Maple Frosted Pumpkin ‘n Spice Scones










Kick to the groin.


Fight to the death.



Oh, sorry.  Just a little word association as I slowly seduce my glazed triangle of pumpkin goodness.

No joking.  These are straight up ridiculous.

And that maple glaze?

“Mmm…Smells like pancakes.”  My sister’s sniffer was firing on all cylinders that day.

Yes, my dear sibling.  It’s like a pancake plunged in a vat of maple syrup, removed after soaking for 5 minutes and then rolled up with a pumpkin cinnamon pastry inside.

Oh.  My.

You see, I never used to like scones.

Dry, crumbly and disappointing were all words I used to associate with them.

They really are confused if you think about it.  Not as soft as a cake, not as crisp as a cookie and not as flaky as a pastry.

Yet, they’re made somewhat like a pie crust, a biscuit and a cake.  I truly believe I just hadn’t experienced a good scone until now.

These comforting triangles are crumbly in a moist way with a tender flair that melts in your mouth.  Built on a foundation of cinnamon, pumpkin and maple, they command the essences of warmth and coziness.  A draping of maple sweetness locks in all the wonderful flavors and creates and decadent cap for a perfect pastry.

Let me show you what I mean:

Tender pastry = work tenderly with hands

PicMonkey Collage- scones

Paint a picture of cinnamon and sugar.

brush butter

Cut them so everyone gets an equal share.  5 for you and 1 for everyone else to share equally.

PicMonkey Collage 3

I’m a believer!  All scones.  All the time.


Maple Frosted Pumpkin ‘n Spice Scones

A perfect balance of spices and tenderness, these scones seem to mesmerize even the pickiest of pastry pickers.  A luscious dunking in a pool of maple glaze is the final stop for such moist pumpkin pieces.  Enjoy at any time of day for pure tummy comfort.



  • 2 3/4 C flour
  • 1/3 C sugar
  • 1 T baking powder
  • 3/4 tsp fine sea salt
  • 1 tsp cinnamon
  • 1/2 C butter, cubed and cold
  • 1/2 C cinnamon chips
  • 2/3 C canned pumpkin
  • 2 eggs
  • 1 tsp vanilla
  • milk and cinnamon sugar, for brushing and coating the pre-baked scones

Maple Icing

  • 2 T butter, melted
  • 1 C powdered sugar
  • 1/4 tsp maple extract
  • 2 T heavy cream


  1. Place flour, sugar, baking powder, salt and cinnamon in a large bowl.  Whisk to combine all ingredients.  
  2. Use a pastry cutter to cut in cold butter.  Do not over mix.  You should see irregular chunks of butter throughout the mixture.
  3. Hand mix the chips into the dough loosely.
  4. In a separate bowl, whisk vanilla, eggs and pumpkin together.  Add this to the dry and stir with your hand until the flour mixture is just moistened.  Again, this may feel unusual because you want it to barely be mixed together.
  5. Separate the dough into 2 round and slightly flattened patties about 3/4 in tall.  Place them on a baking sheet lined with parchment paper.  Brush each patty with milk and then sprinkle with the cinnamon sugar.  Slice each round cleanly into 6 triangles and then gently pull each triangle out of the circle slightly to create a 1/2 inch space between each triangle.
  6. Place pan uncovered in freezer for 30 min.  Preheat oven to 425F.
  7. Bake in oven for 22-25 min. until golden brown or until a toothpick comes out clean.
  8. Cool completely then dip tops of each scone into a bowl with the glaze.  To prepare glaze, mix all ingredients together and whisk until uniform in consistency.  If you desire a thinner glaze, add more milk and if you desire a thicker one, add more powdered sugar (just beware that the mixture will become sweeter with more sugar). Enjoy!

Dough portion adapted from King Arthur Flour

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10 Responses to Maple Frosted Pumpkin ‘n Spice Scones

  1. Maple AND cinnamon? AND pumpkin? What a perfect scone! Will you save me one? Please??

  2. BruCrew Life says:

    These look and sound amazing!!! I love all things pumpkin :-)

  3. hungrygems says:

    Hehe…sadly I can make no promises. =)

  4. hungrygems says:

    These will not disappoint! What isn’t better with pumpkin?

  5. That’s okay. You posted the recipe; that’s more than enough!

  6. hungrygems says:

    This was truly a rockin’ scone- hope you enjoy it and thanks for stopping by!

  7. My pleasure. I love scones too much, and your post looked too good to pass by!

  8. I know exactly what you mean!!! I just made some cinnamon chip scones myself! I’m so used to rock-hard chewy, tough, dry, BLAND scones, but finally, these changed my life!! Finally, a scone that’s buttery, tender, soft, and delicate. Mmm. Literally the best thing that I’ve made.

    I used a slightly different recipe than yours with less flour – so the dough, and trust me when I say this, was not dry at all! I hope to try yours soon and compare – especially because I still have some leftover pumpkin in the fridge!

  9. hungrygems says:

    Yours look great as well Kook! Sounds like we both made friends with the scone family finally…and what a delicious family it is indeed. Thanks for stopping by and let me know if you give this one a go- I think it’s a superstar and hope you do too….and it is a crime to let leftover pumpkin go to waste! ;)

  10. I may be more than friends with scones now… ;)

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