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
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
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.
Nicole says
Just finished making these and they are delicious! I did add more pumpkin and leave the cloves out because I really don’t like the flavor but I can’t stop picking at them. They are amazing even without the glaze. I am equal parts wanting to keep them all to myself and can’t wait to share. Super simple to make.
Julie says
Way too sticky to knead or shape and cut. Sticky is fine for scone dough – this recipe acts like it should come out like bread dough (which you can totally knead) – my suggestion – skip the kneading and shape them individually because its impossible to shape it into a circle then cut it into triangles and place on a baking sheet!
Jessica says
Hmmm- did you try adding a bit more flour? I’ve gotten several successful responses, so it’s certainly not impossible. Also, like I suggested in the post, spraying the countertop with non-stick spray really helps too! You want your dough to be a bit sticky because that translates to softer scones.
Edie says
I made these and they are so good, can I freeze them after they are baked. What is the best way ?
Jessica says
So glad you liked them! I just freeze them in either a ziplock or an airtight container. I aim to use baked goods within 1 month of freezing.
Jamie says
I followed the recipe exactly and didn’t have a problem.
Sharon says
OMG!!! I made these this morning and rhe smell is AWESOME but doesnt compare to the TASTE. I have to immediately make a double batch for my family of 5.
Jessica says
So glad you liked them sharon!!
Ashley says
Very yummy! One question… When freezing them after baking, should I wait to put the glaze on when I get them out of the freezer?
Jessica says
Yes, I’d wait and glaze them post baking after freezing!
Carla says
Why did mine turn out more like a soft dough? I followed the recipe. I did knead until it was smooth. Does it need to be sticky for them to come out rough looking (mine looks smooth).
Jessica says
Yes, the dough should be pretty sticky!
Kendra says
I’ve made this recipe over and over again and we love them. I’ve tried the recipe as written, and swapped the cinnamon/clove for Pumpkin Pie Spice mix. They are always amazing! ALSO! I usually make them, cool, then glaze them and freeze them AFTER glazing and the glaze holds up really well. I usually microwave to thaw them and the glaze holds up as long as I don’t totally incinerate the scone in the microwave!
Gloria says
I just made these today and they are great. Didn’t have any issues with kneading or cutting them. I added maple extract instead of vanilla with pecans to the glaze!
Alison says
Gloria, thank you for sharing! Maple Extract sounds delicious!
Kerry says
I have a cast iron scone pan, can these be made in it? If so how long do you think I sh6bake them? And also would I bake at the same degrees? Thanks
Jessica says
If you bake in cast iron, I’d reduce the heat by 25 degrees. YUM.
Diana says
Very good. Am making them again!
Alison says
Thank you Diana! I hope you continue to enjoy them!
Doris says
Delish! Thanks for recipe!
Pamela says
425 is WAY too hot. Mine burned in 13 minutes. Try 15 minutes at 350.
Carolyn says
I am about to make these for the second time this week because my family seemed to appreciate them so much.
I mix the dry ingredients the night before and do the rest in the morning before they wake up.
Olivia says
Honestly I wish I could eat these everyday! That’s smart to do the prep a day ahead.
Claire says
I just wanted you to know i made this for my mom for Mothers Day :] She’s been having a rough go of things and she looooooves scones. I used some frozen pumpkin puree from some pumpkins i grew for a little extra love! I also sprinkled them with a little bit of brown sugar and pumpkin pie spice.
Alison says
Thank you so much for sharing this Claire! I’m so happy you could cheer her up a bit with this recipe!
Marie says
I added ginger and allspiceand , made the glaze with maple syrup instead of water. Delicious.
Alison says
Thank you Marie!
Kathryn Fish says
very tasty! mine came out a tad doughy but i think thats my error! lol
Will be making many times more
Shelby Baird says
So I am the WORST baked, I have no idea why! I try to follow the recipe exactly and it never turns out but I FINALLY DID IT and these were just delicious! I can’t wait to make these again and keep getting better!
Lynn says
The scones look amazing and have a nice texture. However, I was disappointed because they don’t really taste like pumpkin. I baked for 15 minutes at 400.
Jessica says
Sorry they weren’t what you expected! Maybe add 1/2 tsp pumpkin pie spice next time? Pumpkin doesn’t really have a lot of flavor- most of the classic “pumpkin” flavor comes from the spices.
Lisa Dietrich says
These are Amazing! So moist and delicious and flavorful!!! I will make these again! Tomorrow!!!!!
Lauren says
These were so good and super easy. I’m a novice baker and didn’t have any issues (but still felt like I made something delish and not out of a box!). Definitely will make more next time and freeze.
Maggie says
1st time making these and they are delicious. I made my own glaze which was spiked with Pumpkin Pie Liqueur.