Pumpkin Scones

These tender pumpkin scones are full of autumn flavour with a buttery crumb and a sweet glaze. Perfect for cosy mornings or an afternoon treat.

Pumpkin scones are a seasonal favourite for good reason – they’re soft, buttery, and warmly spiced, with just the right amount of sweetness. This recipe uses real pumpkin purée and a blend of cinnamon and pumpkin spice to bring out those classic autumn flavours. Finished with a drizzle of glaze (or two), they make a perfect pairing with your morning coffee or tea.

Whether you’re baking for a cosy breakfast, a fall brunch, or just to enjoy the smell of pumpkin spice wafting through your kitchen, these scones come together easily with basic ingredients and bakery-worthy results.

Tips for Best Results

• Use cold butter: Keep your butter as cold as possible – grating it with a box grater helps distribute it evenly through the dough for a tender, flaky texture.
• Don’t overmix: Once you add the wet ingredients, mix just until the dough comes together. Overworking it can lead to dense scones.
• Chill before baking: A short chill helps the scones hold their shape and rise nicely in the oven.
• Glaze once cooled: Let the scones cool slightly before glazing to prevent the icing from melting and soaking in.

Ingredients and Substitutions

• All-purpose flour: Make sure to measure it properly – spoon and level for accuracy.
• Baking powder: Gives the scones their rise; don’t replace with baking soda in this recipe.
• Salt: Just a touch balances the sweetness and enhances flavour.
• Granulated sugar: Adds just enough sweetness. You can use light brown sugar for a slightly richer flavour.
• Cinnamon & Pumpkin Spice: These give the scones their warm, autumnal taste. You can substitute with just cinnamon if you don’t have pumpkin spice, or make your own blend with cinnamon, nutmeg, ginger, and cloves.
• Unsalted butter: Must be cold. If you only have salted butter, reduce the added salt slightly.
• Pumpkin purée: Use plain canned pumpkin, not pumpkin pie filling. Homemade purée will work too, as long as it’s not too watery.
• Egg: Helps bind the dough and adds richness.
• Heavy cream: Makes the dough tender. You can substitute with half-and-half if needed, though the texture may be slightly less rich.
• Milk (for brushing): Helps with browning on top. Any milk will do here.
• Powdered sugar & milk (for glaze): Forms the base of both glaze options. Adjust milk to get your preferred consistency.
• Pumpkin purée & pumpkin spice (for spiced glaze): Adds flavour and colour to the second glaze layer. Optional, but recommended if you want a stronger pumpkin profile.

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Pumpkin Scones

Yields: 16 scones | Prep time: 20 minutes | Chill time: 15 minutes | Bake time: 18–23 minutes

Ingredients:

Scones:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon
• 1 teaspoon pumpkin spice
• ½ cup unsalted butter, cold and cubed
• 1 large egg
• 3 tablespoons heavy cream (plus more as needed)
• ½ cup pumpkin purée
• 1 tablespoon milk (for brushing)

White Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

Spiced Pumpkin Glaze:

• ¾ cup powdered sugar
• 1 tablespoon pumpkin purée
• ½ teaspoon pumpkin spice
• 1 tablespoon milk

Directions:

1. Prepare your pan:
   Line a large baking sheet with parchment paper and set aside.

1. Mix dry ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and pumpkin spice. (Image 1)
2. Cut in the butter:
   Using a box grater, grate the cold butter directly into the dry ingredients. Use two forks or a pastry blender to cut the butter in until the mixture resembles coarse crumbs. (Image 2)

1. Combine wet ingredients:
   In a separate small bowl, whisk together the egg, pumpkin purée, and heavy cream.
2. Form the dough:
   Make a well in the centre of the dry ingredients and pour in the wet mixture. (Image 3) Stir gently with a fork until a rough dough forms. If the dough is too dry or floury, add more cold cream, 1 tablespoon at a time (up to 3 tablespoons). If it’s too sticky, sprinkle in a little more flour.
3. Shape the scones:
   Divide the dough in half. On a lightly floured surface, shape each half into a ball, then press into two discs, each about 8 inches in diameter.
4. Cut and chill:
   Use a sharp knife or bench scraper to cut each disc into 8 wedges. Place the scones on the prepared baking sheet, spaced about 2 inches apart. Chill in the refrigerator for at least 15 minutes. (Image 4)

1. Preheat the oven:
   While the scones chill, preheat your oven to 400°F (200°C).
2. Bake:
   Brush the tops of the scones with milk. Bake for 18–23 minutes, or until lightly golden on top and browned around the edges. Transfer to a wire rack to cool slightly. (Image 5)
3. Make the glazes:
   • For the white glaze, whisk together the powdered sugar and milk until smooth.
   • For the spiced pumpkin glaze, whisk together all ingredients until smooth.
     Adjust either glaze with more sugar for thickness or more milk for drizzling consistency. (Image 6)
4. Glaze and serve:
   Once scones are mostly cooled, drizzle with one or both glazes. Serve warm or at room temperature, optionally with butter or clotted cream.

Continue to Content

Yield: 16 scones

Pumpkin Scones

Prep Time: 20 minutes

Cook Time: 23 minutes

Additional Time: 15 minutes

Total Time: 58 minutes

These tender pumpkin scones are full of autumn flavour with a buttery crumb and a sweet glaze. Perfect for cosy mornings or an afternoon treat.

Print

Ingredients

For the Scones:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup granulated sugar
• 1½ teaspoons ground cinnamon
• 1 teaspoon pumpkin spice
• ½ cup unsalted butter, cold and cubed
• 1 large egg
• 3 tablespoons heavy cream (plus more as needed)
• ½ cup pumpkin purée
• 1 tablespoon milk (for brushing)

For the White Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk

For the Spiced Pumpkin Glaze:

• ¾ cup powdered sugar
• 1 tablespoon pumpkin purée
• ½ teaspoon pumpkin spice
• 1 tablespoon milk

Instructions

1. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, and pumpkin spice.
3. Using a box grater, grate the cold butter directly into the dry ingredients. Use two forks or a pastry blender to cut the butter in until the mixture resembles coarse
   crumbs.
4. In a separate small bowl, whisk together the egg, pumpkin purée, and heavy cream.
5. Make a well in the centre of the dry ingredients and pour in the wet mixture. Stir gently with a fork until a rough dough forms. If the dough is too dry or floury, add more cold cream, 1 tablespoon at a time (up to 3 tablespoons). If it’s too sticky, sprinkle in a little more flour.
6. Divide the dough in half. On a lightly floured surface, shape each half into a ball, then press into two discs, each about 8 inches in diameter.
7. Use a sharp knife or bench scraper to cut each disc into 8 wedges. Place the scones on the prepared baking sheet, spaced about 2 inches apart. Chill in the refrigerator for at least 15 minutes.
8. While the scones chill, preheat your oven to 400°F (200°C).
9. Brush the tops of the scones with milk. Bake for 18–23 minutes, or until lightly golden on top and browned around the edges. Transfer to a wire rack to cool slightly.
10. For the white glaze, whisk together the powdered sugar and milk until smooth.
11. For the spiced pumpkin glaze, whisk together all ingredients until smooth.Adjust either glaze with more sugar for thickness or more milk for drizzling consistency.
12. Once scones are mostly cooled, drizzle with one or both glazes. Serve warm or at room temperature, optionally with butter or clotted cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set
• 
  Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
• 
  Hamilton Beach Stack & Snap Food Processor

Nutrition Information:

Yield:

16

Serving Size:

1 scone
Amount Per Serving: Calories: 227Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 136mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 3g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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