • pumpkin scone dough on a baking try before going into the oven

    How to Make Soft Pumpkin Scones

    Scones

    1. Preheat the oven to 450 degrees.
    2. In a large bowl, combine all the dry ingredients (including brown sugar). Whisk till combined.
    3. Grate the butter with a cheese grater.
    4. In another bowl, combine the pumpkin, butter, and milk. Whisking until well combined.
    5. Add the pumpkin mixture to the flour. Using a spatula, gently mix together, cutting the pumpkin mixture into the flour. This is a very thick and sticky batter.
    6. Lightly flour a surface and turn out the dough onto the flour. Sprinkle more on top and using your hands, pat the dough into a 6x10" rectangle. Slice the dough longways down the middle, making 2 - 3x10 rectangles. Cut the dough into fourths horizontally, but cutting right in the middle (4 - 3x5 rectangles) and then each one of those ins half again (8 - 3x2.5' rectangle). You can leave here to make bigger scones or continue to slice each of the rectangles at a diagonal leaving you with 16 triangles for smaller scones. Your preference. 
    7. Place on a baking sheet lined with parchment paper. Gently brush cream on the tops of the scones with a pastry brush and then sprinkle with turbinado sugar.
    8. Bake for 15 minutes.
    9. Once baked let cool and drizzle with maple glaze. Enjoy!

    Glaze

    1. Combine maple syrup and powdered sugar in a small bowl. Whisk. Add milk and whisk combining all ingredients and until all lumps are gone. Drizzle over the top of scones once they are cooled.

    Tools I Use When Baking Scones

    Here are a couple of tools I use when making scones, and just baking in general that are super helpful! (*all affiliate links)

    1. Pastry Cutter
    2. Pastry Brush
    3. Pastry Knife (used to slice the scones - a regular knife or cake scrapper edge can be used as well)
    4. Cheese Grater
    Soft Pumpkin Scones on a cooling rack

    How To Make Pumpkin Scones Ahead of Time

    I love making things ahead of time! And these scones can definitely be prepped in advance!

    • Make all the way up until baking. Place on a baking tray and wrap tightly in plastic wrap. Store in the fridge for up to 24 hours. Before baking, brush the tops with cream and sugar and bake as normal.
    • Leftovers can be kept in the fridge for up to 2 days. Warm baking up in the microwave for anout 10 seconds until warmed and soft.

    How to Freeze Soft Pumpkin Scones

    If you are wanting to freeze, just follow these simple steps:

    • Make all the way up until baking, minus the cream and sugar. Place on a baking tray and stick in the freezer for 30 minutes to harden. Once frozen, store in a freezer safe bag or vaccum seal for up to a month. When ready to bake, remove from freezer, place on baking tray and brush the tops with cream and sugar and bake 20-22 minutes.

    Soft pumpkin scones with a maple drizzle are a perfect addition to your fall and holiday breakfast or brunch table. Everyone will love these tender little sweet triangles and will be going back for seconds and thirds!

    What makes the Pumpkin Scones so soft?

    Adding in the canned pumpkin gives the scones their soft biscuit-like texture. These scones are a little more tender than your traditional kind but I promise you will love them just the same.

    More Pumpkin Recipes

    • Pumpkin Cookies with Brown Butter Icing
    • Baked Pumpkin Donut Holes
    • Old Fashioned Pumpkin Loaf with Cream Cheese Frosting
    • Southern Pumpkin Pie
    • Super Soft Pumpkin Bars with Cream Cheese Frosting
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    3 super soft pumpkin scones stacked on top of each other

    Soft Pumpkin Scones with a Maple Drizzle


    • Author: Heather
    • Total Time: 25 minutes
    • Yield: 8
    Print Recipe
    Pin Recipe

    Description

    Soft Pumpkin Scones with a Maple Drizzle are irresistible, soft and the perfect addition to any fall or holiday table!


    Ingredients

    Scale

    Scones

    • 1 ¼ Cups Flour
    • 2 Tablespoons Brown Sugar
    • 4 Teaspoon Baking Powder
    • 1 Teaspoon Cinnamon
    • 1 Teaspoon Pumpkin Pie Spice **
    • ½ Teaspoon Salt
    • ¾ Cup Pumpkin
    • ½ Stick Butter - cold
    • 1 Tablespoons Milk
    • Cream & Turbinado Sugar - for topping

    Glaze

    • 1 Cup Powdered Sugar
    • 2 Tablespoon Maple Syrup
    • 1 Tablespoon Milk

    Instructions

    Scones

    1. Preheat the oven to 450 degrees.
    2. In a large bowl, combine all the dry ingredients (including brown sugar). Whisk till combined.
    3. Grate the cold butter with a cheese grater.
    4. In another bowl, combine the pumpkin, butter, and milk. Whisking until well combined.
    5. Add the pumpkin mixture to the flour. Using a spatula, gently mix together, cutting the pumpkin mixture into the flour. This is a very thick and sticky batter.
    6. Lightly flour a surface and turn out the dough onto the flour. Sprinkle more on top and using your hands, pat the dough into a 6x10" rectangle. Slice the dough longways down the middle, making 2 - 3x10 rectangles. Cut the dough into fourths horizontally, but cutting right in the middle (4 - 3x5 rectangles) and then each one of those ins half again (8 - 3x2.5' rectangle). You can leave here to make bigger scones or continue to slice each of the rectangles at a diagonal leaving you with 16 triangles for smaller scones. Your preference. 
    7. cutting pumpkin scones on a counter top
    8. Place on a baking sheet lined with parchment paper. Gently brush cream on the tops of the scones with a pastry brush and then sprinkle with turbinado sugar.
    9. Bake for 15 minutes.
    10. Once baked let cool and drizzle with maple glaze. Enjoy!

    Glaze

    1. Combine maple syrup and powdered sugar in a small bowl. Whisk. Add milk and whisk combining all ingredients and until all lumps are gone. Drizzle over the top of scones once they are cooled.

    Notes

    • If you do not have pumpkin pie spice, you can make your own by combining:
    • 4 Tablespoons Cinnamon
    • 2 Teaspoons Ground Ginger
    • 1 Teaspoon Nutmeg
    • 1 Teaspoon Allspice
    • ½ Teaspoon Ground Cloves
    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: American

    Nutrition

    • Serving Size: 1 scone
    • Calories: 72
    • Sugar: 1.5 g
    • Sodium: 76.5 mg
    • Fat: 3 g
    • Carbohydrates: 10.9 g
    • Fiber: 0.8 g
    • Protein: 1.2 g
    • Cholesterol: 7.6 mg

    Keywords: Soft Pumpkin Scones with a Maple Drizzle

    Did you make this recipe?

    Tag @fuelingasouthernsoul on Instagram and hashtag it #fuelingasouthernsoul

    Recipe Card powered byTasty Recipes
    Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust!  Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

     
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    Reader Interactions

    Comments

    1. Jamie says

      November 11, 2021 at 6:56 pm

      Please clarify something for me. You have a note about the importance of grating the cold butter, yet the ingredients list and instructions mention melted butter. Thank you for clearing this up for me.
      Jamie

       
      Reply
      • Heather says

        November 12, 2021 at 4:53 pm

        Oh man! Opps! Thank you for catching that for me :/ Totally a miss on my part! The recipe works best with cold grated butter. I just fixed and updated - thanks!

         
        Reply

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    Hi, I'm Heather! Grab a glass of wine, a blanket, and a cozy seat on your back porch. I am so glad you are here! Born and raised in Kentucky and with proper southern roots, my love for entertaining and hospitality runs deep within my soul. There is nothing that I love more than having people around my table and loving them through food and drink!

    More about me →

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