thick and moist pumpkin scones with a decadent maple glaze and chopped pecans

Yes, the rumors are true. Pumpkin season wages on. By now you might be getting sick of pumpkin. If you are feeling that way, I’m sorry, because pumpkin season is never over for us. And we’re keeping it going with these amazing pumpkin scones with an addicting maple pecan glaze.

Uh huh.

glazed pumpkin scones on a cookie sheet

I tested this scone recipe while Sarah was on her honeymoon (this is Sofi, btw), and when she came back I told her we should do pumpkin scones. She shrugged, “Meh. I feel like we have enough pumpkin stuff already.”

These moist af pumpkon scones with a to die for maple glaze are our new favorite fall treat!

But I fought for these scones. Tooth and nail. “No, you don’t understand. They are SO good.” And so I made them for her to convince her. I think you can guess what happened.

And here we are! Pumpkin scones for you too, because these are out of this world scones. I agree, Sarah agrees, and I’m sure you all will too once you’ve had a bite of this perfectly spiced, melt in your mouth, moist af pumpkin scones that put all other scones to shame.

Sky high moist af pumpkin scones drizzled with maple icing and devoured in seconds

When people think of scones they think dry, crumbly, heavy, tasteless…ew. These are the exact opposite. We truly cannot stop eating them. 

pan of moist pumpkin scones with maple glaze

How make moist af pumpkin scones

These pumpkin scones are dense, moist as can be, and seriously delicious thanks to an extra 1/3 cup of pumpkin in our traditional scone recipe. A combination of cold butter, cream and, you guessed it, pumpkin puree, gives these scones that dreamiest texture. Dense, but not too dense, tender, buttery…just downright delicious.

this pumpkin scone recipe for the moist and delicious scones you'll ever have!

Our tips and tricks for the best pumpkin scones ever

Scones get a bad rap, but they’re actually super easy to make. And when made correctly, they’re just as delicious as all the other breakfast sweets.

  1. Use frozen butter: The key to good scones is cold dough. Cut your butter into cubes and then pop it in the freezer for at least ten minutes before using.
  2. DO NOT OVER WORK YOUR DOUGH: Want gross, dry, tough scones? Overwork your dough. Don’t want that? Only mix unitl just combined. And when I say just combined, I mean stop as soon as no clumps of flour remain.
  3. Bake at a high temperature: We bake our scones at 400°F. The higher temperature will give your baking powder an extra boost!

the best pumpkin scones ever

Happy pumpkin season, bbs! I can’t wait for you to fall in love with these pumpkin scones too!



P.S They pair very well with a PSL…just saying.


Pumpkin Scones

thick and moist pumpkin scones with a decadent maple glaze and chopped pecans

These mile high moist af pumpkin scones are the perfect spiced treat for any Fall morning or afternoon!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 large scones 1x
  • Category: breakfast
  • Method: baked
  • Cuisine: english


for the scones

  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon all spice
  • 1/4 teaspoon cloves
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/3 cup pumpkin puree
  • 5–7 tablespoons heavy cream
  • 2 teaspoons vanilla extract

for the maple glaze

  • 2 tablespoons maple syrup
  • 2 tablespoon heavy cream
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a large mixing bowl sift together the flour, sugar, baking powder, spices, and salt. Place in the freezer for 10 minutes. Using a pastry cutter or a food processor cut the butter into the dry ingredients until the mixture resembles coarse sand.*
  3. Add the pumpkin, 5 tablespoons of heavy cream (to start), and the vanilla to the mixing bowl and use a fork to stir everything together until just mixed. The dough shouldn’t be wet, but should stick together so you can easily form a disk. If the dough is too dry or crumbly add in a tablespoon of cream at a time until the dough comes together. Be sure to not over mix or overwork your dough.
  4. Form the dough into a 9 inch circle* on a generously floured surface. It doesn’t need to be perfect, but try to keep it consistent in terms of thickness. You’ll want to flour your hands to make sure the dough doesn’t stick. Using a sharp knife cut the circle into 8 wedges, placing them onto the prepared baking sheet and inch or two apart. They will expand as they bake.
  5. Place a small amount of cream in a bowl and using a pastry brush, brush the top of the scones. Bake at 400°F for about 25-30 minutes or until the scones are just starting to brown at the edges and a knife inserted into the middle comes out clean.
  6. While the scones cook, make the glaze. Place the maple syrup, cream, powdered sugar, vanilla and salt in a heavy bottomed sauce pan and whisk until combined.
  7. Once the scones have cooled completely drizzle with the maple glaze. Top with chopped pecans or leave as is! Scones will keep well at room temperature in an airtight container for up to 5 days, or freeze for up to a month!


*If the butter is feeling melted or warm, stick the mixing bowl in the freezer for a couple of minutes to keep the butter cold.

* You can also make mini scones by splitting the dough in half and forming into two 6 inch circles. Cut each circle into 1/8ths for 16 mini scones!

Keywords: easy, quick, moist, fall, autumn, holiday, cozy, maple, glazed, soft, melt in your mouth





Have you made this vegan? (vegan butter and vegan cream) Would I get the same result if I veganized it?

Sofi | Broma Bakery

Hey Carmen! I’ve made these once with Miyoko’s vegan butter and coconut cream instead of heavy cream and they turned out pretty good! I’m not sure about other brands of vegan butter because some of them are more oily then others. My only fear would be that your scones would spread too much. Let us know how it goes!


These look delicious, but I’m confused with your direction to add streusel topping?

Sofi | Broma Bakery

So sorry Maria! That was a mistake on our part! These scones are topped with a glaze instead of a streusel!


What does AF mean?


I have the same question as Elizabeth…AF??? Unless it’s a typo for AP…?


Same question…when I saw “AF,” I thought it was a recipe using almond flour!


Definitely going to make these! I LOVE scones and I’ve been wondering what to make with the 3 cans of pumpkin I have in my cupboard. Thanks Sofi!


Like Maria, I am also confused with your direction to add streusel topping? It did not see any direction to make a “streusel topping.” I will not try this recipe without a reply from you. Thank you.

Sofi | Broma Bakery

So sorry Carey! That was mistake on our part–we based this recipe on our favorite recipe for blueberry streusel scones and forgot to take that line out. Though if you do want to add streusel you definitely can!


Thanks for the quick reply, Sofi. I will now try this recipe as I have a friend that loves scones and she loves pumpkin too. How could I miss giving her some of these? Thanks again!

Jennifer Brown

I’ve been a long time follower of you and love your recipes. Definitely a loyal fan…not a huge fan of you using AF in the title of a recipe. It just seems a little classless and I know you are staying true to yourself and a few years ago you wanted to represent more of the real “you” in blogging which is fine, just maybe not the title. This may be because I’m a mom of 3, whose knows, still love you, just my thoughts.


Is this recipe the same as the blueberry scone recipe leaving out the blueberries and adding the pumpkin? I cannot get the pumpkin scone recipe to come up.

Sofi | Broma Bakery

Hey Kathy! I’m so sorry about that! We were having a glitch with our plugin. Let me know if you still can’t see it and I’m happy to email it your way 🙂


The title is top notch! I’m definitely going to try these scones out, sounds super yummy and I’ve two butternut squash in the pantry, once it’s open it “everything pumpkin” time!

Sofi | Broma Bakery

All out pumpkin all the time! hope you enjoy these 🙂


Made these today with my little girl, having painstakingly converting everything into grams!! We don’t use cups in England! Absolutely love these. They’re so yummy. Have tagged you on Instagram! Thank you!

Sofi | Broma Bakery

Ahh that makes me SO happy! So glad you and your little enjoyed these 🙂


You said in the intro that you add an extra 1/3 cup of pumpkin, that is one reason why they are so good. But – there is only 1/3 cup of pumpkin in the recipe ! That isn’t extra! How much total pumpkin should there be?

Sofi | Broma Bakery

Hey Patty, it’s just 1/3 cup pumpkin added to our basic scone recipe! Sorry if that wording was unclear!

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