Pumpkin Scones with Maple Glaze

These easy scones are perfect for a warm, autumnal breakfast.



    • ⅓ cup canned pumpkin puree
    • 3 tablespoons milk
    • 2 teaspoons vanilla
    • 1 egg, large
    • 2¼ cups (315g) Pamela’s Biscuit & Scone Mix
    • ½ cup brown sugar
    • ¼ cup white sugar
    • 1 teaspoon cinnamon
    • ¾ teaspoon cloves
    • ½ teaspoon ginger
    • ½ teaspoon nutmeg
    • ¾ cup (1½ sticks) butter, cut in small pieces

    Preheat oven to 400° with rack in bottom third of oven. Cover a 13 x 18-inch sheet pan with a piece of parchment paper, or spray pan with nonstick cooking spray. Set aside.

    In a small bowl, mix together pumpkin, milk, vanilla, and egg. Set aside.

    In the bowl of a stand mixer with paddle attachment, mix together Biscuit & Scone Mix, brown and white sugars, and spices. Cut butter into flour mixture with the paddle attachment or your hands. Mix until it is crumbly looking in the bowl, but still has larger visible pieces of butter. Add pumpkin mixture and mix until just combined.

    If there is some loose flour at the bottom of the bowl, use your hands or rubber spatula, rather than the mixer, to incorporate it into the moister dough. Do not overmix as that will break up the butter pieces. When dough is almost together, flip out of bowl onto a piece of parchment paper and use the paper to squeeze the dough together to form a disk about 2 inches thick and 6 inches across. It should stay together pretty well. Cut disk into 8 pie wedges with a large sharp knife or dough scraper.

    Transfer wedges to the prepared sheet pan, leaving space between them to allow for spreading in the oven. Sprinkle with sugar crystals, if desired. Bake about 20 minutes, until scones are puffed up with a cracked surface. Let entire pan cool on rack before picking up scones, or they may fall apart.


    For maple glazed scones, whisk together one cup powdered sugar with one tablespoon maple syrup and add milk 1 teaspoon at a time until a thick, pourable glaze forms. If you don’t have maple syrup, use a small amount of maple extract and milk along with the powdered sugar to make the glaze. Drip from spoon in a zigzag pattern over the scones before serving.

    © Pamela's Products, Inc.

Customer Reviews

Based on 6 reviews
Julie Tippets
Perfect GF scones!

Love these scones, I doubled the spices and didn’t add extra flour as other reviews mentioned, but shaped the dough then froze for a bit which made cutting into scone shapes very easy. Works great to freeze dough and bake fresh, just reduce temp to 375..


I made these the old fashioned way...mixed by hand. The dough was so easy to work with. I was a little worried when I added the pumpkin as the dough was a little wetter than I’m used to. I used the extra flour mix on my hands when I shaped the dough. It was very easy to shape. These scones smelled so good while baking and tasted even better!

Patty O.

Delish! I made these the old fashioned way....mixed by hand. I used the scone and biscuit mix and luckily noticed I didn’t need the whole bag. The mix was a little wet when I added the pumpkin but everything mixed together well. I used a little of the extra biscuit mix on my hands when I shaped the dough. They looked so good I had to try one right out of the oven...delish!

Pumpkin scone heaven

Thank you so much for sharing this recipe! I have been looking for the perfect gluten-free scone recipe literally for years. I didn’t have the same problem with my ingredients being too wet but I did use my hands at the end to make sure that it blended thoroughly together. I also used Monk fruit sweetener instead of any sugar and I don’t know if it had anything to do with it but it was amazing! Thank you again!

Jan D

I followed the recipe and the scones turned out fine. I even reduced the sugar ( just a bit because I prefer less sweet scones) but likely the person commenting regarding the scones being wet was adding too much pumpkin. It’s not a whole can JUST 1/3 cup. Maybe that was what happened