Nothing tops the sweet vegetable flavor of pumpkin and the best way to celebrate that flavor is in scones! This recipe for Pumpkin Scones makes a delicious pumpkin treat that tastes fresh from the pumpkin patch.
When the aroma of pumpkin fills your kitchen your stomach is always rumbling because everyone loves sweet pumpkin! Pretty pumpkins bring so much sweet and earthy flavor to any dessert you desire, but nothing compares to a great Pumpkin Scone! This simple scone recipe makes a delectable pumpkin treat that will satisfy you as a snack, breakfast, or dessert!
What You’ll Love About These Pumpkin Scones
Pumpkin Flavor All-Year!
The beauty of this bake is in the canned pumpkin. This shelf-stable ingredient can turn your kitchen into a pumpkin patch all year long. No need to wait for fall weather to set in. Thanks to the delicious ingredients in this recipe you can make a flavorful squash treat all year long!
Great for Breakfast or Dessert
Scones are such a fun treat because of their versatility. They make a gorgeous afternoon snack when paired with a warm coffee or tea and they make a buttery dessert that isn’t too sweet. They make a nice pumpkin snack or light breakfast. No matter the time of day or occasion, these delicious Pumpkin Scones are just right!
Quick and Easy Bake
This bakery-quality treat is easy enough for cooks of all levels to bake without breaking a sweat. In a matter of a few minutes, you can prepare this beautiful treat and then sit back and smell the delicious pumpkin aroma as these sweet scones bake. Nothing tastes as good as an easy treat that’s made with love and you will taste it in every bite.
For the Scones:
This common pantry flour is perfect for making these tasty scones. Always sift the flour before baking.
Baking powder is a leavening agent that makes the biscuits fluffy and light.
Ground cinnamon adds a warm spicy flavor to the sweet pumpkin in these scones.
Pumpkin Pie Spice
This warm spice blend combines cinnamon, nutmeg, and ginger. If you don't have pumpkin pie spice blend, just substitute it with the individual spice ingredients.
For these scones choose your favorite fine-grain salt to balance all the sweet flavors.
Unsalted butter is the creamy base of the scone dough. A trick for making great scones is to freeze the butter and then grate it into the flour blend.
Heavy cream adds delicious dairy flavor to these scones.
The egg adds richness and airiness to the recipe.
Canned Pumpkin Puree
Pumpkin puree is the perfect shelf-stable way to enjoy pumpkin treats no matter the season! Unfortunately, canned pumpkin has a lot of moisture so it should be blotted before use. To do this, pour the can out into a flat dish and then blot it with a clean tea towel or paper towel.
Light Brown Sugar
This warmly spiced sweetener has just the right sugary flavor for these scones. In a pinch, you can substitute this ingredient for dark brown sugar.
Vanilla extract adds a nice rounded sweet flavor. Use pure vanilla extract not imitation or swap this ingredient for the seeds of a vanilla bean.
This ingredient is optional but it adds a lovely crunch to the tops of the scones when sprinkled on right before baking.
For the Maple Glaze:
Makes the creamy base of the glaze. Using unsalted butter allows you to control the salty flavor in this bake. If swapping with salted butter, cut the amount of salt you add.
Maple syrup sings when paired with pumpkin flavor. Pure maple syrup has a more authentic, natural flavor than what you put on your pancakes. Use pure maple syrup to give a nice sweet and earthy flavor to this glaze.
Also known as powdered sugar, this ingredient is the key to delectable glazes and frostings.
Add fine-grain salt to taste.
Lined Baking Sheet
To ensure that your scones don’t stick or burn on the bottoms, use one or two baking sheets and be sure to line them with parchment paper or a silicone mat.
The key to baking great scones is ice-cold butter. Cold butter makes for flakey, rich scones so this recipe uses grated frozen butter. Grab a box grater or a large gauge hand-held grater.
How to Make Pumpkin Scones
Prepare the Equipment:
- Preheat the oven to 400°F. Set the baking rack to the middle-low position.
- Line large baking sheets with parchment paper or silicone baking mat(s).
Mix the Scones:
- In a large bowl sift together the flour, baking powder, spices, and salt.
- Grate the frozen butter onto a piece of parchment paper and then add it to the flour mixture.
- Cut the butter into the flour with a pastry cutter, fork, or your hands. Work until it forms pebble-sized crumbs and then set it aside.
- In a separate small bowl, whisk together ⅓ cup heavy cream, egg, pumpkin, brown sugar, and vanilla extract.
- Drizzle the liquid mixture evenly over the flour mixture and then use floured hands to work the dough into a ball.
- Once the dough starts coming together, turn it out onto a flour work surface.
- Press the dough into a circle about 8 inches across.
- Use a bench scraper or knife to cut the circle into 8 equal wedges.
- Arrange the scones on the prepared baking sheet(s) about 2 inches apart.
- Use a pastry brush to brush the scones with heavy cream and then sprinkle with coarse sugar.
Bake the Scones:
- Bake the scones in the preheated oven until lightly browned at the edges or about 20 to 25 minutes.
- Remove from the oven and allow the scones to cool before glazing.
- Place a small saucepan over low heat, add the butter and maple syrup, and melt them together, mixing often.
- Once fully melted, remove from heat and whisk in the confectioners’ sugar.
- Add salt to taste.
- Drizzle over the cooled scones.
- You can also grate the frozen butter directly into the flour if you prefer.
- For mini scones, press dough into two 5-inch rounds and then cut each round into 8 wedges.
- To save time, you can prepare the glaze while the scones finish in the oven.
- When glazing, fit an empty baking sheet with a wire cooling rack. Place the scones on the wire rack and glaze them there. The baking sheet will act as your drip tray.
Add a little orange zest to the dough and add orange juice to the glaze. It’s a fun hybrid of squash and citrus that works for breakfast or dessert!
Grab a bag of cinnamon chip morsels from the baking aisle and fold them into the dough right before turning the bowl out onto the work surface. This adds a sweet cinnamon bite to complement the pumpkin flavor!
Chop fresh cranberries into tiny chunks. Fold them into the dough right before turning the dough out onto the work surface. Glaze with the maple glaze or a basic heavy cream and confectioners’ sugar glaze.
White Chocolate Pumpkin
Fold white chocolate chips into the dough before turning it out onto the work surface. Replace the maple glazed with a simple heavy cream and confectioners’ sugar glaze or melted white chocolate.
How to Serve Pumpkin Scones
These scones are at their best when they are fresh and warm, so enjoy them right away. Try pairing this tasty seasonally flavored scone with a hot cup of coffee or tea for a nice relaxing treat.
These scones are great for dessert, brunch, or a sweet party snack. They are a beautiful addition to fall holiday parties and school snacks. No matter the occasion, these fresh Pumpkin Scones are sure to impress!
How to Store Pumpkin Scones
Allow extra scones to cool completely and then transfer them to an airtight container. Store the scones at room temperature for up to 3 days.
You can reheat the scones by heating them in the microwave for up to 20 seconds; however, the glaze may melt off the scones.
Can I Freeze the Extras?
Yes, you can absolutely freeze the extras of these delicious scones. That way all you need to do for a perfect brunch treat is thaw them out and enjoy them! This trick works well with unglazed scones, and they optionally can be glazed after thawing out.
To freeze these pumpkin scones follow these steps:
- Allow the scones to cool completely.
- Wrap each individual scone in plastic wrap and then again in foil.
- Place the wrapped scones in a freezer-safe bag.
- Press out the extra air, seal, and label the bag with the contents and date.
- Freeze Pumpkin Scones for up to 3 months.
- Thaw the scones by placing them in the fridge overnight.
These scrumptiously spiced pumpkin scones have a flaky yet soft texture and the edges crumble just right. For an extra satisfying crunch, sprinkle some coarse sugar on top!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-8 scones 1x
- 2 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- ½ cup unsalted butter, frozen
- ⅓ cup + 2 tablespoons heavy cream, divided
- 1 large egg
- ½ cup canned pumpkin puree
- ½ cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- ⅓ cup pure maple syrup
- 1 cup sifted confectioners' sugar
- pinch of salt to taste
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
- Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk ⅓ cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges.
- Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
- Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
- Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.
Keywords: pumpkin scones