Pumpkin Scones

I always know fall has truly arrived when the air smells like cinnamon and I start craving these pumpkin scones. One chilly morning, I remember pulling out a can of pumpkin purée with no real plan just a strong desire to make something warm, sweet and comforting for breakfast. That’s when I stumbled upon this scone recipe and from the very first batch, it became an autumn favorite in our house.

Because the pumpkin scones are lightly spiced and topped with a cozy drizzle of glaze, they pair perfectly with my morning coffee or a mug of hot cider. I love how golden they bake up and how soft they stay on the inside while keeping a crisp edge. Now every fall, I make sure to bake a few batches to enjoy, gift or freeze for later.

Ingredients :

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Provides the structure for the scones and helps them bake up fluffy.
• Baking powder – Gives the scones lift and makes them wonderfully light.
• Brown sugar – Adds moisture and depth with a hint of molasses flavor.
• Pumpkin pie spice – Brings in that classic warm autumn flavor.
• Salt – Enhances the sweetness and balances the flavors.
• Unsalted butter – Makes the scones tender and flaky when cut into the dry ingredients.
• Pumpkin purée – Adds rich flavor, moisture and beautiful color.
• Heavy cream – Gives the dough richness and softness.
• Vanilla extract – Rounds out the flavor with a smooth finish.
• Powdered sugar – Used for the glaze to add a touch of sweetness on top.
• Milk or cream – Helps thin the glaze to the perfect drizzle consistency.

Tools You’ll Need

• Mixing bowls – I use one for the dry ingredients and one for the wet, then combine them.
• Pastry cutter or fork – Helps me cut the cold butter into the flour until crumbly.
• Measuring cups and spoons – Precision is key in baking, so I always use these.
• Baking sheet – A flat tray to bake the scones evenly.
• Parchment paper – Prevents sticking and makes cleanup a breeze.
• Whisk – To mix the glaze until smooth and lump-free.
• Knife or dough cutter – Helps me shape and portion the dough evenly.
• Cooling rack – I place the baked scones here so they cool without getting soggy.

Instructions

Step 1:

I start by preheating the oven to 400°F and lining a baking sheet with parchment paper.

Step 2:

In a large bowl, I whisk together the flour, baking powder, brown sugar, pumpkin pie spice and salt until evenly combined.

Step 3:

Then, I cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. It’s okay to have some pea-sized chunks—those create flakiness.

Step 4:

In another bowl, I whisk together the pumpkin purée, heavy cream and vanilla extract.

Step 5:

Next, I pour the wet mixture into the dry ingredients and gently fold it all together with a spatula. I avoid overmixing to keep the scones tender.

Step 6:

I turn the dough out onto a floured surface and gently pat it into a 1-inch thick square. Then, I slice it into even squares or triangles—whichever mood I’m in.

Step 7:

I place the cut scones on the prepared baking sheet and bake them for 14–16 minutes or until the edges are golden brown.

Step 8:

While the scones are cooling on a rack, I whisk together the powdered sugar and milk to make the glaze.

Step 9:

Once the scones have cooled slightly, I drizzle the glaze generously over the top. I let them sit for a few minutes to set before serving.

Tips

If you want a spicier kick, I like to add a pinch of ground ginger or nutmeg to the dry mix.

I’ve tried adding chopped pecans or mini chocolate chips into the dough—they’re both fantastic!

I recommend using cold butter straight from the fridge and not overworking the dough for the flakiest texture.

Leftover scones can be frozen and reheated in the oven for a fresh-out-of-the-oven taste.

Ways to Serve

I love enjoying these scones with a hot latte or chai tea for a cozy afternoon treat.

For brunch, I’ll serve them with a smear of cinnamon butter or pumpkin cream cheese.

You can also pair them with vanilla ice cream for a warm-and-cold dessert contrast.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned in this pumpkin scones recipe?

Yes, just make sure it’s well-drained and mashed smooth for the best texture.

Can I make the pumpkin scones dough ahead of time?

Absolutely! I often prepare the dough and refrigerate it overnight. Bake fresh in the morning for a warm breakfast.

Can I freeze pumpkin scones after baking?

Yes, once cooled, I wrap them individually and freeze. They reheat beautifully in a toaster oven or conventional oven.

How do I know when the pumpkin scones are done baking?

I look for golden brown edges and a firm center that springs back lightly when touched.

See You in the Kitchen

I hope you try these pumpkin scones and enjoy every bite as much as I do! They’ve become a seasonal tradition in my kitchen and always bring warm smiles to the table. Let me know how yours turn out and feel free to share a photo if you bake them!

Happy Cooking!

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