Easy Pumpkin Scones Recipe

These Easy Pumpkin Scones are a cozy and flavorful fall treat, perfect with a hot cup of coffee or tea. With warm spices, a tender crumb, and a sweet glaze on top, they bring together everything you love about autumn baking in one simple recipe.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
brown sugar
baking powder
ground cinnamon
ground nutmeg
ground ginger
ground cloves
salt
cold unsalted butter
pumpkin purée
heavy cream
large egg
vanilla extract
powdered sugar (for glaze)
milk or cream (for glaze)

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin purée, cream, egg, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just combined—do not overmix.

Turn the dough onto a floured surface and gently shape into a circle about 1-inch thick.

Use a sharp knife or bench scraper to cut the circle into 8 wedges.

Place the wedges on the prepared baking sheet, spacing them slightly apart.

Bake for 15–18 minutes, or until the scones are golden and a toothpick inserted in the center comes out clean.

Let the scones cool slightly before glazing.

To make the glaze, whisk together powdered sugar with a bit of milk or cream until smooth, then drizzle over the warm scones.

Servings and timing

This recipe yields 8 scones.
Preparation time: 15 minutes
Baking time: 15–18 minutes
Cooling and glazing time: 10 minutes
Total time: 40–45 minutes

Variations

Add mini chocolate chips or chopped pecans to the dough for extra texture.
Use maple syrup in the glaze for a richer fall flavor.
Top with a cinnamon-sugar sprinkle before baking for added crunch.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste.

storage/reheating

Store pumpkin scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, warm in a microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–7 minutes.
Freeze unglazed scones for up to 2 months and glaze after thawing.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-drained and puréed smooth.

Why are my scones dry?
Overmixing or adding too much flour can lead to dry scones. Mix until just combined.

Can I make these scones ahead of time?
Yes, you can prep and refrigerate the dough overnight before baking.

Do I need to chill the dough before baking?
It’s not required, but chilling helps them keep their shape and creates flakier layers.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend suitable for baking.

Is there a vegan version?
Substitute butter with vegan butter, cream with coconut milk, and use a flax egg.

What type of pumpkin purée should I use?
Use 100% pure pumpkin, not pumpkin pie filling.

Can I double the recipe?
Yes, just divide the dough into two circles before cutting into wedges.

Are these overly sweet?
No, they’re mildly sweet with most of the sweetness coming from the glaze.

How do I keep my scones from spreading too much?
Cold butter and a properly preheated oven help prevent excessive spreading.

Conclusion

These Easy Pumpkin Scones bring the essence of fall right to your kitchen—rich, spiced, and wonderfully soft. Whether you enjoy them for breakfast, brunch, or a midday snack, they’re a comforting and satisfying seasonal favorite that’s simple enough to make anytime.

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