Perfect for breakfast or as a snack, these pumpkin scones are on repeat once pumpkin season arrives. They are a breeze to make with simple ingredients that you probably already have at home. They’re so soft and light on the inside, and once drizzled with the homemade glaze, these scones will disappear fast!
Scones are surprisingly easy to make. You don’t need a mixer, just gently mix everything together, and you’ll have pumpkin scones on the table in no time. For another delicious fall treat, try my Apple Cider Donuts or Pumpkin Bread.
WHAT YOU NEED TO MAKE THIS RECIPE
Butter — make sure your butter is super cold as you don’t want the butter to melt into the dough before you bake the pumpkin scones.
Pumpkin purée — be sure to use pumpkin puree and not pumpkin pie filling. The two are similar, but pumpkin pie filling comes flavored and pre-sweetened.
Light brown sugar — light brown sugar does not have as much molasses as dark brown sugar, but it still has a caramel-like flavor. We also use white sugar as both help reduce gluten development and tenderize the scones as they bake.
Pumpkin pie spice — this is made of cinnamon, nutmeg, cloves, allspice, and ginger. I wrote a post on how to make homemade pumpkin pie spice.
HOW TO MAKE PUMPKIN SCONES
1. Whisk together flour, granulated sugar, baking powder, spices, salt, and baking soda in a large bowl. Toss the frozen butter in the flour mixture to coat the pieces.
2. In another bowl, whisk together pumpkin purée, cream, brown sugar, egg, and vanilla until smooth.
3. Using a pastry blender or by rubbing the pieces between your fingers, cut the butter into the flour until it is about the size of peas.
4. Fold the pumpkin mixture into the flour mixture until moistened and no large flour pockets remain.
5. Turn out the dough onto a well-floured surface. Working with floured hands, pat the dough into an 8-inch square.
6. Cut into 8 triangles, then transfer the scones to the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle with sugar, if desired. Bake for 20 to 25 minutes
7. Sift the powdered sugar into a bowl. Whisk in the milk until smooth.
8. Drizzle the top of the scones with the glaze. Let the pumpkin scones cool until glaze has set, about 30 minutes.
PRO TIPS FOR MAKING THIS RECIPE
- If you don’t want to glaze the baked pumpkin scones, sprinkle the cream-brushed scones with white or sparkling sugar before baking for extra sweetness and a crunchy top.
- Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the scones won’t rise and become crumbly after baking.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
- Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
- Flour the knife or bench scraper to help the dough from sticking when cut.
- Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
FREQUENTLY ASKED QUESTIONS
How do I get my scones to rise and be fluffy?
To ensure the pumpkin scones rise, check that the baking powder and baking soda haven’t expired. These are vital ingredients that help the scone puff up when baked. If the scones still aren’t rising and fluffy, then you may have added too much liquid to the dough.
How do I store scones?
Scones taste best the day of baking as they will dry out over time. Store the scones in an airtight container at room temperature for 3 days with a paper towel.
Can I make scones ahead of time?
You can make scones ahead of time then freeze them before glazing. Freeze the baked scones for up to 2 months, then when ready to enjoy, thaw the scones overnight in the fridge and reheat in the oven.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Pumpkin Scones recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pumpkin Scones
Equipment
- Baking Sheet
Ingredients
For the Scones:
- ½ cup unsalted butter (1 stick/113g)
- 2 ¼ cup all-purpose flour (270g)
- ¼ cup granulated sugar plus more for sprinkling (50g)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup pumpkin purée (122g)
- ½ cup heavy cream plus more for brushing
- ¼ cup light brown sugar (55g)
- 1 egg
- 1 ½ teaspoons vanilla extract
For the Glaze:
- 1 ½ cups powdered sugar (180g)
- 2 tablespoons milk
Optional Glaze:
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon pumpkin purée
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
For the Scones:
- Cut the butter into small cubes and freeze while continuing or for 10 minutes.
- In a large bowl, whisk together flour, granulated sugar, baking powder, spices, salt, and baking soda.
- In another bowl, whisk together pumpkin purée, cream, brown sugar, egg, and vanilla until smooth.
- Toss the frozen butter in the flour mixture to coat the pieces. Using a pastry blender or by rubbing the pieces between your fingers, cut the butter into the flour until it is about the size of peas. Fold the pumpkin mixture into the flour mixture until moistened and no large flour pockets remain.
- Turn out the dough onto a well-floured surface. Working with floured hands, pat the dough into an 8-inch square. Cut into quarters, and cut each quarter in half diagonally, creating 8 triangles. Transfer scones to the prepared baking sheet. For best results, freeze for 20 to 30 minutes.
- Brush the tops lightly with heavy cream and sprinkle with sugar, if desired.
- Bake for 20 for softer scones and 25 minutes or until the edges and tops are golden brown for crisper, denser scones. Transfer to a wire rack and cool while making the glaze.
For the Glaze:
- Sift the powdered sugar into a bowl. Whisk in the milk until smooth. (For a thinner glaze, add 1 or 2 teaspoons more milk.)
- For an optional spiced glaze, transfer about a third of the glaze into another bowl. Whisk in the pumpkin purée and pie spice.
- Spread the plain glaze over the tops of the warm scones with the back of a spoon. Drizzle with the spiced glaze, if using. Let scones cool until glaze is set, about 30 minutes. Store in an airtight container at room temperature for up to 3 days.
Notes
- If you don’t want to glaze the baked pumpkin scones, sprinkle the cream-brushed scones with white or sparkling sugar before baking for extra sweetness and a crunchy top.
- Make sure to measure the flour correctly. If you add too much flour, the dough becomes dry, and the scones won’t rise and become crumbly after baking.
- The ideal way to measure flour is with a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The butter must be cold. When the scones go into the oven, the pieces of butter will melt, leaving you with flaky laters.
- Avoid over-working the dough. You don’t want gluten to form! The more you knead, the more gluten will form, and you’ll be left with chewy scones.
- Flour the knife or bench scraper to help the dough from sticking when cut.
- Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the scones from rising properly.
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