I am so excited to share this with you today! If you’re anything like me, the moment that first crisp autumn breeze hits, my brain immediately goes wild. I’m in overdrive thinking about pumpkin spice. What’s so great about Pumpkin Pie? What is a pumpkin scone that just *screams* comfort? What is your favorite recipe for pumpkin scones? I want a special brunch, or when I just need to get some food. I’m gonna pull it out. What is a good little pick me up on the chilly afternoon? What is the magic of maple glaze? Seriously, they’re so good, it rivals anything you’d find in a fancy bakery, but the best part is that they are so delicious. How easy are they to whip up? If you’ve ever found scones intimidating, trust me, this recipe will change your mind. Is this my secret weapon for instant fall vibes?
What are pumpkin scones?
What exactly are pumpkin scones? Think of them as a delightful cross between tender biscuits and soft, cake-like muffins, but in an aesthetically pleasing way. What is a perfectly portioned wedge shape? They’re made with flour, sugar, butter, and usually a leavening agent like baking powder, etc. They are made from flour and sugar. Just like biscuits. Where the magic happens? We incorporate pureed pumpkin and a symphony of warming spices like cinnamon, nutmeg, and ginger. This gives them that signature pumpkin flavor and a beautiful, rich orange hue. The texture is key – they’re not crumbly like some traditional scones can be, but rather soft and moist. Is it moist in your mouth? What are some of the best fall treats to serve with coffee or tea? Is it true that they’re basically autumn in edible form?
Why you’ll love this recipe?
Why do I keep coming back to this pumpkin scone recipe? Is it possible to fall in love with something? What is the best way to break it down?
Flavor:Oh my goodness, the flavor! What are some good spices to spice a cookie with? What’s with the maple glaze? What is the cherry on top, adding a lovely, not-too-sweet finish that complements the warm spices? What are some of the best holiday food you’ve ever had?
Simplicity:What’s a lifesaver when I’m short on time but still want something homemade? What are the steps to get started with? I can have these ready to bake in under 20 minutes. Even if you’re new to baking, you can nail this. It’s way easier than pie crust, I promise!
Cost-What are some pantry staples for pumpkin puree? What is the best way to prepare for fall? Even with a few optional additions like warming spices, it’s edgy and easy to make. How do I make a bakery-quality treat at Is it cheaper to buy them out?
Versatility:I love pumpkin scones, but I can’t get enough of the glaze. They are also very versatile. Is it possible to make a cream cheese frosting with chocolate chips? You’re feeling decadent. What are some good breakfast snacks? They pair perfectly with my jeans.No Bake Pumpkin Cheesecake!What is the recipe for a fall dessert spread?
What I love about this recipe is how forgiving it is. I’ve made it with different types of milk, and it always turns out wonderfully. What is a recipe that always gets rave reviews? What are some good recipes to have in your arsenal?
How do you make pumpkin scones?
Quick Overview
What are some good ways to make pumpkin scones? How do you mix dry ingredients with wet ingredients? How do I make a soft dough? We’ll then add a delicious cinnamon-sugar swirl for extra flavor and visual appeal before shaping. A simple glaze finishes them off perfectly. How do I get started with a new product? How do I make spiced scones in no time at all? What is it like to bake?
Ingredients
What are the ingredients for pumpkin scones?
For the main battery:
2 12 cups all-purpose flour (plus more for dusting).
12 cup granulated sugar. 1
2 teaspoons of baking powder. 1 teaspoon of salt
1 teaspoon baking soda. 12 teaspoon distilled
12 teaspoon salt. 1 teaspoon
1 teaspoon ground cinnamon. 1 tablespoon ground clove.
12 teaspoon ground nutmeg. 1
1 teaspoon ground ginger. 14 teaspoon kos
12 cup (1 stick) cold unsalted butter, cut into cubes.
1 cup canned pumpkin puree (not Pumpkin Pie filling) ..not canned.
2 large eggs
14 cup buttermilk (or milk with a teaspoon of lemon juice, let sit for 5 mins)
For the Filling:
2 tablespoons of granulated sugar. 2
1 teaspoon ground cinnamon. 1 tablespoon clove ground clove.
12 teaspoon ground nutmeg. 1
For the Glaze:
1 cup powdered sugar. 1 teaspoon salt.
2-3 tablespoons of milk or heavy cream.
12 teaspoon vanilla extract. 2 teaspoons sugar
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven ready? While the oven is heating up, line a large baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze. A parchment-lined sheet is a baker’s best friend!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Make sure everything is really well combined – you want those spices evenly distributed throughout the scone dough.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, eggs, and buttermilk until smooth. Serve warm or cold. Where do you start to see that orange color come to life?
Step 4: Combine
Add the cold, cubed butter to the dry ingredients. Mix well. Use a pastry blender, fork, or even your fingertips to cut butter into flour. Is there any pea-sized pieces of butter left in the mixture? This is crucial for tender scones! What is the best way to make a well in the center of the dry ingredients and pour in pumpkin mixture. Gently stir everything together with a spatula or wooden spoon until just combined. What should I do if I want a slightly shaggy dough? How do you make a tough scone?
Step 5: Prepare Filling
In a small bowl, stir together the 2 tablespoons of sugar with the 1 teaspoon of cinnamon and ½ teaspoon of nutmeg. This simple mixture is going to give us that lovely spiced swirl inside our scones.
Step 6: Layer & Swirl
Turn the dough out onto a lightly floured surface. Pat it into a rough rectangle, about ½ inch thick. Sprinkle the cinnamon-sugar mixture evenly over the dough. Then, gently fold the dough over on itself a couple of times, and pat it down again to about 1-inch thickness. You can use a knife to create a few shallow swirls on top if you like, but don’t overwork it. The goal is a rustic look!
Step 7: Bake
Using a knife or a bench scraper, cut the dough into 8 wedges, like cutting a pizza. Carefully transfer the wedges to your prepared baking sheet, leaving a little space between them. Bake for 18-22 minutes, or until the scones are puffed up and a toothpick inserted into the center comes out clean. The tops should be lightly golden brown.
Step 8: Cool & Glaze
Let the scones cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. While they’re cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired drizzling consistency. Once the scones are completely cool, drizzle the glaze generously over the tops.
Step 9: Slice & Serve
Once the glaze has set a bit, your glorious pumpkin scones are ready to be devoured! Slice them with a serrated knife if needed, and enjoy the fruits of your labor. They’re absolutely divine served warm!
What to Serve It With
These pumpkin scones are so versatile, you can enjoy them any time of day and for any occasion! They truly are a treat.
For Breakfast: They’re practically made for a lazy weekend morning. Serve them alongside a steaming mug of coffee or a creamy latte. A simple bowl of fresh berries or a dollop of Greek yogurt adds a lovely freshness that balances the richness of the scone. My kids love these with a glass of cold milk!
For Brunch: Elevate your brunch spread by arranging these scones on a tiered stand. They look gorgeous next to other fall favorites like my Spiced Apple Muffins or a savory Pumpkin Cream Cheese Dip. A mimosa or a spiced cider complements them perfectly.
As Dessert: If you’re craving something sweet after dinner, these are just the ticket. Serve them with a scoop of vanilla bean Ice Cream or a dollop of lightly sweetened whipped cream. They’re also delicious with a drizzle of caramel sauce.
For Cozy Snacks: On a chilly afternoon, there’s nothing better than curling up with one of these warm scones and a cup of Hot Chocolate. They’re the ultimate comfort food. I often pack them in my kids’ lunchboxes as a special treat, and they always disappear first!
One of my favorite traditions is to make a batch on a Sunday morning and enjoy them while we plan out our week. They just make everything feel a little bit cozier and more special.
Top Tips for Perfecting Your Pumpkin Scones
I’ve made these pumpkin scones more times than I can count, and over the years, I’ve picked up a few tricks that really help them turn out absolutely perfect every single time. Here are my top tips:
Pumpkin Prep: Always use canned pumpkin puree, NOT pumpkin pie filling. Pie filling already has added sugar and spices, which will mess up the flavor balance of your scones. Make sure your puree is well-drained if it seems particularly watery; I sometimes even give it a quick pat with a paper towel. This helps prevent soggy scones.
Mixing Advice: The absolute golden rule for tender scones is *do not overmix*. Mix the wet and dry ingredients until they *just* come together. A few streaks of flour are okay. Overmixing develops the gluten too much, which will result in tough, dense scones. Think gentle and quick!
Swirl Customization: When you fold the dough for the swirl, be gentle. You don’t want to completely incorporate the cinnamon sugar. The slight layering creates those beautiful pockets of flavor and a rustic, appealing look. Don’t be afraid to get a little messy with it!
Ingredient Swaps: If you don’t have buttermilk, milk with a teaspoon of lemon juice or white vinegar added and let to sit for 5 minutes is a perfect substitute. It adds a touch of acidity that helps tenderize the dough. For the spices, feel free to adjust them to your preference! If you love cinnamon, add a little extra. You can also add a pinch of ground cloves for an extra warm kick.
Baking Tips: Ensure your oven is fully preheated. An accurate oven temperature is key to getting that perfect rise. If your scones tend to brown too quickly on top, you can loosely tent them with foil during the last few minutes of baking. To test for doneness, a wooden skewer or toothpick inserted into the center should come out clean, with no wet batter attached.
Glaze Variations: If you prefer a thinner glaze, add more milk or cream, a tiny bit at a time, until you get the consistency you like for drizzling. For a richer glaze, you can use heavy cream instead of milk. If you don’t want to glaze them, a simple dusting of powdered sugar or a sprinkle of cinnamon sugar after baking is also delicious!
Storing and Reheating Tips
Storing these pumpkin scones properly will help them stay delicious for days. I’ve tested a few methods, and here’s what I’ve found works best:
Room Temperature: Once they’ve completely cooled, you can store the scones in an airtight container at room temperature for up to 2-3 days. They’re best enjoyed within the first day or two as they tend to soften a bit over time. Make sure they are fully cooled before sealing them up, otherwise, condensation can make them soggy.
Refrigerator Storage: If you need to store them for longer, place them in an airtight container in the refrigerator for up to a week. The texture might change slightly, becoming a bit firmer. They are still perfectly edible, just not quite as tender as when they are fresh.
Freezer Instructions: For longer storage, these scones freeze beautifully! Wrap each cooled scone individually in plastic wrap, then place them in a freezer-safe bag or container. They’ll stay good in the freezer for up to 2-3 months. Thaw them overnight at room temperature or gently reheat them.
Glaze Timing Advice: It’s best to glaze the scones just before you plan to serve them, especially if you’re storing them at room temperature or in the freezer. If you glaze them and then store them, the glaze can get sticky or melt. If you’ve frozen glazed scones, you might want to re-glaze them after thawing for the best appearance.
Frequently Asked Questions
Final Thoughts
I really hope you give these pumpkin scones a try! They’re honestly one of my favorite recipes to make when fall rolls around. They bring such warmth and coziness to our home, and the aroma alone is enough to make everyone gather in the kitchen. They’re the perfect balance of tender, spiced, and sweet, and that maple glaze just ties it all together. They’re proof that you don’t need to be a master baker to create something truly special. If you love these, you might also enjoy my Caramel Apple Crumble Bars for another taste of autumn goodness!
I’d absolutely love to hear how yours turn out, so please leave a comment below and let me know your thoughts. Did you add any special twists? How did your family enjoy them? Don’t forget to share your creations if you post pictures on social media – I love seeing them! Happy baking, and enjoy every cozy bite!
Pumpkin Scones with Chocolate Chips
Ingredients
Scones
- 2.5 cups all-purpose flour
- 0.33 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons cinnamon
- 0.25 teaspoons nutmeg
- 0.13 teaspoons ground ginger
- 0.13 teaspoons ground cloves
- 0.5 teaspoons salt
- 0.5 cup cold unsalted butter cut into cubes
- 1 cup pumpkin puree (not pumpkin pie filling)
- 0.25 cup heavy cream
- 1 large egg
- 0.5 cup chocolate chips (optional)
Egg Wash
- 1 large egg beaten
- 1 tablespoon milk
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.2.5 cups all-purpose flour
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.2.5 cups all-purpose flour
- In a separate bowl, whisk together pumpkin puree, heavy cream, and egg.2.5 cups all-purpose flour
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in chocolate chips if using.2.5 cups all-purpose flour
- Turn the dough out onto a lightly floured surface and gently pat into a 0.75-inch thick disc. Cut into 8 wedges.
- Place the scones on the prepared baking sheet.
- Whisk together the egg wash ingredients and brush over the scones.2.5 cups all-purpose flour
- Bake for 12-15 minutes, or until golden brown.
- Let cool on a wire rack before serving.
