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

More Fall Recipes

Print
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!

147 Comments

  1. If you want thicker pumpkin, try roasting your own. I roast pie pumpkins in my oven, then squeeze the flesh (still warm but not hot) in a clean kitchen towel to remove some of the liquid before pureeing. Just made a batch of whole wheat scones, but made my own glaze with maple syrup, powdered sugar, milk and cinnamon. Plan to try your glaze next time, as I hope butter and a pinch of salt will eliminate some of the intense sweetness.

  2. I saw this recipe yesterday and literally had DREAMS last night about it. I had some pumpkin puree I had made previously in the fridge just waiting for something like this. Though I am always having to make substitutions because I live overseas, it was worth the extra time to make these. So Yummy. I used maple syrup and cream cheese that was begging to be used up in my fridge for the glaze. Just perfect!

    This is the first Sally’s recipe I have made but planning to make more for sure.

  3. I previously use your pumpkin scone recipes to make pumpkin scones and they turned out great. Later, I wanted to make sweet potato scones but couldn’t find a recipe that I really liked so I used your pumpkin scone recipe and substituted the canned puree pumpkin for 1/2 cup of mashed baked sweet potatoes. I used a mixer to blend it with the wet ingredients. I used your same spices but increased the cinnamon from 1 teaspoon to 1 tablespoon. I also toasted some pecans and added them to the maple glazed and they turned out great. Thank you for the recipe.

  4. These scones are so enticing, I just might have to make them! I’ve never been a big fan of pumpkin (I KNOW). It rather irritates me, since pumpkin is such a big thing in North America. As a little child, I hated the taste and stringy texture of roasted pumpkin, and that dislike has stayed with me over the years. While I don’t like eating pumpkin as is, I actually have enjoyed a pumpkin scone I got from a local bakery. The texture was perfect, and the flavour was very good as well! I think I just don’t like regular pumpkin, but I loved it in those scones, so I’ll have to try these come the fall! The ones from the bakery were coated in a cream cheese icing, which was thicker than glaze but thinner than frosting. It was amazing, and paired beautifully with the pumpkin scones. I’ll have to try and create some cream cheese icing to top these lovely pumpkin scones!

  5. This is the best! Blotting the pumpkin made all the difference. Thanks. I can’t wait to try some of your other recipes!

  6. SO good! My 3 daughters (3, 5, and 8) love these sweet illustrated chapter books about Sophie Mouse, and her mom has a bakery, and I always end up craving the treats at this fictional mouse bakery. ‍♀️ They had pumpkin scones in the latest one we read and I had them on the brain for a couple of days (and your recipe pulled up!) before I finally had time to make them today. Everyone loved them so much! Thanks!

  7. made these for the first time today and let me say!!! I was really impressed with this recipe and myself lol, only because I’m not much of a baker. I was proud that I made scones from scratch and not from a box! we had them for dessert with family and friends and they really enjoyed them! also, I used pancake syrup cause I didn’t have maple but the icing turned out just as good! this is going in my recipe box for sure!

  8. This was my first time ever making scones and they came out perfectly!!! I squeezed as much liquid from the pumpkin as possible, checked them after 20 minutes and baked for two minutes longer! These are so dang good, I’m pretty sure I could eat them every day!! Thank you for such a fantastic and simple recipe to follow!!

  9. I love this recipe so much! I recently found out that I’m allergic to eggs though . Could anyone recommend a good egg replacement? Thank you!

  10. So I just want to say that this is a really awesome recipe. I was craving a pumpkin scone after seeing them at Starbucks one day so I decided to make them.

    To start, I royally messed up this recipe so many times throughout the 2 hours it took me to make these LOL. I was kind of tired and for some reason could not follow directions haha.

    First, I added like 4x the amount of seasoning on accident. End taste was still yummy, not too “spice-y” or overpowering in my opinion.

    Then, I added double the amount of pumpkin puree (added a full can instead). This resulted in the final mixture being sooooo wet and I couldn’t cut it. So it took me so long to add more flour I probably added around 1 more cup of flower to get the consistency relatively moldable. Even after I added more flour, it was still kind of wet but I was done af so I cut it and baked it (after brushing with milk and adding a little bit of coconut sugar on top. I was also scared I was kneading it too much while I added more flour but the end result consistency was still good (not too dense). Also, I only had soy milk but I couldn’t really tell the difference but it’s just my preference; it probably would have been better with heavy cream. I also used coconut sugar instead of brown sugar and the result was good.

    10/10 recipe! I thought these scones were going to turn out so bad lol. So, even if you don’t follow the recipe correctly, like me lol, you’ll still get some delicious scones! 🙂

  11. Made these tonight and like many of your recipes was absolutely delicious! Didn’t change a thing and came out perfect.

  12. Sally, SALLY! These scones were superb. Perfect texture (crumbly, but moist without being too soft) and full of pumpkin flavor without being over the top. I had tried KAF scone recipes previously (the pumpkin and the apple cinnamon), and while they are wildly popular, I felt them lacking in flavor and texture (too muffin like). But, these are delightful. As is my custom with most recipes requiring the cutting in of fat, I made these up in the food processor, then finished them in a bowl and flash froze them before storing them in a freezer bag overnight. Baked them up (from frozen) at 375 degrees for about 20-23 minutes (I made the minis), and they were perfect. I didn’t sugar them because I’m wary of too-sweet scones, but I did use the icing, and they were such a marvelous morning treat with coffee on the porch. Thank you for an excellent recipe!

  13. Do you use a scone pan? My scones always seem to spread and never have a uniform triangle shape, especially the mini scones which I prefer. I’ve seen some online but thought you might have one to recommend.

  14. Can scones be made ahead of time? Possibly the day before and rolled out, cut and refrigerated, then bake in the morning? Or rolled and cut, then bake from frozen?

  15. Hello Sally
    I love scones❤️❤️
    I remember having my first scone. I alway told my mom I didn’t like scones but when my mouth
    went into that scone I love it. I can’t wait to make this
    It look super good.

  16. We made these scones in the baking club I run on my university campus and they were very good! I did one batch with the glaze, and another with chocolate chips and no glaze. Both were absolutely amazing! I always love your recipes.

  17. These scones turned out *almost* perfect both times I baked them. I chose the mini scone option and found that putting them a little higher in the oven, about halfway up, prevented the bottoms from burning. They only needed 18 minutes of bake time, whereas usually with my oven I need to add extra bake time to Sally’s recipes. The non burned scones were a perfect fall treat. I topped them with flaked maple sugar. Yum!

  18. Hi Sally! If I want to double the recipe, can I x2 the ingredients in one batch or do you recommend separate batches?
    Thanks!

  19. In love! These are spectacular. Just enough pumpkin flavor, light and soft on the inside, crusty and flaky on the outside. I sprinkled some cinnamon on top of the glaze to add some color. Highly recommend this recipe.

1 2 3

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love

Archives

Categories

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×