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Pumpkin Scones
I love all things pumpkin, so developing a pumpkin scone recipe for the Fall season was a must! I also love a delicious pastry with my coffee in the mornings, so please give me any and all pumpkin pastry recipes! While I also love quick and easy recipes, this recipe requires a little more effort but is still simple enough for the novice home baker to make and enjoy!
These scones are the ultimate fall treat—soft, buttery, lightly sweet, and packed with real pumpkin and cozy spices like cinnamon, nutmeg, and cloves. Whether you’re enjoying a quiet morning with a cup of coffee or hosting a brunch with friends, pumpkin scones bring a seasonal touch that feels both rustic and indulgent.
Why You’ll Love These Pumpkin Scones
- Perfectly tender texture: They’re moist but not cakey, with that signature scone crumb.
- Warm spice blend: Each bite delivers classic fall flavor.
- Easy to make: No fancy ingredients or techniques required.
- Make-ahead friendly: You can freeze them before or after baking.
Why I Keep Coming Back to Pumpkin Scones
Over time, these scones became more than just a recipe — they became a tradition.
I’ve baked them for brunch with friends, brought them to cozy low-key get togethers, or just made them on a lazy Saturday morning (or 5!). Every time, they feel like a comfort treat. A reminder that even when life feels fast or heavy or complicated, we can still slow down long enough to stir together something warm and real.
They’re simple. But they’re nostalgic and delicious!
Maybe it’s the spices. Maybe it’s the pumpkin. Maybe it’s just the act of making something from scratch, with intention and love. Whatever it is, these scones have a permanent spot in my fall rotation — and honestly, I think they always will.
Recipe Note for Pumpkin Scones
- This recipe is adapted from Sally’s Baking Classic Pumpkin Scones. Sally has an amazing pumpkin scone recipe that a friend introduced me to a couple years ago. I’ve made a few adjustments to achieve some of my favorite qualities of other scones I’ve enjoyed (a little more heavy cream for added moisture, white chocolate chips to complement the pumpkin spices, a little less baking powder and an added egg yolk for a denser crumb). I hope you love my spin on it!
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold or frozen butter, grated
- 1 egg + 1 egg yolk
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree (blotted with paper towel to absorb some of the water)
- 1 teaspoon vanilla
- 1/2 cup dark brown sugar (can substitute light brown sugar if that’s what you have, but the dark brown sugar gives it an amazing depth of flavor and texture)
- 1/2 cup white chocolate chips
Maple Glaze
- 3/4 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 teaspoons milk
Directions
- Put stick of butter in the freezer for 10-15 minutes while you get your other ingredients out. Combine flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl.
- Prepare a baking sheet to bake your scones on. Place a sheet of parchment paper or a silicone mat on the baking sheet. Sprinkle the surface with flour. Preheat oven to 400 degrees Fahrenheit.
- Grate stick of butter, and cut butter into the flour in your large mixing bowl. You can also dice the butter into small cubes and cut it into your flour. I prefer to grate as I find this the easiest to incorporate all the butter into the flour.
- Prepare your pumpkin puree – using a paper towel blot up some of the excess water from the pumpkin.
- Make a well in the center of your flour in the bowl. In the well, add eggs and egg yolk, 1/2 cup of cream minus 2 tablespoons that you will reserve for later, 1/2 cup pumpkin puree, vanilla, and brown sugar.
- Using a whisk, gently whisk your wet ingredients together in the center of the flour well before folding them into the flour mixture.
- Fold all ingredients together until they are mostly combined, but not over-mixed. Fold in white chocolate chips. You should still have some traces of flour on the edges of the dough.
- Turn your scone dough out onto baking sheet lined with parchment paper and sprinkled with flour. Shape dough into one 8-10 inch disk or two smaller disks for mini scones. Using a scraper or a knife, divide disk into 8 even wedges. Brush tops of scones with the heavy cream you set aside earlier.
- Bake scones at 400 degrees for 20-22 minutes for larger scones. Bake for 18-20 minutes for mini scones.
- While scones are baking, make your maple glaze by combining powdered sugar, maple syrup, and milk.
- After baking scones, drizzle them with the maple glaze. Enjoy!
Pumpkin Scones
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Total Time: 0 hours
- Yield: 8 scones, or 16 mini scones
- Category: Breakfast
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup cold or frozen butter, grated
- 1 egg + 1 egg yolk
- 1/2 cup heavy cream
- 1/2 cup pumpkin puree (blotted with paper towel to absorb some of the water)
- 1 teaspoon vanilla
- 1/2 cup dark brown sugar (can substitute light brown sugar if that’s what you have, but the dark brown sugar gives it an amazing depth of flavor and texture)
- 1/2 cup white chocolate chips
- Maple Glaze
- 3/4 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 teaspoons milk
Instructions
-
- Put stick of butter in the freezer for 10-15 minutes while you get your other ingredients out. Combine flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl.
- Prepare a baking sheet to bake your scones on. Place a sheet of parchment paper or a silicone mat on the baking sheet. Sprinkle the surface with flour. Preheat oven to 400 degrees Fahrenheit.
- Grate stick of butter, and cut butter into the flour in your large mixing bowl. You can also dice the butter into small cubes and cut it into your flour. I prefer to grate as I find this the easiest to incorporate all the butter into the flour.
- Prepare your pumpkin puree – using a paper towel blot up some of the excess water from the pumpkin.
- Make a well in the center of your flour in the bowl. In the well, add eggs and egg yolk, 1/2 cup of cream minus 2 tablespoons that you will reserve for later, 1/2 cup pumpkin puree, vanilla, and brown sugar.
- Using a whisk, gently whisk your wet ingredients together in the center of the flour well before folding them into the flour mixture.
- Fold all ingredients together until they are mostly combined, but not over-mixed. Fold in white chocolate chips. You should still have some traces of flour on the edges of the dough.
- Turn your scone dough out onto baking sheet lined with parchment paper and sprinkled with flour. Shape dough into one 8-10 inch disk or two smaller disks for mini scones. Using a scraper or a knife, divide disk into 8 even wedges. Brush tops of scones with the heavy cream you set aside earlier.
- Bake scones at 400 degrees for 20-22 minutes for larger scones. Bake for 18-20 minutes for mini scones.
- While scones are baking, make your maple glaze by combining powdered sugar, maple syrup, and milk.
- After baking scones, drizzle them with the maple glaze. Enjoy!
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