This post may contain affiliate links. Read our disclosure policy.
Tessa’s Recipe Rundown
Taste: Pumpkin spice flavor in every bite, topped with a lightly sweet pumpkin cinnamon glaze that takes these scones to the next level. Don’t skip it!
Texture: Flaky, tender, moist centers with lightly crisp edges and a soft pumpkin glaze on top that sets beautifully.
Ease: Quick and easy to make, with no mixer required!
Why you’ll love this recipe: These scones are one of my favorite ways to use canned pumpkin in the fall. They’re easy to make and so good with a pumpkin spice latte or coffee!
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!
These are so yummy! Recipe is easy to follow and clearly written! My family loved these!
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.
Delicious!! I subbed about 2 1/2 teaspoons of pumpkin spice for the spices (trying to get rid of it) and they are divine! Not too pumpkin-y for the pumpkin naysayers, but warm and rich for a cool fall morning. Will definitely be making these again!
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 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, brunch, or just as a special weekend treat.
Recipe Ingredients
Canned Pumpkin Puree: Adds pumpkin flavor, moisture, and color to the scones. Use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. More on this below.
Cold Unsalted Butter: Cold butter is essential for flaky scones with tender centers. As the butter melts in the oven, it creates steam that helps form flaky layers.
Buttermilk: Buttermilk adds moisture, tangy flavor, and tenderness. I recommend using real buttermilk for the best results, though heavy cream can be substituted if needed.
Light Brown Sugar: Adds sweetness and a subtle molasses flavor that complements the pumpkin and warm spices.
Warm Spices: Ground cinnamon, ginger, nutmeg, and cloves give these scones their classic pumpkin spice flavor. Make sure your spices are fresh for the best flavor.
Powdered Sugar: Forms the base of the pumpkin glaze, creating a smooth, sweet finish that complements the spiced scones.
What Type of Pumpkin for Pumpkin Scones?
- I used Libby’s canned pumpkin puree for this Pumpkin Scones recipe.
- Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
- I don’t recommend using homemade pumpkin puree for this recipe, as it may add too much excess liquid and change the consistency of your scones.
- Check out my Fresh vs. Canned Pumpkin article for more comparison photos and the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin.
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 tip for baking tall scones that rise higher is to laminate your scone dough (open the Sprinkle of Science section below for instructions!). Don’t worry, this step sounds more complicated than it actually is. Just take a look at what a difference this step makes:
Sprinkle of Science (open me!!)
Turn the craggly mass of dough out onto your work surface. Shape it into a rectangle. Fold the rectangle horizontally in thirds, like you’re folding a piece of paper to go into an envelope. Flatten it out into a rectangle again.
Now fold it in thirds once more, but going the opposite direction. This will also help you to gently ‘knead’ the dough so it comes together into a more cohesive disk without overmixing it. Overmixing leads to rubbery and tough scones and biscuits.
Check out my How to Make Tall Scones & Biscuits article for more step-by-step instructions.
Note: This photo shows the folding technique using a different scone dough. Your pumpkin scone dough will be orange.
How to Avoid Dry, Tough Scones
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.
Also, avoid adding too much flour. I highly recommend using a digital kitchen scale to ensure precision when measuring – but the spoon and level method will work too.
My favorite tool for making biscuit 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.
Storage & Make ahead
Storage: These Pumpkin Scones are best enjoyed the day they’re baked. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Keep in mind that they’ll lose some of their crisp exterior as they sit.
Make-Ahead: You can prepare the scones the night before to make breakfast easier. Shape and cut the dough into wedges, arrange them on a parchment-lined baking sheet, cover, and refrigerate overnight. Brush with egg wash just before baking, then follow the recipe as directed. There’s no need to adjust the baking time when baking directly from the refrigerator.
Freezing: These Pumpkin Scones freeze well before baking. Arrange the shaped, unbaked scones on a baking sheet and freeze until solid, then transfer them to an airtight container and freeze for up to 1 month. Bake directly from frozen, adding about 2 minutes to the baking time. Brush with egg wash just before baking, and prepare the glaze fresh once the scones have cooled.
Frequently Asked Questions
I don’t recommend it for this recipe. Homemade pumpkin puree can contain more moisture than canned pumpkin puree, which may change the consistency of the dough and the texture of the finished scones. For the most reliable results, use canned pure pumpkin puree (like Libby’s).
Yes! Heavy cream works as a substitute, but it will change the flavor and texture of the scones slightly. I recommend real buttermilk for the most tender, flavorful results.
If you’re baking outside of the U.S., some kind readers have let me know how they find buttermilk or something similar in their home country:
France: Lait ribot or lait fermenté
Italian: latticello
UAE: Laban
India: Chaas leftover from paneer
Britain: Tesco and Asda sell buttermilk
Sweden: Filmjölk
The pumpkin puree adds moisture to the dough, so a little stickiness is normal. Lightly flour your work surface and hands as needed, but avoid adding too much extra flour, which will make the scones dry and tough.
They’re delicious on their own, but the pumpkin glaze adds extra pumpkin spice flavor (and color), so I personally wouldn’t skip it!
Absolutely! Instead of cutting each dough round into 8 wedges, cut it into 4 wedges to make 8 larger scones. They’ll need a little more time in the oven, so keep an eye on them and bake until golden and cooked through.
Sure! Simply divide each ingredient in half to make 8 scones. For the egg, beat it in a small bowl first, then measure out about two tablespoons, or half by weight. One large egg without the shell weighs about 50 grams, so use about 25 grams of beaten egg.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
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 (59 grams) buttermilk or heavy cream
- 1 large egg
For the egg wash:
- 1 large egg
- 1 teaspoon water
For the glaze:
- 1 cup (125 grams) powdered sugar
- 1 tablespoon (15 grams) canned pure pumpkin puree
- 1 tablespoon milk
- 1/4 teaspoon cinnamon
Instructions
Make the scones:
- Line two baking sheets with parchment paper. Set aside.
- 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, buttermilk, 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 it into thirds, like a letter. Don’t worry if it’s not perfect. Rotate the dough 90 degrees, gently pat it into a rectangle again, and fold it into thirds once more.
- Cut the dough 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, spacing them out about 2 inches apart.
- Place the unbaked scones in the freezer while you heat the oven. Adjust the oven rack to the center position and preheat to 400°F.
- In a small bowl, whisk together the remaining egg with 1 teaspoon water. Once the oven is preheated, use a pastry brush to brush a light layer of the egg wash on the tops of the chilled scones (you may not use all the egg wash).
- 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.
- The scones are best served the day they’re baked.
This post was originally published in 2015 and updated with recipe improvements, more baking tips, and new photos in 2023. Photos by Joanie Simon | The Bite Shot
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.