These pumpkin scones are a cozy autumn treat, blending warm spices with a tender, flaky texture that melts in your mouth. Perfectly balanced with a sweet glaze, they’re a delightful way to savor the season in just 32 minutes from start to finish. The rich pumpkin flavor, paired with hints of cinnamon and nutmeg, creates a comforting aroma that fills your kitchen.
Each bite offers a satisfying contrast of soft, buttery crumb and a crisp, golden exterior, making them ideal for breakfast or an afternoon pick-me-up. With 327 calories per scone, they’re indulgent yet wholesome, packed with fiber and vitamin A. Whether enjoyed fresh from the oven or paired with your favorite coffee, these scones are sure to become a fall favorite.
Ingredients for Perfect Pumpkin Scones
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar (packed)
- 2 teaspoons baking powder
- 2 teaspoons pumpkin spice (or substitute with 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, and ¼ tsp cloves)
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter (cold or frozen, cut into 16 pieces)
- ¼ cup (59 ml) heavy cream (plus extra for brushing)
- ⅓ cup (85 g) pumpkin puree (blotted with a paper towel to remove excess moisture)
- 1 teaspoon vanilla extract
- Coarse sugar for sprinkling
For the Glaze:
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk (adjust for desired consistency)
- ¼ teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the dough: In a food processor, combine flour, granulated sugar, brown sugar, baking powder, pumpkin spice, cinnamon, and salt. Pulse briefly until well mixed.
- Add the butter: Sprinkle cold butter pieces over the flour mixture. Pulse until the mixture resembles fine crumbs.
- Mix wet ingredients: In a large measuring cup, whisk together heavy cream, blotted pumpkin puree, and vanilla extract until smooth.
- Combine wet and dry: Pour the pumpkin mixture over the flour mixture in the food processor. Pulse until the dough begins to clump together.
- Shape the dough: Turn the dough onto a lightly floured surface. Fold it in half over itself and gently flatten. Rotate 90 degrees and repeat folding 5 times, being careful not to overwork the dough. Shape into a 6-inch disk.
- Cut into wedges: Using a large knife, cut the disk into 8 wedges by pressing straight down (avoid sawing).
- Prepare for baking: Place scones 2 inches apart on a parchment-lined baking sheet. Brush each with heavy cream and sprinkle with coarse sugar.
- Bake: Preheat oven to 375°F (190°C). Bake for 17 minutes, or until golden brown.
- Cool and glaze: Allow scones to cool. Meanwhile, whisk together powdered sugar, milk, and vanilla extract for the glaze. Drizzle over cooled scones and let set for a few minutes before serving.
- Serve and store: Enjoy fresh or store in an airtight container at room temperature for 2-3 days. Reheat before serving for best flavor.
Perfect Pairings: Serving Suggestions
These pumpkin scones are delightful on their own, but they shine even brighter with a warm cup of coffee, tea, or hot apple cider. For a cozy fall breakfast, serve them alongside a dollop of whipped cream or a drizzle of honey. If you’re feeling indulgent, pair them with a spiced latte for the ultimate autumn treat.
Storage & Reheating Tips
To keep your scones fresh, store them in an airtight container at room temperature for 2-3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 1 month. When ready to enjoy, reheat in a 300°F (150°C) oven for 5-10 minutes or microwave for 15-20 seconds to restore their warmth and flakiness.
Recipe Variations to Try
Switch things up by adding ½ cup of chopped pecans or walnuts for a crunchy texture. For a chocolate twist, mix in ⅓ cup of chocolate chips. If you prefer a tangy glaze, substitute the vanilla glaze with a cream cheese glaze by blending 2 oz (57 g) of softened cream cheese with powdered sugar and a splash of milk.
Time-Saving Tips for Busy Bakers
Prep your dry ingredients the night before and store them in an airtight container. You can also cut the butter into small pieces and freeze it ahead of time. When ready to bake, simply pulse the butter into the flour mixture and proceed with the recipe. This saves precious minutes on busy mornings!
Equipment Guidance for Best Results
A food processor is key for achieving the perfect crumbly texture, but if you don’t have one, use a pastry cutter or your fingertips to blend the butter into the flour. A sharp knife or bench scraper will help you cut clean, even wedges for beautifully baked scones. Don’t forget parchment paper for easy cleanup!
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour
- ¼ cup sugar
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter cold or frozen cut into 16 pieces
- ¼ cup heavy cream + additional for brushing
- ⅓ cup pumpkin puree blotted
- 1 teaspoon vanilla extract
- coarse sugar for sprinkling
Glaze
- ½ cup powdered sugar
- 2-3 teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
- Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.
- Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.
- In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.
- Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
- Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough.
- Use your hands to form into a disk about 6” wide.
- Using a large knife, cut into 8 wedges pressing knife straight down (don’t saw with your knife! Just press straight down, this will help your scones to bake up straight).
- Place scones at least 2″ apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.
- Transfer to 375F (190C) oven and bake for 17 minutes.
- Allow scones to cool. Meanwhile, prepare vanilla glaze.
- To prepare glaze, whisk together sugar, milk, and vanilla extract.
- Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
- Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.