I’m a big fan of quick, homemade bakes, and these pumpkin scones are one of my go-to fall treats. They’re soft, lightly spiced, and filled with real pumpkin flavor.
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Pumpkin Scones Recipe
Pumpkin scones are a popular autumn treat. They combine the traditional scone, a slightly sweet, biscuit-like pastry, with pumpkin puree and warm spices to create a distinctive autumnal flavor.
Originating from British tea culture, these treats have become a seasonal favorite in the U.S.. They are popular as a breakfast treat, snack, or dessert. They pair well with butter, jams (such as apricot jam), cream cheese frosting, whipped cream, or a drizzle of glaze.
These scones can be served alongside vanilla ice cream or sprinkled with orange zest. You can serve them alongside a bowl of soup (classic pumpkin soup or tomato soup), as well as with a ploughman’s platter or a fresh garden salad.
Pumpkin scones go well with milk, coffee, espresso drinks like pumpkin spice lattes, and teas such as black tea or chai. For a seasonal twist, try apple cider, ginger ale, or ginger beer.
Here’s how to make pumpkin scones:
Easy Pumpkin Scones
Nutrition
Ingredients
For the scones
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves optional
- 6 tbsp cold unsalted butter cubed
- 1/2 cup canned pumpkin puree
- 1/4 cup milk any kind
- 1 large egg
- 1 tsp vanilla extract
Optional Glaze
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- Pinch of cinnamon optional
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and spices.
- Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, mix pumpkin, milk, egg, and vanilla. Add to dry ingredients. Stir just until combined.
- Turn dough onto a floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges.
- Place scones on the baking sheet, slightly apart. Bake for 18–20 minutes or until golden brown.
- Let cool slightly. Mix glaze ingredients and drizzle over cooled scones (optional).
Notes
- Use fresh pumpkin puree if preferred—just make sure it’s thick and not watery.
- Add 1/3 cup chopped pecans or chocolate chips to the dough for extra texture.
SIMILAR RECIPES:
Variations
Here are some notable pumpkin scone variations you can make at home:
- The Gluten-free Version uses gluten-free flour.
- Traditional British-style Scones are less sweet than American versions. They are usually cut into small rounds and often served without icing or glaze. They tend to be more like classic British scones, sometimes made with wholemeal or spelt flour.
- Cinnamon Swirl Pumpkin Scones incorporate a cinnamon sugar swirl rolled into the dough, similar to cinnamon rolls. These scones combine a flaky yet moist texture with a rich pumpkin spice flavor and are often topped with a cinnamon glaze for extra sweetness.
- Grain- and Dairy-Free Scones do not use grains or dairy. They focus on a chewy, soft texture with mild pumpkin and fall spices. They can include optional mix-ins like chocolate chips.
- Soft, Cake-like Version is tender and moist. It’s often shaped free-form or pumpkin-shaped, with a light glaze on top. It typically includes pumpkin puree, butter, sugar, and warm spices like cinnamon. The dough may be looser and less flaky, resulting in a soft, cake-like texture rather than a crumbly one.