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Pumpkin Scones

By: Author Tiana Thompson

Posted on Last updated:

Categories Breakfast, Desserts, Recipes

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There’s something about a warm, spiced scone that just screams autumn.

Enter: Pumpkin Scones—a delicious seasonal treat that’ll make you wish it was fall all year round.

These scones are soft, flavorful, and infused with cozy spices like cinnamon, nutmeg, and ginger. Perfect for breakfast, brunch, or a mid-afternoon snack (you know, when you need a little pick-me-up), they pair beautifully with a hot cup of coffee or tea.

And the best part?

This recipe is easy to follow, even if you’re new to baking.

So grab your apron, and let’s get scone-ing!


P.S. In a hurry? Click the “Jump to Recipe” button to skip ahead to the recipe.

Why You’ll Love These Pumpkin Scones

Picture this: a warm, soft scone with a slightly crumbly, golden-brown exterior. That’s what you’re getting here.

These pumpkin scones are the perfect blend of cozy and delicious, with a texture that’s tender but still holds its shape—kind of like a hug in pastry form.

The pumpkin puree keeps them moist, while a mix of cinnamon, nutmeg, and ginger brings all those classic fall vibes.

Plus, they’re super easy to customize. Want a little extra sweetness? Drizzle a simple glaze on top.

Feeling fancy? Throw in some chocolate chips or nuts.

It’s your scone, live your best life!

Ingredients for the Pumpkin Scones

Here’s what you’ll need to make these deliciously cozy pumpkin scones:

  • 2 cups all-purpose flour – The base of your scones, giving them structure.
  • 1/4 cup brown sugar – Adds sweetness and a hint of richness; it’s softer than white sugar, giving the scones a lovely flavor.
  • 1 tbsp baking powder – This makes your scones rise and get fluffy (we’re not making pancakes here).
  • 1/2 cup cold, unsalted butter – The secret to flaky, tender scones. Keep it cold, so you get those delicious layers.
  • 1/2 cup pumpkin puree – Adds moisture and real pumpkin flavor (not just pumpkin spice vibes).
  • 1 large egg – Binds everything together, so your scones don’t fall apart.
  • 1/4 cup milk or cream – For extra moisture and richness.
  • 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger) – Brings in those warm, cozy flavors you love in fall.
  • Optional glaze: 1 cup powdered sugar, 1-2 tbsp milk, and 1/2 tsp vanilla extract – A sweet finishing touch that’s hard to resist.

Ingredient Breakdown:

  • Flour & Baking Powder: These two work together to give the scones structure and a light, fluffy texture. Think of baking powder as the bouncer, making sure your scones rise just right.
  • Cold Butter: Here’s a tip—cut your butter into small cubes and keep it in the fridge until the last minute. Cold butter equals flaky layers. Warm butter equals flat, sad scones.
  • Pumpkin Puree: This is where the magic happens. Not only does it add flavor, but it also makes the scones moist and tender.
  • Pumpkin Pie Spice: It’s the all-star blend of cinnamon, nutmeg, ginger, and cloves. You can buy it pre-mixed or DIY it with these spices.
  • Milk or Cream: This adds a bit of richness, making the texture smooth and soft. Use cream if you want an even more decadent scone.
  • Optional Glaze: If you’re feeling fancy, whip up a simple glaze with powdered sugar, milk, and vanilla. It’s like a little extra gift on top of your scone.

How to Make Pumpkin Scones

Preheat the oven:

Set your oven to 400°F (200°C).

Line a baking sheet with parchment paper so your scones don’t stick.

Mix dry ingredients:

In a large bowl, combine 2 cups of flour, 1 tbsp baking powder, 1/4 cup brown sugar, and 1 tbsp pumpkin pie spice.

Give it a quick mix. This sets the stage for your scones!

Cut in the butter:

Add 1/2 cup cold, cubed butter to the dry ingredients.

Use a pastry cutter or your fingers to break down the butter until the mixture looks like coarse crumbs.

Keep that butter cold—warm butter will melt too quickly and ruin the texture.

Tip: If your kitchen is warm, chill the bowl and butter for a few minutes before starting.

Add wet ingredients:

In a separate bowl, whisk together 1/2 cup pumpkin puree, 1 egg, and 1/4 cup milk.

Pour this into the dry mix and stir until just combined.

Don’t overmix! Overmixing makes the scones tough.

Shape the scones:

Turn the dough onto a lightly floured surface. Gently knead it a few times, then shape it into a circle about 1 inch thick.

Cut into 8 wedges and place them on your baking sheet.

Bake:

Bake for 15-18 minutes, or until the scones are golden brown and a toothpick comes out clean.

Let them cool slightly on a rack.

Optional glaze:

Mix 1 cup powdered sugar, 1-2 tbsp milk, and 1/2 tsp vanilla.

Drizzle over cooled scones for an extra touch of sweetness.

Tips for Perfect Pumpkin Scones

  • Use cold butter: Cold butter is your ticket to flaky, tender scones. Try freezing the butter and grating it directly into the flour. This helps it blend evenly without warming up.
  • Don’t overmix: Once the wet and dry ingredients meet, mix until just combined. Overmixing can make your scones tough, and nobody wants that.
  • Customize the flavor: Toss in some extras like chocolate chips, nuts, or dried cranberries. Want a citrus twist? Add a bit of orange zest.
  • Make-ahead option: Freeze unbaked scones on a tray, then transfer to a bag. Bake straight from the freezer, adding a few extra minutes.

Serving & Pairing Suggestions

These pumpkin scones are best enjoyed warm, fresh from the oven, with a pat of butter melting into all those flaky layers or a drizzle of sweet glaze.

Pair them with a steaming cup of coffee, chai tea, or spiced apple cider for the perfect cozy morning or afternoon treat.

They’re ideal for breakfast, brunch, or just a quick snack when you need a little taste of fall!

Pumpkin Scones Recipe

Pumpkin Scones

These soft, spiced pumpkin scones are a cozy treat, perfect for fall mornings. They’re tender, slightly crumbly, and can be topped with a sweet glaze for extra indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Servings 8
Calories 220 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup brown sugar
  • 1 tbsp baking powder
  • 1/2 cup cold butter
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk or cream
  • 1 tbsp pumpkin pie spice
  • 1 cup powdered sugar optional, for glaze
  • 1-2 tbsp milk optional, for glaze
  • 1/2 tsp vanilla optional, for glaze

Instructions
 

  • Set your oven to 400°F (200°C).
  • Line a baking sheet with parchment paper. This prevents the scones from sticking and ensures even baking.
  • In a large bowl, combine 2 cups of all-purpose flour, 1/4 cup brown sugar, 1 tbsp baking powder, and 1 tbsp pumpkin pie spice.
  • Mix well to evenly distribute the baking powder and spices.
  • Add 1/2 cup cold, cubed butter to the bowl. The butter should be pea-sized.
  • Use a pastry cutter or your fingers to work the butter into the dry mixture until it resembles coarse crumbs. Keeping the butter cold is key to achieving a flaky texture, so work quickly! You can also freeze the butter and grate it directly into the flour for easier mixing.
  • In a separate bowl, whisk together 1/2 cup pumpkin puree, 1 large egg, and 1/4 cup milk or cream until smooth. Make sure the pumpkin is well mixed to avoid lumps.
  • Pour the wet ingredients into the dry mixture.
  • Use a spatula or wooden spoon to stir until just combined. The dough will be slightly sticky but should hold together. Be careful not to overmix, as this can make the scones tough.
  • Lightly flour your work surface and turn the dough out onto it.
  • Gently knead the dough a few times to bring it together, then shape it into a round disc about 1-inch thick.
  • Use a knife or bench scraper to cut the disc into 8 equal wedges.
  • Place the wedges on the prepared baking sheet, spacing them apart slightly.
  • Place the scones in the preheated oven and bake for 15-18 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven and let them cool slightly on a wire rack.
  • Optional glaze: While the scones cool, make the glaze by mixing 1 cup powdered sugar, 1-2 tbsp milk, and 1/2 tsp vanilla extract in a small bowl until smooth. Drizzle over the cooled scones for a sweet finishing touch.
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