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Home / Recipes
40 minutes
4.19 from 11 votes
12 Comments

Pumpkin Scones

Jump to RecipePrint Recipe
  • 180
by: Joanna Cismaru
10.29.20

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pin for 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.

closeup of pumpkin scones on a cooling rack some with glaze on them.

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

overhead shot of all ingredients needed to make pumpkin scones and 2 types of glazes.

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

process shots showing how to make dough for 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.
process shots showing how to form dough for scones.

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.
process shots showing pumpkin scones on baking sheet before and after baking.

FAQs & Expert Tips

What Should My Dough Look Like?

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.

How Do I Get Fluffy Pumpkin Scones?

Knead Gently! Just enough to bring the dough together, if you knead the dough too much, you’ll get air bubbles causing flat and tough scones. Also, make sure you’re using fresh baking powder! Use one that has been opened less than 6 months ago.

How to Serve

Serve your pumpkin scone with a hot beverage of your choice and spread with butter, Nutella or leave as is!

closeup of pumpkin scones fresh out of the oven on a cooling rack.

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.

overhead of pumpkin scones on a cooling rack some with glaze on them and a couple on a white plate.

More Related Recipes

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

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closeup of pumpkin scones on a cooling rack some with glaze on them.

Pumpkin Scones

4.19 from 11 votes
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Author: Joanna Cismaru
Serves: 16 scones
Print Pin Rate
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.

Equipment

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

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
  • â…” 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
US Customary – Metric

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.

Recipe 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%)
Course:Breakfast
Cuisine:American
Keyword:pumpkin scones
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 180

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Margie says

    October 31, 2020 at 11:16 am

    5 stars
    This is a marvelous scone and seasonally perfect. Thanks for a great recipe!

    Reply
    • Joanna Cismaru says

      October 31, 2020 at 11:35 am

      My pleasure!

      Reply
  2. Melanie says

    October 26, 2011 at 8:18 pm

    So would freezing one of the disks for later use be okay? And if so, should I let it thaw a little or bake it straight from the freezer?

    Reply
    • jo says

      October 26, 2011 at 9:05 pm

      Hi Melanie,
      I’m not really sure as I’ve never had to freeze mine, however, I don’t see why you couldn’t be able to, I freeze dough all the time and it’s just fine. I would let them thaw out a bit before baking them.
      Good luck.

      Reply
  3. Baking is my Zen says

    October 17, 2011 at 1:20 am

    Your scones look great. I made them and added your link to my blog post. You can see your link on my blog, Baking is my Zen.
    http://bakingismyzen.blogspot.com/2011/10/harvest-pumpkin-scones-fall-comfort.html

    ~ Carmen

    Reply
    • jo says

      October 17, 2011 at 2:34 am

      Thanks, glad yours turned out. 🙂

      Reply
  4. Laura says

    October 6, 2011 at 10:10 pm

    Hey! I’m so glad that you made these! They came out beautifully, and the pecans were a fantastic idea. My boyfriend doesn’t like nuts, so I never get to add them to desserts, unfortunately.

    Reply
    • jo says

      October 7, 2011 at 12:27 am

      Hi Laura,
      Yes I loved them, and I love pecans and will put them in almost anything. 🙂 Thanks for the recipe.

      Reply
  5. brighteyedbaker says

    September 29, 2011 at 11:07 pm

    I’ve been WAITING for it be to time to use pumpkin again. Obviously you can use it any time of year, but it just fits fall so well. I will definitely be making these scones (minus the pecans, because I’m not a big fan of nuts). I love that they are so thick, just the way I like them!

    Reply
  6. Lauren @ hey, who cut the cheese? says

    September 28, 2011 at 7:18 pm

    I can’t tell you how ridiculously excited I got when I spied these on Foodgawker. Thank you for sharing them!! I’m definitely going to make these very soon. Can’t wait! They look delicious.

    Reply
    • jo says

      September 28, 2011 at 7:25 pm

      Lol, they are delicious, let me know how they turn out.

      Reply
  7. Ali says

    September 28, 2011 at 6:57 pm

    5 stars
    Looks yummy, I’d love to wake up to such a treat for breakfast. The pumpkin and chocolate is such a great combo.. love the photos.

    Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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