Pumpkin Scones Recipe
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This Pumpkin Scones recipe makes the softest, most tender pumpkin scones. Bursting with pumpkin flavor, the addition of pumpkin vanilla glaze puts them over the top.
Nothing says fall like Pumpkin Scones. These pumpkin scones are the ideal treat when the weather starts to cool down; paired with a cup of steaming hot tea, it is the perfect warming treat.
This pumpkin scones recipe comes together quickly and easily. If you love the Starbucks pumpkin scone recipe, you will adore these. No more waiting in line, no more Uber eats! These scones will become your new best friend. Make a double batch and freeze half so you can grab one any time the mood hits.
Pumpkin scones are not really as difficult to make as you think. They come together quickly and quite easily. Once you make them, you’ll see what I mean. You’ll be whipping them up all the time, and you won’t have to wait in line for one at Starbucks anymore.
Why You Should Make Pumpkin Scones
- A true symbol of fall – Pumpkin scones are the ultimate sign that the change in seasons is upon us.
- Easy to make – Basic ingredients come together quickly and easily
- Homemade scones are the best – Once you try a homemade scone, you’ll never go back to store-bought.
Ingredients and Tips For Making Pumpkin Scones
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Flour | All-purpose flour works well in this recipe.
- Brown sugar | Any kind of brown sugar will work, light or dark.
- Fall spices | such as Cinnamon, Nutmeg, Ginger, and Cloves. If you don’t have these spices on hand, you can substitute pumpkin pie spice. (You will need two teaspoons of pumpkin pie spice.)
- Vanilla | I prefer our vanilla extract over imitation vanilla.
- Baking powder | Baking powder helps the dough rise ever so slightly.
- Butter | I prefer to use unsalted butter, but salted will also work.
- Pumpkin purée | Make sure to buy 100% pure pumpkin puree. This is not to be confused with pumpkin pie filling, which is sweetened.
- Cream | Cream is one of the secrets to why these scones are so decadently moist, tender, and delicious. You could sub half and half, but I would not use regular milk and definitely not non-dairy milk.
- Egg | Large. Any kind of egg will work; brown, white, omega, or free range.
- Powdered sugar | (or confectioners sugar) Powdered sugar is used in the glaze
- Milk | A touch of milk helps thin out the glaze.
How To Make This Pumpkin Scone Recipe
1.Preheat the oven to 375º Fahrenheit
2. Combine flour, brown sugar, spices, baking powder, and salt in a bowl or food processor.
3. Cut butter into chunks, and add to mixture or pulse food processor until crumbly.
4. Stir in cream, egg, vanilla, and pumpkin until dough just forms. Don’t overmix.
5. Roll or press dough into a large circle on a floured surface, to about 1 inch thick.
6. Cut into eight wedges and arrange on an ungreased or parchment-lined baking sheet. Make sure the scones don’t touch.
7. Bake in the center of the oven for about 20 minutes, until scones begin to brown on the edges.
8. Remove from oven and let cool.
While scones cool, combine glaze ingredients (powdered sugar, and milk) until smooth.
9. Drizzle glaze over scones, spreading with the back of a spoon or icing knife.
10. Beat pumpkin spice ingredients together (powdered sugar, pumpkin, spices, and melted butter) until smooth. Drizzle over glazed scones.
Pumpkin Scone Recipe Tips
- Make sure your butter is very cold. (I like to place my butter in the freezer for about 10 to 20 minutes before using it. The colder the butter, the more tender and flakey the scone will be.) I find using your hands helps to blend the dough thoroughly.
- The dough will be sticky, so sprinkle flour on your work surface, so it doesn’t stink to the counter.
- Sifting your dry ingredients will ensure proper mixing and no lumps of bitter baking powder.
- Make sure your spices are fresh. Old, outdated spices lose their aroma and flavor over time and will result in bland scones.
- If preferred, before cutting and baking, separate the dough into two discs to get 16 smaller scones instead of 8 large.
- Allow scones to cool completely before drizzling with glaze.
One suggestion to help avoid scones getting stale if you don’t think you’ll eat a whole batch is to shape the dough into scones but only bake the ones you want to eat and freeze the leftover dough! Having leftover dough in the freezer is so amazing as it’s great to have fresh scones without doing any prep.
When you are ready to bake the rest of the scones, you can either defrost the dough first or you can bake them from frozen. To bake from frozen add 5 to 8 minutes to the baking time.
Pumpkin Scone Variations
- Change up the glaze by adding some cocoa or chocolate chips. I find white chocolate goes well too.
- Sprinkle some turbinado sugar on top of the scones before baking. (I love the extra crunch and sweetness the sugar gives to my baked goods.)
- Make a glaze of powdered sugar and maple syrup. I have to admit I have a thing for maple syrup. I absolutely love to add it to baked goods.
- Add some chopped nuts to the dough before baking or sprinkle on top of the glaze. (I love pecans with anything pumpkin.)
What Is The Secret To Making Good Scones?
- Use cold ingredients and keep the scones as cold as possible until they are ready to go into the oven. This will make them rise better.
- Make sure your oven reaches the correct temperature before putting the scones in.
- Don’t over-mix the scone dough. Over-mixing will result in a more dry, tough texture.
Can I use Pumpkin Pie spice instead of the individual spice?
Yes, you can substitute two teaspoons of pumpkin pie spice for the individual spices.
Do I Need To Use The Glaze And The Pumpkin Drizzle?
To glaze or not is really a personal preference. We like our scones with glaze as it adds a level of moisture and sweetness. You can always brush the scones with an egg wash instead.
How do I store the Pumpkin Scones?
Scones can be stored in an air-tight container on the kitchen counter for a day or two, but are best stored in the fridge and can last up to a week.
Can these scones be frozen?
Yes, you can also place uneaten scones in the freezer. If you are planning to freeze your leftovers for later, I suggest freezing the scones without the glaze. Thaw overnight in the refrigerator and then reheat before icing.
The scones will last up to 3 months in the freezer. You can also freeze the dough as mentioned above.
How should scones be served?
You can serve these scones warm or at room temperature. Or you can let them cool, glaze them, and pop them in the microwave for a few seconds to warm them slightly.
What should I do with the Leftover Pumpkin?
You can wrap the leftover pumpkin in plastic wrap or place it into a small container, and freeze it. Quality and texture is best if used within three months, but wrapped tightly, the pumpkin can last up to a year in the freezer.
More scones recipes to try:
- Cranberry Scones with Orange Glaze
- Fresh Strawberry Scones with Vanilla Glaze
- Blueberry Scones (coming soon!)
More pumpkin recipes to try:
- Pumpkin Butter
- Pumpkin Cheesecake Bars
- Homemade Pumpkin Spice Latte
- No Churn Pumpkin Ice Cream
- Pumpkin Energy Balls
Did You Try Pumpkin Scone Recipe?
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Pumpkin Scones Recipe
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 8 scones 1x
- Category: breakfast
- Method: oven
This Pumpkin Scones recipe makes the softest, tender, and full of pumpkin flavor scones ever! The pumpkin vanilla glaze puts them over the top.
- 2 cups of flour
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter
- ½ cup pumpkin purée
- ¼ cup cream
- 1 egg, beaten
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons milk
For the pumpkin spice drizzle:
- ¾ cup powdered sugar
- 1 Tablespoon pumpkin purée
- ¼ teaspoon cinnamon
- Pinch of cloves
- Pinch of ginger
- 1 Tablespoon butter, melted
- Preheat oven to 375º
- Combine flour, brown sugar, spices, baking powder, and salt in a bowl or food processor
- Cut butter into chunks, and add to mixture
- Cut in butter, or pulse in food processor until crumbly
- Stir in cream, egg, vanilla, and pumpkin until the dough just forms. Don’t overmix.
- Roll or press-out dough into a large circle on a floured surface, to about 1 inch thick
- Cut into 8 wedges and arrange on an ungreased or parchment-lined baking sheet so that scones don’t touch
- Bake in center of the oven for about 20 minutes, until scones begin to brown on the edges
- Remove from oven and let cool
- While scones cool, combine glaze ingredients (powdered sugar, and milk) until smooth
- Drizzle glaze over scones, spreading with the back of a spoon or icing knife
- Beat pumpkin spice ingredients together (powdered sugar, pumpkin, spices, and melted butter) until smooth
- Drizzle over glazed scones
Keywords: pumpkin scones
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.
It says “1/2 pumpkin puree.” My question is: 1/2 of what? Can, cup, et.?
It’s half a cup.