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Pumpkin Scones: Final Recipe

Last year around Thanksgiving, I had been trying to perfect a pumpkin scone. See the posts for Pumpkin Scones and Back to the Drawing Board: Pumpkin Scones.  I realized a few days ago that I never posted the final recipe that I thought was perfect. I ended up using a different scone recipe than I usually do. This new recipe also had the added bonus of making double what my usual recipe does. The original recipe is from Southern Living and is actually a recipe for sweet potato scones. I just modified it to work for pumpkin puree and pumpkin spice instead.

The dough was incredibly easy to work with! I don’t usually end up with such nice, neat circles like in the following picture.

Even though it’s not the holidays anymore, here is the printable recipe in case anyone wants to make these!


Pumpkin Scones with Maple Icing

Servings 16


Pumpkin Scones:

  • 5 cup all-purpose flour
  • 2/3 cup white sugar
  • 1 ½ tbsp baking powder
  • 1 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp ground cloves
  • 1 tsp cinnamon
  • 12 oz unsalted butter, cold
  • 1 cup pumpkin puree
  • 1 cup heavy cream plus 2 tbsp for brushing onto scones
  • 1/4 cup turbinado (raw) sugar

Maple Icing:

  • 3/4 cup powdered sugar
  • 3-5 tsp maple syrup
  • 3-5 tsp heavy cream


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Whisk together flour, sugar, baking powder, salt, nutmeg, ginger, cloves, and cinnamon in a large bowl. Add the butter and cut into the flour mixture using a pastry blender or a fork, until the butter pieces are the size of peas.
  • Stir together pumpkin puree, heavy cream, and vanilla in a separate bowl. Make a well in the center of the flour mixture and pour the pumpkin/cream mixture into the well. Stir with a silicon spatula just until the dough comes together.
  • Sprinkle a clean surface with flour. Place half of the dough onto the floured surface and shape it into a circle between 6 and 7 inches in diameter and 1 inch thick.
  • Brush circle evenly with remaining heavy cream. Sprinkle turbinado sugar evenly over dough circle. Using a bench knife, cut the circle evenly into 8 wedges. Place each wedge onto the prepared baking sheet.
  • Repeat with other half of dough.
  • Bake on the middle rack in the preheated oven until golden brown, about 15 to 20 minutes. Cool before using maple glaze.

To make maple glaze:

  • Sift the powdered sugar into a small bowl. Add maple syrup and heavy cream until the glaze is desired consistency. You can either brush or drizzle the glaze onto the cooled pumpkin scones.

Just one more thing before I close this post. I do something with my scone dough that probably isn’t a normal thing. In the step where you stir the heavy cream mixture into the batter, I only stir until it is barely holding together. Most of the dough is still very crumbly. What I like to do at this point is pour the crumbly dough (and it does pour and sometimes makes a bit of a crumbly mess!) out onto the floured surface and use a technique similar to “frissage” to make it come together. I usually use this method for making sweet tart dough and pie dough, but it seems to work well for me for making scones also. I plan on making scones again soon so I will try to take pictures of the process the next time I do!


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