Can I freeze maple pumpkin scone dough before baking?

Yes, you can freeze the dough before baking. After shaping the scone wedges, place them on a baking sheet and freeze for about an hour until firm. Then transfer the frozen wedges to an airtight container or freezer bag. When ready to bake, you can either bake directly from frozen, adding a few extra minutes to the baking time, or thaw the dough overnight in the refrigerator before baking as usual.

What’s the best way to store baked maple pumpkin scones?

Baked scones store well in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to 3 months. To enjoy, thaw overnight in the refrigerator and warm them briefly in the oven or microwave before serving. This helps preserve their texture and flavor, especially if you plan to add icing after reheating.

Can I use canned pumpkin puree for maple pumpkin scones?

Yes, canned pumpkin puree works perfectly in this recipe. Measure the puree first, then gently blot with a paper towel to remove excess moisture if it seems watery. This step helps prevent the dough from becoming too wet and ensures a tender scone texture. Avoid using pumpkin pie filling since it contains added sugar and spices.

What can I substitute for heavy cream in the scone recipe?

Whole milk is a suitable substitute for heavy cream, but because it’s thinner, your scones might spread more during baking, resulting in a less fluffy texture. For best results, cream or half-and-half is preferred. If you need a non-dairy option, full-fat coconut milk can work, adding a subtle flavor that pairs well with pumpkin spices.

How long does it take to bake maple pumpkin scones, and at what temperature?

Bake maple pumpkin scones at 400°F (200°C) for 15 to 20 minutes, or until they turn golden brown on top. The high temperature helps create a crisp exterior while keeping the inside tender and moist. For even baking, place the scones in the center of your oven and avoid overcrowding the baking sheet.

Maple Pumpkin Scones Recipe With Warm Spices For Fall

Name: Maple Pumpkin Scones
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 and 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 and 1/2 teaspoons pumpkin pie spice (or substitute with a mix of ground allspice, ground ginger, ground nutmeg, and ground cloves along with cinnamon); 1/2 teaspoon salt; 1/2 cup (8 tablespoons) unsalted butter, frozen; 1/3 cup plus 2 tablespoons heavy cream, divided; 1 large egg; 1/2 cup canned pumpkin puree, blotted to remove excess moisture; 1/2 cup light brown sugar; 1 teaspoon pure vanilla extract; coarse sugar for sprinkling on top before baking; 2 tablespoons unsalted butter; 1/3 cup pure maple syrup; 1 cup sifted confectioners’ sugar; Pinch of salt, to taste

Description

🍁 Enjoy the warmth of fall with these Classic Pumpkin Scones featuring cozy spices and a tender, flaky texture.
🥧 This recipe is perfect for a comforting breakfast or snack, combining pumpkin flavor with a delightful maple glaze.

Ingredients

Scale

2 cups all-purpose flour

2 and 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1 and 1/2 teaspoons pumpkin pie spice (or substitute with a mix of ground allspice, ground ginger, ground nutmeg, and ground cloves along with cinnamon)

1/2 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter, frozen

1/3 cup plus 2 tablespoons heavy cream, divided

1 large egg

1/2 cup canned pumpkin puree, blotted to remove excess moisture

1/2 cup light brown sugar

1 teaspoon pure vanilla extract

coarse sugar for sprinkling on top before baking

2 tablespoons unsalted butter

1/3 cup pure maple syrup

1 cup sifted confectioners’ sugar

Pinch of salt, to taste

Instructions

1-Preheat and Prep: First, heat your oven to 400°F and line a baking sheet with parchment. Keeping everything cold, like the butter, helps make your maple pumpkin scones flaky. This step sets up a smooth process for that classic pumpkin scone recipe with warm spices.

2-Preheat and Prep: Next, mix the dry ingredients in a chilled bowl. Combine 2 cups all-purpose flour, 2 and 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 and 1/2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Grating the frozen butter into this mix creates those perfect crumbs for flaky layers.

3-Mix Wet and Dry: In another bowl, whisk 1/3 cup plus 2 tablespoons heavy cream, 1 large egg, 1/2 cup blotted pumpkin puree, 1/2 cup light brown sugar, and 1 teaspoon vanilla. Pour this into the dry mix and stir gently until just combined, avoiding overmixing to keep the texture light.

4-Mix Wet and Dry: Shape the dough into an 8-inch disc and cut into wedges. For smaller sizes, divide into two discs. Brush with the remaining cream and add coarse sugar if you like. Here, explore a similar breakfast bake for more ideas on easy morning treats.

5-Bake and Glaze: Bake for 20-25 minutes for larger scones or 18-20 for smaller ones until golden. While they bake, melt 2 tablespoons butter with 1/3 cup maple syrup, then whisk in 1 cup confectioners’ sugar and a pinch of salt for the glaze. Drizzle it over warm scones for the full maple pumpkin scone experience.

Notes

❄️ Use frozen butter grated finely for tender, flaky scones with crispy edges.
💧 Blot pumpkin puree to remove moisture to avoid soggy texture.
⚠️ Avoid overmixing dough to keep scones tender and prevent toughness.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone

Keywords: pumpkin scones, fall spices, classic scones, maple glaze