Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.
Introduction
I can still remember the first time I had a Pumpkin Scones Recipe. It was a crisp October morning, leaves crunching underfoot, and the smell of cinnamon and nutmeg drifting from the little coffee shop on the corner. I ducked inside for a hot latte, but what caught my eye was the golden-orange scone in the display case, drizzled with sweet icing. One bite in, and I was hooked.
Soft yet crumbly, perfectly spiced, and kissed with pumpkin flavor—it was everything I loved about fall wrapped into a single baked good. Since that day, Pumpkin Scones Recipe has become my go-to seasonal bake. They bring together the warmth of fall spices, the earthiness of pumpkin, and the comfort of a buttery, flaky treat.
This homemade Pumpkin Scones Recipe is even better than the coffee shop version (yes, including the famous one we all know). It’s easy to make, customizable, and will fill your kitchen with the scent of autumn magic. Whether you’re baking for a brunch, hosting a cozy afternoon tea, or just craving a fall-flavored treat, these scones are your perfect companion.
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Ingredients
These scones come together using pantry staples with just a few fall-themed additions. You can make them in under an hour from start to finish.
Dry Ingredients:
- 2 cups all-purpose flour
- 1/3 cup light brown sugar (packed)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice (optional)
Wet Ingredients:
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup heavy cream or buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cold unsalted butter (cut into cubes)
Optional Glaze (Classic Icing):
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Optional Spiced Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon cinnamon
- Pinch of nutmeg and cloves
How to Prepare: Step-by-Step
Making pumpkin scones at home is easy and so rewarding. Follow these simple steps:
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the spices.
Step 3: Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. It’s okay to have some pea-sized butter pieces left — this is what gives the scones their flakiness.
Step 4: Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, cream (or buttermilk), egg, and vanilla extract until well combined.
Step 5: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix — the dough should be slightly sticky but cohesive.
Step 6: Shape the Dough
Transfer the dough onto a floured surface. Lightly knead it 2–3 times just to bring it together, then shape it into a disc about 1 inch thick and 7–8 inches wide.
Step 7: Cut the Scones
Use a sharp knife or bench scraper to cut the disc into 8 wedges (like a pizza). Place the wedges on the prepared baking sheet, spacing them slightly apart.
Step 8: Bake
Bake for 15–18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
How to Make the Glaze (Optional, But Highly Recommended)
You can top your pumpkin scones with a classic vanilla glaze, a spiced glaze, or both (for that Starbucks-style look).
For the Classic Glaze:
Whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones using a spoon or piping bag.
For the Spiced Glaze:
Whisk powdered sugar with milk and spices until smooth. Drizzle in a criss-cross pattern or over the whole top of the scone.
Let the glaze set for 10–15 minutes before serving.
How to Serve
Pumpkin scones are incredibly versatile and perfect for any fall occasion. Here are a few serving ideas:
1. With Coffee or Tea
Pair a warm scone with your morning coffee, pumpkin spice latte, or chai tea. The flavors are a match made in autumn heaven.
2. At Brunch or Breakfast
Serve on a brunch board with fruit, eggs, and bacon. They’re an ideal make-ahead option for a cozy weekend breakfast.
3. As an Afternoon Snack
These scones make a satisfying midday snack. Reheat in the microwave for 10–15 seconds if you’d like them warm.
4. With Whipped Butter or Cream Cheese
Serve plain or split and spread with cinnamon honey butter, maple cream cheese, or just plain whipped butter.
Variations
Want to get creative? Try one of these delicious twists:
1. Pumpkin Chocolate Chip Scones
Fold in 1/2 cup of mini chocolate chips for a sweet surprise in every bite.
2. Maple Pumpkin Scones
Replace the vanilla in the glaze with maple extract and drizzle with maple glaze instead.
3. Vegan Pumpkin Scones
Use a plant-based butter, almond milk (with 1 tsp lemon juice), and a flax egg (1 tbsp flaxseed + 3 tbsp water) to keep things dairy-free and egg-free.
4. Whole Wheat Pumpkin Scones
Use half whole wheat flour for a slightly nuttier, more wholesome flavor and texture.
5. Gluten-Free Pumpkin Scones
Use a 1:1 gluten-free flour blend. Check that your baking powder is gluten-free as well.
FAQs
Q1. Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s cooked and pureed until smooth. Fresh pumpkin puree tends to have more moisture, so you may need to reduce the cream slightly.
Q2. How do I store leftover pumpkin scones?
Store scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.
Q3. How do I reheat scones?
Reheat in the microwave for 10–15 seconds, or in a 300°F oven for 5–8 minutes for that just-baked feel.
Q4. Can I freeze pumpkin scone dough?
Absolutely. After cutting into wedges, freeze the raw scones on a tray. Once frozen solid, transfer to a freezer bag. Bake from frozen (adding 2–3 minutes to the bake time).
Q5. Why are my scones dry or tough?
Overmixing the dough or using too much flour can lead to tough scones. Be gentle and use just enough flour to bring the dough together.
Q6. What’s the difference between scones and biscuits?
While both are similar, scones are typically sweeter and often include eggs, while biscuits are flakier and more savory.
Nutrition Information (Per Scone – Approximate)
- Calories: 310
- Fat: 14g
- Carbohydrates: 42g
- Sugar: 18g
- Protein: 5g
- Fiber: 2g
(Based on recipe including glaze. Nutrition will vary based on specific ingredients used.)
Final Thoughts
There’s something truly special about baking in the fall — and these Pumpkin Scones are the perfect place to start. They’re cozy, flavorful, and made with real pumpkin and warm spices.