Spiced Pumpkin Scones

These spiced pumpkin scones are the perfect Fall treat! They’re soft, fluffy, and full of pumpkin flavor. They’re also topped with a deliciously spiced glaze that makes them irresistible. If you’re looking for a delicious and easy Fall recipe, then you need to try these scones!

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Mix it, Bake it, & Eat it!

I love pumpkin scones, especially in the fall close to Halloween. I like to enjoy them with a hot cup of chai tea. They’re the perfect breakfast or snack! My little one especially loves these. Future Pumpkin Spice lover for sure!

Gathering Your Ingredients

• All-purpose Flour, plus extra for your countertop
• Brown Sugar
• Salt
• Pumpkin Pie Spice
• Baking Powder
• Unsalted Butter, frozen
• Heavy Cream, plus roughly 2 tablespoons for brushing
• Egg
• Pure Vanilla Extract
• Pumpkin Puree
• Turbinado Sugar for topping (optional)
• Powdered Sugar
• Milk

*see recipe card for detailed measurements

Kitchen Supplies I Use

Stand mixer

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Silicone mat with measurements

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Measuring spoons

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How to make Spiced Pumpkin Scones

1. Preheat your oven to 400 F, and line a baking sheet with parchment paper or a Silpat. 
2. In a large bowl whisk together the all-purpose flour, brown sugar, salt, pumpkin pie spice, and baking powder. Set this aside.
3. Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
4. Adding the grated frozen butter to the flour mixture. Using your hands or a pastry cutter mix the butter into the flour until you have pea-sized flour crumbs.
5. Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients. 
6. In a medium bowl add the heavy cream, egg, vanilla, and pumpkin puree. Whisk to combine.
7. Remove the flour mixture from the freezer. Add the cream mixture to the flour. 
8. Mix together until combined. The mixture will be wet and crumbly. Using a wooden spoon, hand mixer or stand mixer are all acceptable to use for this step.
9. Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone mat with measurements to make this process easier.
10. Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges. 
11. Place your wedges on your prepared baking sheet. Leaving about 2 inches of space in between. Use the bench scraper to help lift the wedge onto the baking sheet.
12. Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar. 
13. While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
14. Bake for 20-25 minutes until lightly golden and the cream has set on top.
15. Allow to cool for at least 10 minutes.

Pumpkin Spice Glaze

1. Add powdered sugar, pumpkin pie spice, and milk to a small bowl.
2. Combine until thoroughly mixed.
3. Dip or drizzle the glaze onto your cooled scones.

Recipe FAQs

Expert Tips

Just a couple of tips for you

• Dust your bench scraper or knife used to cut the scone dough with flour to avoid lots of sticking.
• Freeze your butter sticks. Use a cheese grater to make them into more manageable pieces to mix into the flour.
• While waiting for the oven to preheat, chill your scones before baking at least 10 minutes.

Storing

Store scones in an airtight container at room temperature for up to 2 days, and store in the refrigerator to keep them longer, about a week.

Try these other similar recipes!

• Chocolate-Cherry Scones
• Dark Chocolate Almond Biscotti
• Delicious White Chocolate Cranberry Biscotti
• Pumpkin Oatmeal Cookies with Brown Butter
• Pumpkin Pie Spice
• The Best Pumpkin Bread with Streusel Topping

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