Easy Pumpkin Scones with Cinnamon Glaze

Name: Easy Pumpkin Scones with Cinnamon Glaze
Prep time: 16 min
Cook time: 15 min
Total time: 31 min
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin spice; 6 tablespoons butter (frozen); 1/2 cup pumpkin puree; 3 tablespoons half & half; 1 large egg; 1/2 cup powdered sugar; 3 teaspoons milk; 1/2 teaspoon ground cinnamon; 1/8 teaspoon pumpkin spice

Recipe

These pumpkin scones have just the right amount of pumpkin spice and a drizzle of cinnamon glaze for a heavenly treat on a crisp autumn day.

If these scones’ pictures don’t make your mouth water a little, a batch of these easy pumpkin scones with cinnamon glaze definitely will.

The Best Pumpkin Scones

Laura fuentes holding a skillet of food standing in front of a blue door

Like my beloved cranberry orange scones, these easy pumpkin scones are a fall classic you'll want to bake year-round. With this simple recipe, scones turn out soft, buttery, golden brown, with a perfect texture and fine crumbs inside, and a heavenly cinnamon glaze on top that melts in your mouth.

Ingredients

This recipe calls for classic baking staples: all-purpose flour, sugar, baking powder to rise the dough, salt, frozen butter (to work the dough more easily), half & half (or buttermilk), and egg. For fall vibes, I include pumpkin spice (or a blend of cinnamon, cloves, nutmeg, and ginger) and pumpkin pureé. For the glaze, you’ll also need powdered sugar, milk, and cinnamon.

Don't swap ingredients if they aren't noted. This is due to how finicky scone dough can be, and trust me, I've tried it all. I have a gluten-free pumpkin scone recipe that's tried and true. It uses a combination of brown rice flour, tapioca starch, and xanthan gum. I also have a grain-free paleo pumpkin scone recipe here that has the ratios down pact and makes delicious scones.

How to Make Easy Pumpkin Scones

Along with the video below, here's the easy step-by-step to make these pumpkin scones:

Combine the dry ingredients.
For soft texture, sift and combine the flour with sugar, baking powder, salt, and spice.
Add the frozen butter.
Grate the butter into the dry mixture using a cheese grater. Using your hands, combine it with the flour mixture until it comes together in pea-sized crumbs.
Make the dough.
In a separate bowl, whisk the pumpkin, cream, and egg until smooth. Pour the mixture into the dry ingredients and mix until just combined. The dough should be sticky but hold together. A few folds or whirls of the mixer should do the trick; you don't want to overmix.
Cut into scones.
To keep the dough from sticking, slice it into triangles onto a lightly floured surface or use a scone pan. If the dough is at room temperature, place it in the refrigerator for 15 minutes or until chilled.
Bake for 14 to 16 minutes.
Bake in a preheated oven until they are lightly browned. Remove them from the oven and allow to cool.
Make the glaze.
Combine the sugar, milk, and spices in a bowl and whisk until smooth. Drizzle the glaze over the cooled scones.

six pumpkin scones with glaze on a cooling rack

Laura’s Baking Tips for Perfect Scones

Use frozen butter

Frozen butter will melt as the dough bakes, creating a pocket that gives each scone that soft, tender texture.

Grate the butter

Fine shreds of frozen butter are much easier to work into the flour. The mixture should resemble small pebbles, which means small bits of butter throughout the dough, making a better-tasting scone.

Don’t omit the half & half

The fat and consistency in the cream contribute to the buttery flavor and fine crumbs in baked scones. I don’t recommend a substitute unless it’s buttermilk.

Don’t overmix

Mix the wet and dry ingredients until just combined, so the gluten isn’t overworked and scones don’t turn out tough and chewy. The gluten in the all-purpose flour is a protein that forms a strong bond with the other ingredients the more it’s worked. This is often the biggest culprit to tough baked goods and scones.

Keep the dough as cold as possible

Scones at room temperature will spread out and flatten. To avoid this, start with cold butter, egg, and cream. You can also refrigerate the dough for 15 minutes prior to baking.

How is the pumpkin scone dough consistency

Pumpkin scone dough should hold together like biscuit dough but slightly stickier. There should be just enough liquid, so the dry ingredients are combined, but wet enough that the dough can rise.

How to Store

There are 2 ways to store scones so you can reheat and enjoy them later in the week.

Store at room temperature:
Place the cooled scones in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Anything past 4 days and they will need to be frozen. For a warm scone, microwave for 30 seconds or reheat in a 300F oven until heated through.
Freeze baked scones:
Once the scones are cooled and frosted, place them in a freezer-safe zip bag or airtight container and freeze for up to 2 months. To reheat, defrost at room temperature. Warm in the microwave for 30 seconds or in a 300F oven until heated through.

What to Serve with Pumpkin Scones

It’s time to enjoy a warm scone with your choice of beverage. A few recipes to help you do just that are iced coffee, café au lait, hot cocoa, peppermint hot chocolate, or simply a warm coffee or tea. While you sip, take a look at these pumpkin breakfast ideas.

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