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A plate stacked with golden-brown pumpkin scones recipe drizzled with white glaze, with a cup of tea and a teapot in the background.

Pumpkin Scones Recipe

These Pumpkin Scones Recipe are the ultimate fall treat, combining tender, flaky layers with the sweet warmth of pumpkin and spices. After years of testing and tweaking, this recipe delivers bakery-quality results. They’re perfect for breakfast, brunch, or fall gatherings, and can easily be made ahead.
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Course: Breakfast, Brunch, Dessert
Cuisine: American, British-inspired
Keyword: Barefoot Contessa pumpkin scones, Easy pumpkin scones recipes, Healthy pumpkin scones recipe, Pioneer Woman Pumpkin Scones, Pumpkin scones with buttermilk, Spiced pumpkin scones recipe, To die for pumpkin scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time (Optional): 15 minutes
Total Time: 45 minutes
Servings: 8 scones
Calories: 250kcal
Cost: $15

Equipment

  • 1 Large mixing bowl (For mixing dry and wet ingredients)
  • 1 Pastry cutter (For cutting cold butter into flour)
  • 1 Baking sheet (To bake the scones)
  • 1 Parchment paper (Prevents sticking and makes cleanup easy)
  • 1 Sharp knife (To cut dough into wedges)
  • 1 Wire cooling rack (To cool the scones after baking)

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 ½ teaspoon Baking powder
  • ½ teaspoon Fine sea salt
  • 1 ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground allspice
  • ¾ cup Brown sugar
  • 1 Large egg - Room temperature
  • ½ cup Heavy cream
  • ½ cup Pure pumpkin puree
  • 1 ½ teaspoon Vanilla extract
  • ½ cup Cold unsalted butter - Cut into cubes and chilled

Optional Glaze:

  • 1 pinch Ground cinnamon
  • ½ cup Powdered sugar
  • 1 tablespoon Maple syrup
  • 1-2 tablespoon Milk or cream - Adjust for desired consistency

Instructions

  • Preheat oven to 400°F (200°C)
    A tray with ingredients including cubed butter, a bowl of flour, two whole eggs, and small bowls of salt, placed on parchment paper.
  • Cut cold butter into small cubes and chill
    A large wooden bowl filled with flour, cubed butter, orange-colored liquid (possibly pumpkin puree), and warm spices like cinnamon and turmeric.
  • Whisk together flour, spices, and baking powder
    Sticky, shaggy dough in a clear glass mixing bowl on a white surface.
  • Cut cold butter into the flour mixture
    A person using a large knife to cut a round of dough into triangular wedges on a floured baking sheet, preparing scones.
  • Make a well in the dry ingredients
    A plate stacked with golden-brown pumpkin scones recipe drizzled with white glaze, with a cup of tea and a teapot in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1scone | Calories: 250kcal (13%) | Carbohydrates: 34g (11%) | Protein: 3g (6%) | Fat: 12g (18%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 40mg (13%) | Sodium: 190mg (8%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 10g (11%) | Vitamin A: 3500IU (70%) | Vitamin C: 1mg (1%) | Calcium: 30mg (3%) | Iron: 1mg (6%)
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