• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Start Here
  • Recipes
    • Recipe Index
    • Vegetarian Recipes
    • Vegan Recipes
    • Sourdough
      • Gluten-Free Sourdough
      • Sourdough Discard
    • Seasonal Recipes
      • Spring
      • Summer
      • Fall
      • Winter
    • Main Dish Recipes
    • Lunch Recipes
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Dessert Recipes
    • Bread Recipes
      • Sweet Breads
      • Savory Breads
    • Condiment Recipes
    • Drink Recipes
      • Cocktails
      • Non Alcoholic
Vanilla And Bean

Vanilla And Bean

Sweet and Savory Vegetarian

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Subscribe
  • Shop
  • About
    • Subscribe
    • A little bit about me…
    • Contact
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
You are here: Home / Recipes / Breakfast & Brunch / Scones and Biscuits / Pumpkin Scones with Candied Ginger and Maple Glaze

Pumpkin Scones with Candied Ginger and Maple Glaze

By Traci · Jump to Recipe ·
This post may contain affiliate links. Please read my affiliate policy.

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. 

Pumpkin Scones with Candied Ginger and Maple Glaze on a parchment paper beside a cold drink.

Table of Contents

  • Better than Copycat Recipes
  • How to Make Pumpkin Scones
  • A Few Recipe Notes
  • More Pumpkin Recipes to Love
  • Pumpkin Scones with Candied Ginger and Maple Glaze Recipe

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. 

Ingredients for the Pumpkin Scones in small bowls, measuring cups, and a large bowl.Sifting the flour and other dry ingredients into a large mixing bowl. Cutting the butter in the flour mixture using a pastry cutter..

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.

Liquid ingredients poured on a bowl of dry ingredients. Folding the dough on a dusted surface and gathering bits of it using a bench scraper.A thick circle of dough cut into four on a floured surface.

Drizzling the maple glaze over the Pumpkin Scones on a cooling rack.

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
Drizzling the maple glaze over the Pumpkin Scones on a cooling rack.
Print Recipe

Pumpkin Scones with Candied Ginger and Maple Glaze Recipe

Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Servings:8 Scones
Calories:421kcal
Author:Traci York | Vanilla And Bean
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, 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.

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!

You might also like:

Apple Baked Oats with Cranberry Crumble in a pan with a spoon.

Apple Walnut Baked Oats with Cranberry Crumble

Cranberry Orange Bread with Pecans in a loaf pan setting on a tea towel.

Cranberry Orange Bread with Pecans

Vegetarian Bread Pudding in a baker ready for sharing.

Kale Mushroom Leek Savory Bread Pudding

Warming and cozy Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel are easy to make and freezer friendly! Welcome fall! Vegan.

Vegan Apple Gingerbread-Oat Walnut Muffins with Brown Sugar Streusel

Shares1.8kPinShareYummly

Join the Vanilla And Bean community to receive free sweet and savory vegetarian recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review the Vanilla And Bean privacy policy.
Previous Post: « Chocolate Green Super Smoothie
Next Post: Cranberry Orange Bread with Pecans »

Primary Sidebar

well hello!

I’m Traci and this is my blog. So Glad You Stopped By!

Here you’ll find full of flavor vegetarian comfort food with vegan and gluten free recipes too. I also share sourdough, sweets and naturally sweetened baked goods and desserts recipes because we all gotta have a little balance!

Learn More About Traci  or  The Blog.

Get on the List!

Join the Vanilla And Bean community to receive Sweet and Savory Vegetarian Recipes, and get my Five Secrets to Vegetarian Cooking email series delivered to your inbox!

Right this Way to Subscribe

Start Here!

Why vegetarian, what you’ll find on Vanilla And Bean and fan favorites all right here!

Right this Way to Start

Footer

Affiliate Info

Vanilla And Bean is monetized in part through the use of affiliate links. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and/or purchase an item after clicking on a link, Vanilla And Bean may receive a percentage of the sales price. I only recommend products that I love and use through my affiliate links. To learn more please see my Affiliate Policy. Thank you for your support!

© Vanilla And Bean, LLC  – 2023. Unauthorized use and/or duplication of any content or images without express and written permission from this blog’s owner is prohibited. Licensing inquiries for publication, general distribution, and/or commercial use, please contact me on my contact page.

Copyright © 2023 · Vanilla and Bean · Website by Meyne

Menu

Home · Recipes · Contact · Privacy Policy
Terms of Use · Accessibility · California Privacy Notice

Copyright © 2023 · Vanilla and Bean On Genesis Framework · Log in

Get On The List!
Get On The List!
_____________________

Join the Vanilla And Bean community to receive sweet and savory vegetarian recipes, as well as my Five Secrets to Vegetarian Cooking email series delivered to your inbox.

You will receive recipes and kitchen tips, along with information about our partners and offerings. For more details, review our Privacy Policy.
  • Recipes
    ▼
    • Recipe Index
    • Breakfast and Brunch
    • Appetizers & Snacks
    • Lunch Recipes
    • Main Dish Recipes
    • Bread Recipes
      ▼
      • Sweet Breads
      • Savory Breads
    • Seasonal Recipes
      ▼
      • Fall
      • Winter
      • Spring
      • Summer
    • Sourdough
      ▼
      • Sourdough Discard Recipes
      • Gluten Free Sourdough
    • Vegan Recipes
    • Vegetarian
    • Condiment Recipes
    • Drink Recipes
      ▼
      • Cocktails
      • Non Alcoholic
    • Dessert Recipes
  • Sign Up For Weekly Newsletter!
  • Start Here
  • Home
  • Shop
  • About
    ▼
    • Contact
    • A little bit about me…
    • Let’s Work Together
    • Blogs I’m Reading
    • Blogger Resources
Vanilla And Bean and our partners use cookies to enhance user experience and to analyze performance and traffic on our website. By using the Site, you consent to the use of cookies. Learn More

COOKIE SETTINGS   ACCEPT
Cookie Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.

Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

CookieTypeDurationDescription
__cfduid14 weeksThe cookie is set by CloudFare. The cookie is used to identify individual clients behind a shared IP address d apply security settings on a per-client basis. It doesnot correspond to any user ID in the web application and does not store any personally identifiable information.
cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Advertisement
CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics

Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.

CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance

Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.

CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos