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.
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
Pumpkin Scones with Candied Ginger and Maple Glaze Recipe
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
- 1 Tbs Egg + 1 Water
- 2 tsp Raw Sugar (sugar in the raw turbinado or demerara sugar) (optional)
- 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
- 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, and place in the freezer for 30 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 18-22 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.