The Wandering Hulasquatch

EASY FALL PUMPKIN SCONES WITH MAPLE BOURBON GLAZE

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If you love cozy fall flavors, these pumpkin white chocolate scones with bourbon maple glaze are about to become your new favorite treat. They’re soft, buttery, perfectly spiced, and topped with a rich bourbon maple glaze that takes them over the top.

Looking for easy camping meals, Florida-inspired meals, desserts, etc? We think you’ll love FLORIDA SUNSHINE VINAIGRETTE | EASY CITRUS DRESSING, FLORIDA FALL HARVEST SALAD: SUNSHINE IN EVERY BITE, and CROCKPOT MOJO PORK | EASY CAMPING DINNER RECIPE!

soft pumpkin white chocolate scones close up

I LOVE, LOVE, LOVE Fall! As soon as September hits and it’s OFFICIALLY  pumpkin spice season, I’m pulling out ALL my pumpkin recipes and DASHING out the door to gobble down a Starbucks pumpkin scone and a DELIGHTFUL hot Fall concoction. Oh, did I mention I live in Central Florida and it’s STILL 105 degrees in September!? 

What’s a girl to do!? While very tasty and gets the Fall vibes going, I wanted to create a personal touch with more pumpkin flavor and a more robust taste. I think we nailed it! 

Whether you’re making a fall brunch, cozy weekend breakfast, or a simple homemade treat, these delicious pumpkin scones are easy, bakery-style, and absolutely irresistible. 

WHAT YOU’LL LOVE ABOUT THIS PUMPKIN SCONE RECIPE:

Soft and bakery-style: These pumpkin white chocolate scones are tender, flaky, and perfectly moist with a rich, buttery texture in every bite.

Warm fall flavor: Made with real pumpkin and cozy, warm spices, this pumpkin scone recipe is packed with classic autumn flavor that tastes like fall in every bite.

Sweet and indulgent glaze: The maple bourbon glaze adds the perfect balance with a bit of sweetness and a rich, slightly smoky depth that takes this Fall classic to the next level.

Quick and easy: This easy pumpkin scones recipe comes together fast with simple ingredients and no fancy equipment needed.

Perfect for any occasion: Enjoy these pumpkin scones for breakfast, brunch, dessert, afternoon tea, or a cozy fall baking day treat.

RECIPE INGREDIENTS

You’ll need the following ingredients to make this ​Pumpkin Scone Recipe:

PUMPKIN SCONE INGREDIENTS

INGREDIENT NOTES

Pumpkin Puree: The star of this recipe! Use pure pumpkin puree (not pie filling) for the best flavor and soft, moist texture.

Cold Butter: Essential for flaky, bakery-style, buttery scones. Keep it cold (frozen butter is best) to create those tender, buttery layers.

White Chocolate Chips: Adds a creamy sweetness that perfectly balances the warm pumpkin spices.

Maple Syrup + Bourbon: The base of the spiced glaze, adding rich sweetness with a subtle, warm depth that takes these scones to the next level.

​HULASQUATCH’S TOP TIP:
 These delicious scones benefit from spending a little “chill time” in the fridge before baking. You’re looking for the butter in this beautiful pumpkin scone dough to firm back up and hold its shape while baking.

HOW TO MAKE THIS HOMEMADE SCONE RECIPE STEP-BY-STEP

Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the printable recipe card below!

Step 1: Prep Oven and Ingredients – Preheat your oven and line a baking sheet with parchment paper. Gather and measure all ingredients for easy mixing.

Step 2: Mix Dry Ingredients – In a large bowl, whisk together flour, brown sugar, and pumpkin pie spice until well combined.

fALL PUMPKIN SCONES INGREDIENTS
DRY INGREDIENTS IN A BOWL FOR BAKERY-STYLE SCONES

Step 3: Cut in Cold Butter – Add cold butter and cut it into the flour mixture until it resembles coarse crumbs. This creates flaky, tender scones.

Step 4: Add Wet Ingredients – Stir in pumpkin puree and heavy cream until a soft dough forms, then gently fold in white chocolate chips.

BUTTER BEING CUT INTO fALL PUMPKIN SCONES
PUMPKIN SCONES WET INGREDIENTS

Step 5: Shape and Bake – Turn dough onto a floured surface, shape into a circle, and cut into triangles. Bake until lightly golden and set.

Step 6: Make Glaze and Serve – Whisk together powdered sugar, maple syrup, and bourbon, then drizzle over cooled scones before serving.

pumpkin scone dough being cut into triangles
maple bourbon glaze drizzled over scones

RECIPE TIPS & TRICKS FOR BAKERY-STYLE SCONES

Use cold butter for the best flaky, bakery-style texture – this is the key to tender scones.

Don’t overmix the dough, or your scones may turn out dense instead of soft and light.

Let the scones cool slightly before adding the glaze so it sets perfectly instead of melting off. This is our favorite cooling racks!

PRO TIP
Use parchment paper for easy cleanup & let the scones cool completely before glazing.

HOW TO STORE & REHEAT

​Storage: Store in an airtight container for 2–3 days

Fridge: Up to 5 days

Freezer: Freeze up to 2 months

Reheat: Warm in microwave 10–15 seconds

VARIATIONS & SUBSTITUTIONS

FLAVOR VARIATIONS:

  • Different mix-ins: Swap white chocolate chips for dark chocolate, milk chocolate, or add chopped pecans or walnuts for crunch.
  • Change the glaze: Try a simple vanilla glaze, cinnamon glaze, or skip the bourbon for a classic maple glaze.
  • Extra spice: Add more cinnamon, nutmeg, or even a pinch of cloves for a deeper, warmer fall flavor.
  • Add a topping: Sprinkle coarse sugar on top before baking for a sweet, crunchy finish.

SUBSTITUTIONS:

  • No bourbon? Skip it and use extra maple syrup or a splash of vanilla extract in the glaze.
  • No heavy cream? Use half-and-half or full-fat coconut milk for a similar richness.
  • Dairy-free? Swap butter for plant-based butter and use dairy-free chocolate chips.
  • Out of pumpkin pie spice? Use a mix of cinnamon, nutmeg, and ginger instead.

FAQ’s ABOUT THESE EASY FALL PUMPKIN SCONES WITH MAPLE BOURBON GLAZE:

Why are my scones dry?

Why are my scones dry?

Can I make these ahead of time?

Yes! Freeze before baking.

Can I skip the bourbon?

Absolutely – use maple glaze only.

Can I use fresh pumpkin?

Yes, but make sure it’s not too watery. We like to place ours in a mesh strainer for an hour to release as much liquid as possible.

flaky pumpkin scones fresh out of oven

WHAT CAN I SERVE WITH THESE PUMPKIN WHITE CHOCOLATE SCONES?

These pumpkin white chocolate scones pair perfectly with our FLORIDA FALL HARVEST SALAD, but also pair well with cozy fall favorites like a pumpkin spice latte, chai tea latte, or a classic hot coffee with cream. They also fit beautifully into a fall brunch spread alongside fresh fruit, yogurt, eggs, or maple bacon for a sweet and savory balance. For a more indulgent treat, enjoy them with warm apple cider or a cinnamon coffee drink by the campfire – perfect for cozy mornings, fall breakfast ideas, or Thanksgiving brunch.

MORE EASY RECIPES YOU’LL LOVE

PIN THIS POST FOR LATER!

all pumpkin scones styled for Pinterest

We hope you love this Easy Pumpkin White Chocolate Scone with a Bourbon Glaze. If you make it, be sure to leave a comment and a rating so we know how you liked it. Enjoy & HAPPY WANDERING!

Nutrition is only an estimate based on the Very Well Fit Nutrition Calculator.

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flaky pumpkin scones fresh out of oven

EASY FALL PUMPKIN SCONES WITH MAPLE BOURBON GLAZE

Yield: 8
Prep Time: 25 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

If you love cozy fall flavors, these pumpkin white chocolate scones with bourbon maple glaze are about to become your new favorite treat. They’re soft, buttery, perfectly spiced, and topped with a rich bourbon maple glaze that takes them over the top.

Ingredients

  • 2 cups all-purpose flour
  • ⅓ cup brown sugar, packed
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 1 stick unsalted butter, cut into cubes
  • ½ cup pumpkin puree
  • 3 tablespoons heavy cream
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup white chocolate chips
  • FOR THE GLAZE
  • 1 cup confectioners' sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon maple syrup
  • 1 tablespoon Bourbon
  • FOR THE SPICED GLAZE
  • 1 cup confectioners' sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Pinch of nutmeg
  • 2 tablespoons heavy cream

Instructions

    1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

    2. In a large bowl, combine flour, sugar, cinnamon, baking powder, cloves, ginger, nutmeg, baking soda and salt. Add cold butter, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.

    3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, heavy cream, egg and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula until a soft dough forms.

    4. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pill, roll the dough into a 10- by 7-inch rectangle, about 1.5 inches thick. Using a large knife or a pizza cutter, cut the rectangle in half lengthwise, then cut into 2 even pieces crosswise, making four rectangles. Then cut each each rectangle into two triangles, making 7-10 triangles.

    5. Place scones onto prepared baking sheet. Place into oven and bake for 7 minutes,. Check the scones. You are looking for just set. Add an additional 2-3 minutes baking if still raw.

    6. To make the glaze, combine confectioners’ sugar, heavy cream, maple syrup, and bourbon.. Whisk until smooth. If the glaze is too thick, add more heavy cream as needed; set aside. To make the spiced glaze, combine confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and milk. Whisk until smooth; set aside.

    7. When the scones are done, cool for 10 minutes and spoon the glaze on each scone before drizzling with spiced glaze. Place in the refrigerator for 5 minutes to set the first glaze. Once the first glaze has set, add the spiced glaze to a sandwich bag, cut the tip off, and glaze top of scones in a side-by-side drizzle.

    8. Allow glazes to set before serving.

Notes

VARIATIONS & SUBSTITUTIONS

FLAVOR VARIATIONS:

  • Different mix-ins: Swap white chocolate chips for dark chocolate, milk chocolate, or add chopped pecans or walnuts for crunch.
  • Change the glaze: Try a simple vanilla glaze, cinnamon glaze, or skip the bourbon for a classic maple glaze.
  • Extra spice: Add more cinnamon, nutmeg, or even a pinch of cloves for a deeper, warmer fall flavor.
  • Add a topping: Sprinkle coarse sugar on top before baking for a sweet, crunchy finish.

    • SUBSTITUTIONS:

  • No bourbon? Skip it and use extra maple syrup or a splash of vanilla extract in the glaze.
  • No heavy cream? Use half-and-half or full-fat coconut milk for a similar richness.
  • Dairy-free? Swap butter for plant-based butter and use dairy-free chocolate chips.
  • Out of pumpkin pie spice? Use a mix of cinnamon, nutmeg, and ginger instead.

    • HOW TO STORE & REHEAT

    ​Storage: Store in an airtight container for 2–3 days

    Fridge: Up to 5 days

    Freezer: Freeze up to 2 months

    Reheat: Warm in microwave 10–15 seconds

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 865Total Fat: 29gSaturated Fat: 17gUnsaturated Fat: 12gCholesterol: 77mgSodium: 290mgCarbohydrates: 145gFiber: 3gSugar: 93gProtein: 10g
    © thewanderinghulasquatch
    Cuisine: DESSERT / Category: SERIOUS EATS

    Reader Interactions

    Comments

    1. Megan

      Oh my goodness these look delicious. If I had butter in my fridge right now I would be making these even though it’s like 100 degrees out.

      Reply

    7. Heidi

      Oh Yumm! How come I haven’t found these sooner. Love this recipe and must try it! Pumpkin scones are like my favorite scones. And your recipe got my juices flowing. It sounds perfect. Oh, and I’ve got to get me one of those coleman baking ovens. That would be so much better than using that BBQ Grill for baking.

      Reply

      • thewanderinghulasquatch

        YAY! SO excited you love pumpkin as much as we do! Heidi, you’ll love the Coleman Camp Oven! It’s amazing!

        Reply

    10. Nikki

      I want to eat one right now. Always grab one of these at Starbucks when they have them. Now I can make them myself. Thanks!!

      Reply

    12. Lori

      Fall is my favorite season and so are all the fall flavors. You knocked this recipe out of the park! This is going to be a must try for me.

      Reply

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