Tasty Mini Pumpkin Scones Recipe that delivers coffee-shop vibes at home without a long to-do list. I size them small so you can grab two and call it research. The dough comes together fast, and you just pat, cut, and bake. I’ve baked these for fall brunches and bake sales, and they vanish before the coffee cools.
Easy Mini Pumpkin Scones Recipe
I keep this recipe on standby for busy mornings because it mixes by hand in one bowl and bakes in minutes. Cold butter and pumpkin puree team up for tender, flaky scones with a soft crumb. The mini size fits lunchboxes, snack plates, and late-night tea breaks.
You can go classic with a vanilla glaze or add a spiced drizzle for that pumpkin spice scones finish. I use pantry staples, so I skip extra store runs. The flavor works for breakfast, dessert, or a treat with coffee after dinner.
Ingredients You’ll Need
Mini pumpkin scones
- 2 cups (250 g) all-purpose flour
- 1/3 cup (65 g) light brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 tsp pumpkin pie spice (or 1 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, pinch clove)
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 3/4 cup (180 g) pumpkin puree
- 1/4 cup (60 ml) heavy cream, plus extra for brushing
- 1 large egg
- 1 tsp pure vanilla extract
- Optional mix-ins: 1/2 cup mini chocolate chips, chopped pecans, or dried cranberries
Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Optional spiced drizzle: 3/4 cup powdered sugar, 1 tbsp milk, 1/2 tsp pumpkin pie spice
How to Make Tasty Mini Pumpkin Scones
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
- Whisk the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl.
- Cut in the cold butter with a pastry cutter or your fingertips until you see pea-size bits throughout.
- Whisk the pumpkin puree, cream, egg, and vanilla in a small bowl. Pour the wet mix into the dry.
- Stir with a spatula until a shaggy dough forms. Fold in any mix-ins.
- Turn the dough onto a lightly floured surface. Pat it into a rectangle, then fold it over itself a couple of times to build layers.
- Divide the dough in half. Pat each half into a 5-inch disk about 3/4 inch thick. Cut each disk into 8 wedges for 16 mini scones.
- Set the wedges on the baking sheet, spaced about an inch apart. Brush the tops with cream; sprinkle coarse sugar if you like crunch.
- Bake for 12–14 minutes, until the tops look set and the bottoms turn lightly golden. Cool on a rack for 10 minutes.
- Whisk the glaze until smooth. Drizzle over warm (not hot) scones. Add the spiced drizzle for a bakery-style finish.
Variations I’ve Tried
- Use half-and-half in place of cream; add a splash more if the dough feels dry.
- Swap brown sugar with coconut sugar for a deeper caramel note.
- Go maple: replace 1–2 tbsp of the milk in the glaze with maple syrup.
- Add nuts or seeds: pecans, walnuts, or pepitas bring crunch.
- For dairy-free scones, use cold vegan butter and canned full-fat coconut milk.
- For gluten-free scones, use a 1:1 baking blend and add 1–2 tsp extra cream if the dough feels stiff.
Tips
- Freeze the butter for 10 minutes and grate it on the large holes for fast, even flakes.
- Weigh the flour for consistent, tender results.
- Chill the cut scones for 10 minutes before baking if your kitchen runs warm.
- Press straight down with the knife and avoid sawing to keep edges sharp and rise tall.
- Mix just to combine. A few dry spots finish hydrating as the dough rests.
- Glaze twice for extra bakery drama: a thin vanilla coat, then a spiced drizzle.
What to Serve with it
I pair these easy pumpkin scones with hot coffee, chai, or a maple latte. A bowl of yogurt with berries turns snack time into breakfast. For brunch platters, add scrambled eggs, bacon, and fresh fruit so the sweet and savory balance out.
- Coffee, latte, or chai tea
- Greek yogurt and berries
- Crispy bacon or sausage
- Apple slices with peanut butter
- Vanilla ice cream for dessert mode
- A drizzle of warm maple syrup on the plate
Make-Ahead and Storage Tips
Make-Ahead: Mix the dough, cut the mini pumpkin scones, and freeze the unbaked wedges on a sheet pan until firm. Transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen at 400°F (200°C) and add 2–3 minutes to the bake time. You can also bake a full batch and glaze later.
To Refrigerate: Store cooled glazed or unglazed scones in an airtight container at room temp for 24 hours, or in the fridge for up to 4 days.
Freezing: Freeze baked, unglazed scones for up to 3 months. Wrap each scone, then place in a freezer bag. Thaw at room temp or in the fridge.
To Reheat: Warm scones in a 300°F (150°C) oven or air fryer for 5–7 minutes, or microwave in 10–15 second bursts. Glaze after reheating for the cleanest finish.
Tasty Mini Pumpkin Scones
Ingredients
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture is crumbly.
- In a separate bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Transfer dough to a floured surface and pat into a 1-inch thick rectangle. Cut into small triangles or use a round cutter for mini scones.
- Place scones on the prepared baking sheet and bake for 13-15 minutes, or until golden and cooked through. Let cool.
- While scones are cooling, mix powdered sugar and milk to make the glaze. Drizzle over cooled scones before serving.