There’s something so comforting about warm Pumpkin Scones straight from the oven. I first tested this recipe on a blustery October morning, and the moment I sliced into the tender wedge, a puff of fragrant steam rose, carrying hints of cinnamon and nutmeg. Through multiple trials, I tweaked butter size, dough thickness, and baking time to achieve those golden edges with a tender, slightly crumbly bite. These Pumpkin Scones have become my fall staple, and I can’t wait to share what I’ve learned.
Why You’ll Love Pumpkin Scones
- Golden-brown edges with a soft, pillowy center.
- Aromatic blend of pumpkin and warming spices.
- Simple pantry ingredients you likely have on hand.
- Rooted in autumn baking traditions from New England.
A Little Background
My first batch came about when I spotted a surplus of canned pumpkin in my pantry. I remembered reading about scone traditions in Colonial-era cookbooks—farmers would use seasonal squash in quick breads as the weather cooled. After three rounds of tweaking, I found the sweet spot between spice and moisture, and every bite now evokes crisp air and crackling leaves underfoot.
Key Ingredients for Pumpkin Scones
- All-purpose flour (2 cups): Provides structure; swap half for whole wheat for nuttiness.
- Cold unsalted butter (6 tbsp, cubed): Creates flaky layers; use European-style for richer flavor.
- Pumpkin puree (½ cup): Adds moisture and color; ensure it’s 100% puree, not pie filling.
- Spice blend: Cinnamon (1 tsp), nutmeg (¼ tsp), ginger (¼ tsp), salt (½ tsp) for balanced warmth.
- Heavy cream (¼ cup + extra): Binds dough and gives tender crumb; brush tops for glossy finish.
How to Make Pumpkin Scones
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk 2 cups (250g) all-purpose flour, ⅓ cup (67g) sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ½ tsp salt until evenly combined. Personal Testing Note: I found that sifting the dry mix once made for fewer dense pockets.
- Add 6 tbsp (85g) cold, cubed butter. Use a pastry cutter to work it in until the mixture looks like coarse meal with some pea-sized bits.
- In another bowl, whisk ½ cup (120g) pumpkin puree, 1 large egg, 1 tsp vanilla extract, and ¼ cup (60ml) heavy cream until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula until the dough just comes together.
- Turn dough onto a lightly floured surface. Pat into an 8-inch circle about 1 inch thick.
- Slice into 8 wedges. Arrange them 2 inches apart on the prepared pan. Brush tops with extra cream and sprinkle turbinado sugar if desired.
- Bake 12–15 minutes until edges are golden and the centers spring back when pressed. Personal Testing Note: After my third trial, I settled on 13 minutes for the ideal crackling sound as they cooled.
Pro Tips & Troubleshooting
- Chill your butter and bowl: This keeps the butter bits cold for flakier texture.
- If scones spread too much, the dough is too warm—chill for 10 minutes before baking.
- Swap half the spice mix for pumpkin pie spice for a smoother flavor profile.
- To double the batch, mix in two bowls to avoid overworking a large quantity of dough.
Storage & Make-Ahead Guide
Store cooled scones at room temperature in an airtight container for up to 2 days. For longer keeping, refrigerate up to 5 days or freeze in a single layer on a tray, then transfer to a zip-top bag for up to 2 months. Rewarm in a 350°F oven for 5–7 minutes. Personal Testing Note: I noticed best freshness when frozen on the same day as baking. Always cool completely before packing to prevent sogginess.
Serving Suggestions
These scones pair beautifully with a smear of whipped maple butter, a dollop of clotted cream, or alongside a steaming mug of chai latte. For a savory twist, serve with sharp cheddar and a drizzle of honey.
Frequently Asked Questions
- How do I keep scones from turning tough? Handle the dough gently and don’t overmix—stop as soon as it holds together.
- Can I use fresh pumpkin instead of canned? Yes. Roast and puree fresh pumpkin, then drain excess water for consistent moisture.
- What’s the best way to reheat leftover scones? Warm in a 350°F oven for 5–7 minutes to restore crisp edges.
- Can I freeze unbaked scone dough? Yes. Freeze wedges on a tray, then store in a bag. Bake from frozen, adding 2–3 extra minutes.
- What can I serve with Pumpkin Scones? Try them with a smear of cream cheese, honey butter, or alongside a cacao-spiced latte.
- How do I adjust the recipe for more servings? Double ingredients and divide into two bowls to maintain texture; bake on separate sheets.
Final Thoughts
I love how these Pumpkin Scones capture autumn in every bite—golden, spiced, and warm. My favorite? Enjoying one straight from the oven, still crackling at the edges, with a soft pat of salted butter melting inside. Give this recipe a whirl, and please share your wedge-worthy results below!
More Recipes You’ll Love
- Pumpkin Bread – another cozy quick bread with warm spices
- Pumpkin Coffee Cake – pairs beautifully with morning coffee or tea
- Pumpkin Cinnamon Roll Muffins – portable treats with swirls of cinnamon and sugar
- Apple Pumpkin Streusel Muffins – seasonal fruit twist to autumn baking
Pumpkin Scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour 250g
- 0.333 cup sugar 67g
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp ground ginger
- 0.5 tsp salt
Wet Ingredients
- 6 tbsp cold unsalted butter, cubed 85g
- 0.5 cup pumpkin puree 120g
- 1 large egg
- 1 tsp vanilla extract
- 0.25 cup heavy cream 60ml
Toppings
- additional heavy cream for brushing
- turbinado sugar optional
Instructions
Dry Ingredients
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, ⅓ cup (67g) sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ½ tsp salt until evenly combined.2 cups all-purpose flour, 0.333 cup sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg, 0.25 tsp ground ginger, 0.5 tsp salt
Wet Ingredients
- Add 6 tbsp (85g) cold unsalted butter to the dry mixture and cut in with a pastry cutter until the mixture resembles coarse meal with some pea-sized pieces.2 cups all-purpose flour
- In a separate bowl, whisk ½ cup (120g) pumpkin puree, 1 large egg, 1 tsp vanilla extract, and ¼ cup (60ml) heavy cream until smooth.0.333 cup sugar, 1 tbsp baking powder, 1 tsp ground cinnamon, 0.25 tsp ground nutmeg
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Turn the dough onto a lightly floured surface and pat into an 8-inch circle about 1 inch thick.
- Cut the dough into 8 wedges and arrange them about 2 inches apart on a parchment-lined baking sheet.
Toppings
- Brush the tops with additional heavy cream and sprinkle with turbinado sugar if desired.2 cups all-purpose flour, 0.333 cup sugar
- Bake for 12–15 minutes at 425°F (220°C) until the scones are golden at the edges and spring back when lightly pressed. Let cool slightly before serving.