This Pumpkin Scones recipe is your ultimate fall baking inspiration! Soft, flaky, and infused with warm spices like cinnamon, ginger, and nutmeg, each bite delivers the cozy taste of autumn. Made with real pumpkin puree, these golden scones are perfect for breakfast, brunch, or an afternoon pick-me-up with coffee or tea. Easy to make in under 40 minutes, they’re far better (and fresher!) than anything you’ll find at the coffee shop.
Whether you enjoy them plain, glazed, or with cinnamon butter, these pumpkin scones are sure to become your favorite seasonal treat.
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What is Pumpkin Scones?
Pumpkin Scones… the very name conjures images of golden leaves, cozy sweaters, and the irresistible aroma of autumn spice. But have you ever stopped to wonder why they’re called scones? Is it a secret handshake amongst pastry chefs? An ancient Celtic ritual involving gourds and flour? Okay, maybe not. But the name probably derived itself from a type of quick bread made of oatmeal. The real magic lies not in the name, but in the taste.
They have rich and warm flavors that makes a perfect, delightful little pastry. And we all know what they say, ‘the way to a man’s heart is through his stomach’ – or a woman’s, or anyone’s who appreciates a good scone! So, why not try your hand at baking these delightful pumpkin scones? You might just discover your new favorite fall treat!
Key Ingredients for Pumpkin Scones:
Here’s what you’ll need to create these irresistible autumnal treats. Remember, quality ingredients equal quality results!
- All-Purpose Flour: 2 1/2 cups (300g) – Provides the structure for the scones.
- Granulated Sugar: 1/2 cup (100g) – Adds sweetness and helps with browning.
- Baking Powder: 2 1/2 teaspoons – Leavens the scones, making them light and fluffy.
- Baking Soda: 1/2 teaspoon – Further enhances the leavening and adds a slight tang.
- Salt: 1/2 teaspoon – Enhances the flavors of the other ingredients.
- Ground Cinnamon: 1 teaspoon – Gives the scones a warm, spicy aroma and flavor.
- Ground Ginger: 1/2 teaspoon – Adds a zesty and slightly peppery element.
- Ground Nutmeg: 1/4 teaspoon – Contributes a nutty and aromatic spice.
- Cold Unsalted Butter: 1/2 cup (1 stick, 115g), cut into small cubes – Creates flaky layers in the scones. Make sure your butter is very cold!
- Pumpkin Puree: 1/2 cup (120ml) – Provides the pumpkin flavor and moisture. Use 100% pumpkin puree, not pumpkin pie filling.
- Heavy Cream: 1/2 cup (120ml) – Adds richness and moisture to the dough.
- Egg: 1 large – Helps bind the dough together.
- Vanilla Extract: 1 teaspoon – Enhances the flavor of the scones.
- Coarse Sugar: (Optional, for topping) – Sprinkles help make the scones look incredible.
How to Make Pumpkin Scones:
This Pumpkin Scones Recipe is surprisingly easy and ready in under 40 minutes. From gathering the ingredients to that first delicious bite, you’re on your way to scones heaven!
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Make sure everything is well combined for even flavor distribution.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs. The butter should still be in small pieces – this is key for flakiness!
- Whisk Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if there are still some streaks of flour. Overmixing will result in tough scones.
- Shape the Dough: Turn the dough out onto a lightly floured surface. Gently pat it into a round about 1 inch thick. Use a sharp knife or a bench scraper to cut the round into 8 wedges.
- Bake: Place the scones on the prepared baking sheet, spacing them evenly apart. Brush the tops with a little extra heavy cream or milk (optional, for a shiny finish) and sprinkle with coarse sugar (if using). Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm with your favorite toppings!
Why You’ll Love This Pumpkin Scones
If you love a flaky, soft scone, the only question is why haven’t you tried them yet? You will definitely love these scones because It brings the best of autumn in a small delicate bite. The combination of pumpkin and spice makes each scone really flavorful. By making these at home, you can save money compared to the coffee shop prices.
Not only does this recipe highlight the deliciousness, but it invites the readers to make their own. If you enjoy this recipe try another comforting recipe like apple crumble! These scones are everything you’re looking for.
What to Serve Pumpkin Scones With:
To enhance the flavors of your Pumpkin Scones, consider serving them with:
- Whipped Cream: A classic pairing for scones. Add a touch of maple syrup or vanilla extract to the whipped cream for extra flavor.
- Cinnamon Butter: Soften unsalted butter and mix in ground cinnamon and a touch of honey or maple syrup for a delicious spread.
- Cream Cheese Glaze: Combine softened cream cheese with powdered sugar and a splash of milk or cream for a simple and irresistible glaze.
- Hot Drinks: Pair your scones with a warm cup of coffee, tea, or a spiced latte for the ultimate cozy experience.
- Fruit Preserves: Try pairing with any fruit preserve like strawberry or raspberry. They add an extra burst of flavor to complement the pumpkin spice.
Top Tips for Perfecting Pumpkin Scones:
Here are some key tips to enhance your Pumpkin Scones Recipe experience:
- Keep it Cold: The key to flaky scones is keeping the butter cold. Place the butter in the freezer for 15 minutes before using, and work quickly to prevent it from melting.
- Don’t Overmix: Overmixing develops the gluten in the flour, resulting in tough scones. Mix the wet and dry ingredients until just combined. It’s okay if there are some streaks of flour.
- Use Real Pumpkin Puree: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will affect the flavor of your scones.
- Experiment with Spices: Feel free to adjust the amount of spices to your liking. You can also add other spices like cloves or cardamom.
- Freeze the Dough: For a quick and easy treat, shape the dough into wedges, freeze them on a baking sheet, and then transfer them to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time.
- Customize Toppings: Add chocolate chips, nuts, or dried cranberries to the dough for a customized twist.
Storing and Reheating Tips:
Storing:
- Room Temperature: Store cooled scones in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, place the scones in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze baked scones in a single layer on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. You can also freeze the unbaked dough wedges as mentioned in the “Top Tips” section.
Reheating:
- Oven: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for 5-10 minutes, or until warmed through.
- Microwave: Microwave the scones for 15-30 seconds until heated through. Be careful not to over-microwave, as they can become tough.
- Toaster Oven: If the scones are small enough, you can gently warm them in a toaster oven.
Final Thoughts:
This Pumpkin Scones Recipe is a delightful way to embrace the flavors of fall. With a little bit of effort, you can create warm, spiced scones that are perfect for breakfast, brunch, or a cozy afternoon snack. So, gather your ingredients and get baking! These perfect treats are waiting for you!
Try the light and airy Chantilly Lili recipe, the fun and portable Cake in a Jar, or the savory Air Fryer Cheesy Taco Bombs. For pudding lovers, our creamy Pudding with Egg and Cornstarch is a must-try. And if you can’t get enough whoopie pies, don’t miss our indulgent Peanut Butter Whoopie Pies.
Follow us for more tasty ideas on Medium and get inspired on Pinterest.
FAQs:
Can I use frozen pumpkin puree?
Yes, just make sure to thaw it completely and drain any excess liquid before using.
Can I make these scones vegan?
Yes, substitute the butter with a vegan butter alternative, the heavy cream with coconut cream or other plant-based cream alternatives, and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes)
How do I prevent my scones from being dry?
Avoid overbaking them. Also, ensure you’re measuring the flour correctly (spoon it into the measuring cup and level it off).
Pumpkin Scones
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These Pumpkin Scones are the ultimate autumn treat, bursting with warm spices, rich pumpkin flavor, and a tender, flaky texture perfect for cozy mornings.
Ingredients
- 2 1/2 cups (300g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (115g) cold unsalted butter, cubed
- 1/2 cup (120ml) pumpkin puree
- 1/2 cup (120ml) heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar for topping (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cut in cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin puree, heavy cream, egg, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently mix until just combined; do not overmix.
- Turn dough onto a lightly floured surface and pat into a 1-inch-thick round.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush tops with cream or milk and sprinkle with coarse sugar, if using.
- Bake for 15–20 minutes until golden brown and a toothpick inserted comes out clean.
- Cool slightly before transferring to a wire rack. Serve warm.
Notes
Use cold butter for the flakiest texture. Avoid overmixing to keep scones tender. Perfect served with cinnamon butter, whipped cream, or cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 12g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Yuumy, thanks