Tasty Pumpkin Scones Recipe that tastes like a cozy café morning at home. I bake these when the weather turns cool and the craving for pumpkin spice hits hard. You get tall, tender scones with crisp edges, warm spices, and a maple glaze that makes everyone hover near the cooling rack. I keep a stash in the freezer because future-me always thanks current-me.
Easy Pumpkin Scones Recipe
I keep this one on repeat because the dough comes together fast and makes bakery-style scones without fuss. The butter stays cold, the pumpkin adds moisture, and the spices do the heavy lifting with flavor. I tested butter grating, cube-and-cut, and food processor methods, and the grated butter version won on flakiness. I dialed in the spice so the pumpkin shines without tasting like a candle. You get a tender crumb that holds together for dunking, with a glaze that sets glossy.
Ingredients You’ll Need
- Dry ingredients:
- 2 cups (240 g) all-purpose flour
- 1/3 cup (65 g) light brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp clove)
- Cold fat:
- 1/2 cup (113 g) unsalted butter, very cold or frozen, grated or cut into small cubes
- Wet ingredients:
- For topping before baking:
- Glaze options:
How to Make Pumpkin Scones
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Stick the butter in the freezer for 10 minutes if you plan to grate it.
- Whisk the flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large bowl.
- Add the grated or cubed butter to the dry mix. Toss to coat, then work it in with a pastry cutter or your fingertips until you see pea-sized bits with some larger flakes.
- Whisk the pumpkin, cream or buttermilk, egg, and vanilla in a small bowl. Pour the wet mix into the flour mix. Stir with a fork until the dough looks shaggy and clumpy.
- Turn the dough onto a lightly floured surface. Gently pat it into a 7-inch round about 1 inch thick. Fold the dough in half like a book, then pat it back into a 7-inch round to build layers.
- Cut the round into 8 wedges with a sharp knife or bench scraper. Transfer the wedges to the lined sheet, spacing them out. Brush the tops with a little cream and sprinkle with turbinado sugar if you want crunch.
- Chill the sheet in the fridge for 15 minutes. Bake for 16–20 minutes until the edges turn golden and the centers feel set when you tap them.
- Cool on the pan for 5 minutes, then move the scones to a rack. Whisk your glaze of choice and drizzle over warm scones for a thin glaze or over cooled scones for thicker lines.
Substitutions & Variations
- Dairy swap: Use full-fat canned coconut milk in place of cream for dairy-light scones. Use vegan butter sticks if you need a dairy-free option.
- Whole wheat twist: Swap 1/2 cup flour with white whole wheat flour. Add 1 extra teaspoon cream if the dough feels dry.
- Add-ins: Fold in 1/2 cup mini chocolate chips, toasted pecans, or dried cranberries.
- Two-step glaze: Drizzle a simple vanilla glaze, let it set, then add a thin maple spice zigzag for a bakery-style finish.
- Less sweet option: Cut the brown sugar to 1/4 cup and keep the glaze light.
- Extra spice: Add fresh orange zest (about 1 teaspoon) to the wet ingredients for a citrus lift.
Pro Tips
- Grate frozen butter on the large holes of a box grater for ultra-flaky layers.
- Weigh your flour when you can. I use 120 g per cup for consistent results.
- Keep the dough cold at every stage. Chill before baking and you’ll get better lift.
- Score the round before cutting to keep the wedges neat and even.
- Bake one sheet at a time on the center rack for even browning.
- Mix a pinch of salt into the glaze. That tiny contrast makes the spices pop.
What to Serve with it
- Coffee with a splash of cream, hot chai, or cinnamon tea.
- Salted maple butter, apple butter, or a swipe of mascarpone.
- A soft scramble, crispy bacon, or breakfast sausage for a hearty brunch plate.
- Fresh apple or pear slices and a handful of toasted nuts for crunch.
Make-Ahead and Storage Tips
These pumpkin scones reheat like champs, so I stash extras for busy mornings and snack o’clock emergencies.
Make-Ahead: Mix and cut the scones, then freeze the raw wedges on a sheet until solid. Store them in a freezer bag for up to 2 months. Bake from frozen at 400°F, adding 2–4 extra minutes.
To Refrigerate: Store cooled glazed or unglazed scones in an airtight container at room temp for 1 day or in the fridge for up to 4 days.
Freezing: Freeze baked, unglazed scones for up to 2 months. Thaw at room temp or overnight in the fridge. Glaze after thawing.
To Reheat: Warm in a 325°F oven or air fryer for 6–10 minutes, or microwave in 10–15 second bursts until just warm.
Tasty Pumpkin Scones Recipe
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn dough out onto a floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops with a bit of milk.
- Bake for 16–18 minutes or until golden brown. Let cool slightly.
- For the glaze, mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled scones if desired.