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.

pumpkin scones with maple icing

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!

plate of pumpkin scones

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. 🙂

pumpkin scone

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.

2 images of pumpkin scone dough in glass bowls

2 images of pumpkin scone dough shaped into a circle and cut into trianges

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.

pumpkin scones with maple icing

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plate of 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


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!


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


  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.


  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!


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

  2. Can I use sour cream?

    1. In place of the heavy cream? You can try, but the scones may taste a little dense.

      1. Are you removing water from canned pumpkin puree?

  3. Sally, can this recipe be doubled?
    Or easier to make 2 separate batches of dough.

    1. I recommend making two batches for the best texture!

  4. 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!

  5. 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!

  6. 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!!

  7. 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!

    1. Hi Jessy, I have not tested this recipe with an egg replacement but please let me know if you do!

  8. Lori DeRobertis says:

    My first attempt at making scones,and they turned out really well.Pumpkin perfect!

  9. Madison Pacheco says:

    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! 🙂

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

  11. Can swert potato be substituted for the pumpkin?

    1. You can use mashed sweet potato (or a thinner sweet potato puree) instead, yes.

  12. Can i use buttermilk instead of cream ? If so how much is the equivalent

    1. Sure can! Same amount.

  13. 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!

    1. Maggie, I’m thrilled that you enjoyed these so much! Thanks so much for taking the time to leave a comment!

  14. Paula Fishman says:

    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.

    1. I don’t use a special scone pan. With this recipe my scones have never spread!

  15. 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?

    1. Hi Rebecca, You can shape this scone dough into wedges and refrigerate overnight before baking. Enjoy!

  16. 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.

  17. Brooklyn Kate says:

    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.

  18. Quite likely the best scones I’ve ever had! AND sooo easy to make

  19. Michelle Breier says:

    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!

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

    1. Hi Christie! For absolute best taste and texture, I recommend only working with 1 batch of dough at a time. 🙂

  21. Shanelle Allen says:

    can you make the dough the night before then bake in the AM? How do they hold up. I have done this with other scone recipes, but not one with pumpkin in it so I am not sure of the moisture will affect it overnight.

    1. Hi Shanelle, You can shape this scone dough into wedges and refrigerate overnight before baking. Enjoy!

  22. 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.

  23. Made this recipe last night. I’m a big scone fan and have made nearly every kind you can think of over the years, but never tried pumpkin. These were the excellent. Tender, flaky and the glaze was a perfect complement to the pumpkin. I used Half&Half instead of heavy cream. I don’t believe heavy cream would have made the scones any better than they were. Because the recipe uses two cups of flour, I increased the baking powder to one tablespoon, given that all my scone recipes that use 1-1/2 cups of flour call for one tablespoon of baking powder. I didn’t brush tops with cream which seemed pointless since I was going to use the glaze. Speaking of the glaze, I used one Tbsp butter and 1/4 cup maple syrup along with more than a cup of powdered sugar to get the right consistency and had more than enough glaze for eight large scones and I slathered a lot of glaze on each scone! I believe using 2 Tbsp of butter and 1/3 cup maple will give you a lot of leftover glaze unless you are making two batches of the scones. I will definitely be making these lovely scone again!

  24. Is the 115 grams of pumpkin the measurement before or after blotting?

    1. Hi Julie! Before.

  25. Just made these for the first time – doubled the batch which I admit was a bit of a gamble, but they came out great! Maybe it was the type of canned pumpkin I used, but I had to add in about 1/4 cup extra flour, and even then, the dough was still very sticky, but they came out wonderfully. I made maple drizzle with powdered sugar, Mapeleine (maple flavored extract), and some creamer.

  26. They looked like scones when they came out of the oven, but the texture was that of a fluffy muffin! I blotted the pumpkin a lot, so I’m not sure what happened. Still delicious though. Just a scone/muffin hybrid. A scuffin?

  27. Rachelle Muller says:

    Hi Sally, does this recipe need any modification for high elevation? I live at 6700 feet. Thank you!

    1. I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

  28. I made this this morning (exactly as directed) and they were delicious. I have been making different types of scones for years. Not one recipe called for egg. I loved them and would make again, but they are not a usual scone. I did read all the reviews and wanted to try and make them less cakey and more scone like. I really dried out the pumpkin. Spread it out between towel paper, flipped, put clean one on top, repeating this step until almost all the moisture was blotted. Based on the amount of excess pumpkin moisture I got removed, there was no need for any extra flour and the mixture was perfect. I very gingerly patted into 8 inch disk and cut. Baked for 20 minutes in middle of oven, bottoms were lightly browned and perfect.
    The glaze was fabulous – Do not skip. I think it sends the scones over the top. I made the full recipe and thought it thickened and set quicker then expected. work quickly once mixed. While I didn’t use the entire amount, I did use most. I would think that those saying they used so little had a much thinner glaze.
    Many years ago when I was a novice baker, a scone recipe directed 425* on lower rack. Needless to say I learned the hard way not to do that again. As I saw others commented on burned bottoms, I didn’t see the need to bake lower in the oven.
    To make this morning easy I measured and mixed the dry ingredients last night. I measured the liquid ingredients and had the blotted pumpkin wrapped in plastic wrap. All I had to do this morning was 1)grate the butter into the dry ingredients 2) whisk all the wet together 3) Gently incorporated wet into dry 4) shape/ cut / cook
    It came together very quickly. Baking powder would not work the same if you completely made them at night and baked in the morning.

  29. I’m making these right now! Just popped them into the oven; going to make the glaze now! I love your recipes! Can’t wait until their done!

  30. Fantastic!
    They taste delicious.
    Made the whole house smell fantastic.
    Great project to do with kids.
    I agree with only using less of the glaze (which others commented on). I used all the glaze, per the directions. It’s great, but really took the sweetness up many notches and a drizzle would have done nicely. I’ll 1/2 the glaze part of the recipe when we make it the next time…and there most definitely will be a next time!

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