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Pumpkin Scones

These homemade Pumpkin Scones are soft, flaky, and perfectly spiced with real pumpkin puree and warm pumpkin pie spices. Made with cold butter for a tender, bakery-style texture and finished with a sweet vanilla or maple glaze, they're perfect for breakfast, brunch, afternoon tea, or cozy fall baking.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
15 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 scones

Equipment

  • Large mixing bowl
  • * Medium mixing bowl
  • Pastry cutter (or your fingertips)
  • * Whisk
  • Rubber spatula or fork
  • Measuring cups
  • * Measuring spoons
  • * Baking sheet
  • * Parchment paper
  • Pastry brush
  • Wire cooling rack

Ingredients
  

  • Pumpkin Scones
  • 2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons pumpkin pie spice
  • ½ cup cold unsalted butter cubed
  • ½ cup canned pumpkin puree not pumpkin pie filling
  • 3 tablespoons heavy cream plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Vanilla or Maple Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract or maple extract

Optional Add-Ins

  • ½ cup white chocolate chips
  • ½ cup dried cranberries

Instructions
 

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
  • Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  • In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and gently stir with a fork until the dough just comes together. Do not overmix.
  • Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick circle.
  • Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
  • Brush the tops with a little heavy cream.
  • Refrigerate the shaped scones for 15 minutes.
  • Bake for 18–22 minutes, or until the edges are lightly golden.
  • Cool for 10 minutes.
  • Whisk together the powdered sugar, milk or cream, and vanilla or maple extract until smooth. Drizzle over the cooled scones before serving.

Notes

Keep the butter cold to create flaky, tender layers.
Do not overmix the dough. Stir only until no dry flour remains.
Chill the shaped scones for 15 minutes before baking to help them rise and hold their shape.
Brush the tops with heavy cream for a beautifully golden finish.
Check the scones at 18 minutes to avoid overbaking.
For a gluten-free version, substitute a 1:1 gluten-free flour blend.
For a dairy-free version, use vegan butter and coconut cream.
For an egg-free version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Add ½ cup white chocolate chips or dried cranberries for extra flavor.
Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze baked or unbaked scones for up to 3 months