Easy Pumpkin Scones recipe made with pumpkin, cinnamon, brown sugar and butter. Soft & sweet pumpkin scones that are perfect for Fall.
I never order scones from a restaurant simply because they’re so dang delicious straight from the oven, I haven’t tried one that even compares! Most restaurant scones are cold, hard and crumbly.
These homemade scones are completely opposite- they’re soft, moist and flavorful with just the perfect amount of sweetness.
What are Scones?
Scones are like homemade biscuits, only sweeter. They usually have some type of glaze topping and most are flavored in some way.
What ingredients do you need to make scones?
To make pumpkin scones, you’ll need:
–flour: You can use all-purpose flour or bread flour
–brown sugar: I generally use light brown sugar
–baking powder and salt
–spices- you’ll need cinnamon and ground cloves
–cold butter: I use salted butter, but you’re welcome to use what you have on hand
–pure pack pumpkin: make sure you just have pure pumpkin and NOT pumpkin pie filling!
–milk: almond milk works well in this recipe
How do you make pumpkin scones?
It’s so easy to make scones! First, you’ll combine all the dry ingredients, then cut in the cold butter using forks, knives or a pastry cutter. You can grate the butter instead- you just have to be quick since it’ll begin melting as you hold it.
Add pumpkin and milk, then knead with your hands or a wooden spoon until dough forms.
Spray the countertop with non-stick spray, then place dough on top and pat it into an 8-9 inch circle.
Cut circle into fourths, then cut each wedge into thirds for 12 total wedges.
Arrange wedges on a parchment lined baking tray. Bake for 14-16 minutes.
Let cool for 5-10 minutes, then drizzle with vanilla glaze and enjoy!
What Pumpkin to use in Scone recipe
Make sure you use pure pack pumpkin (plain pumpkin puree) in this scone recipe, and not pumpkin pie filling.
How to make Vanilla Glaze
My basic vanilla glaze has just 3 ingredients… and one is hot water! It’s so simple to make. All you do is whisk together powdered sugar, vanilla extract and hot water. The mixture should be thin enough to drizzle, but not too thin where it’ll run off the scone. If it’s too thin, add a few more tablespoons on powdered sugar. If it’s too thick, add more hot water a teaspoon at a time.
What to Serve with Pumpkin Scones
Scones are delightful served as breakfast, brunch or dessert. I love serving mine with sliced peaches or other fruit, and maybe even some slices of bacon to balance the sweet with some savory.
Easy Pumpkin Scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 1 TBSP baking powder
- 1.5-2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1/2 cup butter
- 3/4 cup canned pumpkin
- 1/2 cup milk
Easy Vanilla Glaze
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1-2 TBSP hot water
- pumpkin pie spice dusted on top, if desired
Instructions
- Preheat oven to 425ºLine a baking sheet with parchment paper.
- In a large bowl combine flour, brown sugar, baking powder, cinnamon, salt and cloves.
- Cut in butter with pastry blender or 2 knives until mixture is crumbly.
- Add pumpkin and milk to flour mixture. Mix just until dough forms.
- Knead dough gently on floured surface 10 to 12 times. Pat dough into one 8-inch circle; cut into fourths. Cut each quarter into thirds, to make 12 wedges.
- Place wedges 2 inches apart on un-greased baking sheet.
- Bake for 14-16 minutes, or until they're lightly golden.
- Remove scones to a cooling rack; cool slightly.
- Drizzle with vanilla glaze & sprinkled with a bit of pumpkin pie spice. Serve warm. Enjoy!
Video
Nutrition
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Can you freeze scones?
Yes, you can freeze scones either before or after they’ve been baked. If you want to freeze them before baking, just place them on the parchment lined tray, then set the whole tray in the freezer until dough is solid. Transfer frozen scone dough wedges to an airtight container. Scones can be frozen up to 2 months. To bake, set scones on tray and let thaw completely before baking, which takes about 1 hour.
To freeze baked scones, placed cooled pastries in an airtight container. Freeze for up to 1 month. Scones can be reheated in the microwave.
Enjoy this bread recipe? Check out our other roll & biscuit recipes to try:
- Blackberry Vanilla Scone Recipe
- Cranberry Orange Scones
- Cinnamon Rolls without Yeast
- Best Ever Blueberry Muffins
- Sweet Orange Dinner Rolls
- Best Biscuit Recipe Ever
- One-hour Orange Rolls
- Cinnamon Biscuits with Honey butter
Easy Pumpkin Scones recipe made with pumpkin, cinnamon, brown sugar and butter. Soft & sweet pumpkin scones that are perfect for Fall.
Susan G says
The recipe says use 1/2 c butter, which is a stick, but the little video looks like a 1/2 stick was used, which is a 1/4 c. Just making sure which is correct.
Jessica says
No, I use the whole 1/2 cup- 1 whole stick!
Melanie says
I made these yesterday afternoon and there is only one left. I ate one and 17 year old grandson ate the rest! I will definitely be making these again. I had mine this morning with coffee and it was still soft. Do you have any suggestions on how to change this recipe to make cinnamon raisin scones?
Melanie says
These were delicious! How would I revise to make Cinnamon raisin scones?
Rachel says
Not a great recipe. I’m an avid baker, especially of scones, there’s not enough spice in this recipe to make it taste like pumpkin anything. It tastes like a slightly flavored bread. When adding butter, you should always grate your butter to make your scones flaky. Also, adding milk instead of water to your drizzle will give it a more robust taste.
Alex v says
I agree!!! I was extremely disappointed. Tastes like regular bread. I thought I did something wrong. I didn’t, tried it 3x super bland
Martha says
I have to agree with Rachel. Not enough flavor. Can’t say they even taste like pumpkin. I too used milk instead of water in the glaze. Sad to say, I won’t make them again but keep trying
Darlene says
I love this recipe. There has been many a pumpkin scones come out of my kitchen. What I like about this recipe is it isn’t a just the spices you taste (like most pumpkin scone recipes). You can actually taste pumpkin!!!
I was reading some found the flavour weak. Suggestion-add 1/2 pumpkin and 1/2 squash folks. Hope this is helpful.
In the fall I put pie pumpkins in my window boxes, then bake and freeze them after Halloween. They are weaker in flavour so I add squash. If I don’t have pumpkin on hand just use all squash. If you read the label on canned pumpkin often it will say includes squash. Give it a try folks, this is a wonderful recipe
Thanks for sharing.
Kara says
I would agree, not enough spice and milk should be used for glaze.
Wendy says
Can I use sugar substitute?
Jessica says
Yes, you can!
Rose Green says
YUM! First time making these and I will again. Perfect flavor, nothing over powering and texture is perfect. Everyone loved them!
Jessica says
Thanks Rose!
Trust says
My dough was thick and sticky. The baked scones were bready. I don’t know if I added too much flour or didn’t knead it enough. Thanks.
Jessica says
Scone dough is thick & sticky and baked scones are dense in nature. Sounds like you did everything right… maybe you just don’t care for scones?
Gerri Klein says
First time making scones from scratch. Only think I did different was I used buttermilk.
My family raved over them stating so much better than from the bakery!
My next attempt will be chocolate chip 😁
Ps: flavor was perfect! Thank you for sharing ❤️
Veronica says
I want to use fresh pumpkin. Is there something I need to do to make it work?
Jessica says
Depending on what kind of pumpkin you’re using, the water content in the pulp can vary. Just keep an eye on the consistency of the scone dough- it should be sticky, but able to be molded into a circle.
Kim says
I made them with gluten free flour. They were so good!
Alison says
I’m so glad to hear they worked great with the gluten free flour too Kim!
Deborah C Filkins says
I haven’t made this but would like to know what happens if you use pumpkin pie filling and not just packed pumpkin. Is it too much liquid?
Nicole says
pumpkin pie filling is a mixture of pumpkin, eggs, dairy, etc. the consistency between that and actual pumpkin puree is very different. If you attempt to use pumpkin pie filling, the recipe will not turn out, like at all.
Terasa says
Just made these for the first time and am very pleased. I saw where others commented there wasn’t enough flavor but I thought it was perfect. I only used 1 tablespoon of water for the glaze but would prefer it thicker but I can easily adjust next time.
Nicole says
Glad you liked them, aren’t they perfect for Fall?
Chelsea N says
Hello have you changed the recipe in the last year? I use to make these all the time and this time they seem different. Thank you!
Nicole says
This recipe was published 3 years ago and was last updated 2 years ago to clarify a few things and make it simpler to understand and follow. It has not been touched since, so no it hasn’t changed in the past year. Perhaps you’re using differently branded ingredients or a product you use is different?
Mari says
I loved the simplicity of the recipe. I used thawed pumpkin puree and squeezed excess water out prior to measuring. I found your pumpkin scones very flavourful, perhaps as I used pre-mixed pumpkin pie spice. I will definitely make again.