Pumpkin Scones Recipe
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!
Ingredients
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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, brown sugar, baking powder, spices, and salt.
- Cut in the cold butter using fingers or pastry cutter until mixture resembles coarse crumbs.
- In another bowl, whisk pumpkin puree, egg, cream, and vanilla until smooth.
- Combine wet and dry ingredients gently until a sticky dough forms—do not overmix.
- Turn dough onto floured surface and shape into a 1-inch thick round. Cut into 8 wedges.
- Place wedges on baking tray and bake 18–22 minutes or until golden and cooked through.
- Cool slightly and drizzle with glaze if using.
Notes
- Use cold butter for flaky texture—don’t let it soften before mixing.
- Do not overwork the dough to keep the scones tender.
- Substitute dairy-free milk and butter for a vegan version.
- Freeze unbaked wedges for future baking—just add a few minutes to bake time.
- Serve with butter, pumpkin jam, or glaze for extra flavor.