Pumpkin Scones with Maple Glaze
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Gluten-Free Soy-Free Nut-Free Peanut-Free Corn-Free

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.

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Jan D 11/316/2019 11/13/2019
  • Rating:
I followed the recipe and the scones turned out fine. I even reduced the suga
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
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Too little flour? 10/294/2019 10/22/2019
  • Rating:
I tried this recipe (triple checked for mistakes) and it was so wet, I basically had to add another 1 cup of Pamela's to get it into any formable shape to cut... not sure if that is a typo but definitely too WET as it for any scone recipe. Please revise if you can!
Sorry you had trouble with this recipe! We are checking it again. Maybe some others have also tried the recipe and can comment.
    • Toolf I had the same problem! mixture was too wet!
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