Skip the Starbucks wait and make these easy pumpkin scones at home.
Pumpkin Spice Scones (with Glaze!)
- This homemade recipe produces moist, fragrant scones loaded with pumpkin spice flavor, drizzled with a sweet glaze.
- With basic pantry ingredients and some pumpkin puree, make these glazed bakery-worthy scones in minutes.
- With glaze, or without, these scones are perfect for on-the-go breakfast, mid-morning snacks, or even as a low-sugar dessert with a cup of cocoa for the kiddos.
- Bake and freeze, or freeze unbaked and bake when ready. Perfect for last-minute guests, brunches, and holiday get-togethers.
Ingredients and Variations
- Pumpkin: Be sure to choose pumpkin puree and not pumpkin filling. Pumpkin filling comes pre-seasoned and thinner in consistency.
- Flour: All-purpose flour produces light and tender scones or a 1:1 substitute with a gluten-free flour blend.
- Dairy: Real butter and heavy whipping cream provide a rich flavor and fluffy texture. You may need extra cream in Step 3.
- Sugar: Only a small amount of sugar is needed for pumpkin scones. You can use brown sugar or your favorite sugar substitute. Be sure to check the conversion chart on the package.
- Seasonings: Buy or DIY? Make your own pumpkin spice from spice cabinet basics and always have it on hand for other recipes. Vanilla extract or vanilla paste adds another layer of flavor to the scones and the glaze.
- Glaze: The glaze is an optional step, but highly recommended! It can be omitted to save on calories.
- Variations: For a more festive scone, add dried cranberries, raisins, or currants to the dough in Step 2. Toasted coconut, walnuts, pecans, or almonds are also great additions.
How to Make Pumpkin Scones
- Whisk dry ingredients together and cut in the butter (full recipe below).
- Blend the wet ingredients in another bowl.
- Gradually add the wet mixture to the flour mixture and blend until just combined.
- Turn out the dough onto a floured work surface and shape it into a circle. Cut into wedges.
- Chill scones, brush with cream, and sprinkle with pumpkin spice.
- Bake and cool before drizzling with glaze. Allow glaze to set before serving.
Perfect Pointers
- For the best rise, be sure your baking powder hasn’t expired.
- Measure flour by spooning it into the measuring cup instead of scooping it from the container. Too much flour makes scones dense and dry during the shaping process.
- Small cubes of cold butter, and using a pastry cutter or fork, help create the signature fluffy layers in scones. Avoid using your hands too much as it causes the butter to melt.
- When cutting the scones into triangles, use a sharp knife or bench scraper in an up-and-down motion instead of a sawing motion. This helps them keep their shape. You can also use a scone pan to bake individual sections for uniformity.
Storing Pumpkin Scones
- Pumpkin scones can be kept in a covered container at room temperature for up to 2 days.
- Freeze baked scones in a zippered bag for up to 3 months.
- Prep scones and freeze without glaze on a baking sheet before transferring them to a zippered bag. Bake from frozen by adding 5 minutes to the bake time and glaze as directed.
More Pumpkin Perfection
Did you enjoy this recipe for Pumpkin Scones? Leave a comment and rating below.
Pumpkin Scones
Pumpkin scones a warm and spicy addition to fall baking.
Ingredients
- 4 cups all-purpose flour plus extra for flouring surface
- ½ cup granulated sugar
- 4 Tablespoons baking powder
- 2 teaspoons kosher salt
- 2½ teaspoons pumpkin pie spice divided
- 1¼ cups cold unsalted butter cubed
- 1¾ cups pumpkin puree
- 7 Tablespoons cold heavy cream divided, plus more as needed if dough is dry
- 1 large egg lightly beaten
- 1 teaspoon vanilla
- 1 cup vanilla glaze optional but highly recommended
Instructions
- Preheat the oven to 375°F. Line a baking tray with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and 2 teaspoons of pumpkin pie spice. Add cubed cold butter. Use a pastry cutter or two forks to cut the butter into the flour mixture, until the texture resembles coarse crumbs.
- In a separate bowl, combine the pumpkin puree, 6 Tablespoons heavy cream, beaten egg, and 1 teaspoon vanilla. Gradually add the pumpkin mixture to the flour mixture, stirring with a fork until just combined, and a rough dough forms. If the dough seems too dry, add an extra Tablespoon of cream.
- Lightly sprinkle the work surface with flour and turn out the dough onto the surface. Knead gently until it comes together. Flatten the dough into a 1 inch thick rectangle or circle and cut into 12 wedges (I love using a bench scraper). Place scone wedges onto prepared baking tray and refrigerate for 30 minutes.
- After chilling, brush the tops of the scones with remaining 1 Tablespoon of heavy cream and sprinkle with the remaining ½ teaspoon pumpkin pie spice.
- Bake for 25 minutes, or until the tops are golden brown and the scones reach an internal temperature of 200°F. Let cool for 5 minutes on the baking tray, then transfer to a wire rack to cool completely.
- Drizzle glaze over cool scones and let set for about 10 minutes before serving.
Notes
- Keep leftovers in an airtight container at room temperature for 2 days and in the freezer for 3 months.
Nutrition Information
Calories: 405 | Carbohydrates: 45g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 974mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6301IU | Vitamin C: 2mg | Calcium: 267mg | Iron: 3mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Pumpkin Scone recipe
