Few things feel more comforting on a crisp autumn morning than the aroma of freshly baked pumpkin scones. Golden on the outside and tender within, these scones are delicately spiced and lightly sweetened, making them perfect alongside a warm cup of coffee or tea. This recipe is designed for beginners yet delivers bakery-style results,fluffy, flavorful, and impressive enough for any table. With just a handful of pantry ingredients and simple steps, you’ll master a seasonal classic that tastes like it came straight from your favorite café.
Ingredients List
- 2 cups all-purpose flour
- ⅓ cup light brown sugar, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup pure pumpkin puree
- ⅓ cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon pure vanilla extract
- Optional glaze: 1 cup powdered sugar + 2 tablespoons milk + ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the oven
Set the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Combine the dry ingredients
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly mixed.
Step 3: Cut in the butter
Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
Step 4: Prepare the wet mixture
In a separate bowl, whisk pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
Step 5: Bring the dough together
Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix; the dough should be slightly shaggy.
Step 6: Shape and cut
Transfer dough onto a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet. Brush tops with a little heavy cream.
Step 7: Bake and finish
Bake for 15–18 minutes, or until the scones are golden brown and firm to the touch. Cool slightly before drizzling with optional glaze. Serve warm or at room temperature.
Cook Time
Prep Time: 15 minutes
Bake Time: 18 minutes
Total Time: 33 minutes
Servings
8 scones
Nutritional Information (approx. per serving)
- Calories: 260
- Carbohydrates: 33 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 11 g
Storage Instructions
Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped scones for up to 2 months. Reheat in the oven at 300°F (150°C) for 10 minutes before serving.
Suggestions
- Add chocolate chips, dried cranberries, or chopped pecans to the dough for a flavor twist.
- Brush scones with an egg wash for a shinier, bakery-style finish.
- Swap the glaze for a cream cheese drizzle for a richer touch.
- Serve with spiced butter or clotted cream for an indulgent breakfast.
Seasonal Relevance
Pumpkin scones shine brightest in autumn, especially during October and November when pumpkin-themed treats are in full swing. They are a festive addition to brunch tables, Thanksgiving breakfasts, or cozy weekend mornings when the air is crisp and inviting.
Conclusion
With their flaky texture, warm spices, and pumpkin-rich flavor, these easy pumpkin scones prove that beginner-friendly baking can yield bakery-quality results. They’re simple, versatile, and destined to become a seasonal tradition in your kitchen. Bake a batch once, and you’ll find yourself craving them all season long.
Easy Pumpkin Scones Recipe
8
servings15
minutes18
minutes260
kcalThese easy pumpkin scones are soft, flaky, and filled with warm fall spices. Beginner-friendly yet bakery-quality, they’re perfect for cozy mornings, festive brunches, or enjoying with a hot cup of coffee.
Ingredients
2 cups all-purpose flour
⅓ cup light brown sugar, packed
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
½ cup (1 stick) unsalted butter, cold and cubed
½ cup pure pumpkin puree
⅓ cup heavy cream (plus extra for brushing)
1 large egg
1 teaspoon pure vanilla extract
Optional glaze: 1 cup powdered sugar + 2 tablespoons milk + ½ teaspoon vanilla extract
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- Cut in the cold butter with a pastry cutter or fingertips until mixture looks like coarse crumbs.
- In another bowl, whisk pumpkin puree, heavy cream, egg, and vanilla extract.
- Gently fold wet ingredients into dry until just combined—dough should be shaggy.
- Pat dough into a 1-inch thick circle on a floured surface. Cut into 8 wedges.
- Place wedges on baking sheet, brush tops with cream, and bake 15–18 minutes until golden.
- Cool slightly, then drizzle with optional glaze before serving.
Recipe Video
Notes
- Add chocolate chips, dried cranberries, or nuts for variations.
- For dairy-free scones, replace butter with plant-based butter and cream with coconut cream.
- Freeze baked scones for up to 2 months; reheat in the oven before serving.
FAQs
Q1: Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains sugar and spices, which would make the dough overly sweet and change the texture. Always use pure pumpkin puree.
Q2: How do I make these scones dairy-free?
Use dairy-free butter and substitute heavy cream with coconut cream or oat milk. The results will still be soft and flavorful.
Q3: Can I prepare the dough ahead of time?
Yes. Shape the scones, cover tightly, and refrigerate overnight. Bake them fresh the next morning for maximum flavor and flakiness.
