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Easy Pumpkin Scones Recipe
Ash Tyrrell

Easy Pumpkin Scones Recipe

I make a batch of these pumpkin scones every single fall, usually the first weekend the air turns crisp enough for a sweater. I used to think scones were one of those bakery-only treats, but once I nailed the technique in my own kitchen, I never looked back.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled — measuring it this way keeps your scones from turning dense
  • 2 ½ teaspoons baking powder — gives the scones their rise and helps them stay tall instead of flat
  • 1 teaspoon ground cinnamon — adds warmth that pairs perfectly with the pumpkin
  • 1 ½ teaspoons pumpkin pie spice — brings in that classic fall flavor without needing five separate spices
  • ½ teaspoon salt — balances the sweetness and sharpens all the other flavors
  • ½ cup unsalted butter frozen — freezing it beforehand is the real secret to flaky, tender layers
  • ⅓ cup plus 2 tablespoons heavy cream divided — creates a rich dough and a golden, glossy finish on top
  • ¼ cup buttermilk — adds tang and helps tenderize the dough
  • ½ cup canned pumpkin puree blotted dry — blotting removes excess moisture so your scones don't spread
  • ½ cup light brown sugar — adds sweetness with a hint of molasses flavor
  • 1 teaspoon pure vanilla extract — rounds out the pumpkin and spice flavors
  • 1 cup powdered sugar for the glaze — creates that classic sweet, glossy scone topping
  • 2 tablespoons maple syrup for the glaze — gives the glaze a cozy, fall-appropriate flavor

Method
 

  1. Start by preheating your oven to 400°F and lining a large baking sheet with parchment paper. Set your bowl of dry ingredients aside so it's ready the moment your wet mixture is done. Getting this step done early keeps the whole process moving quickly.
  2. Whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt in a large bowl until fully combined. This ensures your leavening and spices are spread evenly, so you won't get any bland or overly spiced bites later on.
  3. Grate the frozen butter directly into your flour mixture using a box grater. Toss it gently with your fingers or a pastry cutter until the mixture looks like coarse, pea-sized crumbs. This step is what gives the scones their signature flaky texture.
  4. In a separate bowl, whisk together the heavy cream, buttermilk, blotted pumpkin puree, brown sugar, and vanilla extract. Make sure everything is fully blended before you pour it into the dry mixture, so you don't end up with pockets of unmixed pumpkin.
  5. Pour the wet mixture into the dry ingredients and gently fold everything together just until it comes together. Turn the shaggy dough out onto a floured surface and pat it into a circle about an inch thick, then slice it into eight wedges.
  6. Arrange the wedges on your prepared baking sheet, leaving space between each one. Bake for 22 to 25 minutes, or until the edges turn golden brown and the tops are lightly browned.
  7. Let the scones cool for a few minutes on a wire rack before whisking together your powdered sugar and maple syrup. Drizzle the glaze generously over the top and let it set for a few minutes before serving warm.

Notes

  • I always freeze my butter the night before, since cold butter really is the difference between flaky and flat scones.
  • I blot my pumpkin puree with a paper towel for about 15 seconds, and it makes a noticeable difference in how well the dough holds its shape.
  • I try not to overwork the dough, since the more I handle it, the tougher the finished scones turn out.
  • I use a sharp knife instead of sawing through the dough, which keeps the edges neat and helps them rise evenly.
  • I like brushing a little extra cream on top before baking for a nicer golden color.