Irresistible Pumpkin Scones: Your Ultimate Fall Baking Guide

Embrace the cozy essence of autumn with these exquisite Pumpkin Scones. Perfectly tender, incredibly light, wonderfully fluffy, and delightfully moist, they are the quintessential treat for a crisp morning breakfast or a comforting afternoon snack. Each bite is a symphony of warm fall spices, making them an instant seasonal favorite.

There’s an undeniable magic that pumpkin brings to the table, especially when the leaves begin to turn and the air grows cooler. And what better way to savor this autumnal delight than with a freshly baked scone? If you’re a pumpkin enthusiast, you’ll adore these Pumpkin Scones. But the fall flavors don’t stop here! For more delicious pumpkin-infused recipes that will warm your soul, explore our Pumpkin Cinnamon Rolls, fluffy Pumpkin Waffles, or classic Pumpkin Pancakes. Each recipe promises to bring the comforting taste of fall right into your kitchen.

Imagine waking up on a cool, brisk autumn morning, the air filled with the inviting aroma of pumpkin spice wafting from your kitchen. There’s truly nothing more evocative of the season than indulging in one of these magnificent pumpkin scones. This recipe isn’t just a treat; it’s an experience, transforming your kitchen into a haven of warmth and fall cheer. These scones are so incredibly delicious and utterly addictive that they rarely last long in our home!

Why These Pumpkin Scones Are a Must-Bake This Fall

Scones hold a special place in the world of baked goods, offering a delightful balance between a biscuit and a cake. Our pumpkin scone recipe elevates this classic, infusing it with the rich, earthy sweetness of pumpkin and a generous blend of aromatic spices that define the fall season. Here’s why this recipe will become a staple in your autumn baking repertoire:

• Perfect Texture: Achieving the ideal scone texture can be a challenge, but this recipe consistently delivers light, fluffy, and tender results with a perfectly crisp exterior.
• Rich Fall Flavor: The combination of real pumpkin puree and a generous amount of pumpkin pie spice creates a deeply satisfying flavor profile that embodies the spirit of autumn.
• Versatile Treat: Whether you serve them warm from the oven for breakfast, enjoy them with your afternoon tea, or share them as a festive dessert, these scones are versatile enough for any occasion.
• Easy to Make: Despite their impressive taste and appearance, these pumpkin scones are surprisingly simple to prepare, making them accessible for bakers of all skill levels.
• Customizable Sweetness: With options for turbinado sugar and a delightful glaze, you can tailor the sweetness to your preference, ensuring every scone is just right for you.

Get ready to impress your family and friends with a batch of these truly unforgettable pumpkin scones!

Essential Ingredients for Perfect Pumpkin Scones

Crafting these delectable pumpkin scones begins with selecting the right ingredients. Each component plays a vital role in achieving their signature tender crumb and rich, spiced flavor. Here’s a detailed look at what you’ll need and why:

• All-Purpose Flour: This forms the foundational structure of our scones. For optimal tenderness, avoid overworking the dough once the flour is incorporated. While this recipe specifically calls for all-purpose flour, skilled bakers might experiment with pastry flour for a softer texture or a gluten-free blend designed for baking, though results may vary.
• Light Brown Sugar: This provides a delicate sweetness and a hint of molasses flavor that beautifully complements the pumpkin. Ensure it’s firmly packed when measuring to get the correct amount, contributing to the scones’ moistness and depth of flavor.
• Pumpkin Pie Spice: The heart of the fall flavor! We highly recommend using your homemade pumpkin pie spice blend for the freshest, most aromatic results. However, a good quality store-bought version will also work wonderfully to infuse your scones with that iconic seasonal warmth.
• Baking Powder: This crucial leavening agent is responsible for the scones’ impressive lift and fluffy texture. Make sure your baking powder is fresh for the best rise.
• Salt: A pinch of salt is essential for balancing the sweetness and enhancing all the other flavors. We prefer sea salt for its clean taste.
• Unsalted Butter (Cold and Cubed): This is perhaps the most critical ingredient for achieving flaky, tender scones. Cold butter, cut into small pieces, creates pockets of steam as it bakes, separating the layers of dough and resulting in that desirable light and airy texture. For best results, cut your butter and then return it to the refrigerator to keep it as cold as possible until you’re ready to use it.
• Heavy Whipping Cream: Cream is used in two ways in this recipe. First, it adds richness and moisture to the scone dough itself, contributing to its tender crumb. Second, a tablespoon is reserved for brushing the tops before baking, which helps achieve a beautiful golden crust. You can also use heavy cream or milk for the glaze to achieve your desired consistency.
• Large Egg: Just one large egg binds the ingredients together, adding structure and richness to the dough, ensuring a cohesive and moist scone.
• Pumpkin Puree: The star of the show! You can use either homemade pumpkin puree or a good quality canned pumpkin. If using homemade, or if your canned pumpkin appears particularly wet, it’s beneficial to drain it slightly to prevent excess moisture from making the dough too sticky.
• Turbinado Sugar (Optional): Sprinkling turbinado sugar on top of the scones before baking adds a lovely coarse texture and an extra layer of sweetness, creating a delightful crunch with every bite. This step is entirely optional but highly recommended for those who appreciate added texture and sparkle. You can find turbinado sugar easily online or in most grocery stores.
• Powdered Sugar: This is the base for our simple, sweet glaze. There’s no need to sift it beforehand, as it will dissolve smoothly into the liquid.

Step-by-Step Guide to Baking Delightful Pumpkin Scones

Baking these pumpkin scones is a rewarding experience, leading to a wonderfully flaky and flavorful treat. Follow these simple steps for perfect results:

1. Prepare Your Baking Environment: Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with a silpat liner or parchment paper. This prevents sticking and ensures even baking. Set it aside.
2. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, light brown sugar, pumpkin pie spice, baking powder, and salt. Use a whisk to thoroughly mix these ingredients, ensuring there are no clumps of brown sugar and that the spices are evenly distributed. A rubber spatula can help break up any stubborn brown sugar lumps.
3. Incorporate the Cold Butter: Add the small, cold cubes of butter to the dry ingredient mixture. Using a pastry cutter, two knives, or even your fingertips (working quickly to avoid warming the butter), cut the butter into the flour mixture. Continue until the butter pieces are roughly the size of small peas. This step is crucial for creating those delightful flaky layers in your scones.
4. Prepare Wet Ingredients: In a separate medium bowl, whisk together the 1/3 cup of heavy whipping cream, the large egg, and the pumpkin puree until well combined and smooth.
5. Combine Wet and Dry Mixtures: Pour the pumpkin-cream mixture into the flour and butter mixture. Mix gently with a spatula or your hands until just combined. The dough will be quite sticky and thick, with no dry patches of flour remaining. Be careful not to overmix, as overworking the dough can lead to tough scones.
6. Shape the Dough (First Pass): Lightly flour a clean work surface. Turn the sticky dough out onto the floured surface. Sprinkle a little more flour on top of the dough to make it easier to handle. Using your hands, gently pat the dough into a rectangular shape, approximately 1 inch thick.
7. Fold for Flakiness (Lamination): This technique helps create extra layers and a beautiful lift.
   • Fold one-third of the dough over itself, as if folding a letter. A bench scraper can be very helpful here to prevent sticking and ensure clean folds.
   • Then, fold the other side of the dough over the top, creating three layers.
   • Gently pat the dough out into another 1-inch thick rectangle, rotating it 90 degrees from its previous orientation.
   • Repeat the folding process (fold one-third, then the other third over the top).
   • Perform this patting and folding process a total of three times. This lamination creates wonderful pockets of butter, resulting in incredibly flaky scones. As you work, brush off any excess flour from the surface of the dough to avoid a dry, floury layer in the finished scones.
8. Form and Cut the Scones: After the third fold, pat the dough into a circular shape, about 12 inches in diameter. Use your bench scraper or a sharp knife to cut the dough into 8 equal wedges.
9. Prepare for Baking: Carefully transfer the scone wedges to your prepared baking sheet, ensuring they are spaced out enough for even baking.
10. Add Finishing Touches Before Baking: Brush the tops of the scones with the remaining tablespoon of heavy cream. This helps them achieve a beautiful golden-brown crust. If desired, sprinkle the turbinado sugar generously over the tops for added texture and sweetness.
11. Bake to Golden Perfection: Place the baking sheet in the preheated oven. Bake for approximately 18-20 minutes, or until the edges are lightly golden brown and the scones are cooked through. Remove from the oven and transfer them to a wire rack to cool completely before glazing.
12. Prepare the Glaze: While the scones are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), and a dash of pumpkin pie spice. Adjust the consistency as needed: add more powdered sugar for a thicker glaze, or a few drops more milk/cream for a thinner, more drizzly consistency.
13. Glaze and Serve: Once the scones are cool, drizzle them generously with the pumpkin spice glaze. Allow the glaze to set for a few minutes before serving. Enjoy your homemade, perfectly spiced pumpkin scones!

Pro Tips for Scone Perfection

While making scones is relatively straightforward, a few key techniques and considerations can elevate your pumpkin scones from good to absolutely phenomenal:

• The Importance of Cold Butter: This cannot be stressed enough! Cold butter creates steam when it hits the hot oven, which is essential for creating those coveted flaky layers. If your butter starts to get too warm while you’re cutting it into the flour, pop the bowl into the freezer for 5-10 minutes to chill it down.
• Don’t Overmix the Dough: Scones thrive on minimal handling. Overmixing develops the gluten in the flour, resulting in a tough, dense scone instead of a light and tender one. Mix just until the ingredients are combined and no dry flour patches remain.
• Embrace the Fold (Lamination): While you *can* simply cut the dough into wedges without folding, the folding technique (as described in the instructions) significantly contributes to the scone’s lift and creates beautiful, distinct layers. It’s a simple step that yields a much more professional and delicious result.
• Keep the Dough Chilled: If your kitchen is warm or you feel the dough is becoming too soft and sticky during handling, don’t hesitate to place it in the refrigerator for 15-20 minutes. This helps the butter stay cold and makes the dough easier to work with.
• Customize Your Sweetness: We love a sweet scone, which is why this recipe includes both turbinado sugar and a glaze. However, you have options! You can omit the turbinado sugar for a less sweet scone, or skip the glaze entirely if you prefer a simpler finish. Alternatively, use only the glaze for a smooth, sweet topping without the crunch.
• Use Fresh Leavening: Ensure your baking powder is fresh. Old baking powder loses its potency, leading to flat scones. Test it by adding a teaspoon to a small amount of hot water; if it bubbles vigorously, it’s good to go!
• Avoid Too Much Flour: While you need flour for dusting your work surface and hands to prevent sticking, try not to incorporate too much extra flour into the dough. This can make the scones dry. Brush off excess flour as you fold the dough.

Storing and Making Ahead: Enjoying Your Pumpkin Scones Anytime

One of the many wonderful qualities of scones is how well they store, and these pumpkin scones are no exception. They retain their delicious flavor and tender texture, making them perfect for enjoying over several days or preparing in advance. Here’s how to store them and get a head start on your baking:

Storing Baked Pumpkin Scones

• Room Temperature: Once fully cooled and glazed, store your baked pumpkin scones lightly covered at room temperature. A cake stand with a dome or a loosely covered plate works best. If you place them in an airtight container, the moisture from the scones can cause the icing to become wet and thin, potentially affecting its texture. They are typically best enjoyed within 2-3 days. In fact, many people find them just as delightful on the second day as they were fresh from the oven, as the flavors have more time to meld.
• Reheating: For that “freshly baked” warmth, you can gently reheat cooled scones in a preheated oven (around 300°F/150°C) for 5-10 minutes, or in a toaster oven. Be careful not to overheat, as they can dry out.

Making Ahead: Freezing for Future Enjoyment

Scones are excellent candidates for freezing, allowing you to have a delicious homemade treat ready whenever the craving strikes.

• Freezing Baked Scones (Without Glaze):
  1. Bake the scones according to the recipe instructions and let them cool completely on a wire rack.
  2. Once cool, place the unglazed scones in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
  3. Transfer the frozen scones to an airtight freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months.
  4. When ready to enjoy, thaw the scones at room temperature for a few hours, then warm them gently in the oven. Prepare and add the glaze fresh just before serving for the best texture and appearance.
• Freezing Unbaked Scone Dough:
  1. Prepare the scone dough up to the point of cutting them into wedges.
  2. Place the unbaked wedges on a parchment-lined baking sheet, ensuring they don’t touch, and freeze until solid.
  3. Once frozen, transfer the individual scone wedges to an airtight freezer-safe bag or container. They can be frozen for up to 1 month.
  4. When you’re ready to bake, you can bake them directly from frozen! Simply place them on a prepared baking sheet and add a few extra minutes to the baking time (typically 20-25 minutes at 400°F/200°C), watching for golden edges. Glaze them after they’ve cooled. This method is incredibly convenient for fresh, warm scones anytime!

More Delicious Pumpkin Recipes to Savor

If these pumpkin scones have sparked your love for fall baking, you’re in luck! Pumpkin is an incredibly versatile ingredient that shines in a multitude of desserts and breakfast dishes. Here are more fantastic pumpkin recipes from our collection that we think you’ll adore, perfect for continuing your culinary journey through autumn:

• Pumpkin Cake with Cinnamon Cream Cheese Frosting: A moist and flavorful cake topped with a rich, spiced cream cheese frosting.
• Pumpkin Sugar Cookies: Soft, chewy pumpkin cookies with a delightful hint of spice, perfect for any cookie lover.
• Baked Pumpkin Donuts: Lighter than their fried counterparts, these baked donuts are moist and feature a scrumptious maple cinnamon glaze.
• Pumpkin Muffins with Chocolate Chips: A classic combination that’s always a crowd-pleaser, perfect for a quick breakfast or snack.
• Pumpkin Roll: An elegant and impressive dessert, this tender pumpkin cake rolled with a sweet cream cheese filling is a holiday favorite.
• Pumpkin Pie Cake: The beloved flavors of pumpkin pie transformed into an easy-to-make cake.

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Pumpkin Scones

Author: Deborah Harroun

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 8 scones

Course: Breakfast

Cuisine: American

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Perfect for breakfast or as an afternoon snack, these Pumpkin Scones are tender and full of fall flavor. They are perfectly light, fluffy, and moist.

Ingredients

Scones:

• 2 cups all-purpose flour
• 1/2 cup light brown sugar, packed
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small cubes
• 1/3 cup plus 1 tablespoon heavy whipping cream, divided
• 1 large egg
• 1/2 cup pumpkin puree, drained if very wet
• 2 teaspoons turbinado sugar (optional, for sprinkling)

Glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk or cream
• 1/4 teaspoon pumpkin pie spice

Instructions

1. Preheat the oven to 400ºF (200°C). Line a baking sheet with a silpat liner or parchment paper. Set aside.
2. In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, and salt, making sure to break up any clumps of brown sugar.
3. Add the cold butter to the flour mixture, and using a pastry cutter or a fork, cut the butter into the flour mixture until the butter is in pieces about the size of a pea.
4. In another bowl, whisk together the 1/3 cup of cream, egg, and pumpkin puree until smooth.
5. Pour the pumpkin mixture into the flour mixture and mix gently with a spatula until there are no more dry patches. Do not overmix.
6. Lightly flour a work surface and pour the dough on top. Gently pat the dough into a rectangle about 1 inch thick, adding flour to the outside as needed to prevent sticking.
7. Fold the dough over one-third of the way (easiest using a bench scraper), then fold the other side over the top. Press the dough out to a rectangle that is 1-inch thick again, and repeat the folds. Press and fold one last time, then gently press the dough into a circle about 12-inches in diameter.
8. Use a bench scraper or sharp knife to cut the dough into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing them out.
9. Brush the tops of the scones with the remaining tablespoon of cream. Sprinkle the turbinado sugar on top, if using.
10. Bake the scones until they are lightly brown around the edges, about 18-20 minutes. Remove from the oven and let them cool on a wire rack.
11. To make the glaze, whisk together the powdered sugar, milk (or cream), and pumpkin pie spice. Adjust consistency as needed: add more powdered sugar for a thicker glaze, or a few drops more milk/cream for a thinner drizzle.
12. Drizzle the cooled scones with the glaze. Allow the glaze to set up before serving.

Recipe Notes:

You have full control over the sweetness! You can skip the turbinado sugar on top if you prefer less sweetness, or omit the glaze and just use the sugar. It’s totally up to your preference!

Nutrition information is provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 scone

Calories: 350 kcal (18%)

Carbohydrates: 45g (15%)

Protein: 5g (10%)

Fat: 17g (26%)

Saturated Fat: 10g (63%)

Polyunsaturated Fat: 6g

Trans Fat: 0g

Cholesterol: 70mg (23%)

Sodium: 375mg (16%)

Fiber: 1g (4%)

Sugar: 10g (11%)

Keywords: iced pumpkin scones, pumpkin scones, fall baking, homemade scones, pumpkin spice