Easy Pumpkin Scones

This easy pumpkin scones recipe delivers tender, flaky scones studded with warm autumn spices and the rich flavor of pumpkin. It’s perfect for cozy breakfasts or afternoon treats when you want something a little special and homemade without too much fuss.

I first baked these on a chilly fall morning and the whole house smelled like pumpkin spice heaven. Now they have become my go-to seasonal treat that friends ask for every year.

Ingredients

• All-purpose flour: for the perfect tender crumb, choose unbleached if possible for better texture
• Canned pumpkin puree: to add moisture and natural sweetness, make sure it is pure pumpkin without additives
• Baking powder: for lift and flaky texture, always check it’s fresh for best rise
• Brown sugar: adds a hint of caramel richness and moistness, packed not sifted for accurate measure
• Ground cinnamon: brings warm, familiar spice notes
• Ground nutmeg: adds subtle depth and aromatic warmth
• Ground ginger: gives a mild zesty kick, fresh ground is ideal but powdered works too
• Heavy cream: contributes richness and tenderness to the dough
• Large egg: binds the ingredients and helps with rise
• Powdered sugar: for the icing provides smooth sweetness
• Milk or water: to thin the glaze to desired consistency

Instructions

Preheat Oven:

Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet lined with parchment paper so scones don’t stick.

Mix Dry Ingredients:

Mix dry ingredients together in a large bowl including flour, baking powder, brown sugar, cinnamon, nutmeg, and ginger until evenly combined.

Add Wet Ingredients:

Add the pumpkin puree and heavy cream to the dry mixture and stir gently until the dough just comes together. Do not overmix or you’ll lose tenderness.

Knead Dough:

Turn the dough onto a floured surface and knead it gently just a few times until it holds together in a rough ball. Press into a disk about eight inches wide and one inch thick to ensure even baking.

Cut and Arrange:

Cut into eight equal wedges with a sharp knife or bench scraper and carefully place them spaced on the prepared baking sheet so air can circulate around each piece.

Bake:

Bake for 15 to 20 minutes until lightly golden on top and a toothpick inserted in the center comes out clean. The scones will firm up as they cool so avoid overbaking.

Cool and Ice:

Let the scones cool for about 10 minutes and prepare the icing by mixing powdered sugar with just enough milk or water to create a smooth, drizzling consistency. Drizzle over the warm scones and enjoy.

I love cinnamon the most in this recipe because it perfectly blends with the pumpkin and brings out the cozy scent that instantly reminds me of family weekends spent baking together.

Storage Tips

Store the scones in an airtight container at room temperature for up to two days to keep them tender. For longer storage freeze after fully cooled in a zip-top bag or freezer-safe container for up to three months. Reheat gently in a warm oven for the best texture.

Ingredient Substitutions

If you don’t have heavy cream use whole milk or half-and-half but the texture will be slightly less rich. Maple syrup can be used in place of brown sugar for a deeper sweetness. For a gluten-free option try a blend of gluten-free flour making sure to add a bit more baking powder.

Serving Suggestions

Serve warm with a pat of butter or cream cheese for extra richness. Pair with a cup of coffee, chai tea, or warm cider for a comforting snack. These scones are also excellent alongside a fresh fruit salad for brunch.

Seasonal Adaptations

Add chopped toasted pecans or walnuts to the dough for added crunch and nutty flavor in autumn. For winter try swapping pumpkin for mashed roasted sweet potato or butternut squash puree. In spring or summer add dried cranberries or fresh blueberries for a fruity twist.

Enjoy these pumpkin scones as a comforting seasonal treat that’s simple to make but full of cozy flavor.

FAQs about Recipes

→ What type of flour works best?

All-purpose flour creates a tender texture, ideal for these scones.

→ Can I substitute canned pumpkin puree?

Yes, fresh cooked and pureed pumpkin can be used but ensure it’s well drained for the right dough consistency.

→ How do I achieve a moist scone texture?

Using heavy cream and pumpkin puree adds moisture, resulting in soft scones.

→ What spices complement pumpkin in these scones?

Cinnamon, nutmeg, and ground ginger provide a warm, balanced spice profile.

→ How is the icing prepared?

Mix powdered sugar with a small amount of milk or water until smooth, then drizzle over cooled scones.