Easy Pumpkin Scones Recipe with Pumpkin Glaze | Handle the Heat
Filed Under: Breakfast | Fall

Pumpkin Scones

By Tessa Arias
October 21st, 2021
5 from 7 votes
5 from 7 votes

Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!

Yield: 16 scones

Prep Time: 20 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Sweet pumpkin cinnamon goodness with the perfect contrast of cozy fall spices. Texture: Perfectly moist and tender crumb with a crisp outside. Pretty much everything you want a scone to be! Ease: Super easy. Dangerously easy. Appearance: Scrumptious and mouth-watering. Pros: The easy pumpkin glaze takes these scones to a whole new level of pumpkin spice goodness. Cons: Nada!

If you’re looking to capture Autumn in a single dessert, look no further. These Pumpkin Scones are flaky but soft and tender, and covered in the most delicious and flavorful cinnamon pumpkin glaze. Perfect with a hot cup of coffee, tea, or chai, these scones will become a tradition in your family. You may just end up eating them year round! 

Your home will smell like the most amazing fall candle ever while these are baking (here’s looking at you Anthropologie Pumpkin Soufflé)! I dare you to bake these and not immediately enjoy one fresh from the oven! They’re absolutely full of the best cozy pumpkin flavors that we all love.

While these scones can easily be eaten on their own, I highly recommend dipping them in the glaze. Besides making them look so pretty, it also adds an extra oomph of pumpkin and cinnamon spice, plus a bit of sweetness that just perfects these scones without making them too sweet. They truly are the epitome of Autumn in every bite.

Pumpkin Scones can easily be prepared the night before (or longer if stored in the freezer, see below for more details), then baked in the morning to make for an easy and elegant addition to a holiday breakfast, or just as a special weekend treat. 

How to Make Pumpkin Scones

What pumpkin to use in pumpkin scones:

Make sure to use canned pumpkin puree, NOT pumpkin pie filling in these scones. Also be sure to check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.

Testing out fresh pumpkin puree vs. regular canned and organic canned to find out which is the best!

How to get FLAKY scones:

The key is using COLD butter and keeping it cold. The cold butter takes a moment to melt once it hits the heat of the oven. As it melts, it releases pockets of steam that create those tall flaky layers. I like to cube then freeze my butter before using it.

How to make TALL scones:

 My #1 top tip for baking tall scones that rise higher is to laminate your scone dough. A little bit of lamination gets the scones to shoot up sky high with those beautiful layers. Don’t worry, this step sounds more complicated than it actually is. Check out my How to Make Tall Scones & Biscuits article for step-by-step instructions.

Just take a look at what a difference this step makes:

comparison of laminated vs unlaminated scones for how to get tall flaky scones that rise high

Why are my scones tough?

Avoid over-mixing the dough or allowing it to get too warm. Doing so will result in flatter, tougher, and less flaky scones. My favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender. LOVE.

Do I have to use buttermilk in scones?

Buttermilk makes insanely tender, tall, and flavorful scones. I would highly recommend using real buttermilk because it does make a difference. Check out my side-by-side comparison of real buttermilk vs. DIY buttermilk here to see just what I mean!

If you don’t have access to buttermilk, heavy cream will work in these pumpkin scones as well. Just know that using heavy cream will affect the final texture and flavor of your scones.

How to make scones ahead of time:

The shaped unbaked scones can be covered and refrigerated overnight if you’d like to make these ahead of time.

Can you freeze scones?

Yes! Place scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

More pumpkin recipes you’ll love:

Check out these scone recipes too:

5 from 7 votes

How to make
Pumpkin Scones

Yield: 16 scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!


For the scones:

  • 2 1/4 cups (286 grams) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/3 cup (66 grams) light brown sugar
  • 1 stick (113 grams) unsalted butter, cold and cubed
  • 1/2 cup (122 grams) canned pure pumpkin puree
  • 1/4 cup buttermilk or heavy cream
  • 2 large eggs, divided

For the glaze:

  • 1 cup (125 grams) powdered sugar
  • 1 tablespoon (15 grams) canned pure pumpkin puree
  • 1 tablespoon milk
  • 1/4 teaspoon cinnamon


Make the scones:

  1. In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and sugar until well combined. Be sure to break up any clumps of brown sugar.
  2. Using a pastry blender, cut in the butter into the flour mixture until it’s the size of large peas. In a measuring glass, whisk together pumpkin puree, cream, and 1 egg.

  3. Make a well in the middle and add the liquid mixture. Mix until partially combined but still shaggy.

  4. Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter. Don’t worry if it’s not perfect. Pat the rectangle out again going the opposite direction and fold three times like a letter once more.

  5. Cut in half. Gently press each half into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart. Place the unbaked scones in the freezer while you heat the oven.

  6. Make ahead: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

  7. Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.

  8. In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.

  9. Bake for 12 to 15 minutes or until golden brown. Remove pan to a cooling rack and let cool while making the glaze.

Make the glaze:

  1. In a small bowl, combine all glaze ingredients with a fork until a smooth and thick glaze forms. Drizzle each scone with the glaze. If dipping scones, add an extra splash of milk to thin out slightly before dipping in glaze. Let set before serving, if desired.

  2. The scones are best served the day they’re baked.

Recipe Video

Course : Breakfast
Cuisine : American
Keyword : pumpkin scone

This post was originally published in 2015 and updated in 2021 with an improved recipe, more baking tips, and new photos. Photos by Joanie Simon | The Bite Shot

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    JUDY — October 4, 2022 at 8:08 am


  2. #
    Noreen — January 16, 2022 at 12:15 pm

    Hello. I’m making your recipe now! Thanks for sharing. I have made lots of different scone recipes in the past and I’m not understanding how you yielded 15 scones from this recipe. I made a 12 inch round and 8 scones and plan on baking at 400 for approximately 20-22 minutes. How small are your scones?!
    I was confused by the instructions to fold into a rectangle like a letter. I wish you were able to provide a visual so I could understand better what you meant.
    I’m excited to see how these scones turn out!

    • #
      Emily — January 18, 2022 at 12:19 pm

      Hi Noreen! I think you missed the part of the instructions where after patting the rectangle out the first time and folding like a letter, you cut it in half. Each half will be a 6-inch diameter round, and each half will then be cut into 8 wedges. I apologize for our error, there should actually be 16 scones in total. I just updated our recipe to show that.

      To fold like a letter, pretend that your rectangle of dough is a piece of paper. Fold up the lower 1/3, then fold down the upper 1/3, like you’re folding up a letter to go into an envelope. Does that make sense? Please let me know if you have any other questions, I’m happy to help!

  3. #
    Lainie — December 30, 2021 at 2:34 pm

    These were so delicious!!!

  4. #
    Gwen — November 25, 2021 at 11:14 am

    Absolutely amazing!! They were perfect and a hit at my thanksgiving brunch. Definitely making these again ASAP!

    • #
      Emily — November 29, 2021 at 4:14 pm

      So happy to hear they were a hit, Gwen!

  5. #
    Savanna — October 30, 2021 at 5:03 am

    So I accidentally forgot to add the egg to the dough(fail)… And yet they still turned out absolutely amazing!!! I left them in a few extra minutes, just waited until they started to brown beautifully. I also didn’t make the frosting, I’ll try it next time but the scones are so good on their own. Can’t wait to make them again properly!

    • #
      Emily — November 1, 2021 at 3:28 pm

      Oh no haha! I’m so happy to hear they still turned out ok and that you enjoyed them without the glaze! I’m excited for you to make them again and highly encourage you to try the glaze next time, it is heavenly and such a treat 🙂

  6. #
    AmbalaCakes — October 24, 2021 at 9:18 pm

    Very informative

  7. #
    Gina — October 14, 2020 at 7:53 pm

    so moist and yummy! It wasn’t as sugary as a scone you’d buy from a cafe or store, but so delicious and great with coffee! thanks!

  8. #
    Lisa — April 1, 2020 at 9:06 pm

    Yummy any time of year

  9. #
    Berkeley — October 23, 2016 at 10:04 am

    This scones are amazing and so yummy. Pumpkin treats are always the best in the Fall.

  10. #
    Jessica @ Sweetest Menu — September 9, 2015 at 8:40 pm

    Wow! These look absolutely fantastic! I can’t wait to try them!

  11. #
    Gaby Dalkin — September 9, 2015 at 7:20 pm

    YUM! Pumpkin baked goods are definitely always the best, so moist! Never used cinnamon chips before but they sound incredible!

  12. #
    Alex — September 9, 2015 at 7:05 pm

    Just made these! Had to improvise a bit- sub buttermilk for the milk so had to adjust b. Powder and b. Soda. Also couldn’t find cinnamon chips at the store so had to make my own.

    Anyways, these were delicious!! So light and scrumptious!

  13. #
    Melanie @ Gather for Bread — September 9, 2015 at 7:10 am

    These look perfectly scrumptious! Gotta try them soon.

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