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These Pumpkin Scones are an easy recipe that is perfect for the beginning of the Fall season. It is full of flavor, made with a delicious blend of spices and pumpkin puree. Try this recipe soon!
Today is officially the second day of Fall and I am finally ready to crack open a can of pumpkin puree and roll out all the yummy pumpkin recipes.
Let’s begin with a batch of pumpkin scones. This recipe is not overly sweet but loaded with plenty of spices that give amazing flavor. The pumpkin puree prevents the scones from becoming dry but still allows these scones to be tender and flaky in the center.
When you think about making scones, you may think it is a complicated recipe, but I assure you if you follow these instructions and tips you will have scone success.
What ingredients do you need to make the best pumpkin scones?
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Baking powder
- Cloves
- Ginger
- Ground nutmeg
- Baking soda
- Salt
- Butter
- Pumpkin puree
- Milk
- Egg
- Vanilla extract
- Powdered sugar
How to make pumpkin scones:
Begin the recipe by preheating the oven and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together all the dry ingredients until they come together.
Next, add the cubed pieces of cold butter into the dry mixture and combine using a pastry cutter or your fingers until it resembles a coarse mixture.
In a separate small bowl, stir together the pumpkin puree, milk, egg, and vanilla until smooth.
Make a well in the center of the butter mixture and stir with a wooden spoon until it comes together in a loose dough.
Turn the dough out on a clean, lightly floured surface and roll out in an even round layer to cut out the scones.
Place into the oven and bake. While the scones are baking make the glaze to dip the tops of the scones in.
Tips for making the best pumpkin scones:
- Use cold butter, even frozen butter is perfectly fine to use in this recipe. You can cut the butter into small cube-shaped pieces or grate it using a grater.
- Be sure to use full-fat milk or heavy cream.
- Do not over mix the batter. Once the ingredients begin to stick together, press it onto itself to form a loose ball of dough. The dough will be sticky.
- If the dough is too sticky, add a little bit more flour, if it is too dry add a bit more milk.
- Closely monitor during baking and do not over bake. Scones should be soft and chewy.
How do you store glazed pumpkin scones?
Store glazed pumpkin scones in an airtight container or plastic storage bag at room temperature for 1 to 2 days.
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour, plus more as needed
- ⅓ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, cubed
- ½ cup pumpkin puree
- 3 tablespoon milk
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 400 degrees F. and line a large baking sheet with parchment paper, set aside.
- In a large bowl, whisk together the 2 cups all-purpose flour, ⅓ cup brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, ¾ teaspoon cloves, ginger, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Once everything has been combined, add the ½ cup cubed butter and crumble it with your fingers into the flour mixture until it begins to resemble a coarse meal.
- If you still have chunks of butter in the mixture, no worries as it will still come together.
- In a separate small bowl, whisk together the ½ cup pumpkin puree, 3 tablespoons milk, 1 egg, and 2 taspoons vanilla extract.
- Whisk the mixture until it is fully combined and smooth.
- Make a well in the center of the flour mixture and pour in the pumpkin puree mixture.
- Use a wooden spoon or rubber spatula to stir the mixture until it comes together into a soft dough. If the mixture has too much liquid and doesn't seem to be coming together, then sprinkle in a little more flour until it does.
- Make sure to only sprinkle in a teaspoon at a time.
- Once the dough sticks together, turn it out onto a clean and lightly floured surface and roll out with a rolling pin until it forms an even circle similar to the size of a pizza; about 1 inch thick.
- Using a pizza wheel, cut the dough the same way that you would a pizza, into 8 even triangles.
- Place each scone onto the prepared baking sheet and place into the oven and bake 10 to 15 minutes, or until a cake tester comes out clean.
- While the scones are baking, make the glaze in a shallow dish by whisking together the 1 cup powdered sugar and 2 tablespoons of milk.
- Once the scones have finished baking, allow them to cool for 5 to 10 minutes and then dip the tops of each scone into the glaze mixture, once you have dipped each scone into the mixture, begin with the first scone and dip all of them again. Allow the glaze to set and serve.
Notes
- Use cold butter, even frozen butter is perfectly fine to use in this recipe. You can cut the butter into small cube-shaped pieces or grate it using a grater.
- Be sure to use full-fat milk or heavy cream.
- Do not over mix the batter. Once the ingredients begin to stick together, press it onto itself to form a loose ball of dough. The dough will be sticky.
- If the dough is too sticky, add a little bit more flour, if it is too dry add a bit more milk.
- Closely monitor during baking and do not over bake. Scones should be soft and chewy.
Nutrition
Want a few recipes to serve with these pumpkin scones? Try these:
Have any comments, questions, or other ideas for this Pumpkin Scone Recipe? Please share them in the comments below!
I’ve never attempted to bake scones before. I only got interested in making them after going gluten-free. And gluten free baking is just not as predictable as gluten baking. So I don’t attempt to do it very often. However, I will be making a gluten-free cake for my birthday.
Aww…that would really be a problem. I just recently got into scones myself. Can’t wait to see how the birthday cake turns out for you!
These looks absolutely delicious! Perfect for fall too! I have several cans of pumpkin puree just waiting to be used. Pumpkin scones would be perfect!
Awesome April! These are really good and a great way to use that pumpkin puree 🙂
Pumpkin scones are one of my favorite fall breads! I love them.
Thank you! Mine as well, so yummy.
Now I am craving something pumpkin-y. This looks delicious! 🙂
These scones look delicious and I would love to try and remix with Sweet Potatoes!!!
Thank you! Sweet potatoes sound amazing as well.
Thank you! They are pretty irresistible.
I’m so thrilled that pumpkin season is upon us! All I need to go with these scones is a big cup of coffee!
So am I!! Perfect with a cup of coffee!
I just made pumpkin puree from sugar pumpkins I can use in this recipe! Perfect with my morning coffee!
The perfect way to use it! I need to check out your recipe as I’ve never made it myself.
Your step-by-step instructions and photos have given me the confidence to tackle scones!
Thank you! You can do it.
These scones look delicious!! I would love to remix the recipe with sweet potatoes ????!!
Thank you!!!
I’ve never been a big scone person but these could certainly change my mind.
Thank you! I’ve had some bad scones as well so I understand. But I must say these are really good!
I’ll definitely try this. I love new types of pastries to make.
Thank you! Let me know how it goes if you do.
OMG!!! WAAAAAANT! I love scones so much, and this recipe is one to keep! Thank you!
Thank you Aline!!
Adding ginger is an interesting idea! Great photos
Thank you!!
Scones have been hit or miss in the past, either too dry or too wet. These scones were spot on and I changed up the recipe with 1 cup whole wheat flour and 1 cup all purpose. I also appreciate that the pictures of the food in your blog actually look like you made the food in your own kitchen rather than food made perfect for a magazine shoot. Far less intimidating and much more inviting.
Thank you so much!