Name: Pumpkin Scones
Prep time: 20 min
Total time: 105 min
Ingredients: 2 cups unbleached all-purpose flour; 0.333 cup granulated sugar; 2 teaspoons baking powder; 0.75 teaspoon ground ginger; 0.75 teaspoon ground cinnamon; 0.5 teaspoon freshly grated nutmeg; 0.75 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; 0.333 cup pure pumpkin puree (from a 15-ounce can); 0.5 cup confectioners' sugar; 2 to 3 tablespoons pure maple syrup

Pumpkin Scones

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These sweet, spiced treats are finished with a luscious maple glaze.

Martha Stewart

Updated on October 28, 2024

Prep Time:

20 mins

Total Time:

1 hr 45 mins

Servings:

Pumpkin scones are our favorite fall treat and this is the easy recipe we make from September through November—and beyond. They’re the ultimate autumn brunch pastry but we also love them with a cup of coffee for elevenses or afternoon tea on a chilly day. They’re made with canned pumpkin puree but you can use homemade if you have it. Warm spices—cinnamon, ginger, and nutmeg—enhance the mild flavor of the pumpkin in these slightly sweet scones. A luscious maple glaze is the finishing touch that takes these treats over the top.

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Ingredients

2 cups unbleached all-purpose flour
⅓ 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
⅓ cup pure pumpkin puree (from a 15-ounce can)
½ cup confectioners' sugar
2 to 3 tablespoons pure maple syrup

Directions

Preheat oven; whisk together dry ingredients and add grated butter:

Preheat oven to 375°F. In a bowl, whisk together flour, granulated sugar, baking powder, ginger, cinnamon, nutmeg, and 3/4 teaspoon salt. Stir in grated butter.
Combine cream, egg, and pumpkin; add to flour mixture:

In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until a dough forms but is still crumbly.
Form scones:

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.
Bake:

Bake until golden brown, about 20 minutes. Transfer sheet to a wire rack; let cool completely.
Make glaze and dip scones in glaze:

Stir together remaining 1 tablespoon melted butter, pinch of salt, confectioners' sugar, and 2 tablespoons maple syrup until smooth. Dip tops of scones in glaze; transfer to same sheet and allow glaze to set 30 minutes before serving.

If glaze is too thick, add up to 1 tablespoon more maple syrup, 1 teaspoon at a time.