Classic Pumpkin Scones

You can find the most delicious recipe for classic pumpkin scones right here! Super flaky and perfectly spiced, these scones are your new favorite fall treat.

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

I always feel a jolt of excitement and satisfaction when I crack open that first can of pumpkin each Fall season. And pumpkin scones are definitely what we should all make first!

For pumpkin breakfast, we’ve done pumpkin crumb cake, pumpkin cheesecake muffins, pumpkin cinnamon rollspumpkin crumb muffins, pumpkin coffee creamer, pumpkin bread, pumpkin pancakes, and a “skinny” frozen pumpkin coffee treat! There’s always room for more pumpkin at the breakfast table and pumpkin scones have been on my baking bucket list for years. Truth is, I’ve been nervous to attempt them because pumpkin scones from the bakery are just so good. I was also wary that I wouldn’t get the texture right, but after a couple tries, I produced what I believe to be the best pumpkin scones on the planet. Of course that’s just my opinion, but my taste testers loved them.

And I have a feeling you’ll be quick to agree!

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

These Pumpkin Scones are:

  • quick and simple if you follow the recipe closely
  • not overly sweet
  • tender and flaky in the center
  • crumbly on the corners
  • crispy on top
  • buttery
  • perfectly pumpkin-spiced
  • topped with maple icing
  • autumn in a triangle ♥

We’re basically making my favorite scones recipe, but pumpkin flavored. 🙂

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

Success Tips for Pumpkin Scones

I’ve shared these scone tips before, but it’s important to read over them before you begin. There are many little quirks to these pumpkin scones that make them the best!

  1. Heavy cream makes a delicious pumpkin scone. Buttermilk does too! Avoid substituting another dairy or even nondairy milk. You’ll lose a lot of flavor and texture.
  2. Use frozen butter. Like pie crust, it’s best to use cold butter in scone dough. You’ll work the cold butter into the dry ingredients so that it coats the flour and creates crumbs. When the little butter/flour crumbs melt as the scones bake, they release steam and create little pockets of air. These pockets create a flaky and airy center, while keeping the edges crumbly and crisp. Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. It guarantees scone success.
  3. Grate the butter. Weird, right? The finer the pieces of cold butter, the easier they are to evenly mix into the dry ingredients. You can, of course, just cut the frozen butter with a sharp knife, but I like to begin with teeny butter shreds instead. See photo in my master scones recipe.
  4. Blot the pumpkin. Trust me on this. See this post!
  5. Don’t over mix the pumpkin scone dough. After you mix the cold butter into the dry ingredients, it’s time to add your wet ingredients. Mix everything together with ease. Like pie crust, overworking the dough will build up the gluten in the flour. This results in a tough and not-so-pleasant texture.
  6. And I swear by this: before baking, brush the scones with heavy cream or buttermilk, whichever you used in the dough. This layer of liquid sets on top of the scones and drizzles down the sides when they’re in the hot oven, creating an even crispier scone exterior.

pumpkin scone dough

pumpkin scone dough

Pumpkin Scones Dough

Cut frozen grated butter into the dry ingredients with a pastry cutter.

Pumpkin scone dough will be crumbly. Those white specks are frozen butter, not white chocolate chips. Frozen butter is where all the texture comes from. See tip #2 above. But that’s not to say white chocolate chips can’t make an appearance today. 1 cup of white or regular chocolate chips, nuts, or even cinnamon chips fit right in here!

Work the scone dough with your hands, then shape into a disc and cut into triangles. Before baking, brush with a little heavy cream or buttermilk, then sprinkle with coarse sugar for an extra crunch– always my go-to when I prepare homemade scones!

pumpkin scones

Add Icing!

A drizzle or drench of maple glaze adds a satisfying finale to our pumpkin scones. Instead of maple, try brown butter icing or classic vanilla icing. It’s best to pour the glaze all over the pumpkin scones while they’re warm so it melts down into every flake, every crack, and every crevice. This means that each bite has a crumbly edge, a flaky center, pumpkin spice galore, and melty maple icing.

Yes this IS what heaven tastes like.

Delicious and flaky pumpkin scones with maple icing! The best pumpkin spice fall breakfast! Easy scone recipe on sallysbakingaddiction.com

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pumpkin scones

Classic Pumpkin Scones

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

Deliciously spiced classic pumpkin scones are flaky and soft with perfectly crumbly edges. Top with coarse sugar for extra crunch and maple icing for extra decadence!


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice*
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
  • 1 large egg
  • 1/2 cup (115g) canned pumpkin puree, blotted*
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon pure vanilla extract
  • optional: coarse sugar for sprinkling on top before baking

Maple Glaze

  • 2 Tablespoons (30g) unsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar
  • pinch salt, to taste

Instructions

  1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
  2. Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
  3. Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
  4. With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
  5. Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
  6. Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
  7. Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
  8. Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.

Notes

  1. Make Ahead Instructions: Plain baked scones freeze well for up to 3 months. Thaw overnight in the refrigerator then heat up to your liking before icing and enjoying.
  2. Special Tools: Glass Mixing Bowls | White Mixing Bowls | Measuring CupsPastry Cutter | Baking Sheet | Saucepan | Whisk | Cooling Rack | White Plate | Sprinkling Sugar
  3. Pumpkin Pie Spice: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground allspice and ground ginger AND 1/4 teaspoon each: ground nutmeg and ground cloves.
  4. Blotting Pumpkin: Using a paper towel or clean kitchen towel, lightly blot the pumpkin puree to remove some of the moisture before using in the recipe. The more moisture removed, the less moist and muffin-like the scones will taste. We want the scones to be flaky and crumbly, not super moist or muffin-like. I prefer to squeeze lots of moisture out so the scones taste textured and delicious. Do what you prefer!

150 Comments

  1. Sounds soo good! Maple pairs so wonderfully with pumpkin but you mentioned brown butter icing and now I can’t shake the thought from my mind! Brown. Butter. Icing. Is ALWAYS the answer!
    My friend and I make sure to get PSL’s every fall and I will definitely need to make these to eat with them. I don’t care, it’s fall. Pumpkin everything!

  2. I was actually JUST talking to my family about how pumpkin scones were a menu item on my bake list this fall. Definitely making these!

  3. Yum!! These look amazing. I made two batches of your apple cider donuts this week and soon I’ll be making these. Thanks for another wonderful recipe!

  4. How do I alter this recipe for fresh pumpkin? I buy those little pumpkin pie pumpkins in the fall, roast them in the oven, then clean them out and put the guts in containers for later use as a pies, or as a side dish with butter and brown sugar.
    But instead of pumpkin canned pumpkin puree, how much of the real stuff would I need? Is it a real 1:1 ratio from one to the other? Would I need to boost the pumpkin pie spice to make up for the more bland taste of real pumpkin compared to canned pumpkin?
    Thanks.

    1. Hi Sapat! Just an even swap if using fresh pumpkin puree – 1/2 cup. Make sure you blot some moisture out as described in the recipe notes. You can definitely increase the spices if desired.

  5. Pumpkin scones have pretty much always been my favourite. I lost my original recipe a couple years ago so I’ll have to try yours out! I think I’ve commented before saying I’m dairy-free, but I have had great success in the past using vegan butter instead of regular and full-fat canned coconut milk instead of heavy cream for your recipes 🙂

  6. Your funfetti scones I made for the vet last weekend were one of my most raved about bakes ever. So I was sitting here thinking about making some more scones for this weekend and BOOM! Here are pumpkin scones! I will make these tonight! I have cinnamon chips…and need to do brown butter icing because I am all about brown butter lately!

  7. Can you describe “blotting the pumpkin” a bit more? Do you mean just blotting the moisture off the top of pumpkin after opening the can? Or putting the puree in a towel and squeezing it, like shredded zucchini? Or straining it?

  8. Sally,
    The scones look delectable! Here is a question on a possible recipe hunt for you. Have you ever had or made a cookie called a Pumpkin Penuche? There is a little bakery here in Tucson called Village Bakehouse on Oracle Road. They are “Heavenly” and we think you would love them. Can you try to develop this and share with us. ‘Tis the season for this little guy. Swear you would rave over this. Check out their site and look at some photos. Thanks for the consideration and input. Truly enjoying your site!

  9. The dough was quite sticky. I had to use quite a bit of flour to keep the dough from sticky to my hands and surface. I’m wondering…next time, could I chill the dough in the fridge for about 15 mins? Do you think it’ll make the dough easier to handle without possibly over flouring?

    1. I was wondering the same thing! So many delicious pumpkin recipes call for canned pumpkin and it just doesn’t exist in Australia. I was literally about to comment asking Sally she had any tips for substituting and then I read your comment haha

  10. I was just thinking I wanted to find a recipe for pumpkin scones and here it is! I think it’s going to be delicious with pumpkin spice creamer! I hope to bake a batch up on Sunday!

  11. I’m going to make these this weekend! We just had homemade chili and I made your favorite cornbread and it was the best I’ve ever had!!!
    You are such a great inspiration and teacher!

  12. Incredible. I may have to make another batch this afternoon. The scones have great pumpkin flavor, and the glaze is like maple candy. So good! I just made half of the glaze and still had plenty to cover the tops of all 8 scones.

  13. I finally managed to get hold of canned pumpkin this year (I’m in Australia), I’m so excited to be able to join in the pumpkin baking season! I’m just wondering why you use cinnamon and extra pumpkin pie spice? I have to make my own pumpkin pie spice blend because it’s not sold in Australia, I’ve based it off of your spice recommendations but I’ve made it so the cinnamon is more dominant since we’re new to pumpkin spice (it was a bit too strong for my family before I adjusted the spices). Since my blend is rather heavy in cinnamon, would I still add 1 tsp cinnamon and 1 and 1/2 tsp pumpkin pie spice?
    These look delicious!!!! 🙂

    1. Hi Kaitlin! You can adjust the spices. I love extra cinnamon, but if you don’t, definitely leave it out or reduce the amount since it’s also in the pumpkin pie spice.

  14. Made these for breakfast for me & my husband to celebrate the 1st day of Fall!! They were delicious!! I made the mini scones and froze half of them. I made 1/2 of the glaze recipe and still had plenty to freeze for the remaining scones for later. Thank you, Sally, for another great recipe!

  15. Hey Sally. I’ve made your blueberry scones quite a few times and they’re always good, but I have a question. I recently went to Publix and picked up a box of blueberry scones to try from their bakery. These scones were small (about the size of the raw pre-baked scones in this article) and the texture was more dense than fluffy. I was wondering if there was a way to slightly alter your recipe to achieve a more denser scone texture than cake-like, i.e. altering the egg content or something. I’d really like to make these pumpkin scones but after making them a few times I’d like to make them a little less airy if possible.

    1. Hi Zee! Try leaving out the egg and replacing with an extra 1 Tbsp of pumpkin. That may help create a denser pumpkin scone. Using whole wheat flour would work too!

  16. I have been waiting for the longest time for a pumpkin scone recipe from you and I can’t tell you how excited I was when you posted this! I have tried several of your other scone recipes and they’ve all been wonderful. I can’t even tell you how many times I’ve made your lemon blueberry scones! Your pumpkin version is every bit as wonderful as all the others and I have a feeling I’ll be making them a lot this season. I mean A LOT! I did swap your Maple Icing from your Pumpkin Crumb Cake Muffins for the Maple Glaze in this recipe, but only because I’m not a fan of butter in my glazes. It was absolutely perfect. Thank you, Sally, for this amazing recipe!

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