Easy Pumpkin Scones
These Easy Pumpkin Scones are buttery, tender, and warmly spiced with cinnamon, ginger, nutmeg, and pumpkin pie spice, then finished with a sweet vanilla glaze that sets into a beautiful, shiny drizzle. Made with canned pumpkin puree and simple pantry staples, they come together in just one bowl with no mixer required, making them the perfect cozy fall bake for busy mornings, weekend brunch, or an afternoon treat alongside a hot cup of tea or cider.
Equipment
- Large mixing bowl
- Pastry cutter Or use two forks to cut in the butter
- Small mixing bowl For wet ingredients and glaze
- Whisk
- Rubber spatula Or wooden spoon
- Rimmed baking sheet Half sheet pan recommended
- Parchment paper Or silicone baking mat
- Bench scraper Or sharp knife for cutting dough into wedges
- Pastry brush For brushing scones with cream before baking
- Wire cooling rack
- Measuring cups and spoons
- Paper towels For blotting excess moisture from pumpkin puree
Ingredients
For the Scones
- 2 cups all-purpose flour 250g, plus more for dusting
- 1/3 cup granulated sugar 65g
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup cold unsalted butter 113g, cut into small cubes — must be very cold
- 1/2 cup canned pumpkin puree 120g, not pumpkin pie filling — blotted with paper towel to remove excess moisture
- 1/3 cup heavy cream 80ml, or buttermilk — plus 2 tablespoons reserved for brushing tops
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons coarse sugar Optional, for sprinkling on top before baking
For the Vanilla Glaze
- 1 cup powdered sugar 120g, sifted
- 2-3 tablespoons heavy cream Or milk — add gradually to reach drizzling consistency
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat and set aside.
- Spoon ½ cup of canned pumpkin puree onto several layers of paper towel, press another piece firmly on top for 15 to 20 seconds to absorb excess moisture, then set aside. This step prevents dense, flat scones.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg until evenly combined with no clumps.
- Add the cold cubed butter to the flour mixture and use a pastry cutter or two forks to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If the butter softens, refrigerate the bowl for 10 minutes.
- In a small bowl, whisk together the blotted pumpkin puree, ⅓ cup heavy cream, egg, and vanilla extract until smooth and fully combined.
- Pour the pumpkin mixture into the flour-butter mixture and fold gently with a spatula just until no dry streaks remain. Do not over-mix — the dough will look shaggy and that is correct.
- Turn the dough onto a lightly floured surface and pat into a 7 to 8 inch round disc about 1 inch thick. Use a bench scraper or sharp knife to cut into 8 equal wedges with firm downward strokes, then transfer to the prepared baking sheet 2 inches apart.
- Brush the tops of each scone with the reserved 2 tablespoons of heavy cream, then sprinkle with coarse sugar if using.
- Bake on the center rack for 16 to 20 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Cool on the pan for 5 minutes, then transfer to a wire rack.
- Whisk together sifted powdered sugar, 2 to 3 tablespoons of heavy cream, and vanilla extract until smooth and pourable. Once scones have cooled at least 10 minutes, drizzle the glaze over the tops and allow to set for 10 minutes before serving.
Notes
- Always blot the pumpkin puree: Pressing it between paper towels for 15 to 20 seconds removes excess water that would otherwise make the scones dense and flat.
- Keep butter very cold: Cold butter is the key to flaky, layered scones. If your kitchen is warm or the butter softens while you work, pop the bowl in the freezer for 10 minutes before continuing.
- Do not over-mix: Stop folding the moment no dry streaks remain. Over-mixing develops gluten and results in tough, chewy scones instead of tender, crumbly ones.
- Cut cleanly: Press straight down with your bench scraper or knife rather than dragging through the dough, which seals the layers and prevents a proper rise.
- Make ahead and refrigerate overnight: Shape and cut the scones, cover loosely with plastic wrap, and refrigerate on the baking sheet overnight. Bake directly from the fridge the next morning for fresh, flaky scones.
- Freezer-friendly: Freeze shaped unbaked scone wedges on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen at 400°F, adding 3 to 4 minutes to the bake time.
- Buttermilk substitute: Buttermilk works in place of heavy cream and adds a slight tang with extra tenderness. Use the same amount in both the dough and the brushing step.
- Glaze consistency tip: Add liquid to the powdered sugar one tablespoon at a time. The finished glaze should fall off a spoon in a slow, steady ribbon. Too thick? Add a few more drops of cream. Too thin? Add more powdered sugar a tablespoon at a time.
- Wait before glazing: Drizzling glaze on warm scones causes it to melt off. Let scones cool on the rack for at least 10 minutes first for a clean, set finish.
- Storage: Store cooled scones in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 300°F oven for 5 to 8 minutes for best texture.
Nutrition
Serving: 1sconeCalories: 290kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 215mgPotassium: 160mgFiber: 1.5gSugar: 10gVitamin A: 35IUVitamin C: 2mgCalcium: 10mgIron: 10mg
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