Pumpkin Scones with Maple Icing
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These soft and tender Pumpkin Scones with Maple Icing are a great way to ring in the holidays with friends over a cup of coffee or tea. Making them fresh yourself is always better than store bought or from a coffee house. The kicker in these is the pumpkin butter!
Now with the colder weather greeting me in the mornings when I take the dogs out for their morning park excursion, a scone came to mind with some tea like my Chocolate Chip Pecan Buttermilk Scones or my Cranberry Cherry Pecan Scones. I recently made some pumpkin butter, and thought I’d make a version using that beautiful pumpkin purée mixture.
These Pumpkin Scones with Maple Icing are the perfect holiday scone and are some pretty soft and light scones too. Topped with a sweet maple infused glaze and I was quite satisfied as were some house guests.
These are easier to make then you might think and are the perfect breakfast or brunch addition.
The pumpkin butter adds a layer of richness and flavor and is super easy to make, much better than just using pumpkin purée. While you can easily pick up a jar at Trader Joes or other store like Whole Foods or Sprouts, it can easily be made at home, too.
In a saucepan add the pumpkin purée, apple juice, sugar and pumpkin spice. Stir and bring to a boil. Lower heat to simmer and cook for 30 minutes, stirring often. Pumpkin butter should be thick like applesauce. Allow to cool.
Store in a sealed, sterile bottle in the refrigerator after it’s cooled.
I hope you enjoy these Pumpkin Scones with Maple Icing as much as we did.
Pumpkin Scones with Maple Icing
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1/2 cup butter cubed
- 1/2 cup brown sugar
- 1/2 cup pumpkin butter (See Note 1)
- 4 tbsp milk
- 1 large egg
- 1 tsp vanilla
- 1 cup powdered sugar
- 1-2 tbsp milk
- 1 tbsp maple syrup
- 1/4 tsp cinnamon
- 15 oz can pumpkin puree
- 1/2 cup apple juice
- 1/2 cup sugar
- 1 tsp Pumpkin Spice mix
- Preheat oven to 375°F.
- Combine the brown sugar, pumpkin butter (to make pumpkin butter see below), milk, egg and vanilla in a medium bowl with a whisk.
- Combine both flours, pumpkin spice, baking powder, soda and kosher salt in a large bowl with a whisk. With a pastry blender cut in the chilled, cubed butter until the mixture resembles coarse meal. Fold in pumpkin butter mixture, stirring just until moist.
- Place the dough onto a floured surface and knead lightly four times with floured hands. Don't overwork the dough. Form the dough into an 9-inch circle on a baking sheet lined with parchment paper or a Silpat baking sheet, to about ¾" thick.
- With a knife, cut dough into 6 to 8 big wedges all the way through, depending on how big you want your scones. Bake until golden, about 16-18 minutes.
- In a small bowl mix the powdered sugar, milk, maple syrup and cinnamon. Set aside.
- Allow scones to slightly cool and top with icing.
- Pumpkin Butter
- In a saucepan add the pumpkin purée, apple juice, sugar and pumpkin spice. Stir and bring to a boil. Lower heat to simmer and cook for 30 minutes, stirring often. Pumpkin butter should be thick like applesauce. Allow to cool.
- Store in a sealed, sterile bottle in the refrigerator after it’s cooled.
- I have included the recipe for the pumpkin butter, but you can purchase at Trader Joes and similar stores.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
What other things could you add the pumpkin butter to? Some sort of pumpkin bread maybe?
I love to add it in other baked goods as well as often times on ice cream! Try my Super Moist Bran Muffins or these Pumpkin Butter All Bran Muffins. Thanks for stopping by Kimm. 🙂
Thx for the suggestions. I decided on the cranberry apple oatmeal bake which will now be the cranberry pumpkin oatmeal bake!! It’s in the oven as we speak! I cant wait to try it.
You bet, thanks Kimm. Hope you enjoyed it. 🙂
I want these now! Is there anything better then a warm scone with cup of coffee in the morning? BTW I love the photos.
Thank you Teresa – they were gone in 2 days! 🙂
Kevin, these scones look AMAZING! Adding the pumpkin butter was brilliant! I’m definitely picking up a jar when I go to Trader Joe’s in a few minutes 🙂 I also LOVE your styling and photography in this post. So gorgeous!
Pumpkin butter just adds that little tang as opposed to just plain pumpkin purée I think. I hope TJ’s had a jar for you and thank you Rachel for the kinds words on the photography shots. I’m a work in progress. 🙂
Didn’t know you are a scone lover! These looks fantastic! A must try
Oh Farida, my tastes are all over the place. I hope you check out the other two scone recipes, too! 🙂
Oh my goodness, Kevin! I was planning to make scones this fall (lavender), but then I decided to forget about them this season. But these deliciously looking scones have probably influenced my decision:) I mean, pumpkin scones and maple glaze? Perfect marriage. Perfect fall marriage. Now I’ve got to try them! Well done indeed.
Thanks so much Ben. Everyone needs a good scone every now and then, why wait for a season!
And truth be told, the lavender sounds pretty darn good to me. I’ll be waiting to see your scone recipe post soon. 🙂
Hey Kevin! These are perfect for Thanksgiving morning as we don’t eat a big breakfast – saving ourselves in anticipation of dinner! You guys have a wonderful weekend in LA! 🙂
After cooking all morning/day and testing this and that I often skip breakfast myself, but I’ve got to feed the house guests and Dave right?
So looking forward to this weekends conference, can’t wait to meet everyone in person. 🙂 Will keep you posted Dorothy, have a great weekend yourselves.
Oh my freaking better-than-Starbucks! This is my 12-year old’s FAVORITE treat and you’ve made me want to make them right now, my friend. Beautiful, beautiful pictures! (duh, always) On the shopping list for the weekend… my boys will be so happy. (My husband thinks you’re the bomb as well, btw) So thankful for you, Kevin.
Perfect, you can have these already for them, warm from the oven! All the best to you and your husband Sally… have a great weekend! BTW your Monkey Bread is just Off. THE. Hook.
Incredible photos and idea. 🙂
I love making scones in the Autumn and Winter, Kevin…and these look amazing! Plus, that maple icing…I think I might know where to find some maple syrup. Haha! Well done, my baking friend, well done! #WolfpackMapleClub
Perfect little morning nibble for sure and thanks again for the maple syrup friend! You guys have a great weekend… are you a dad yet? #WolfpackMapleClub