These pumpkin scones are soft and buttery with tender, fine crumbs and a sweet cinnamon glaze that melts into every bite. They have just the right amount of pumpkin spice and make an afternoon coffee feel like a treat.
Pumpkin Scones Are The Best
The first scones I ever made were my cranberry orange scones because I used to buy myself one at a coffee shop every week while I waited for my daughter's ballet practice to finish. In the fall, they also had pumpkin scones, and once the season was over, I decided to remake them at home. One batch came out a little dry, so I gave the scones a cinnamon glaze. It was so good that, even after I perfected the pumpkin scone recipe, the glaze stayed.
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.
How to Make Pumpkin Scones
- Mix
Sift the flour, sugar, baking powder, salt, and pumpkin spice together. Grate the frozen butter into the bowl, then work it into the flour with your hands until it resembles small pebbles. - Make and shape the dough.
Combine the wet ingredients, then add them to the bowl with the dry ingredients. The dough should be sticky but hold its shape. Transfer to a lightly floured surface, shape into a 9-inch circle, and cut into triangles or divide into a scone pan. If the dough feels warm, chill it for 15 minutes before baking. - Bake the scones.
Bake until the tops are lightly golden brown, then let them cool before glazing. - Make the cinnamon glaze.
If you’re glazing them, mix the glaze and drizzle it over the cooled scones.
Laura’s Baking Tips for Perfect Scones
Not by simply swapping in gluten-free flour. Scone dough needs different ratios to hold together and bake up with the right texture. Use my gluten-free pumpkin scone recipe instead. For a paleo version, grain-free Paleo pumpkin scone recipe, which was developed with the right flour ratios for grain-free baking.
Frozen butter will melt as the dough bakes, creating a pocket that gives each scone that soft, tender texture.
Yes. Frozen butter is much easier to grate into the flour, and those little pieces of butter create the soft, tender texture you want in a scone. I keep a stick of butter in the freezer just for making scones.
Buttermilk or heavy cream are the best substitutes for half and half for making these scones. If you need a dairy-free option, I like using canned coconut milk. All of them work without sacrificing the crumbly texture you love from scones.
The dough probably got too warm. Start with cold butter, egg, and cream, and if the shaped scones feel soft or warm, refrigerate them for 15 minutes before baking.
It should be sticky but still hold together, similar to biscuit dough. Mix only until the dry ingredients disappear. Overmixing makes scones tough and chewy.
Store cooled pumpkin scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. For longer storage, freeze the frosted scones for up to 2 months. Let them thaw at room temperature, then warm one in the microwave for about 30 seconds or in a 300°F oven until warmed through.
What to Serve with Pumpkin Scones
Just like at the coffee shop, I enjoy these with a warm café au lait, iced coffee, hot cocoa, peppermint hot chocolate, or a cup of tea.
Easy Pumpkin Scones with Cinnamon Glaze
Watch how it’s made:
Ingredients
For the scones:
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin spice
- 6 tablespoons butter, frozen
- ½ cup pumpkin puree
- 3 tablespoons half & half
- 1 large egg
For the cinnamon glaze:
- ½ cup powdered sugar
- 3 teaspoons milk
- ½ teaspoon ground cinnamon
- ⅛ teaspoon pumpkin spice
Instructions
Prep the oven:
- Preheat the oven to 425F and line a baking sheet with parchment paper or lightly grease a scone pan.
Make the dough:
- Combine the flour, sugar, baking powder, salt, and spices inside a sifter and sift onto a large bowl or the bowl of your stand mixer. Stir to combine.
- Using a cheese grater, grate the frozen butter into the dry mixture. Combine shredded butter and dry ingredients with your hands until there are no large lumps.
- In a medium bowl, whisk the pumpkin puree, half & half, and egg until combined.
- Fold the wet ingredients into the dry ingredients and mix until just combined. If using a mixer, turn it on low. Be careful not to overmix, the dough should be a bit sticky and not dry.
Shape the scones:
- Transfer the dough onto a lightly floured surface and make a large round circle about 1-inch thick.
- Using a knife, cut the dough into 6 or 8 triangles, place them onto the lined baking sheet, or spoon the dough into the scone pan.
Bake:
- Bake the scones for 14 to 16 minutes until they are light brown. Remove from the oven and allow them to cool down before drizzling with the cinnamon glaze.
Make the glaze:
- In a medium bowl, whisk the powdered sugar, milk, and spices until smooth.
- Once scones have cooled, drizzle with the glaze. Allow the glaze to harden and enjoy.
Notes
- If you need a GF recipe, check out these gluten-free pumpkin scones.
- Out of pumpkin spice? Mix: ½ teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon ground cloves + ¼ teaspoon ground ginger.
- Keep a stick of butter in the freezer for making scones. If you don't have one, make sure your butter is very cold; otherwise, it will be very difficult to grate.
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Jessica S says
Can anything be substituted for the cream or buttermilk to make dairy free?
Laura Fuentes says
Definitely! I like using canned coconut milk to make these scones dairy-free. Enjoy!