Homemade Pumpkin Scones with Candied Ginger and Maple Glaze are a fall favorite. They make a comforting addition to brunch or for sharing around the fire. Freezer friendly for make ahead ease.
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Better than Copycat Recipes
Y’all, this is not a copycat Starbucks recipe. Just sayin…. These pumpkin scones are different. I hope you don’t mind.
These scones are packed with warming spices, and are tender with a crisp outer edge. The sprinkled sugar on top gives them just the right amount of crunch and a maple glaze takes these pumpkin scones over the top! Plus, homemade is always better anyway.
I look forward to these scones every year come pumpkin season.
How to Make Pumpkin Scones
Pumpkin scones are easy to make and are an impressive pastry to offer friends and family. They freeze well prior to baking, so pull a few out of this batch and pop em’ in the freezer for a quick treat later when you just don’t have time to make a new batch. Thaw in the fridge overnight, egg wash and bake as usual.
Here’s how to make these easy seasonal scones (for full recipe see recipe card below):
- First, cut the butter into the flour, sugar and spices. Stir in the candied ginger, then make a well and pour in the pumpkin and cream. Mix until a shaggy dough forms.
- Second, transfer the dough to a floured surface and work the dough eventually into the shape it into a disk.
- Third, cut and chill the scones.
- Next, egg wash the scones, then bake.
- Last, whip up the maple glaze and drizzle over warm scones.
Scones can be cut into just about any shape. Cut them in circles using a can, glass or biscuit cutter, 3X3 squares or cut the squares on the diagonal to create mini scones for a special tea or get together.
A Few Recipe Notes
- Freezer Friendly? Yes please! Freeze scones just after cutting to size. Wrap snugly and freeze for up to two weeks. Thaw in the fridge, egg wash and bake as directed.
- DIY your own pumpkin puree! I have a pumpkin puree recipe post on how to do it!
- If using canned pumpkin in this recipe, add a tablespoon of water to loosen the puree before mixing it in the cream.
- Sprinkling sugar on top of the scones prior to baking gives them a nice texture, but it’s optional.
- Pumpkin Pie Spice: I’ve listed individual spices in the recipe, but feel free to sub 1 1/4 tsp of pumpkin pie spice instead.
More Pumpkin Recipes to Love
- Sweet and Spicy Roasted Pumpkin Seeds
- Homemade Pumpkin Butter
- Gluten Free Mini Pumpkin Pies
- Pumpkin Porridge
the recipe
Pumpkin Scones with Candied Ginger and Maple Glaze
Servings:8 Scones
Calories:421kcal
Tender, creamy, slightly sweet and gingery, these pumpkin scones are a lovely snack for a lazy afternoon or a quick bite for your busy morning.
Ingredients
For the Scones:
- 1/2 C Unsalted Butter Cold, Cut into 1/4" cubes (108 g or 1 Stick)
- 1 C White Whole Wheat Flour 164 g, aka Ivory Wheat Flour or use all purpose
- 1 C All Purpose Flour 180 g
- 2 Tbs Organic Corn Starch
- 1/3 C Light Brown Sugar 62 g
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp fine Sea Salt
- 1/4 C Candied Ginger rough chop (66 g) (AKA crystalized ginger)
- 1/2 C Heavy Cream 120 mL
- 1/2 C Pumpkin Puree fresh or canned* (not pumpkin pie) - add one Tablespoon of water and whisk to canned pumpkin 126 g
- 1 tsp Vanilla Bean Paste or Vanilla Extract
To Finish:
- 1 Tbs Egg + 1 Water
- 2 tsp Raw Sugar (sugar in the raw turbinado or demerara sugar) (optional)
Maple Glaze:
- 1 C Powdered Sugar 106 g
- 1/4 C Maple Syrup 60 mL
- 1 tsp Vanilla Bean Paste or 1/2 scraped out vanilla bean or vanilla extract
Instructions
- Line a sheet pan with parchment paper. Cut the cold butter into 1/4" cubes and place in the freezer while prepping the other ingredients.
- Sift the whole wheat white flour, all purpose flour, corn starch, brown sugar, ginger, cloves, nutmeg, cinnamon, baking powder, baking soda, and salt into a large mixing bowl.
- Add the cold butter to the sifted ingredients. Use a pastry cutter or your hands to cut in the butter into the pastry. (You can use your fingers here, but I like to keep the butter as cold as possible). The butter should be about pea sized, evenly coated, and distributed in the flour. Stir in the candied ginger.
- In a spouted bowl, mix the cream, pumpkin puree and vanilla bean paste and pour into the flour mixture. Gently stir the mixture until the flour is just moistened. The dough will be shaggy and seem dry.
- Dump the contents out of the bowl onto a flour dusted work surface and start folding the dough over and onto itself 10-12 times (this helps build layers), while eventually pressing the dough together forming a circle. The dough will seem dry at first, but as it is folded it will begin to hydrate. Use a bench scraper to help you gather the bits of dough and to fold the dough over onto itself. Work gently, but quickly as the dough needs to stay cold and overworking the dough can cause the scones to flatten while baking. If the dough becomes sticky pop it in the fridge for 15 minutes to chill. Roll the dough out to 3/4" thick circle and cut into 8 wedges. Place scones on the parchment lined sheet pan, cover and place in the fridge for 20 minutes. MAKE AHEAD: At this point, the scones can be held in the fridge overnight for a quick bake in the morning or be frozen for longer storage**. Just make sure they are wrapped tightly. Preheat oven to 425F while the scones are resting in the fridge.
- Before baking, whip the egg and water. Use a pastry brush to brush the egg mixture over the scones. Sprinkle the optional raw sugar evenly over the top of each scone (it's for the crunch!).
- Bake for 18-20 minutes or until golden. For a dryer scone, turn the oven off, leave the scones in the oven, and prop the oven door open for about 10 minutes.
- Remove from oven and carefully transfer scones to a cooling rack. While cooling, sift the powdered sugar. Add the maple syrup and vanilla bean paste to the powdered sugar and mix throughly with a fork. The scone should be warm, but cool enough to handle now. Use a small whisk or fork to drizzle the glaze over the scones. Best served fresh and warm.
- Store in a covered container for up to two days.
Notes
*If using canned puree, add a tablespoon of water and whisk to loosen the puree.
To rewarm baked scones, place in 350F oven for about 5-8 minutes.
**Scones can be frozen before baking. Wrap tightly and freeze after cutting the dough. When ready to bake, thaw overnight in the fridge, egg wash, sprinkle the sugar and bake as directed.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1Scone | Calories: 421kcal | Carbohydrates: 63g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 168mg | Potassium: 174mg | Fiber: 2g | Sugar: 35g | Vitamin A: 2966IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Traci – just going to make the Pumpkin Scones with Candied Ginger and Maple Glaze. The recipe calls for 1 cup All Purpose Flour or 180g. 180 grams is closer to 1 1/2 cups of flour. The White Whole Wheat Flour calls for 1 cup or 164 grams. 164 grams is just a little less than 1 1/2 cups.
Could you please clarify this for me. Thanks, I love your recipes!
Hi Marie! Thank you for your note and I’m sorry for the confusion. If you’re weighing ingredients, use the weight – it’s always more accurate than measuring by volume. I provide both as a convenience, but always measure by weight first (for all my recipes). To add to the confusion, (we did this years ago while I was in pastry school) I compared three different measuring cups from different brands and each cup was different when compared by weight. This is why bakers weigh their ingredients, it’s simply more accurate (add to the mix of varying moisture content in flour, even more confusion!). This recipe is pretty forgiving, so if the scones feel too wet, add a dash more flour if needed. Too dry, a drizzle more of cream. I hope this helps and that you enjoy the scones, Marie!
Question -Would they freeze well if baked?
Yes! Just be sure to cool completely before freezing. Add the glaze after they’re fully thawed. Thaw at room temperature. I Hope this helps and you enjoy the scones Jeanne!!
These look delicious! I can’t wait to try them. Yummy!!!
Hi Janice! Thank you for stopping by! I hope you enjoy the recipe! :D
These were the ultimate fall scones, and everyone who I shared them with loved them so much! Thanks! The crystallized ginger bits added just the right amount of spice. And that drizzle of maple glaze…YUM :)
Hooray! Thank you for sharing Leah! I love these scones too… packed with flavor and so easy to make! :D
Oh Goodnessgraciousness Traci! I love every thing about these beautiful scones! And that I’ve got to try that glaze as well. Yummmm!
Oh my goodness, Traci! I jumped right over here from Instagram, where I saw your scones like three seconds ago. They sound amazing and I am soooooo tempted to just drop the essay that I am currently writing and run to the kitchen and make these.
Fabulous! Thank you for this recipe!
xx Lynn
Thank you Lynn! Dropping an essay sounds like a plan. I’d have a hard time focusing too, hehe!! :D
Traci – Do you think this recipe can be veganized by replacing butter with solid, refined coconut oil instead of butter and coconut milk (in a can) instead of heavy dairy cream?
Hi Cheryl! That’s a great idea and although I’ve not tried it, it’s worth a shot. Butter and coconut oil are both solid at room temperature.. so just make sure you pop that coconut oil in the freezer if prior to cutting it in the dough. The colder you keep it the better. If the dough starts getting mushy and/or sticky, pop it back in the freezer for about 10 minutes to keep it in shape. Full fat coconut milk (in a can) may work too. Please let us know if you give it a go and how it works out! :D
These tasted great, but mine had the consistency of a muffin and spread. I want the drier flaky texture. Any tips to fix the problem. My butter was really cold and I didn’t work it with my hands. They were also in the fridge for a couple of hours right before baking.
I’m sorry to hear these turned out like muffins for you, Wendy. Can you tell me what type of flour you used? Thinking about this more… overworking the dough can cause flat scones as can the moisture content of the cream, pumpkin and butter. If you try making this again, use a very light touch when incorporating the ingredients and shaping the scones. Also, try holding back a few Tbs of the cream/pumpkin mixture. Did you use fresh or canned pumpkin?
I used whole wheat pastry flour and unbleached white. It said soft wheat on the label. I used canned pumpkin. I mixed by hand and it went from large amounts of flour not incorporating well (seemingly not enough moisture) to what seemed overly wet when the flour was mixed in. I didn’t add anything extra. I stopped turning the dough as soon as I didn’t have any large amounts of loose flour remaining because I know over mixing can cause problems.
I think I see the problem. I reviewed my recipe and there is a baking error, Wendy. Bake at 425F! Try it again at the higher temperature.
Thanks for the update! I will try again!
:D
I am a huge fan of candied ginger so I’m loving this recipe! Your pics are absolutely gorgeous, I’m pinning the one with the drizzling glaze ;)
LOL! That photograph has gotten a lot of attention! Thank you for your pin! Candied ginger seems to need more attention in baked recipes. I’ve been dreaming up new ways to use it because it really is a fabulous ingredient!
Sounds so much better (and healthier) than Starbucks! :) Yum!
I think so too, ECP! Thanks for stopping by!!
These look like absolute heaven! I tried baking scones a few years ago and failed miserably, but this recipe and your gorgeous photos make me want to squash my fears and give them another go. :) Thanks!
Oh Anne Marie… it’s sometimes hard to get motivated again when there’s a kitchen flop in our past. But you can do this! The key is cold dough and gentle handling (or as little as possible) because we want very little gluten development. And with practice, you’ll get better, each time. You’ll start to feel the difference in the dough, when to push it and when to not. So go for it, Anne Marie! You can do it!! :D
these look so tasty! thanks for the freezing directions, it sounds perfect for a special morning!
Hi Mandi! I love freezing pastries. It makes things so easy when you want a little snack for yourself or when you want an easy morning for that special morning.
Starbucks aint got nothin on these delicious looking scones. These sound so divine. Can’t wait to try them out!
Hehe…. thank you Camille!! :D
Thank you, Julia!
Scones are one of my very, very favorites and now you’ve gone and DRIZZLED a GLAZE on top? Pretty much perfection. :)
Hi Carla! Scones are a favorite of mine too… they’re a classic for sure!
Is pumpkin season over at Thanksgiving?? I hope not because I still have a few pumpkin recipes up my sleeve! These scones look ahhhhmazing, Traci! I’m always too much a wimp to make scones because I think I heard at sometime that they were hard to make, lol! And I guess I believed it because no scones have ever been made in my kitchen. I must change that immediately though because these look soooo good! I love the candied ginger and that maple glaze looks like I could drink it with a straw like a milkshake :)
As long as you’ve got that pumpkin puree in the freezer, pumpkin is always in season! Izzy, YOU CAN make scones… really! You’ve gotta give em’ a try. I’ve never made gluten free scones, but certainly they’re just as simple! DO IT!
Oh Yummm!! These scones are amazing.. and i love candied ginger.. so this is a total win win for me.. :D
Thank you Arpita! I hope you enjoy the recipe!
These scones are GORGEOUS! I am so happy you are still sharing pumpkin recipes! I haven’t had my fill yet either! Pinned :D Happy Thanksgiving!
Thanks so much Ceara!
I am obsessed with scones at the moment…. and these pumpkin scones are just calling my name. Definitely need to make them, they look delicious Traci!
Thanks so much Thalia! I’ve loved scones all of my life. I never grow tired of their variety or texture. I definitely need more scones in my life!
Oh YUM! This recipe really excites me – just look at those gorgeous scones!
Hi Jess! I hope you enjoy the recipe! :)
Beautiful recipe and pictures – I bet they are way better than anything you can get at Starbucks!
Awhh, thank you Carolyn! Thanks for stopping by! :D
Beautiful scones, perfect for a cup of coffee. I love the pumpkin flavor, combined with the maple glaze. Beautiful pictures!
Oooh, I love scones and coffee. Thanks, Mira! :)
I love EVERYTHING about these, including your gorgeous photos! I am dying over the overhead shots and most especially that very last photo included.. just gorgeous, so much depth and action! I hardly ever make scones but I think that needs to change.. like in six minutes.
You’re the best cheerleader, Cheryl! You always make me smile :D !! And the photos? Well I have mentors like you to inspire me! Did you get those scones made??
I haven’t made anything pumpkin this year – so I think this will be the first recipe I try! Love a scone with some tea in the afternoon. Looks really delicious, Traci – great photos as always. Have a great Thanksgiving!
Whaaaa? Geraldine, it’s time to make something with pumpkin!! These would be just lovely with a cup of earl gray. I hope you enjoy these… now go get that pumpkin!! DO IT!
Oh Traci. THIS RECIPE IS AMAZING! I’m making it over the holidays, I just must! The icing drizzle is the most incredible food porn I’ve ever seen too hehe. I can imagine these with a latte on a cold afternoon. Oh my gosh. Please FedEx me 1/2 dozen, if you don’t mind ;) Pumpkin is magic–I’m convinced!
Why thank you, Allison! I bet you could whip these into something healthy in no time flat! And a latte is a must… on a long walk! I’ll call my FedEx guy directly!
Pumpkin is, I think, my favorite flavor to bake with. It’s just so perfect! Love your step by step photos, and LOVE the candied ginger addition! Gorgeous :)
Great minds…. bourbon and pumpkin! Can we combine the two?
I will never get tired of pumpkin! Ever! Plus, I’m sure the candied ginger makes them extra delicious. What a fabulous combo. How amazing did your kitchen smell? Your scones look perfect Traci, for Thanksgiving morning or anytime!
Oh good! I was beginning to think I was a pumpkin hoarder… but I guess this could be normal! Yeah, that candied ginger is a nice surprise throughout each delectable bite! And the house smelled really, really nice I must say. I’m thinking it’s time for another round of these! :D Thank you Emilie!