Maple Pumpkin Scones

These Maple Pumpkin Scones are the ultimate cozy fall treat—soft and tender inside with a delicate crisp on the outside. They come together quickly using simple, wholesome ingredients like pumpkin purée for natural moisture, just a little butter, and a touch of maple syrup for sweetness. The finishing touch is a light maple-yogurt drizzle that adds a perfect hint of tang. From start to finish, you’re looking at about 45 minutes for a batch of 8 delicious scones everyone will love.

Nothing beats the warm, inviting smell of pumpkin and maple on a chilly morning, right? These Maple Pumpkin Scones bring that feeling to your kitchen in a snap. They’re soft and tender inside with a gentle crisp on top that makes each bite just perfect. We use pumpkin purée—not pumpkin pie filling—for moisture and add just a bit of butter and maple syrup for flavor. To round it all off, a simple maple-yogurt glaze adds a touch of brightness and subtle tang.

This recipe is super easy and hands-on, taking about 45 minutes from mixing to enjoying. You’ll get eight scones, perfect for sharing or savoring all to yourself over a couple of days. It’s flexible too—whether you prefer whole wheat flour, gluten-free options, or want to keep it vegan, it’s all doable with simple swaps. Keep reading for the full ingredient list, step-by-step instructions, and handy tips on variations, storing, and reheating.

• Texture: soft and tender inside with a lightly crisp crust.
• Time & yield: about 45 minutes; makes 8 scones.
• What makes it special: pumpkin purée adds moisture so only a little butter is needed.
• Flexible: works well gluten-free or vegan with easy substitutions.

Why These Scones Shine

• Classic scone texture with a soft, tender crumb inside and just enough crisp on the outside—without feeling heavy.
• Pumpkin purée keeps these pumpkin scones moist and flavorful while cutting back on the fat by reducing butter (a trick we also use in Pumpkin Zucchini Muffins).
• Just 2 tablespoons of butter in the whole batch, plus natural sweetness from pure maple syrup—if you love maple-forward breakfasts, try our Maple Nut Granola.
• Customizable with whole wheat or gluten-free flour blends to fit your family’s needs.
• Ready in about 45 minutes, they’re perfect for a cozy weekend breakfast or a batch to enjoy during a busy week.

Gather Your Ingredients

• 1 ½ cups (180g) whole wheat or gluten-free* flour (measured carefully)
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, chilled
• ½ cup pumpkin purée (make sure it’s NOT pumpkin pie filling)
• 8 1/8 teaspoons maple syrup (8 tsp for dough + 1/8 tsp reserved for brushing)
• 10 ½ teaspoons nonfat milk, divided (10 tsp for dough + ½ tsp for brushing)
• 1 tablespoon plain nonfat Greek yogurt
• 1 ½ teaspoons maple syrup
• *For a gluten-free flour blend I love using: 1 cup (120g) millet flour, ¼ cup (35g) brown rice flour, ¼ cup (30g) tapioca flour, plus 1 ½ teaspoons xanthan gum.

Step-by-Step Instructions

1. Preheat oven to 425°F and line a baking sheet with foil; spray foil with nonstick cooking spray.
2. Use pumpkin purée (not pumpkin pie filling).
3. Measure flour accurately (scale or spoon-and-level) and whisk together flour, baking powder, cinnamon, and salt.
4. Keep the butter chilled; cut chilled butter into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs.

5. Stir in pumpkin purée, 8 teaspoons maple syrup, and 10 teaspoons milk; mix gently just until the dough comes together, avoiding overworking.

6. Reserve 1/8 teaspoon maple syrup and 1/2 teaspoon milk for brushing the tops.
7. Divide the dough into 8 equal pieces, shape each into a ball, place on the prepared baking sheet, and press down slightly to form scone shapes.
8. Mix the reserved maple syrup and milk and brush onto the tops of the scones just before baking.
9. Bake at 425°F for 12 to 14 minutes until the tops are light golden brown; let scones rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Stir together Greek yogurt and 1 1/2 teaspoons maple syrup until smooth, pour into a small plastic bag, snip off a corner, and drizzle the glaze over the cooled scones.

Tips for Tender Scones

• Measure your flour the right way—either use a kitchen scale or the spoon-and-level method—to avoid dense scones that fall flat.
• Keep your butter as cold as possible and work quickly. Warm butter leads to heavy, dense dough.
• Mix just until all the ingredients come together. Over-mixing develops gluten and makes scones tough instead of tender.
• Press the dough balls down a little before baking so they cook evenly with soft centers and nicely browned edges.
• Brush the tops with the milk and maple syrup mix right before baking to coax out a light, crisp crust with just a hint of sweetness. For a bigger maple punch, make a small batch of vanilla maple syrup to brush on after baking.
• For a neat glaze drizzle, place the glaze in a zip-top bag and snip off a tiny corner.
• If you’re using gluten-free flour, don’t forget to add xanthan gum or a similar binder to help the scones hold together well. Or, for a naturally gluten-free fall dessert, try Crustless Pumpkin Pie.

Mix-Ins and Flavor Swaps

• Mix it up by folding in ¼ to ½ cup of add-ins like dark chocolate chips, chopped pecans or walnuts, or dried cranberries or raisins for a fruity touch—or even a handful of Pumpkin Spice Sourdough Granola for extra crunch.
• Switch up the spices by replacing the cinnamon with 1 teaspoon pumpkin pie spice or mixing cinnamon with ¼ teaspoon nutmeg and ¼ teaspoon ginger for a cozy fall flavor twist.
• Make mini scones—divide the dough into 12 to 16 smaller portions and watch your baking time closely, since they’ll bake more quickly.
• Try different glaze options like a cream cheese plus maple glaze or a simple powdered sugar and maple syrup drizzle for variation.
• Eating dairy-free or vegan? Use vegan buttery spread, plant-based milk, and nondairy yogurt for a perfectly inclusive treat.

How to Store and Freeze

• Room temperature storage: Once cooled and glazed, keep your pumpkin scones in an airtight container for 1 to 2 days. The yogurt glaze might soften over time, but they’ll still be tasty.
• Refrigerate: For longer freshness, store scones in an airtight container in the fridge for up to 4 days.
• Freeze baked scones: Wrap each scone tightly in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw them overnight in the fridge or leave on the counter until soft.
• Reheat: Warm scones from room temperature or thawed in a 300-350°F oven for 6 to 10 minutes to get that fresh-baked warmth back. From frozen, bake at 350°F for 12 to 15 minutes. You can zap them in the microwave quickly (15-30 seconds) for a fast fix, but the oven will bring back more of that crispy crust we love.
• Make-ahead raw dough: Shape the dough balls and freeze them on a tray, then transfer to a bag. When ready, bake them straight from frozen—just add a few minutes to the baking time. This freeze-then-bake method also works well for buttery biscuits like Peach Buttermilk Biscuits.

Common Questions Answered

• Can I use canned pumpkin pie filling? Nope, use plain pumpkin purée only. Pumpkin pie filling has added sugar and spices that will throw off the flavor and texture.
• Can I make these gluten-free? Absolutely! This recipe works great with gluten-free flour blends. I recommend millet, brown rice, tapioca flours plus xanthan gum—see the notes above.
• Why so little butter? Pumpkin purée adds plenty of moisture and keep the scones tender, so only a small bit of butter is needed to keep them light and less fatty.
• How do I get a crispy crust? Brushing the tops with the milk and maple syrup mix just before baking helps make that slightly crunchy, sweet finish. Also, baking at a high temp (425°F) helps set the crust quickly.
• Can these pumpkin scones be made vegan? Yes! Just swap the butter for vegan buttery sticks, use plant milk, and nondairy yogurt for the glaze. For another dairy-free pumpkin breakfast idea, try Pumpkin Chia Pudding.
• Can I freeze them? Yes! Both baked and unbaked scones freeze beautifully for up to 2 months. Bake raw scones from frozen, just add a few minutes to the bake time.