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!
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 scones and these Pumpkin Cupcakes. Future Pumpkin Spice lover for sure!
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Important Ingredients with Substitutions
- Pumpkin Pie Spice - Store bought pumpkin pie spice is great, or you can make my homemade pumpkin pie spice.
- Unsalted Butter - For this recipe you'll want your butter to be frozen. Just toss a few sticks into the freezer the night before.
- Heavy Cream - Heavy cream is for brushing on top of your scones before baking. If you're not using heavy cream, then use buttermilk. I wouldn't use anything else besides one of those.
- Pumpkin Puree - This recipe calls for 100% pure pumpkin puree and not pumpkin pie filling. See below for how to make pumpkin puree from scratch.
- Turbinado Sugar for topping - Optional, but recommended. Provides a nice sweet crunch.
See the recipe below for the full list of ingredients and quantities.
Pumpkin Puree from scratch
- Cut baking pumpkins in half and scoop out the seeds.
- Lay face down on a parchment paper-lined baking sheet.
- Bake at 400 for 45-60 minutes or until a knife comes out easily.
- Allow to cool then using a food processor, process the insides for 3-5 minutes until smooth. Using a blender would work well too, or even a potato masher if you don’t have access to the others.
- You can store homemade pumpkin puree in an airtight container in the fridge for up to 1 week, or freeze it for up to 3 months.
Instructions for Pumpkin Scones
- Preheat your oven to 400 F, and line a baking sheet with parchment paper or a Silpat.
- In a large bowl whisk together the all-purpose flour, brown sugar, salt, pumpkin pie spice, and baking powder. Set this aside.
- Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
- 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.
- Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients.
- In a medium bowl add the heavy cream, egg, vanilla, and pumpkin puree. Whisk to combine.
- Remove the flour mixture from the freezer. Add the cream mixture to the flour.
- 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.
- Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone mat with measurements to make this process easier.
- Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges.
- 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.
- Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar.
- While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
- Bake for 20-25 minutes until lightly golden and the cream has set on top.
- Allow to cool for at least 10 minutes.
Pumpkin Spice Glaze
- Add powdered sugar, pumpkin pie spice, and milk to a small bowl.
- Combine until thoroughly mixed.
- Dip or drizzle the glaze onto your cooled scones.
Level Up with a Top Tip!
Hint: While waiting for the oven to preheat, chill your scones before baking at least 10 minutes.
Recipe Variations
- Chocolate Chip Pumpkin Scones: Add a handful of chocolate chips to the scone dough for a chocolatey twist.
- Pumpkin Pecan Scones: Incorporate chopped pecans into the dough to give your scones crunch and nutty flavor.
- Toasted Pumpkin Seeds: Add toasted pumpkin seeds to the tops after glazing.
Storage Recommendations
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.
Can I freeze baked scones? Make sure they have cooled down completely. Individually wrap the scones or pack them in small batches using plastic wrap or foil. Place the wrapped scones on a baking sheet and let them freeze for 1 to 2 hours until they become firm. After that, transfer the scones to a freezer-safe container or bag, removing as much air as possible before sealing. Keep them in the freezer for 2 to 3 months.
When you're ready to enjoy them, simply thaw the scones at room temperature or reheat them in the oven.
Level Up With Expert Tips & Tricks
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.
Pumpkin puree contains a lot of moisture, too much for this recipe. Blotting (patting pumpkin puree dry) is a great way of removing some moisture.
Blotting: Pour the puree out onto a paper towel lined plate, gently spread it around, then use another paper towel to blot the top. You can then add the pumpkin to your mixing bowl.
Recipe FAQs
I like to compare preparing scones to preparing pie dough. Cold cold ingredients. Freeze your butter, and continue to chill throughout the prepping process.
Yes, you can use fresh pumpkin, but you need to cook and puree it first. Roast or steam the pumpkin until soft, then mash or blend it until smooth. Make sure it's not too watery.
Yes, you can prepare the scone dough in advance, wrap it tightly, and refrigerate it for up to 24 hours. When you're ready to bake, shape and bake the scones as directed in the recipe.
Similar Sweets
Looking for other fall treats like this? Try these:
Spiced Pumpkin Scones
Equipment
- Bench scraper or sharp knife
Ingredients
- 2 cups All-purpose Flour plus extra for your countertop
- ½ cup Brown Sugar
- ½ teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
- 2 ½ teaspoons Baking Powder
- ½ cup Unsalted Butter frozen
- ½ cup Heavy Cream plus roughly 2 tablespoons for brushing
- 1 large Egg
- 1 ½ teaspoons Pure Vanilla Extract
- ½ cup Pumpkin Puree
- Turbinado Sugar for topping optional
Glaze
- 1 cup Powdered Sugar
- 1 teaspoon Pumpkin Pie Spice
- 2-3 tablespoons Milk
Instructions
- Preheat your oven to 400 F, and line a baking sheet with parchment paper or a silpat.
- In a large bowl whisk together the all-purpose flour, brown sugar, salt, pumpkin pie spice, and baking powder. Set this aside.
- Using a box grater or cheese grater to grate 1 stick of frozen unsalted butter.
- 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.
- Store your flour/butter mixture in the freezer to keep cold while prepping the rest of the ingredients.
- In a medium bowl add the heavy cream, egg, vanilla, and pumpkin puree. Whisk to combine.
- Remove the flour mixture from the freezer. Add the cream mixture to the flour.
- 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.
- Pour out onto a well-floured surface and shape into an 8-disk. Use a silicone may with measurements to make this process easier.
- Using either a sharp knife or bench scraper, dip it into flour then cut the disk into 8 wedges.
- 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.
- Brush the tops with heavy cream using a silicone brush or pastry brush. At this time sprinkle the top with turbinado sugar.
- While waiting for the oven to preheat, stick the baking sheet in the fridge to stay cool while you wait. 10 minutes at least.
- Bake for 20-25 minutes until lightly golden and the cream has set on top.
- Allow to cool for at least 10 minutes.
- Add powdered sugar, pumpkin pie spice, and milk to a small bowl.
- Combine until thoroughly mixed.
- Dip or drizzle the glaze onto your cooled scones.
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