Pumpkin Scones packed with real pumpkin and pumpkin spice, and then drizzled with a simple vanilla glaze. Based off of my popular, easy, scone recipe and infused with Fall flavor, you’ll want to make these all season!
Recipe includes a how-to video at the bottom of the post!
My sister, Casey, has a pretty important job.
She makes scones.
I guess that’s not her official job (though I’d love to see a business card that says “pumpkin scone maker”), officially she works on film sets. She’s currently working on Mindhunter after finishing up some work on the new Wonder Woman 1984 (seriously is that not the coolest?), but, in my parents’ house, she is the official designated scone maker.
And here’s the thing about my sister the scone maker. While she’s a pretty enthusiastic baker when she’s home, she’s not at all very interested in trying my recipes. She’d much rather try something “new”, but after trying lots of different scone recipes, my critical, professional scone-making sister finally tried mine and, guess what I heard.
“Your scone recipes are the best”. I’m pretty sure that there’s no higher praise.
Tender, buttery, flaky, and packed with flavor. I won’t argue with her because honestly I agree! My scones are never dry or crumbly, they’re simple to make, and have been tested hundreds of times. Today I have a new, seasonal, pumpkin scone recipe I’m sharing with you and this is every bit as good as the others.
Let’s jump in to some tips.
Tips for Making Pumpkin Scones
Cold Ingredients are Key!
The best tender, flaky scones rely on cold butter (this is also key when making pie crust, if you recall!). It’s important that you don’t overwork this dough as you don’t want to melt the butter; cold butter pieces in our scone dough are key to flaky scones. Make sure your cream is also cold when you add it to help keep that butter as cold as possible.
Don’t Over-work Your Scone Dough!
Unless you want scones that are tough and dense, do not over handle your dough! If you aren’t using a food processor, you might want to check out my biscuit recipe for tips on cutting butter and working liquid into dry dough without over-working it as these two doughs are very similar (I recommend using a cheese grater!).
The more your handle it the warmer it will get and remember, we want our scone dough to be as cold as possible! If you feel that you’ve handled your pumpkin scone dough too much and made it too warm, after you’ve cut it into wedges and placed them on your baking sheet, pop that pan in the fridge or freezer for at least ten minutes before baking.
Can I Make Pumpkin Scones Without a Food Processor?
While I recommend using a food processor when making scones, you can make these pumpkin scones without one.
Use a grater to grate very cold butter over your dry ingredients. Then, use a pastry cutter to cut the butter into your dry ingredients until your mixture resembles coarse crumbs. If you don’t have a box grater you can just use a pastry cutter, but the grater trick worked for me for a long time before I switched over to using my food processor.
You’ll whisk together your heavy cream, pumpkin puree, and vanilla extract and work these liquid ingredients into your dough.
Don’t forget that you do not want to over-work your dough, and this is another reason I recommend using a food processor; the blade makes quick work of incorporating the wet ingredients into the dry. Keep in mind that it’s going to require a fair bit more effort to do this by hand. You may even find yourself wondering if you need to add more liquid — you don’t!
Enjoy!
Looking for more scone recipes? Check out my Chocolate Chip Scones, my Triple Berry Scones, or my Chocolate Scones!
Pumpkin Scones
Ingredients
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) sugar
- ¼ cup (50 g) light brown sugar
- 2 teaspoons baking powder
- 2 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter cold or frozen cut into 16 pieces
- ¼ cup (59 ml) heavy cream + additional for brushing
- ⅓ cup (85 g) pumpkin puree ** blotted***
- 1 teaspoon vanilla extract
- coarse sugar for sprinkling
Glaze
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
- ¼ teaspoon vanilla extract
Instructions
- Combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt in the canister of a food processor. Pulse briefly until ingredients are well combined.2 cups (250 g) all-purpose flour, ¼ cup (50 g) sugar, ¼ cup (50 g) light brown sugar, 2 teaspoons baking powder, 2 teaspoon pumpkin spice, ½ teaspoon cinnamon, ½ teaspoon salt
- Sprinkle butter pieces over the top of your flour mixture and pulse until mixture resembles fine crumbs.½ cup (113 g) unsalted butter
- In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth.¼ cup (59 ml) heavy cream, ⅓ cup (85 g) pumpkin puree **, 1 teaspoon vanilla extract
- Pour pumpkin/cream mixture over flour/butter mixture in your food processor, and pulse until mixture begins to clump together (see picture in post for visual).
- Carefully turn pumpkin scone dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5 times and taking care to not overwork the dough. Use your hands to form into a disk about 6” wide.
- Using a large knife, cut into 8 wedges pressing knife straight down (don't saw with your knife! Just press straight down, this will help your scones to bake up straight).
- Place scones at least 2" apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.coarse sugar
- Transfer to 375F (190C) oven and bake for 17 minutes.
- Allow scones to cool. Meanwhile, prepare vanilla glaze.
Glaze
- To prepare glaze, whisk together sugar, milk, and vanilla extract.½ cup (65 g) powdered sugar, 2-3 teaspoons milk, ¼ teaspoon vanilla extract
- Drizzle over cooled scones and allow to glaze to set (this should just take several minutes) before serving.
- Scones taste best fresh but can be stored in an airtight container at room temperature for 2-3 days. They will taste best when warmed up again before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This pumpkin scone recipe was originally published 09/16/2016. Photos have been updated and recipe slightly improved 10/06/2018
Bruce
What is this caramel glaze Heather and Amanda are talking about? The recipe has a vanilla glaze. Anyway, they are in the oven now, and they look great so far. I’m expecting great things from these, of course. I have never made scones before, but I have made lots of biscuits, so I know the rules.
Sam
I hope you love them, Bruce! 🙂
Bruce
Yes, I do love them. Wonderfully tender, with a nice crust on the outside. I added about 1/8 tsp of ground ginger and used a rounded half teaspoon of cinnamon, because I like pumpkin things to have a lot of flavor. I’ll be trying some of your other scones.
Sam
That’s so great to hear! I hope you love them all. 🙂
Kellie
These are amazing! Moist and flavorful! I added all spice to my sanding sugar but that’s it! They are perfect!
Sam
I’m so happy you enjoyed, Kellie! Thank you for letting me know how they turned out for you, I appreciate it 🙂
Ann Cammarata
This is the second time I’ve made these scones. They are delicous and quite easy. My only issue is that mine spread and “tip over” during baking. It doesn’t affect the taste but they don’t look nearly as nice as yours. I’m chilling the dough really well before baking. In fact this last batch I froze overnite and they tipped over even more. Not sure how to solve. Been loving all of your recipes the past few months.
Sam
Hi Ann! I’m so sorry this is happening! It could be happening if the pumpkin isn’t being blotted enough, but most of the time I see this happen if I make them too tall. Hopefully they turn out better next time. 🙂
Ann Cammarata
They are so delicious – but I may try making a larger circle before cutting them. That’s a really good tip – I didn’t think they were too tall but will fix that next time. Thanks for so many amazing recipes. I’m about to try your banana muffins!
Sam
I’m so glad you have been enjoying the recipes, Ann! I hope you love the muffins just as much 🙂
Ann Cammarata
Sam – I took your advise and made my “circle” closer to 8″ rather than 6″. They DID NOT tip over – they look perfect!!! Thanks for that tip. I also triple blotted the pumpkin just to be sure!! Having these for Thanksgiving b’fast!
Ann
Sam
Wonderful! I’m so happy to hear it. Happy Thanksgiving, Ann! 🙂
Chris
I just made these Pumpkin Scones and they are delicious. My husband loved them!
Sam
I am so happy to hear this, Chris! Thank you so much for letting me know how they turned out for you, I appreciate it! 🙂
Leslie
I have loved baking for a long time but I just got really serious about it over the last 6 months. I just made these today and they’re AMAZING! I just have to say that every single recipe I’ve tried from your site has been top notch and I have learned SO much from you! Thank you!
Sam
Thank you so much, Leslie! I am so glad you have enjoyed everything so much! 🙂
Ali
Looks great 👍🏻👌🏻
I think there’s a typing mistake as 1/2 cup butter is 113 g and not 56.5 g.
Sam
I’m so sorry Ali! I will make sure correct that. Thank you for catching it. 🙂
tara
Hi! Can these be made mini like the chocolate chip scones? instead of cutting the one big piece into 8 scones can they be made into 16? Thanks so much!!
Sam
Hi Tara! That should work just fine. They will just need to bake for less time. 🙂
Mel
Can I use buttermilk instead of cream?
Sam
I haven’t tried it with buttermilk yet, so I’m not sure. I think it could work. If you try it would you let me know how the pumpkin scones turn out for you?
Celina
Hello! I am going to make these scones for a get together with friends tomorrow night, but I only have salted butter. Could I use the salted butter and omit the added salt?
Sugar Spun Run
Hello, Celina! That should be fine. I hope that you enjoy the Pumpkin Scones. 🙂
Sarah Pourhosseini
Absolutely delicious scones! I made them Thanksgiving morning and they were such a hit with my family they’ve been requested for Christmas morning too. Thank you!
Sam
So happy to hear this! Thank you for commenting, Sarah!
Olivia
if these don’t work I’m gonna be upset.
Sam
I know they’ll turn out great! 😉
Roberta
I love this recipe so easy and fast
Thank you
Sam
Thank you so much, Roberta! ☺️
Lara
Hi Sam,
These are absolutely wonderful scones – the best!
I have a friend who can not have anything with gluten. She often misses out of goodies like these due to the gluten. I was wondering if you might have suggestions on how to make scones as delicious as using gluten free flour…It seems things just don’t turn out as well when using it.
Sam
I’m sorry, Lara, I am not very familiar with gluten free baking so I can’t provide a suggestion or tell you how it would turn out. I would imagine you could just use gluten free flour, but again I am not sure.
heather (delicious not gorgeous)
love how tall these are! they look like they have tons of flakey layers! and caramel glaze? done.
Sam
Thanks so much, Heather! 🙂
Amanda
Such a perfect scone for fall. I just made pumpkin scones a while back, but they didn’t have this yummy caramel glaze. I never say no to caramel. ?