The Best Pumpkin Scones Recipe

There’s nothing that says ‘fall’ quite like the smell of pumpkin spice wafting from the oven. On a crisp autumn morning, the only thing better than a warm cup of coffee is having one of these incredible Pumpkin Scones Recipe to go with it. Forget the coffee shop drive-thru; these homemade scones are a million times better. They are unbelievably tender, packed with real pumpkin puree, and loaded with all the cozy spices we love. The best part? They’re finished with not one, but two delicious glazes that set them over the top.

These scones have become a fall tradition in my house, marking the start of baking season. They are surprisingly simple to whip up in just 30 minutes, making them perfect for a special weekend breakfast or an afternoon treat. If you’re a fan of cozy pumpkin breakfasts, you’ll also adore our Pumpkin Coffee Cake Recipe, which is another fall staple!

Why make this recipe

If you need more convincing, here’s why this will become your go-to scone recipe:

• Perfectly Tender & Moist: Thanks to the pumpkin puree and heavy cream, these scones have a soft, cake-like texture that is simply irresistible. No dry, crumbly scones here!
• Packed with Fall Flavor: A warm blend of cinnamon, nutmeg, ginger, and pumpkin pie spice ensures every bite is bursting with autumnal goodness.
• Double the Glaze, Double the Fun: A simple sweet glaze is topped with a spiced pumpkin drizzle for a beautiful look and complex flavor that makes these scones truly special.
• Quick and Easy: From prep to baked, these scones are ready in about 30 minutes, making them an achievable and impressive treat for any occasion.
• Better Than Store-Bought: Making them at home means you control the ingredients. The result is a fresher, more flavorful scone than any you could buy.

Ingredients

• 2 1/4 cups flour
• 2 T baking powder
• 1/4 t baking soda
• 1/2 t salt
• 1 t cinnamon
• 1 t nutmeg
• 1/2 t ginger
• 1/4 t pumpkin pie spice
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 stick unsalted cold butter, diced into pieces
• 1/2 cup pumpkin puree, chilled
• 4 T heavy whipping cream
• 1 egg
• 1 T vanilla extract
• 1 T brown sugar
• 1 cup powdered sugar
• 4 T heavy whipping cream (or more if too thick)
• 3/4 cup powdered sugar
• 1 1/2 T pumpkin puree
• 1/2 t cinnamon
• 1/2 t nutmeg
• 1 T heaving whipping cream

How to make Pumpkin Scones Recipe

Step 1: First things first, get your oven ready. Preheat it to 425°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.

Step 2: In the bowl of a food processor, combine the flour, baking powder, baking soda, salt, all the spices (cinnamon, nutmeg, ginger, pumpkin pie spice), and both the brown and white sugars. Give it a few quick pulses just to mix everything together.

Step 3: Add your cold, diced butter to the food processor. Pulse the mixture until the butter is fully incorporated and no large pieces are visible. The mixture should look like coarse sand. This step is crucial for creating a tender crumb. Pour this dry mixture into a large mixing bowl.

Step 4: In a separate, smaller bowl, whisk together the chilled pumpkin puree, 4 tablespoons of heavy whipping cream, the egg, vanilla extract, and the remaining 1 tablespoon of brown sugar until smooth.

Step 5: Pour the wet pumpkin mixture into the large bowl with the dry flour mixture. Use a spatula to gently fold everything together until a sticky dough forms. Be careful not to overmix! Turn the dough out onto a lightly floured surface and knead it just a few times until it comes together.

Step 6: With your hands, gently pat and shape the dough into an 8-inch circle, about 1-inch thick. Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges, just like you would a pizza. Carefully transfer each scone to your prepared baking sheet, leaving a little space between them.

Step 7: Bake for 14-15 minutes, or until the scones are golden brown and feel slightly firm to the touch. Move them to a wire rack to cool for at least 10 minutes before you even think about glazing them.

Step 8: While the scones cool, prepare the first glaze. In a small bowl, whisk together 1 cup of powdered sugar and 4 tablespoons of heavy whipping cream. If it’s too thick, add a tiny bit more cream until it’s a spreadable consistency. Spread this glaze over the slightly warm scones.

Step 9: Now for the drizzle! Whisk together the remaining powdered sugar, pumpkin puree, cinnamon, nutmeg, and heavy whipping cream until a smooth, thicker drizzle forms. Transfer it to a small plastic baggie, snip off a tiny corner, and drizzle it diagonally over the first glaze. Let the icings set for a few minutes before serving.

How to serve Pumpkin Scones Recipe

These scones are at their absolute best when served warm, shortly after the glaze has set. They are the perfect companion to a hot cup of coffee, a frothy cappuccino, or a spiced chai latte. Enjoy them as a delightful breakfast, a satisfying brunch item, or a cozy afternoon pick-me-up. They are fantastic on their own, but a small pat of butter or a dollop of clotted cream would not be out of place for some extra indulgence.

How to store Pumpkin Scones Recipe

While these scones are best enjoyed the day they are made, leftovers can be stored for later. Place the completely cooled scones in an airtight container and keep them at room temperature for up to 2 days. Avoid refrigerating them, as it can cause the scones to dry out and become hard. For longer storage, you can freeze the baked and unglazed scones for up to 3 months. Simply thaw at room temperature and glaze before serving.

Tips to make

• Keep It Cold: The secret to a flaky, tender scone is cold ingredients. Use cold butter, chilled pumpkin puree, and cold heavy cream. The cold butter creates steam pockets as it bakes, resulting in a lighter texture.
• Don’t Overwork the Dough: Mix the dough until it just comes together. Overworking develops the gluten in the flour, which can lead to tough, dense scones instead of light and tender ones.
• Pumpkin Puree vs. Pie Filling: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced and will throw off the flavor and texture of your scones.
• Food Processor Alternative: If you don’t have a food processor, you can cut the butter into the flour mixture using a pastry blender or two knives. You can even use your fingertips to quickly rub the butter into the flour until it resembles coarse crumbs.

FAQs About Pumpkin Scones

Can I make these scones gluten-free?

You can try substituting a 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly different, but they should still be delicious. Be sure to check that your other ingredients, like baking powder, are also certified gluten-free.

My dough is really sticky. Is that normal?

Yes, this is a very sticky and wet dough, which is what makes the final scones so moist. Don’t be tempted to add too much extra flour to the dough itself. Instead, make sure your work surface and hands are well-floured when you shape and cut the dough. This will make it much easier to handle.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough, cut it into wedges, and place them on a parchment-lined baking sheet. Cover tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready, bake them straight from the fridge; you may need to add an extra minute or two to the baking time.

Final Thoughts

This Pumpkin Scones recipe is the embodiment of fall comfort. It’s a simple, rewarding bake that fills your home with the most incredible aroma and yields a bakery-quality treat that your family and friends will rave about. They are tender, spicy, sweet, and everything you could want in an autumn pastry. Once you’ve mastered these, you might want to try another seasonal favorite, our delicious Glazed Cranberry Orange Scones. Happy baking!

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