Pumpkin Scones Recipe

Introduction

These pumpkin scones are a delightful autumn treat, bursting with warm spices and rich pumpkin flavor. Perfect for breakfast or an afternoon snack, they offer a tender crumb and a sweet, spiced glaze that’s simply irresistible.

Ingredients

• ½ cup canned pumpkin purée (I use Libby’s)
• 1 large egg
• 3 tablespoons heavy cream
• 1 tablespoon molasses, such as Grandma’s Original
• 2 teaspoons vanilla extract
• 2 cups all purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
• ¼ cup plus 2 tablespoons dark brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 stick (½ cup) cold unsalted butter
• 1½ cups Confectioners’ sugar
• 3 tablespoons canned pumpkin purée
• 1 tablespoon water
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Instructions

1. Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the pumpkin, egg, heavy cream, molasses, and vanilla. Set aside.
3. Step 3: In the bowl of a food processor fitted with the blade attachment, combine the flour, brown sugar, baking powder, baking soda, salt, and spices. Process for about 20 seconds to combine, ensuring no lumps of brown sugar remain.
4. Step 4: Cut the cold butter into ½-inch chunks. Add to the food processor and pulse until the mixture resembles coarse meal with some pea-size butter chunks. Add the pumpkin mixture and pulse just until the dough comes together; it will be sticky, with visible pea-size butter clumps.
5. Step 5: Lightly flour a countertop. Dump the dough onto the surface and dust the top with flour. Gently knead into a smooth ball. Divide the dough in half and shape each half into a 5-inch circle about ¾-inch thick. Using a floured sharp knife, cut each circle into 6 wedges. Place wedges on the prepared baking sheet.
6. Step 6: Bake for 12 to 15 minutes until the bottoms are slightly browned. Remove and cool on the baking sheet for about 15 minutes.
7. Step 7: Meanwhile, whisk together the Confectioners’ sugar, pumpkin, water, cinnamon, ginger, cloves, and nutmeg for the glaze until smooth and thick.
8. Step 8: Spoon about 1 tablespoon of glaze over each scone, letting it drip down the sides. Allow glaze to set for about 30 minutes before serving.
9. Step 9: Serve fresh on the day made for best flavor.
10. Step 10: For freezing, freeze dough wedges on a baking sheet, then store in a sealable bag for up to 3 months. Bake directly from frozen, adding 1–2 minutes to baking time. To freeze baked scones, cool completely and store in an airtight container with parchment paper between layers. Reheat and glaze before serving.

Tips & Variations

• Use cold butter and pulse quickly to keep pea-size butter chunks, which create flaky scones.
• For a deeper flavor, try adding a pinch of ground cardamom or substituting half the molasses with maple syrup.
• Make a dairy-free version by swapping heavy cream for coconut cream and butter for a plant-based alternative.
• Use fresh pumpkin purée if preferred, but canned is more convenient and consistent.

Storage

Store the scones in a covered container at room temperature for up to two days. For longer storage, freeze unbaked dough wedges or baked scones as described above. When reheating baked scones, bring to room temperature and re-glaze if desired for best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones without a food processor?

Yes, you can make these scones by hand. Cut the cold butter into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-size pieces of butter. Then stir in the wet ingredients and proceed as directed.

Can I use canned pumpkin pie filling instead of plain pumpkin purée?

It’s best to use plain canned pumpkin purée for this recipe. Pumpkin pie filling contains added spices and sweeteners that can alter the scones’ flavor and texture.

Pumpkin Scones Recipe

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★★★★★

4.6 from 68 reviews

These Pumpkin Scones are tender and perfectly spiced, featuring a rich pumpkin flavor enhanced by warm fall spices and a sweet pumpkin glaze. Perfect for breakfast or an afternoon treat, they come together quickly and bake up into golden, flaky wedges topped with a luscious, cinnamon-spiced pumpkin glaze.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scone Dough

• ½ cup canned pumpkin purée (such as Libby’s)
• 1 large egg
• 3 tablespoons heavy cream
• 1 tablespoon molasses (such as Grandma’s Original)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour, spooned and leveled, plus more for dusting
• ¼ cup plus 2 tablespoons dark brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• 1 stick (½ cup) cold unsalted butter, cut into ½-inch chunks

Glaze

• 1½ cups confectioners’ sugar
• 3 tablespoons canned pumpkin purée
• 1 tablespoon water
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Instructions

1. Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, egg, heavy cream, molasses, and vanilla extract until smooth. Set this mixture aside.
3. Combine Dry Ingredients: In a food processor fitted with the blade attachment, add the flour, brown sugar, baking powder, baking soda, salt, and spices. Pulse for about 20 seconds to blend, ensuring no lumps remain, particularly in the sugar.
4. Incorporate Butter: Add the cold butter chunks to the food processor and pulse until the mixture resembles coarse meal with some pea-sized butter pieces still visible. This creates a tender texture.
5. Add Pumpkin Mixture: Pour the pumpkin wet mix into the food processor and pulse just until the dough comes together. It will be sticky and you should still see some butter chunks.
6. Knead and Shape Dough: Lightly flour your work surface and turn out the dough. Dust the top with flour and gently knead until smooth. Divide into two halves. Form each half into a 5-inch diameter circle about ¾-inch thick. Using a floured sharp knife, cut each circle into 6 equal wedges (cut in half, then thirds) and place them on the prepared baking sheet.
7. Bake the Scones: Bake for 12 to 15 minutes until the bottoms are slightly browned and the scones are cooked through. Let cool on the baking sheet for 15 minutes.
8. Prepare the Glaze: While scones cool, whisk together confectioners’ sugar, pumpkin purée, water, and spices until smooth and thick.
9. Glaze the Scones: Spoon about 1 tablespoon of glaze over each scone, allowing it to drip down the sides. Let the glaze set for about 30 minutes before serving.
10. Storage and Freezing: For best freshness, serve the scones on the day they are made. They keep well in a covered container for 2 days. The dough can be frozen for up to 3 months either before or after baking; if frozen before baking, bake directly from frozen with an additional 1-2 minutes in the oven. When freezing after baking, cool completely and layer with parchment paper in an airtight container. Re-glaze after thawing for best flavor.

Notes

• Use cold unsalted butter to ensure flaky scones with tender texture.
• Lightly flour your work surface and knife to prevent dough from sticking while shaping and cutting.
• The glaze should be thick to properly coat the scones; add more confectioners’ sugar if too thin.
• Scones are best enjoyed fresh but can be stored for up to two days.
• Freezing dough before baking yields better results than freezing baked scones.
• If freezing dough wedges, freeze them first on a baking sheet before storing in a sealable bag to keep their shape intact.

Keywords: pumpkin scones, fall baking, pumpkin spice, breakfast scones, pumpkin recipe, glazed scones