Pumpkin Scones

Pumpkin scones bring all the cozy fall flavors you love into a tender, bakery-style treat. These golden wedges are spiced with cinnamon and pumpkin pie spice, balanced with just the right sweetness, and finished with a silky maple glaze. What makes this version stand out is its moist, fluffy crumb and easy step-by-step method that guarantees success even if you’re new to baking. With simple ingredients and straightforward instructions, you’ll have a batch of warm pumpkin scones ready to share in less than an hour.

Why You’ll Love Pumpkin Scones

• Simple ingredients: Everything comes from basic pantry staples plus a can of pumpkin.
• Bakery-style texture: Crisp golden edges with a moist, tender center.
• Two glaze options: A smooth vanilla glaze or a spiced maple drizzle for extra fall flavor.
• Versatile shape choices: Cut them into wedges, rectangles, or rounds to match your style.
• Make-ahead friendly: Freeze the dough or baked scones for quick treats later.

Unlike many recipes that turn out dry or overly dense, this version balances moisture and spice perfectly. Each bite delivers comforting pumpkin flavor with just the right amount of sweetness, making it ideal for cozy mornings or holiday gatherings.

Ingredients Needed for Pumpkin Scones

For the Scone Dough

• All-purpose flour: spooned and leveled for accuracy
• Baking powder: helps the scones rise tall
• Ground cinnamon: adds warm spice
• Pumpkin pie spice: the signature flavor boost
• Salt: balances the sweetness
• Unsalted butter, frozen: grated for flaky layers
• Heavy cream: keeps the crumb moist and rich
• Large egg: binds the dough together
• Pumpkin puree, blotted: removes excess water for better texture
• Light brown sugar: adds sweetness with a hint of molasses
• Pure vanilla extract: rounds out the flavor
• Optional: coarse sugar: for a crunchy finish on top

For the Maple Glaze

• Unsalted butter: melted for richness
• Pure maple syrup: natural sweetness and flavor
• Confectioners’ sugar: for smooth consistency
• Pinch of salt: balances the glaze

Notes & Substitutions

• Flour alternatives: Swap in a gluten-free blend for a celiac-friendly version.
• Dairy-free options: Use coconut cream instead of heavy cream and vegan butter for the glaze.
• Pumpkin puree: Always blot canned pumpkin with paper towels to avoid soggy dough.
• Sweetener swaps: Maple sugar or coconut sugar can replace brown sugar for a different depth.
• Mix-ins: Stir in chopped pecans, chocolate chips, or crystallized ginger for variety.

How to Make Pumpkin Scones

1. Preheat the oven
   Heat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat so the scones bake evenly without sticking.
2. Mix the dry ingredients
   In a large bowl, whisk together flour, baking powder, cinnamon, pumpkin pie spice, and salt. This ensures the spices are evenly distributed.
3. Cut in the butter
   Grate the frozen butter directly into the flour mixture. Toss lightly with a fork until the mix looks crumbly with pea-sized bits of butter. Cold butter is key to flaky layers.
4. Whisk the wet ingredients
   In a separate bowl, whisk heavy cream, egg, blotted pumpkin puree, brown sugar, and vanilla until smooth. Blotting the pumpkin prevents excess moisture.
5. Bring the dough together
   Pour the wet mixture into the dry. Stir gently with a spatula until combined. The dough will be slightly sticky but should hold together. Avoid overmixing to keep the scones tender.
6. Shape the dough
   Transfer the dough to a floured surface. Pat into an 8-inch circle about 1-inch thick. For smaller scones, divide into two circles.
7. Cut and prep
   Slice into 8 wedges (or 16 mini wedges). Place them on the prepared baking sheet, leaving space between. Brush the tops with cream and sprinkle coarse sugar for crunch.
8. Bake
   Bake large scones for 20–25 minutes or mini ones for 18–20 minutes, until golden and firm at the edges. Let cool for 10 minutes before glazing.
9. Make the glaze
   In a small saucepan, melt butter with maple syrup over low heat. Remove from heat, then whisk in confectioners’ sugar until smooth. Add a pinch of salt to balance the sweetness.
10. Glaze and serve
    Drizzle the warm glaze over cooled scones. Let set for a few minutes, then enjoy fresh.

Pro Tips & Troubleshooting

Expert Tips

• Keep ingredients cold: Frozen butter and chilled cream create those bakery-style flaky layers.
• Blot the pumpkin: Removing excess liquid keeps the dough from turning sticky and heavy.
• Use a sharp knife: Clean cuts help the scones rise higher and bake more evenly.
• Chill before baking: If the dough feels too soft, pop it in the fridge for 10 minutes to firm up.
• Two-step glaze: For Starbucks-style, dip in a light vanilla glaze first, then drizzle with spiced icing.

Common Mistakes to Avoid

• Overmixing: Stir only until the dough comes together. Too much mixing leads to dense, tough scones.
• Using warm butter: Soft butter melts into the dough and ruins the flaky texture.
• Skipping the blotting step: Watery pumpkin puree can make the scones spread instead of rising.
• Crowding the pan: Leave space between scones for proper air circulation and golden edges.

Quick Shortcut

Grate butter straight from the freezer using a box grater. It blends into the flour quickly and keeps your hands from warming it up.

Serving, Storage & Variations

Serving Ideas

Pumpkin scones pair perfectly with a hot cup of coffee, chai tea, or even a spiced latte. For a cozy brunch, serve them alongside scrambled eggs and fruit. They also make a festive addition to a holiday breakfast spread.

Storage Guidelines

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store up to 5 days. Let them come to room temp before serving.
• Freezer: Wrap unglazed scones individually and freeze for up to 2 months. Glaze after thawing.

Reheating Tips

Warm in a 300°F (150°C) oven for 8–10 minutes to restore crisp edges. A quick microwave burst (10–15 seconds) softens them, though the texture won’t be as crisp.

Quick Variations

• Starbucks-style: Cut into rectangles and add a double glaze (vanilla + spiced drizzle).
• Australian version: Round-cut scones served warm with butter, no glaze needed.
• Brown butter glaze: Swap standard glaze for a nutty, richer topping.
• Mix-ins: Add chopped pecans, crystallized ginger, or mini chocolate chips.
• Small batch: Halve the recipe to make 4 scones for a cozy weekend treat.

Nutritional Information

Each pumpkin scone with glaze provides an approximate breakdown:

Nutrient	Amount per scone
Calories	310 kcal
Carbohydrates	46 g
Protein	4 g
Fat	13 g
Saturated Fat	8 g
Cholesterol	45 mg
Sodium	250 mg
Fiber	2 g
Sugar	22 g

Values are estimated based on standard ingredients and portion sizes. If you adjust ingredients (like using dairy-free substitutes or cutting back on sugar), numbers will change. Use online tools like Cronometer or MyFitnessPal to double-check values if you make swaps.

Pumpkin puree brings fiber and vitamin A, according to USDA FoodData Central, while cinnamon and pumpkin pie spice provide natural flavor without extra calories.

Conclusion

Pumpkin scones capture the best flavors of fall in every bite. With their tender crumb, warm spices, and a drizzle of sweet glaze, they’re as perfect for a quiet morning coffee as they are for a festive brunch table. This recipe keeps the process simple while delivering bakery-quality results, making it a go-to any time you crave something cozy and homemade.

If you try these scones, leave a star rating and share your thoughts in the comments. We’d love to know what glaze you picked or if you added your own twist. Don’t forget to share your batch on Pinterest or Facebook so more pumpkin lovers can enjoy them too. What variation will you bake first?

Frequently Asked Questions