DESSERTS

Wonderful Maple Pumpkin Scones: 8 Easy Steps

by Fatima Garcia

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22 de January de 2026

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Maple pumpkin scones have a way of making any autumn day feel extra special, don’t they? I remember the first time I tried to make them myself; I was surprised by how truly easy maple pumpkin scones were to whip up, and the aroma that filled my kitchen was pure bliss. The combination of warm spices, sweet maple, and earthy pumpkin just screams cozy. If you’ve ever wondered how to make maple pumpkin scones that are both tender and bursting with flavor, you’ve come to the right place. Get ready to create a batch that will have everyone asking for seconds. Let’s get cooking!

Why You’ll Love These Maple Pumpkin Scones

These aren’t just any scones; they’re a taste of autumn perfection. Here’s why you’ll adore them:

The flavor is incredible – a perfect harmony of sweet maple and warm pumpkin spice that makes for truly delicious maple pumpkin scones.
They’re surprisingly quick to prepare, making them an ideal treat even on busy weeknights.
Packed with pumpkin, they offer a good dose of Vitamin A and fiber, making them a slightly healthier indulgence.
Using pantry staples and seasonal ingredients makes them wonderfully budget-friendly.
Kids and adults alike adore these, making them a fantastic family-friendly baking project.
You’ll end up with the most delicious maple pumpkin scones that are tender, flaky, and utterly satisfying.
They’re a delightful way to celebrate the flavors of fall and create lasting memories.

Ingredients for Homemade Maple Pumpkin Scones

Gather these ingredients for what I think are some of the best pumpkin baking recipes out there. Making these homemade maple pumpkin scones is a joy, and the quality of your ingredients really shines through.

2 cups all-purpose flour – the base for our tender scones
1/2 cup granulated sugar – for that perfect touch of sweetness
1 tablespoon baking powder – essential for getting that lovely rise
1/2 teaspoon baking soda – works with the acidic pumpkin for lift
1/2 teaspoon salt – balances all the sweet flavors
1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger – this spice blend is key to that classic autumn flavor
1/2 cup cold unsalted butter, cubed – crucial for flaky layers; keep it chilly!
1/2 cup canned pumpkin puree – the star of our show, make sure it’s puree, not pie filling
1/4 cup maple syrup – for that distinct, warm maple flavor
1/4 cup heavy cream – adds richness and moisture
1 large egg – helps bind everything together
Optional: 1/2 cup chopped pecans or walnuts – for a delightful crunch
Optional: 1/2 cup maple icing (powdered sugar + maple syrup) – for an extra sweet finish

How to Make the Best Maple Pumpkin Scones

Making these maple pumpkin scones is a delightful process that fills your kitchen with the most amazing autumn scents. Follow these steps for an unforgettable baking experience.

Step 1: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. This dry mixture forms the base of our wonderfully spiced scones.
Step 3: Add the 1/2 cup cold unsalted butter, cubed to the dry ingredients. Use a pastry blender, two knives, or even your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. This step is key to achieving that desirable flaky texture in your moist maple pumpkin scones.
Step 4: In a separate, smaller bowl, whisk together the 1/2 cup canned pumpkin puree, 1/4 cup maple syrup, 1/4 cup heavy cream, and 1 large egg until smooth and well combined. This wet mixture will bring moisture and flavor to our dough.
Step 5: Gradually pour the wet pumpkin and maple mixture into the dry ingredients. Stir gently with a spatula or wooden spoon until everything is just combined. Be careful not to overmix; overmixing can lead to tough scones. If you’re using them, gently fold in the optional 1/2 cup chopped pecans or walnuts now.
Step 6: Turn the dough out onto a lightly floured surface. Knead it gently a few times, just until it comes together into a cohesive ball. Pat the dough into a circle about 1-inch thick. This makes it easy to slice into wedges.
Step 7: Using a sharp knife or a bench scraper, slice the dough circle into 8 wedges. Alternatively, you can use a round biscuit cutter for individual scones. Place the shaped scones onto the prepared baking sheet, leaving a little space between each one.
Step 8: Bake for 15-20 minutes, or until the scones are golden brown around the edges and a toothpick inserted into the center of a scone comes out clean. The aroma filling your kitchen will tell you they’re almost ready!
Step 9: Once baked, let the scones cool on the baking sheet for about 10 minutes. This allows them to set slightly, preventing them from falling apart. Then, carefully transfer them to a wire rack to cool completely. This cooling process is important for ensuring your moist maple pumpkin scones have the perfect texture.
Step 10: If you desire an extra touch of sweetness and decoration, prepare your optional maple icing by whisking together powdered sugar and a little maple syrup until smooth. Drizzle this glaze over the cooled scones for a beautiful finish, making these truly delicious maple pumpkin scones.

Pro Tips for Perfect Maple Pumpkin Scones

I’ve learned a few tricks over the years that make these scones absolutely stellar every time. Follow these tips for the best results!

Keep your butter as cold as possible when cutting it into the flour mixture. This is the most crucial step for achieving those lovely flaky layers that make scones so delightful.
Don’t overmix the dough! Stirring until just combined is key to tender, not tough, scones. A light hand results in truly wonderful scones.
If your dough feels too sticky to handle, don’t hesitate to pop it in the freezer for about 15-20 minutes. This makes shaping and cutting so much easier.
For an extra boost of maple flavor, brush the tops with a little extra maple syrup right after they come out of the oven, before glazing.

What’s the secret to perfect maple pumpkin scones?

The secret lies in keeping the butter cold and not overworking the dough. This creates pockets of butter that melt during baking, resulting in those wonderfully light and fluffy maple pumpkin scones everyone loves.

Can I make maple pumpkin scones ahead of time?

Yes! You can prepare the dough, shape the scones, and place them on a baking sheet. Cover them tightly with plastic wrap and refrigerate for up to 24 hours before baking. They also freeze beautifully unbaked for up to two months. For more make-ahead baking tips, check out this guide.

How do I avoid common mistakes with maple pumpkin scones?

The biggest mistakes are using warm butter or overmixing the dough, both of which can lead to dense scones. Also, ensure your baking powder is fresh for the best rise. Avoid over-baking to maintain that moist texture.

Best Ways to Serve Autumn Maple Pumpkin Scones

These delightful scones are perfect for so many occasions, especially when you want to capture that cozy autumn feeling. They’re fantastic served warm with a dollop of fresh whipped cream or a smear of cream cheese. I also love pairing them with a hot cup of coffee or a spiced apple cider for a truly comforting experience. For a festive treat, imagine these alongside a slice of homemade pumpkin pie or as part of a brunch spread featuring other fall pumpkin spice scones and seasonal favorites!

Nutrition Facts for Maple Pumpkin Scones

Per serving, these maple pumpkin scones offer a delightful balance of flavor and seasonal goodness. They are a wonderful part of many pumpkin baking recipes.

Calories: 220 kcal
Fat: 10g
Saturated Fat: 6g
Protein: 3g
Carbohydrates: 30g
Fiber: 2g
Sugar: 15g
Sodium: 200mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on understanding nutritional data, you can refer to resources like the FDA’s Nutrition Facts Label guide.

Wonderful Maple Pumpkin Scones: 8 Easy Steps - Maple Pumpkin Scones Wonderful - additional detail

How to Store and Reheat Maple Pumpkin Scones

Once your delicious maple pumpkin scones have cooled completely, proper storage is key to keeping them fresh and tasty. I like to store them in an airtight container at room temperature for up to 3-4 days. This method works well for enjoying these seasonal pumpkin scones as a quick breakfast or snack throughout the week. If you’ve made a larger batch or want to save some for later, freezing is an excellent option.

To freeze, wrap each scone individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 3 months. When you’re ready to enjoy them again, you can either thaw them overnight in the refrigerator or reheat them gently. For reheating, a few minutes in a warm oven (around 300°F or 150°C) or a short burst in the microwave will bring back that fresh-baked warmth and texture.

Frequently Asked Questions About Maple Pumpkin Scones

What makes maple pumpkin scones so delicious?

The magic of these maple pumpkin scones comes from the incredible combination of warm spices like cinnamon, nutmeg, and ginger, perfectly balanced with the natural sweetness of pumpkin and rich maple syrup. It’s this cozy, aromatic blend that makes them so irresistible and truly captures the essence of autumn, making them a standout among seasonal pumpkin scones.

Can I use pumpkin pie filling instead of pumpkin puree?

I strongly advise against using pumpkin pie filling. It already contains added sugar and spices, which will throw off the flavor and texture of your scones. For the best results and to control the sweetness, always opt for pure canned pumpkin puree. This ensures your maple pumpkin scones have just the right balance.

Why are maple pumpkin scones so good?

They’re so good because they hit all the right notes: comforting, cozy, and perfectly spiced. The tender, slightly crumbly texture pairs wonderfully with the sweet, aromatic flavor profile. When made correctly, like these homemade maple pumpkin scones, they offer a delightful taste of fall that’s both satisfying and familiar, embodying why people adore pumpkin baking recipes.

How do I make my maple pumpkin scones extra moist?

To achieve that perfect moist texture in your maple pumpkin scones, be careful not to overmix the dough. Overmixing develops the gluten too much, leading to tough scones. Also, avoid over-baking; they should be golden brown and a toothpick should come out with moist crumbs, not completely dry. The heavy cream and pumpkin puree also contribute significantly to their moistness.

Variations of Maple Pumpkin Scones You Can Try

Once you’ve mastered the classic recipe, there are so many fun ways to switch up your maple pumpkin scones! These variations are perfect for adding a little extra flair or catering to different tastes and dietary needs.

Maple Pecan Pumpkin Scones: For added texture and a nutty depth, fold in 1/2 cup chopped pecans along with the wet ingredients. The pecans toast beautifully in the oven, creating delightful little pockets of crunch within your delicious maple pumpkin scones.
Gluten-Free Maple Pumpkin Scones: Swap the all-purpose flour for a good quality gluten-free baking blend (one that contains xanthan gum). You might need to adjust the liquid slightly; add a tablespoon more heavy cream if the dough seems too dry.
Vegan Maple Pumpkin Scones: To make these vegan, substitute the butter with vegan butter or coconut oil (solidified), the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 mins), and use a dairy-free cream alternative like oat milk or soy milk.
Mini Maple Pumpkin Scones: Use a small biscuit cutter to make mini scones. Reduce the baking time to 10-12 minutes, keeping a close eye on them to prevent burning. These are perfect for parties or a lighter treat!

About the Author

Fatima Garcia