Easy and delicious pumpkin scones, with raisins and a sweet maple glaze. A wonderful Fall baking treat, perfect to enjoy any time of day.
These pumpkin scones are perfect tea scones, studded with plump raisins and topped with a maple syrup flavoured glaze. Perfect for the cooler days of Fall, these lightly sweet scones are perfect to enjoy any time of day.
Ingredients and Substitutions
Pumpkin – you’ll need canned pure pumpkin puree for these scones, but you’ll only need a 1/2 cup, so these are perfect for using up that bit of pumpkin in the can from another pumpkin baking project.
Raisins – I love raisins in these scones. I’ve used Thompson raisins here, that I plumped ahead of time by soaking them in hot water, then draining and patting dry before adding to the bowl.
If you’re not a fan of raisins, simply leave them out or you can replace with some dried cranberries, if you like. Dried cranberries can also be plumped or you can use them just as they are.
Cream – I use heavy whipping cream (35% b.f.), but a lighter half and half (10%) cream should also work here, though you may need to use slightly more or less cream.
Maple Syrup – of course, pure maple syrup is best for the glaze on these scones, but in a pinch, maple pancake syrup will work here, as well.
Step-by-Step Photos
Step 1: Start by whisking together the dry ingredients. Add the cold butter pieces and cut or rub into the flour mixture until you have an even mixture with pea-sized pieces of butter. Add the raisins and stir in.
Add the pumpkin mixture and stir in with a fork, adding a bit more cream, if needed, until the mixture is evenly moistened, but not sticky.
Step 2: Remove the dough to a work surface and shape and pat into a roughly 8-inch circle. Cut the circle into 8 even wedges and place onto a parchment-lined baking sheet, a couple of inches apart.
Brush the tops with cream and bake 18-22 minutes. Allow scones to cool completely before mixing glaze and spooning over-top of scones.
Recipe Video
Recipe Tips
- Be sure not to over-bake the scones. Bake just until they are lightly golden on top.
- As written, these scones are lightly spiced with warm, Fall spices. If you like a spicier scone, you can increase the spices, to taste.
Top Tip!
The secret to scones and biscuits is getting the dough to the right consistency and recognizing when you need to add a bit more liquid to the dough. You want a dough that is moist, but not sticky.
After you have added the specified liquid, stir well and press down somewhat to press moisture into the flour. Now check the bottom of the bowl. If you have some dry flour mixture still, add a bit more liquid (cream) and stir in, adding just as much extra as you need until all the dough is moistened.
Making Ahead, Storing and Freezing
Scones will always be best enjoyed freshly baked, though they will keep a couple of days stored at room temperature in an airtight container.
Scones freeze beautifully, up to 2 months. Ideally freeze without the the glaze and glaze fresh after thawing.
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Get the Recipe: Maple Glazed Pumpkin Scones
Ingredients
- 1/2 cup pure pumpkin puree
- 1 large egg
- 1/4 cup heavy whipping cream, 35% b.f. plus more as needed
- 3 cups all purpose flour
- 1/4 cup dark brown sugar, packed or substitute light brown sugar
- 1/2 teaspoon orange zest, optional, but a nice addition
- 2 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt, or reduce to a pinch if using salted butter
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 cup unsalted butter, cold and cut into 4 or 5 pieces (or salted butter and reduce the added salt to a pinch)
- 1/2 cup raisins, plumped (see instructions below) or chopped dried cranberries
For brushing tops before baking:
- Additional heavy whipping cream
Maple Glaze:
- 1 cup icing/confectioners' sugar
- Maple syrup, to thin (about 3-4 Tbsp)
Instructions
- Preheat oven to 375F. (regular bake/not fan assisted). Line a baking sheet with parchment paper and set aside.
- Plump the raisins: Place raisins in a small bowl and cover with very hot water. Allow to stand while you start the dough.
- In a small bowl or measuring cup, mix together the pumpkin, egg and cream until smooth. Set aside.
- In a large bowl, whisk together the flour, brown sugar, orange zest, baking powder, salt, cinnamon, ginger and nutmeg. Add the cold butter pieces to the bowl and using a pastry cutter or your fingertips, cut or rub the butter into the flour mixture until you have evenly sized butter pieces about pea-sized. Drain the raisins and pat dry. Stir the raisins into the flour/butter mixture.
- Pour the pumpkin/egg mixture into the flour mixture and use a fork to mix, pressing and stirring until all the flour is moistened, but not sticky. **If you have some dry flour mixture visible at the bottom of the bowl, add a bit more heavy cream, as needed, to just moisten it. Don't add too much at a time. You don't want the dough to be sticky, just moistened.
- Pour the mixture out onto a work surface. Pat into a rough circle with straight sides, then use your hands or a rolling pin to press or roll out to about 8-inches diameter. Using a sharp knife, cut the circle into 8 even wedges. Transfer the wedges to the prepared baking pan, leaving several inches between each piece. Brush top of the scones with heavy cream.
- Bake scones in preheated oven for 18-22 minutes, turning pan halfway through baking. Scones should be set and slightly golden on top. Remove from oven, let stand on pan a minute, then transfer to a cooling rack to cool completely before glazing.
- To glaze, place a baking sheet under the cooling rack to catch the drips. Mix up the glaze by adding maple syrup to the icing sugar in small increments, stirring between additions, until you have a glaze the consistency of honey (not too thin, not too thick). Spoon over the top of cooled scones, letting it drip over the sides a bit. Allow the scones to sit at room temperature until the glaze sets.
- Store scones in an airtight container for several days or these will also freeze well.
Notes
More Pumpkin Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I just made these and they are fabulous. My only concern is that they are not as “orange” as your photos. Was it because I left out the orange zest? Is 1/2cup pumpkin the correct amount? Thanks for all your recipes. I have made a number of them.
Hi Barb and glad you enjoyed them. The orange zest wouldn’t affect the colour and yes, 1/2 cup of pumpkin is correct. Did you use the dark brown sugar? If so, I suspect the difference in colour may come down to eggs. I often use farm eggs, which tend to be a brighter orange colour.
I love your recipes and am making these right now! Where does the cold water factor into the glaze? It’s in the ingredients, but not in the instructions. Thanks!
Hi Jules and sorry for the confusion, I used to start thinning the glaze with a bit of water, but later stopped using any water and just used all maple syrup. I should have removed that from the ingredients, but I have now :) Thanks for the heads up and enjoy the scones!
I tried your peach scone recipe and OMG was gone next day. I will try this on weekend. I can taste them now. Just in time for thanksgiving. Is it important to buy the pumpkin purée or filling? Next to that I have pretty much everything else.
Hi Pat and go for the pumpkin purée. It works for everything, including pies (at least my pumpkin pies :) Enjoy!