Spiced Pumpkin Maple Scones

🕒 Prep: 15 min
🔥 Cook: 18 min
🍽 Serves: 8
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Get cozy with these Spiced Pumpkin Maple Scones, a perfect treat for those crisp fall mornings. With warm spices and a hint of maple sweetness, these scones are the ultimate autumn indulgence.

Ingredients for Spiced Pumpkin Maple Scones

All-purpose flour forms the base of your scones, providing structure and a tender crumb. Granulated sugar adds just the right amount of sweetness without overpowering. Baking powder is your leavening agent, giving the scones their rise and fluffiness. A touch of salt enhances all the flavors. The spice trio — cinnamon, nutmeg, and ginger — infuses warmth and depth, making each bite reminiscent of pumpkin pie. Cold unsalted butter is key for creating that flaky texture. Pumpkin puree not only adds moisture but also a rich pumpkin flavor. Milk brings everything together, while vanilla extract adds a hint of sweetness and aroma. Finally, pure maple syrup ties it all together with its unique sweetness and depth.

Tips & Tricks

  • Keep your butter cold for the flakiest scones. Pop it back in the fridge if it starts to soften.
  • Don't skip the parchment paper; it ensures even baking and easy cleanup.
  • If the dough feels too sticky, add a sprinkle of flour until it’s manageable.

Serving Suggestions

These scones pair beautifully with a dollop of clotted cream or a smear of butter. For a little extra decadence, drizzle with some additional maple syrup or serve alongside a spiced chai latte for that ultimate fall experience.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?
Yes, but make sure to puree it smoothly and drain excess moisture.
How do I store leftovers?
Keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Can I add nuts or chocolate chips?
Absolutely! Fold in a handful of chopped pecans or chocolate chips with the dry ingredients for a twist.

Spiced Pumpkin Maple Scones Recipe Walkthrough

First, preheat your oven to 400°F and line a baking sheet with parchment paper, so your scones don’t stick. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. This dry mix forms the base of your scone dough.

Next, add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the mixture until it resembles coarse crumbs. The key here is keeping the butter cold to achieve a flaky texture.

In a separate bowl, whisk together the pumpkin puree, milk, vanilla extract, and maple syrup. This wet mix will infuse the scones with flavor and moisture.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; you want to maintain the lightness of the scones.

Turn the dough out onto a lightly floured surface and gently knead until it comes together. Don’t overwork it! Pat the dough into a 1-inch thick circle and cut into 8 wedges.

Place the wedges on the prepared baking sheet, leaving space between each one. Bake for 15-18 minutes, until the scones are golden brown and a toothpick inserted into the center comes out clean. Allow them to cool slightly on a wire rack before serving.

Why You'll Love This Recipe

  • A perfect blend of pumpkin and maple flavors that scream fall.
  • Easy to make with simple, everyday ingredients.
  • Ready in under 30 minutes — ideal for a quick breakfast or snack.
  • Moist and tender texture, thanks to the pumpkin puree.

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsalted butter, cold and cubed
3/4 cup canned pumpkin puree
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup pure maple syrup

Step-by-step Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix together the pumpkin puree, milk, vanilla extract, and maple syrup.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Pat the dough into a 1-inch thick circle and cut into 8 wedges.
8. Place the wedges on the prepared baking sheet, leaving space between each scone.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow to cool slightly on a wire rack before serving.

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