Pumpkin Scones

Imagine these Pumpkin Scones fresh out of the oven, warm and drizzled with two different types of glazes. Super easy recipe that yields the most delicious, flaky and perfectly spiced scones.

When fall is here, the number one thing that comes to my mind are pumpkins!! I feel like I haven’t shared enough pumpkin recipes with you guys this year, so I’m here to fix that problem with this easy pumpkin scone recipe.

These Pumpkin Scones are easy, delicious and perfect for breakfast on those cooler fall days. I also included two different glazes so use none or both, up to you!

Why Make These Pumpkin Scones

• Really easy to make!
• Takes under an hour from start to finish!
• Perfect for Fall
• Portable Breakfast/Snack
• Soft, Tender and Delicious
• Comes Complete with Two Different Glaze Recipes

Making scones is super easy! You can literally throw everything together in 15 or 20 minutes, and you’ve got yourself a wonderful breakfast or afternoon snack! Might I add they go perfectly with a good cup of hot coffee. This recipe also comes complete with not one, but TWO different glazes to amplify your pumpkin scones to the next level.

Ingredient Notes

Scones

• The Basics – Flour, Baking Powder, Salt, Brown Sugar, Eggs, Vanilla.
• Spices – We will be using a combination of ground cinnamon and pumpkin pie spice.
• Butter – Make sure it’s frozen!
• Pumpkin – Canned pumpkin makes this recipe super simple!

Icing Sugar Glaze

• Icing Sugar – same as confectioners sugar or powdered sugar.
• Milk

Pumpkin Spiced Glaze

• Icing sugar – same as confectioners sugar or powdered sugar.
• Milk
• Pumpkin Pie Spice – make your own using my recipe here.

How To Make Pumpkin Scones

Making the Scones:

1. Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
2. Combine the dry ingredients: In a large bowl combine the flour, baking powder, cinnamon, pumpkin pie spice and salt together.
3. Add the butter: Grate the frozen butter using a box grater, then add it to the flour mixture bowl. Using a pastry cutter or fork, combine the butter with the flour mixture. If you want to add other ingredients such as chocolate chips or chopped pecans, now’s the time.
4. Combine wet and dry ingredients: In another bowl whisk the pumpkin, eggs, brown sugar and vanilla together. Pour this over the flour mixture and mix it all together until everything appears moistened.

Forming and Baking the Scones:

1. Form the Dough: Transfer the dough onto a floured work surface and knead it a couple times until it comes together. Don’t over-knead. Form the dough in 2 disks that are 3/4-inch (2 cm) in thickness and cut each disk into 8 equal smaller scones, or you can form it in one disk and make 8 larger scones.
2. Bake: Transfer the scones onto the prepared baking sheets, at least 2 inches apart. Brush the scones with milk and sprinkle some sugar on top. If topping them with glaze, you can skip the sugar. Transfer the pans to the oven and bake for 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.
3. Glaze and Enjoy: Make the glazes, by whisking all the ingredients for each glaze in a bowl. Drizzle over warm scones.

Storing Leftovers

Store any leftover pumpkin scones in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days.

Freezing

These scones can be easily frozen! Wrap them in plastic wrap individually then place them in a ziploc bag and freeze for up to 3 months.

More Related Recipes

• Lemon Blueberry Scones
• Strawberry Scones
• Morning Glory Muffins
• Lemon Buttermilk Scones with Lemon Glaze
• Blueberry Chocolate Chip Scones

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.45 from 9 votes

Pumpkin Scones

Prep 15 minutes minutes

Cook 25 minutes minutes

Total 40 minutes minutes

16 scones

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Imagine these Pumpkin Scones fresh out of the oven, warm and drizzled with two different types of glazes. Super easy recipe that yields the most delicious, flaky and perfectly spiced scones.

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Ingredients

• ▢ 2 ¾ cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon cinnamon (ground)
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ¾ teaspoon salt
• ▢ ½ cup butter (frozen)
• ▢ ⅔ cup canned pumpkin
• ▢ 2 large eggs
• ▢ ½ cup brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ milk (for brushing)
• ▢ sugar (for sprinkling over the top of the scones.)

Icing Sugar Glaze

• ▢ 1 cup icing sugar
• ▢ 2 tablespoon milk

Pumpkin Spiced Glaze

• ▢ 1 ¼ cups icing sugar
• ▢ 2 tablespoon milk
• ▢ ½ teaspoon pumpkin pie spice

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Prep: Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Combine the dry ingredients: In a large bowl combine the flour, baking powder, cinnamon, pumpkin pie spice and salt together.
• Add the butter: Grate the frozen butter using a box grater, then add it to the flour mixture bowl. Using a pastry cutter or fork, combine the butter with the flour mixture. If you want to add other ingredients such as chocolate chips or chopped pecans, now's the time.
• Combine wet and dry ingredients: In another bowl whisk the pumpkin, eggs, brown sugar and vanilla together. Pour this over the flour mixture and mix it all together until everything appears moistened.
• Form the Dough: Transfer the dough onto a floured work surface and knead it a couple times until it comes together. Don't over-knead. Form the dough in 2 disks that are ¾-inch (2 cm) in thickness and cut each disk into 8 equal smaller scones, or you can form it in one disk and make 8 larger scones.
• Bake: Transfer the scones onto the prepared baking sheets, at least 2 inches apart. Brush the scones with milk and sprinkle some sugar on top. If topping them with glaze, you can skip the sugar. Transfer the pans to the oven and bake for 20 to 25 minutes, or until you stick a toothpick down the middle of a scone and it comes out clean.
• Glaze and Enjoy: Make the glazes, by whisking all the ingredients for each glaze in a bowl. Drizzle over warm scones.

Equipment

• Glass Mixing Bowl Set (3 piece)
• Pastry Cutter
• Aluminum Baking Sheet (2 pack)
• Basting and Pastry Brush

Notes

1. Nutritional information includes both glazes and is per smaller scone.
2. Ideal scone dough is wet and somewhat sticky. If the dough is too dry, the scones won’t rise and will become crumbly. On the other hand, if the scones are too wet, they won’t rise either, and will be too tough and chewy once baked. Don’t hesitate to tweak the amounts and proportions to get the right texture. Keep in mind: things like temperature and humidity can affect a recipe and its ingredients.
3. Store any leftover pumpkin scones in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days.
4. These scones can be easily frozen! Wrap them in plastic wrap individually then place them in a ziploc bag and freeze for up to 3 months.

Nutrition Information

Serving: 1sconeCalories: 201kcal (10%)Carbohydrates: 32g (11%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 4g (25%)Cholesterol: 39mg (13%)Sodium: 124mg (5%)Potassium: 142mg (4%)Fiber: 1g (4%)Sugar: 15g (17%)Vitamin A: 1800IU (36%)Vitamin C: 1mg (1%)Calcium: 56mg (6%)Iron: 1mg (6%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.