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:20minutes
Cook:15minutes
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!
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!
If you’re looking to capture Autumn in a single dessert, look no further!
Your home will smell like the most amazing fall candle ever while these are baking.
I dare you to bake these Pumpkin Scones and not immediately enjoy one fresh from the oven! They’re absolutely full of the best cozy pumpkin flavors that we all love.
They truly are the epitome of Autumn in every bite.
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.
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 Type of Pumpkin for Pumpkin Scones?
I used store-bought canned pumpkin puree for this Pumpkin Scones recipe.
If you’d like, you could use homemade pumpkin puree in this recipe.
Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin, and learn how to make your own pumpkin puree!
How to Get FLAKY Pumpkin 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 and freeze my butter before using it whenever I make scones.
How to Make TALL Pumpkin 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 Pumpkin 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:
Why Are My Scones Tough?
Avoid over-mixing the Pumpkin Scone 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.
Also, avoid adding too much flour. I highly recommend using a digital scale, to ensure precision when measuring – but the spoon and level method will work too. Learn more about that here.
Do I Have to Use Buttermilk in Pumpkin Scones?
Buttermilk makes insanely tender, tall, and flavorful scones.
I highly recommend using real buttermilk because it does make a difference.
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 Pumpkin Scones.
How to Make Scones Ahead of Time
The shaped, unbaked Pumpkin Scones can be covered and refrigerated overnight if you’d like to make these ahead of time. Simply bake straight from the fridge. No need to adjust the baking time.
Can you Freeze Pumpkin Scones?
Yes! Place Pumpkin Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.
Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!
Ingredients
For the scones:
2 1/4cups(286 grams) all-purpose flour
2 1/2teaspoonsbaking powder
1teaspoonfine sea salt
1/2teaspoonbaking soda
1teaspoonground cinnamon
3/4teaspoonground ginger
1/2teaspoonground nutmeg
1/2teaspoonground cloves
1/3cup(66 grams) light brown sugar
1stick (113 grams) unsalted butter,cold and cubed
1/2cup(122 grams) canned pure pumpkin puree
1/4cupbuttermilk or heavy cream
2large eggs,divided
For the glaze:
1cup(125 grams) powdered sugar
1tablespoon(15 grams) canned pure pumpkin puree
1tablespoonmilk
1/4teaspooncinnamon
Directions
Make the scones:
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.
Using a pastry blender, cut 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.
Make a well in the middle of the dry ingredients, and add the liquid mixture. Mix until partially combined but still shaggy.
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.
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.
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.
Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.
In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.
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:
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.
This post was originally published in 2015 and updated with recipe improvements, more baking tips, and new photos.Photos by Joanie Simon | The Bite Shot
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!)
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!)
Kiersten @ Handle the Heat
— September 15, 2023 at 8:14 am
Hi Julia! We haven’t tried that, so I can’t say for sure how it would work! Alternatively, check out Tessa’s Red Lobster Homemade Cheesy Garlic Biscuits recipe here – they’re drop-style biscuits, and super delicious! I hope that helps! Happy baking 🙂
Kiersten @ Handle the Heat
— June 12, 2023 at 9:05 am
Hi Ferryal! We don’t have nutritional information for our recipes, as we believe that dessert and baked goods like this should be an indulgence! You should be able to find a nutrition calculator online to assist with this, if you wish. Happy baking 🙂
Amazingly easy AND forgiving. I whisked the dry & wet BEFORE I cut in the butter! Duh. I threw in the frozen chipped butter & finished them out. Delish! Nice rise even with my blunder.
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!
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!
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!
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 🙂
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!
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These are so yummy! Recipe is easy to follow and clearly written! My family loved these!
Made these for a group and they all wanted the recipe. They were delicious!
These came out soooo good! They are fairly easy to make too.
These are fantastic. They’re soft and very flavorful. Definitely making these again.
Could you make this as a drop scone? I teach middle school, and the folding part of the instructions might be too overwhelming for them. Thanks!
Hi Julia! We haven’t tried that, so I can’t say for sure how it would work! Alternatively, check out Tessa’s Red Lobster Homemade Cheesy Garlic Biscuits recipe here – they’re drop-style biscuits, and super delicious! I hope that helps! Happy baking 🙂
Where can I find nutritional information for these pumpkin scones please? Thank you.
Hi Ferryal! We don’t have nutritional information for our recipes, as we believe that dessert and baked goods like this should be an indulgence! You should be able to find a nutrition calculator online to assist with this, if you wish. Happy baking 🙂
Amazingly easy AND forgiving. I whisked the dry & wet BEFORE I cut in the butter! Duh. I threw in the frozen chipped butter & finished them out. Delish! Nice rise even with my blunder.
I USED THIS RECIPE FOR APPLESAUCE SCONES INSTEAD OF PUMPKIN. EVERYTHING THE SAME EXCEPT REPLACED PUMPKIN WITH APPLESAUCE. DELICIOUS!!!
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!
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!
These were so delicious!!!
Absolutely amazing!! They were perfect and a hit at my thanksgiving brunch. Definitely making these again ASAP!
So happy to hear they were a hit, Gwen!
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!
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 🙂
Very informative
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!
Yummy any time of year
This scones are amazing and so yummy. Pumpkin treats are always the best in the Fall.
Wow! These look absolutely fantastic! I can’t wait to try them!
YUM! Pumpkin baked goods are definitely always the best, so moist! Never used cinnamon chips before but they sound incredible!
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!
These look perfectly scrumptious! Gotta try them soon.