There’s nothing quite like the cozy flavors of fall and these pumpkin scones are the perfect way to enjoy them. Soft, tender and buttery, filled with pumpkin and warmly spiced with cinnamon and pumpkin spice, they’re finished with a maple glaze. These easy pumpkin scones come together easily with simple ingredients and are perfect for a cozy fall breakfast, weekend brunch, or an afternoon treat.
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Why Make This Recipe
If you’re still relying on store bought scones, you are seriously missing out. My homemade Apple Scones, Cinnamon Scones, Buttermilk Scones and Chocolate Scones are some of the best homemade fall scone recipes you’ll find. These buttery and flaky scones with cozy pumpkin and spices are another easy scone recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky scone filled with fragrant and cozy cinnamon and pumpkin spice, seasonal pumpkin puree and creamy maple glaze, these scones will delight all your senses.
- Easy to make and bake. These pumpkin and pumpkin spice filled scones taste bakery worthy, or even like you make a last minute stop at Starbucks but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, shape into a thick disk, chill, cut, bake and top with a maple glaze if you like.
- Perfect for fall breakfast or brunch These Starbucks copycat pumpkin scones can easily be made in advance, frozen and baked straight from the freezer. They’re the perfect fall baking.
- You have leftover pumpkin. Some of my favorite pumpkin recipes always leave about ½ cup of pumpkin puree in the can. Now you can easily use that leftover pumpkin puree to make the best pumpkin scones.
Ingredients and Substitutions
This recipe for sweet and warmly spiced scones requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If you don’t, take a look at the suggested substitutes.
- Light Brown: Maple sugar would also work well to make these scones refined sugar free.
- All Purpose Flour: Make these spiced pumpkin scones gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off of the weight (300 g) versus cup for cup.
- Baking Powder: This acts as a leavener in this scone recipe. Make sure it is fresh and in date for the best pumpkin spiced scones.
- Cinnamon and Pumpkin Spice: Use about 1 tablespoon total of your preferred ground spices. Just make sure the spices are fresh.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen. Salted butter is fine, just skip the added salt.
- Egg: This recipe has not been tested without eggs.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand. Do not use pumpkin pie filling.
- Heavy Cream: For soft and tender scones, heavy cream is a must. Substitute with half and half or buttermilk.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
How To Make
Learn how to make pumpkin scones in a few easy steps.
- Whisk in the flour, light brown sugar, pumpkin spice, cinnamon, baking powder and salt until well combined. Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces.
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the pumpkin puree, heavy cream, and vanilla extract until well combined. Form a little well in the center of the flour and butter mixture. Pour the wet ingredients into the dry and gently incorporate. Mix until the dough just comes together.
3. Transfer the spiced pumpkin scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like. Bake in the oven at 425 F (218 C) for 15 - 18 minutes. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- To make the glaze, whisk the powdered sugar with maple syrup, vanilla extract or vanilla bean paste and heavy cream or milk until smooth and well combined. Drizzle the icing on top of the cooled pumpkin scones and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked pumpkin scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze: Place the frozen unbaked pumpkin scone wedges in an airtight container in the freezer for up to 2 months. Bake from frozen in a fully preheated oven. Place the baked, fully cooled and unglazed scones in an airtight container to freeze for up to 2 months. I recommend individually wrap each scone in plastic wrap or wax paper. Do not top with glaze if you plan on freezing the scones.
- Thaw and Reheat: If you would like to bake the unbaked scones straight from the freezer, simply add about 3 - 5 minutes to the baking time. Baked and frozen scones can be heated straight from the freezer in the microwave. I recommend heating the scones in 20 second increments until they reach your desired temperature. If you would like to heat them in the oven, warm them in a 300°F oven for 5 – 8 minutes.
M’s Expert Tips
- Use very cold butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour before you plan to make the scones. Note: If you prefer to use salted butter, simply omit the added salt.
- Use fresh spices. Fresh spices should be very fragrant. These are the best pumpkin scones when made with fresh ground spices.
- Blot the pumpkin. About 10 - 15 minutes before making the recipe, spread out the pumpkin puree on a layer of 3 - 5 sheets of paper towels. Removing some of the excess water from the pumpkin puree will help the scones rise better.
- Cold is a scone’s best friend. In order to create those beautiful tender and flaky layers, the scone needs to be cold. Keep the ingredients as cold as you can prior to baking. Pop the scones in the freezer while the oven fully preheats. This usually takes about 20 - 30 minutes.
- Don’t overmix. Just like making a pie crust, try to handle the scone dough as little as possible while forming it into a disk. Some kneading is necessary to get those tall layers, but try to touch the dough as little as possible.
- Chill the scones. It’s helpful to rest the dough in the freezer to help the butter solidify and the flour to hydrate. Use this time to full preheat the oven (which takes about 30 minutes).
- Give the scones some space. Some recipes call for leaving the scone wedges close together. I find the scones need a bit more room in order to have space to fully rise.
- Top with icing. These scones with pumpkin are so good on their own, but really shine when topped with a maple glaze. Alternatively, serve the scones with honey butter or maple butter.
FAQs
Why are my pumpkin scones dry?
This typically happens for a few reasons. One, too much flour was added. Make sure to use a kitchen scale for the most accurate result. Another reason is overworking the dough or baking too long. Bring the dough together gently and bake for the recommended time.
What is the secret to making good scones?
Touch the scone dough as little as possible. Gather the dough into a ball and knead just until the dough comes together into an 7 - 8 inch disk that measures about 1 inch thick.
Why are my pumpkin scones spreading?
Warm butter and an overly soft dough can cause scones to spread. Try chilling the shaped scones before baking and make sure your butter stays cold while you're preparing the dough.
Why didn’t my scones rise?
A few things can cause flatter scones. Old baking powder, warm butter, or overworking the dough can prevent scones from rising properly.
Why do you chill scones before baking?
This serves two purposes. One is to allow the glutens in the flour to rest and hydrate. The other is to help the butter fat resolidify before baking, creating beautiful flaky layers.
Can I make these pumpkin scones gluten-free?
This scone recipe can be adapted using a gluten-free flour blend designed for 1:1 baking. Because gluten-free flours absorb liquid differently, the texture may vary from the original recipe.
Other Pumpkin Recipes to Try
If you try this Pumpkin Scones recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Pumpkin Scones Recipe
These easy pumpkin scones are tender, buttery, and packed with cozy pumpkin and pumpkin spice flavor. Finished with a simple sweet maple glaze, they’re quick to make and perfect as a delicious fall treat that tastes like it came straight from your favorite bakery.
Equipment
- 2 large mixing bowls
- 1 pastry cutter optional
- 1 whisk
- 1 sheet parchment paper
- 1 large baking sheet
Ingredients
Pumpkin Scone
- 2½ cups (300 g) all purpose flour
- ½ cup (100 g) light brown sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 10 tablespoons (141 g) very cold unsalted butter, cubed or grated
- 1 large egg
- ½ cup pumpkin puree
- ½ cup (120 ml) cold heavy cream
- 2 teaspoons (10 ml) vanilla extract
- 1 tablespoon (15 ml) heavy cream for topping, optional
- 1 tablespoon sugar for topping, optional
Maple Glaze
- 1½ cups (180 g) powdered sugar
- 2 tablespoons (30 ml) maple syrup
- 1 teaspoon vanilla extract
- 2 - 4 tablespoons (30 - 60 ml) milk or heavy cream
Instructions
- Whisk in the flour, light brown sugar, pumpkin spice, cinnamon, baking powder and salt until well combined.2½ cups (300 g) all purpose flour, ½ cup (100 g) light brown sugar, 1 tablespoon baking powder, 2 teaspoons pumpkin spice, 1 teaspoon ground cinnamon , ½ teaspoon salt
- Grate or toss very small cubes of cold butter into the flour. When all the butter has been added in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.10 tablespoons (141 g) very cold unsalted butter, cubed or grated
- In a separate bowl, lightly whisk an egg to smooth. Then whisk in the pumpkin puree, heavy cream, and vanilla extract until well combined.1 large egg, ½ cup pumpkin puree, ½ cup (120 ml) cold heavy cream, 2 teaspoons (10 ml) vanilla extract
- Form a little well in the center of the flour and butter mixture. Pour the wet ingredients into the dry and gently incorporate. Mix until the dough just comes together. There should be a few stray pieces of the dough. Try to mix everything in as gently as possible.
- Transfer the spiced pumpkin scone dough onto a lightly floured surface and gently shape the dough into a ball. Gently knead the scone dough by pressing down on the dough from middle to edges to form a disk. Fold in half. Repeat gently pressing the dough back into a round disk. Shape into a 7 - 8 inch disk that’s about 1 inch thick. Place the disk onto a parchment lined baking sheet or plate to chill in the freezer for 20 - 30 minutes. While the scones chill in the freezer, preheat the oven to 425 F (218 C).
- Remove the scones from the freezer and cut into 6 - 8 wedges using a dough scraper or long sharp knife. Space the scones about 2 - inches apart on a lined baking sheet. Brush the tops of the scones with the heavy cream and sprinkle with sugar if you like.1 tablespoon (15 ml) heavy cream for topping, optional , 1 tablespoon sugar for topping, optional
- Bake in the oven at 425 F (218 C) for 15 - 18 minutes. The scones should be lightly golden brown and will be very fragrant. Allow scones to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- To make the glaze, whisk the powdered sugar with maple syrup, vanilla extract or vanilla bean paste and heavy cream or milk until smooth and well combined. Drizzle the icing on top of the cooled pumpkin scones and enjoy.1½ cups (180 g) powdered sugar, 2 tablespoons (30 ml) maple syrup , 1 teaspoon vanilla extract , 2 - 4 tablespoons (30 - 60 ml) milk or heavy cream
Notes
Store: Store baked pumpkin scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
Pumpkin Scones Troubleshooting
- My dough is too sticky. What should I do?
Pumpkin scone dough can be a little soft and sticky because of the moisture in the pumpkin. Lightly flour your hands and work surface, then gently shape the dough. Avoid adding lots of extra flour, which can make the scones dry and dense. - My dough seems too dry or crumbly. If the dough won't come together, it may need a small amount of additional liquid. Add it gradually, just a teaspoon heavy cream at a time, until the dough holds together. Be careful not to overmix.
- Why didn't my scones rise? Make sure your baking powder is fresh and hasn't lost its strength. Also, avoid overworking the dough. Handle it gently and keep the butter cold for the best rise and texture.
- Why did my pumpkin scones spread? This is avoided chilling the scone disk in the freezer for about 30 minutes. You can also chill the scone dough in the fridge for an hour or covered overnight.
- What if my scones aren't perfectly shaped? Don't worry! Scones are meant to look homemade. As long as the dough is handled gently and the pieces are roughly the same size, they'll bake beautifully.
- My glaze is too thick (or too thin). For glaze that is too thick, add a couple of teaspoons milk or heavy cream to the mixture. Mix to your desired consistency. For glaze that is too thin, add a couple tablespoons powdered sugar and mix until your desired consistency is achieved.
did you make this recipe?tag @olivesnthyme on Instagram
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