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Embrace the flavors of fall with Pumpkin Scones, a Spiced Pumpkin Scones treat that fills your kitchen with the warm aroma of pumpkin and spices. These autumn pumpkin pastries are flaky, moist, and perfectly spiced, making them ideal for cozy mornings, brunch gatherings, or a sweet afternoon snack. Easy to whip up with pantry staples, these flaky pumpkin treats are ready in under an hour. Let’s bake these Pumpkin Scones and savor their cozy, autumnal goodness!

Why You’ll Love Pumpkin Scones

Fall Flavors: These Pumpkin Scones blend pumpkin and warm spices for a cozy taste.
Flaky and Moist: Tender, not dry, thanks to pumpkin puree in these fall spiced scones.
Quick to Make: Ready in under an hour for fast autumn pumpkin pastries.
Versatile: Enjoy plain or with a glaze for customizable flaky pumpkin treats.
Freezer-Friendly: Bake now or freeze for later fall spiced scones enjoyment.

Ingredients for Pumpkin Scones

Here’s what you’ll need for these autumn pumpkin pastries (makes 8 scones):

For the Scones:

2 cups (250g) all-purpose flour
⅓ cup (65g) light brown sugar
1 tbsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
¼ tsp salt
½ cup (115g) unsalted butter, cold and cubed
½ cup (120g) pumpkin puree
¼ cup (60ml) heavy cream or milk
1 large egg
1 tsp vanilla extract

For the Glaze (Optional):

½ cup (60g) powdered sugar
1–2 tsp milk or cream
Pinch of ground cinnamon

Equipment

Large mixing bowl
Small mixing bowl
Pastry cutter or fork
Baking sheet
Parchment paper (12×18-inch sheet)
Sharp knife or bench scraper
Whisk (for glaze)

Ingredient Tips

Butter: Keep cold for flaky Pumpkin Scones; cube it straight from the fridge.
Pumpkin Puree: Use pure pumpkin, not pie filling, for authentic fall spiced scones.
Flour: All-purpose works best; avoid overmixing for tender autumn pumpkin pastries.
Spices: Adjust cinnamon or nutmeg to taste for personalized flaky pumpkin treats.
Cream: Heavy cream adds richness; milk works for lighter fall spiced scones.

Directions for Pumpkin Scones

Let’s bake these Pumpkin Scones—perfect fall spiced scones!

Preheat and Prepare

I preheat the oven to 400°F (200°C) and line a baking sheet with a 12×18-inch parchment paper sheet for these autumn pumpkin pastries.

Mix Dry Ingredients

In a large bowl, I whisk 2 cups flour, ⅓ cup brown sugar, 1 tbsp baking powder, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, ¼ tsp cloves, and ¼ tsp salt for a spiced base for these flaky pumpkin treats.

Cut in Butter

I add ½ cup cold, cubed butter to the dry mix, using a pastry cutter to blend until it resembles coarse crumbs, ensuring flaky Pumpkin Scones.

Combine Wet Ingredients

In a small bowl, I whisk ½ cup pumpkin puree, ¼ cup cream, 1 egg, and 1 tsp vanilla extract until smooth for these fall spiced scones.

Form Dough and Shape

I pour the wet mix into the dry, stirring gently until just combined. On a floured surface, I pat the sticky dough into a 1-inch thick round and cut into 8 wedges with a knife for these autumn pumpkin pastries.

Bake and Glaze

I place the wedges on the baking sheet, spacing them apart, and bake for 18–22 minutes until golden. After cooling slightly, I whisk ½ cup powdered sugar, 1–2 tsp milk, and a pinch of cinnamon for an optional glaze, drizzling over the scones for sweet flaky pumpkin treats.

Nutrition

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 scones (1 scone per serving)
Calories: 230 kcal per scone
Macros per Serving: 35g carbs, 5g protein, 12g fat, 2g fiber

Variations for Pumpkin Scones

Try these twists on these fall spiced scones:

Chocolate Chip: Add ½ cup mini chocolate chips, inspired by Food and Tips’ Cinnamon Roll Protein Balls.
Nutty Crunch: Mix in ¼ cup chopped pecans, like in Food and Tips’ Vegan Breakfast Cookies.
Healthier: Use whole wheat pastry flour for lighter autumn pumpkin pastries.
Dairy-Free: Swap for plant-based milk and vegan butter for dairy-free flaky pumpkin treats.
Gluten-Free: Use 1:1 gluten-free flour for gluten-free fall spiced scones.

Serving Ideas:

Pair with Food and Tips’ Vanilla Raspberry Iced Latte for a cozy drink.
Serve with Food and Tips’ Cucumber Blueberry Feta Salad for a fresh contrast.
Enjoy alongside Food and Tips’ High-Protein Banana Bread Baked Oatmeal for a fall brunch.

Storage

I store Pumpkin Scones in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. For freezing, I wrap baked scones or unbaked wedges in plastic wrap and foil, storing for up to 3 months. I reheat at 300°F (150°C) for 5–10 minutes or bake frozen wedges, adding 2–3 minutes, for fresh autumn pumpkin pastries.

Serving Tips

Presentation: Serve these Pumpkin Scones warm on a rustic platter for fall charm.
Garnish: Spread with butter, honey, or pumpkin jam for extra flavor.
Pairing: Pair with a smoothie or Food and Tips’ Coconut Cooler for balance.
Portion Size: 1 scone per person for a satisfying treat.
Occasions: Perfect for breakfast, brunch, or fall gatherings.

FAQs About Pumpkin Scones

Here are answers to common questions about this dish:

Can I use fresh pumpkin?
Yes, mash fresh pumpkin to match canned puree’s consistency for these Pumpkin Scones.

How do I make them vegan?
Use plant-based milk, a flax egg, and vegan butter for vegan fall spiced scones.

What flour is best?
All-purpose flour works; mix with cake flour for lighter autumn pumpkin pastries.

Can I freeze the dough?
Freeze cut wedges and bake from frozen, adding 2–3 minutes, for fresh flaky pumpkin treats.

Do I need the glaze?
No, these Pumpkin Scones are flavorful without, but glaze adds a sweet touch.

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Conclusion

Pumpkin Scones are a cozy, spiced treat that captures the essence of fall in every flaky bite. These autumn pumpkin pastries are perfect for any occasion. Bake these fall spiced scones, share with loved ones, and enjoy their warm, comforting flavors!