Pumpkin scones are soft, tender, and filled with warm fall spices. Made with pumpkin puree, cinnamon, nutmeg, and a simple sweet glaze, these homemade scones are perfect with a cup of coffee or tea.
Why This Recipe Works
- Soft and tender: Pumpkin adds moisture and flavor.
- Easy to make: Simple ingredients come together quickly.
- Full of fall flavor: Pumpkin spice, cinnamon, and nutmeg create a cozy taste.
- Perfect for breakfast: Delicious warm or at room temperature.
Ingredients
For the Pumpkin Scones
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- ½ cup cold unsalted butter, cubed
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream or milk
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Pinch of cinnamon
How to Make Pumpkin Scones
- Prepare the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
- Cut in the butter: Add the cold cubed butter. Use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
- Mix the wet ingredients: In a separate bowl, whisk together the pumpkin puree, egg, vanilla, and heavy cream.
- Make the dough: Pour the wet ingredients into the dry ingredients. Stir gently until a soft dough forms. Don’t overmix.
- Shape the scones: Transfer the dough to a lightly floured surface and gently shape it into a round about 1-inch thick. Cut into 8 wedges.
- Bake: Place the wedges on the prepared baking sheet, leaving space between them. Bake for 15–18 minutes, until lightly golden around the edges.
- Cool: Allow the scones to cool on the baking sheet for about 10 minutes, then transfer them to a wire rack.
- Make the glaze: Whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.
- Glaze the scones: Drizzle the glaze over the cooled scones and let it set before serving.
Tips for the Best Pumpkin Scones
- Keep the butter cold for tender, flaky scones.
- Don’t overwork the dough or the scones can become dense.
- Use pure pumpkin puree, not pumpkin pie filling.
- If the dough feels too sticky, add a little flour.
- Let the scones cool slightly before adding the glaze.
- Store leftovers in an airtight container for up to 3 days.
Final Thoughts
These pumpkin scones are an easy and delicious way to enjoy classic fall flavors. With a tender pumpkin-spiced center and sweet vanilla glaze, they’re perfect for breakfast, brunch, or a cozy afternoon treat.
