Pumpkin Scones

Why I Love This Recipe

I love these scones because they’re a perfect balance between flaky and moist. The cold butter creates that irresistible texture, and the pumpkin puree keeps them soft without making them heavy. Plus, the spice blend—cinnamon, nutmeg, cloves, and ginger—makes my kitchen smell like a bakery. Whether I’m baking them for brunch or freezing a batch for later, they never fail to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the scones:

• 2 1/4 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1 teaspoon fine sea salt

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 3/4 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cloves

• 1/3 cup light brown sugar

• 1 stick (113g) unsalted butter, cold and cubed

• 1/2 cup canned pure pumpkin puree

• 1/4 cup buttermilk or heavy cream

• 2 large eggs (divided—one for the dough, one for the egg wash)

For the glaze:

• 1 cup powdered sugar

• 1 tablespoon canned pumpkin puree

• 1 tablespoon milk

• 1/4 teaspoon cinnamon

Directions

1. Make the Dough:
   In a large bowl, I whisk together the flour, baking powder, salt, baking soda, spices, and sugar. I make sure to break up any clumps of brown sugar.

2. Cut in the Butter:
   I use a pastry blender to work the cold, cubed butter into the flour mixture until it resembles large peas. This step gives the scones their signature flaky layers.

3. Add the Pumpkin Mixture:
   In a separate bowl or measuring cup, I whisk together the pumpkin puree, cream, and one of the eggs. I pour this into a well in the center of the dry ingredients and stir gently until a shaggy dough forms.

4. Fold the Dough:
   I turn the dough out onto a floured surface, pat it into a rectangle, and fold it like a letter. I repeat the folding process once more from the opposite direction to build layers.

5. Shape and Cut:
   I divide the dough in half and gently press each piece into a 6-inch round, about 3/4-inch thick. I slice each round into 8 wedges and arrange them on parchment-lined baking sheets.

6. Chill and Preheat:
   I pop the trays into the freezer while the oven preheats to 400°F. This helps the scones rise beautifully and keeps them flaky.

7. Egg Wash and Bake:
   I whisk the remaining egg with a teaspoon of water and brush it over the chilled scones. Then I bake them for 12–15 minutes, until golden brown and cooked through.

8. Glaze:
   While the scones cool, I stir together the glaze ingredients until smooth. I drizzle it over the scones—or dip the tops if I want a thicker coating. I let the glaze set before serving.

Servings and Timing

• Yield: 16 scones

• Prep Time: 20 minutes

• Bake Time: 15 minutes

• Total Time: 35 minutes

Variations

• Maple Glaze: I swap the milk and pumpkin in the glaze for 2 tablespoons of maple syrup. It’s perfect for fall.

• Pumpkin Chocolate Chip: I fold in 1/2 cup of mini chocolate chips before shaping the dough.

• Mini Scones: I cut the rounds into 12 wedges instead of 8 for smaller, snack-sized scones.

• Savory Twist: I reduce the sugar and skip the glaze for a more savory version that pairs well with soup or salad.

• Nutty Addition: I mix in 1/3 cup chopped pecans or walnuts to the dough for added crunch.

Storage/Reheating

• Room Temperature: I keep them in an airtight container for up to 2 days.

• Refrigerator: They can be refrigerated for up to 4 days, but I prefer freezing for longer storage.

• Freezer: I freeze unbaked scones and bake them directly from frozen, adding 2 extra minutes to the baking time.

• Reheating: I warm leftover scones in a 300°F oven for 5–7 minutes to refresh the texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I just make sure it’s well-puréed and not watery—extra moisture can affect the dough.

Why is my scone dough sticky?

That’s normal, especially with pumpkin. I dust my surface lightly with flour but avoid adding too much, or they’ll be dry.

Can I make these ahead?

Yes! I often freeze them after cutting, then bake them straight from the freezer whenever I need a fresh batch.

What’s the best way to keep scones soft?

I store them in an airtight container once cooled. A quick warm-up in the oven brings back the fresh-baked feel.

Can I skip the glaze?

Absolutely. The scones are flavorful on their own, but the glaze adds a nice extra touch if I want a bit more sweetness.

Conclusion

These pumpkin scones are the coziest way to start a fall day. They’re buttery, lightly spiced, and just sweet enough with that pumpkin glaze drizzled on top. Whether I’m baking them for brunch, gifting them to a friend, or just treating myself on a chilly morning, they always hit the spot.

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