This pumpkin scones recipe yields tender, fluffy scones with flaky edges and a warm, cozy spice profile. The dough stays soft without becoming cakey, and a simple cinnamon glaze adds the right amount of sweetness. These scones are ideal for a brisk morning or a relaxed autumn brunch.
I tested this pumpkin scones recipe to get a dependable, easy-to-handle dough. The key is using cold grated butter and limiting mixing: you want just enough liquid to moisten the dry ingredients without overworking the dough. Too little liquid leaves the scones dry and crumbly; too much makes the dough sticky and hard to shape. This version balances moisture so the wedges hold their shape and bake up light and tender.
Pumpkin Scones Recipe Ingredients
All ingredients are pantry-friendly, so these scones come together quickly.
Dry Ingredients
- All-purpose flour: 9 oz (about 2 cups, lightly spooned)
- Sugar: 1/2 cup
- Baking powder: 1 tablespoon
- Baking soda: 1/2 teaspoon (reacts with the buttermilk for lift)
- Cinnamon: 2 teaspoons
- Ground ginger: 1/2 teaspoon
- Ground cloves: 1/8 teaspoon
- Kosher salt: 1/2 teaspoon
- Cold butter: 6 tablespoons, grated into the dry mix
Wet Ingredients
- Pure pumpkin puree: 1/2 cup (use plain pumpkin, not pie filling)
- Buttermilk: 1/2 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
Cinnamon Glaze Ingredients
- Powdered sugar: 1 1/2 cups
- Cream or milk: 4 1/2 tablespoons (heavy cream gives the richest glaze)
- Vanilla: 1 teaspoon
- Cinnamon: 1/2 teaspoon
- Salt: a pinch to balance the sweetness
Full quantities are shown in the recipe card below for convenience.
If you have a can of pumpkin open, note this recipe only uses 1/2 cup, so you can easily make muffins, bread, or another pumpkin bake with the remainder.
Variations and Substitutions
Simple swaps let you customize these scones:
- No buttermilk: Stir 1 1/2 teaspoons lemon juice into 1/2 cup milk and let it rest 5 minutes.
- Pumpkin pie spice: Use about 2 1/2 teaspoons in place of the cinnamon, ginger and cloves.
- Brown sugar: Replace half the white sugar with packed brown sugar for a caramel note.
- Maple glaze: Substitute 1 tablespoon of the cream with pure maple syrup.
- Add-ins: Fold in 1/2 cup toasted pecans or chocolate chips before shaping.
- Mini scones: Cut 12 wedges and check for doneness around 10 minutes.
Recommended Tools
Nothing specialized—these tools simply make the job easier:
- Box grater for grating cold butter
- Kitchen scale for accurate flour and butter measurements
- Two mixing bowls (dry and wet)
- Whisk and silicone spatula
- Parchment paper to shape and line the baking sheet
- Rimless baking sheet for better edge browning
- Pie lifter or wide spatula and a wire rack for moving and cooling scones
How to Make Pumpkin Scones: An Easy Guide
There are five straightforward steps: whisk dry ingredients, grate the butter, combine wet and dry, shape and cut the wedges, then bake and glaze. Prep takes about 15 minutes and baking 12–16 minutes.
Whisk the Dry Ingredients
Preheat the oven to 400°F. In a large bowl, whisk the flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt for about 20 seconds to distribute the leaveners and spices evenly.
Grate In the Cold Butter
Grate cold butter straight into the dry mix (about 6 tablespoons). Toss the grated butter with the dry ingredients so each piece is coated. If your kitchen is warm, chill the bowl briefly before adding wet ingredients.
Combine Wet and Dry
In a separate bowl, whisk the pumpkin, buttermilk, egg and vanilla until smooth. Pour into the dry ingredients and fold gently with a spatula until the dough is about 80% combined—some dry streaks are fine.
Shape and Cut the Wedges
Turn the sticky, shaggy dough onto parchment. Fold it over itself a few times—do not knead. Pat into an 8-inch circle and cut into eight wedges. Transfer wedges to a parchment-lined rimless baking sheet, leaving space between each scone.
Bake, Then Glaze
Bake 12–16 minutes until the edges are golden and the center springs back when pressed. The ideal internal temperature for fully baked scones is about 190°F. Cool on a wire rack for 10 minutes.
For the glaze, whisk powdered sugar with cream or milk, vanilla, cinnamon and a pinch of salt until smooth. Drizzle over warm (not piping hot) scones. Add more cream a teaspoon at a time if the glaze needs thinning.
5 Common Mistakes to Avoid
Watch for these common missteps to get the best texture:
- Warm butter: Keep butter cold and grated; warm butter yields dense scones.
- Over-mixing: Stop folding at about 80% combined to avoid a tough crumb.
- Using pie filling: Use pure pumpkin puree, not pre-sweetened pie filling.
- Measuring flour incorrectly: Weigh flour or spoon and level to avoid dry results.
- Glazing while too hot: Let scones cool slightly so the glaze sets rather than runs off.
Make Ahead and Storage
Scones are best the day they’re baked, but the shaped dough freezes well.
Storing Leftovers
- Room temperature: Store in an airtight container for up to 2 days.
- Keep them loose: Avoid stacking glazed scones to prevent sticking.
- Avoid the fridge: Refrigeration tends to dry them out faster.
Freezing
- Freeze raw wedges: Shape, freeze on a sheet, then transfer to a bag.
- Bake from frozen: Add about 5 minutes to the bake time.
- Baked scones: Freeze unglazed scones for up to 2 months.
Reheating Leftovers
- Oven: Reheat at 300°F for 6–8 minutes to restore crisp edges.
- Microwave: 10 seconds will warm a single scone gently.
- Glaze after reheating: If frozen unglazed, add the glaze once they are warm.
What to Serve with Pumpkin Scones
These scones pair beautifully with a hot mug of coffee, chai, or tea. For a fall brunch spread, offer simple accompaniments that let the scones shine.
Toppings and Add-Ins
- Thicker glaze: Reserve a little cream so the glaze sets opaque.
- Toasted pecans: Scatter over the glaze while still tacky.
- Salted butter: A pat of butter melted into a warm scone is simple and delicious.
- Whipped cream: A spoonful of lightly sweetened cream turns a scone into dessert.
Tips for Soft Pumpkin Spice Scones
- Grated butter creates lift: Shreds of cold butter yield steam pockets that keep the crumb tender.
- Control moisture: Pumpkin adds water, so only a modest amount of buttermilk is needed to avoid a cake-like texture.
- Pumpkin adds tenderness: The puree’s fiber helps retain moisture for a softer scone.
- Two leaveners: Baking soda reacts with buttermilk for initial lift; baking powder provides oven rise.
- Test for doneness: The center should spring back; a thermometer should read about 190°F.
Frequently Asked Questions
Cold grated butter and minimal mixing produce a light, tender crumb. Stopping when the dough is about 80% combined prevents toughness while still allowing the dough to come together as you shape it.
No—pumpkin pie filling is sweetened and spiced already and will alter the balance of the recipe. Use pure pumpkin puree instead.
Store at room temperature in an airtight container for up to 2 days. For longer storage, freeze unglazed scones for up to 2 months.
Other Pumpkin Bakes You’ll Love
- Best Pumpkin Muffins
- Moist Pumpkin Bread
- Pumpkin Cinnamon Rolls
- Soft Pumpkin Cookies
Pumpkin Scones Recipe with Cinnamon Glaze (Never Dry!)
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (about 9 oz)
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 6 tablespoons cold butter, grated
Wet Ingredients
- 1/2 cup pure pumpkin puree
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Glaze
- 1 1/2 cups powdered sugar
- 4 1/2 tablespoons cream or milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat oven to 400ºF.
Prepare the dough
- Whisk the dry ingredients together in a large bowl.
- Grate the cold butter and toss into the dry mix until coated.
- Whisk pumpkin, buttermilk, egg and vanilla in a second bowl. Pour into the dry ingredients and fold gently until about 80% combined—stop while a few dry streaks remain.
Shape the pumpkin scones
- Turn the dough onto parchment and fold it over a few times to bring it together. Pat into an 8″ circle and cut into 8 wedges.
- Transfer wedges to a parchment-lined rimless baking sheet and bake 12–16 minutes, until golden and springy in the center (about 190ºF internal).
- Cool on a wire rack for 10 minutes before glazing.
For the cinnamon glaze
- Whisk powdered sugar with cream, vanilla, cinnamon and a pinch of salt until smooth. Drizzle over warm scones; thin with extra cream if needed.
Notes
Nutrition
Nutrition information is an approximation.
