These Pumpkin Scones are soon to be your favorite pumpkin recipe! They are flaky and buttery with the perfect amount of pumpkin flavor. The perfect cross between a muffin and a biscuit topped with a brown sugar icing, this scone recipe can be enjoyed as a breakfast treat, a snack, or even as dessert!
Pumpkin Scones are the Ultimate Fall Scone Recipe!
I am SO excited about today’s scone recipe. SO EXCITED! I am big scone guy, and today’s Pumpkin Scone Recipe MIGHT be my favorite of all time.
If you have ever had a bad scone experience…we all know what I mean, dry, crumbly, flavorless…you might not be too anxious to try again. I do understand. Truly.
ORRRR if you’re one of those “I don’t like pumpkin” people, this recipe might be easy to skip over. But please, oh please, do yourself a favor and try my recipe. My husband who “doesn’t like scones” loved these, and my son who “doesn’t like pumpkin” said these were amazing. Two glowing reviews from two of my harshest critics, so those are supremely high accolades!
This Recipe Makes Light, Flaky, Moist Scones!
Like I said before, if you’ve ever had a dry scone you might not be so inclined to try another one…but if you’ve had a good one, I think you will be matching my enthusiasm today!
This is an easy scone recipe, literally made in minutes. I took the base recipe from my Chocolate Chunk Orange Scones and tweaked it to incorporate the pumpkin and the results are DELICIOUS!!
How Do You Make Pumpkin Scones?
That’s why we’re all here today…not to look at pretty scone pictures, but to learn how to make them, right? So let’s get to it!
What Ingredients Do You Need?
Simple, everyday ingredients are what makes these scones easy to make and perfectly flavorful.
- All Purpose Flour
- Sugar – I used granulated sugar, but you could absolutely use light brown sugar as well!
- Salt and Baking Powder
- Butter – I used salted butter in my scone recipes because I prefer the slightly balanced sweet and salty dough, a lot like a biscuit. AND make sure it’s COLD COLD COLD! I’ll explain a little more in depth below.
- Heavy Cream – this adds so much richness to the scone, while also adding a little more fat which assists in keeping these extra moist!
- Pumpkin Pie Spice
- Pumpkin Puree – Make sure you use 100% pumpkin here (like Libby’s) and not canned Pumpkin Pie Mix
Do You Have To Make the Icing?
Well, of course not…especially since you will have the sweet crunch of the turbinado sugar on top…BUT. The brown sugar icing on these is absolutely delicious and takes this scone recipe to the next level FOR SURE.
How Do You Make Flaky Scones?
My trick to flaky, almost layered scones is using COLD BUTTER! A lot like my Pie Crust Recipe you will want to use very cold butter and cut it into the flour mixture using a pastry cutter. This will leave small pieces of butter throughout the dough, like in the image above.
Also, when you form the scone dough into a ball and then a flat circle, try not to handle the dough too much. The less you handle the dough, the flakier it will be. The more you knead this dough, the butter will warm with the touch of your hands, and strands of gluten will form as it’s kneaded like in bread, which you want to prevent!
You can see in the second image above the flaky layers. AND when you break it open it will look like this…
See all those glorious, moist yet flaky layers? THAT, my friends, is scone perfection!
I only use 1/4 cup of pumpkin in these scones, which adds the pretty color and the perfect subtle pumpkin flavor. That, combined with the Pumpkin Pie Spice isn’t overpowering, but perfectly pumpkin.
AND wondering what you should do with that extra pumpkin from the can? Try my Pumpkin Mug Cake!
Scones Aren’t Your Thing, But Pumpkin Is? Try These Other Pumpkin Recipes:Print
These Pumpkin Scones are buttery, flaky, sweet, and PERFECT!
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup cold, salted butter, cut into cubes
- 1/2 cup + 2 tablespoons heavy cream
- 2 teaspoons pumpkin pie spice
- 1/4 cup pumpkin puree
- 2 tablespoons turbinado sugar (like Sugar in the Raw) for garnish
- 2 tablespoons butter
- 1/4 cup light brown sugar
- 1 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1/3 cup powdered sugar
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking powder, sugar and salt. Set aside.
- Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles coarse sand. There will (and should be) some larger pieces of butter.
- In a medium bowl whisk together 1/2 cup heavy cream, pumpkin puree, and pumpkin pie spice.
- Make a well in the center of the dry mixture and pour the wet ingredients into the well. Mix the dough together using a wooden spoon or rubber spatula. It should have a slightly dry texture and hold together, but not be crumbly. Add an additional 1-2 tablespoons of cream if the dough seems too dry.
- Place the dough onto a lightly floured work surface and form it into a ball. Flatten the ball into a circle about 1 1/2- inches thick.
- Using a knife or a pizza cutter, cut the dough into 6 wedges.
- Place the wedges onto the prepared baking sheet and brush with the remaining 2 tablespoons heavy cream. Sprinkle with turbinado sugar.
- Bake for 15-20 minutes, or until the lightly golden.
- To prepare the icing place butter and brown sugar in a small saucepan over medium heat. Bring mixture to a bowl stirring frequently. Allow the mixture to boil for 3 minutes and then remove from the heat. Immediately whisk in the milk, vanilla, and powdered sugar until smooth and no lumps remain.
- Drizzle the icing onto the scones and allow it to set.
- Serve warm or at room temperature.
Store airtight for up to 2 days. You can cut the scones into smaller wedges, just adjust the bake-time down slightly.
- Serving Size: 1 scone
- Calories: 453
- Sugar: 43.1 g
- Sodium: 223.7 mg
- Fat: 14.3 g
- Carbohydrates: 77.7 g
- Protein: 5.3 g
- Cholesterol: 40.8 mg
Keywords: cookies and cups, scone recipe, pumpkin scones, pumpkin recipe, fall baking