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Pumpkin Scones
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Pumpkin Scones

There is something incredibly cozy about a warm, freshly baked pumpkin scone. These treats are soft on the inside with just the right amount of golden crisp on the outside. With the comforting flavor of pumpkin and a hint of autumn spices, they feel like a little slice of fall in every bite. Perfect for breakfast with a hot cup of coffee, an afternoon snack, or even a sweet addition to a brunch spread, these scones are as versatile as they are delicious.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 scones
Calories 250kcal

Equipment

  • Large mixing bowl
  • Medium bowl for wet ingredients
  • Whisk
  • Pastry cutter or fork
  • Baking sheet
  • Parchment paper or silicone mat
  • Measuring cups and spoons
  • Cooling rack
  • Optional: pastry brush for egg wash

Ingredients

  • 2 cups all-purpose flour plus more for dusting
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter cold and cut into small cubes
  • ½ cup pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream

Instructions

  • Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Mixing the dry ingredients first ensures the spices are evenly distributed for maximum flavor.
  • Add the cold butter cubes to the flour mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. This step is key for creating tender, flaky scones, so avoid overmixing.
  • In a medium bowl, whisk together the pumpkin puree, egg, vanilla extract, and milk or cream. Make sure the mixture is smooth and well combined. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix or the scones may become dense.
  • Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a circle about 1 inch thick. Using a knife or pizza cutter, cut the circle into 8 wedges. Transfer the scones to the prepared baking sheet, spacing them slightly apart.
  • Optional: brush the tops with a little milk or cream and sprinkle with coarse sugar for a golden, slightly crunchy topping. Bake in the preheated oven for 18-20 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven and transfer the scones to a cooling rack for 10 minutes. If desired, drizzle with a simple glaze while still slightly warm. Serve immediately with your favorite hot beverage or store in an airtight container for up to 3 days.