There’s something magical about the aroma of freshly baked Classic Pumpkin Scones wafting through your kitchen. These tender, flaky scones are infused with warm spices and rich pumpkin flavor, creating a cozy treat that’s perfect for crisp mornings. With just 20 minutes of prep and 25 minutes in the oven, you’ll have a batch of golden, buttery scones ready to enjoy. The subtle sweetness and crumbly texture make them an irresistible addition to your breakfast table or afternoon tea.
Each bite offers a delightful balance of soft, moist interiors and slightly crisp edges, enhanced by the earthy notes of pumpkin and cinnamon. Whether paired with a dollop of clotted cream or a drizzle of honey, these scones are a comforting, seasonal delight. In under 45 minutes, you can savor the warmth and nostalgia of homemade baking, making them a must-try for any pumpkin lover.
Ingredients for Classic Pumpkin Scones
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, frozen
- 1/3 cup + 2 Tablespoons (105ml) heavy cream, divided
- 1 large egg
- 1/2 cup (115g) canned pumpkin puree, blotted
- 1/2 cup (100g) light brown sugar
- 1 teaspoon pure vanilla extract
- Optional: coarse sugar for sprinkling on top before baking
For the Maple Glaze:
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Step-by-Step Instructions
- Preheat the oven to 400°F (204°C). Adjust the baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Make the scone dough: In a large bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Grate the frozen butter using a box grater. Add the grated butter to the flour mixture and combine with a pastry cutter, fork, or your fingers until pea-sized crumbs form. Set aside.
- In a small bowl, whisk together 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin puree, brown sugar, and vanilla extract. Drizzle this mixture over the flour mixture and mix until everything is moistened.
- Shape the dough: With floured hands, work the dough into a ball and transfer it to a floured surface. Press into an 8-inch disc. Using a sharp knife, cut into 8 equal wedges. For smaller scones, press the dough into two 5-inch discs and cut each into 8 wedges.
- Prepare for baking: Place the scones at least 2 inches apart on the prepared baking sheet(s). Brush the tops with the remaining heavy cream and sprinkle with coarse sugar, if desired.
- Bake: Bake larger scones for 20-25 minutes or until lightly browned. For smaller scones, bake for 18-20 minutes. Remove from the oven and let cool slightly while you prepare the glaze.
- Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once melted, remove from heat and whisk in the sifted confectioners’ sugar. Add a pinch of salt if desired. Drizzle over the warm scones.
- Serve: Enjoy the scones immediately. Store leftovers at room temperature or in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions for Pumpkin Scones
These Classic Pumpkin Scones are delightful on their own, but they shine even brighter with a warm cup of coffee, tea, or spiced apple cider. For a cozy breakfast, pair them with a dollop of whipped cream or a side of vanilla yogurt. If you’re feeling indulgent, drizzle extra maple glaze or add a scoop of vanilla ice cream for a dessert twist.
Storage Secrets: Keeping Your Scones Fresh
To maintain their texture, store leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Reheat in a 300°F (150°C) oven for 5-10 minutes to restore their warmth and flakiness.
Time-Saving Tips for Busy Bakers
To streamline the process, grate the butter and blot the pumpkin puree the night before. You can also mix the dry ingredients in advance and store them in an airtight container. If you’re short on time, skip the glaze or use a simple dusting of powdered sugar for a quick finish.
Recipe Variations: Customize Your Scones
Feel free to experiment with this recipe! Swap pumpkin pie spice for chai spice or add a handful of chopped pecans or dried cranberries for extra texture. For a dairy-free version, use coconut cream instead of heavy cream and vegan butter. You can also make mini scones for bite-sized treats perfect for parties.
Essential Equipment for Scone Success
For best results, use a box grater to grate the frozen butter quickly and evenly. A pastry cutter or fork helps blend the butter into the flour mixture without overworking the dough. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. Don’t forget a sharp knife for clean cuts and a pastry brush for that final touch of cream and sugar.
Classic Pumpkin Scones Recipe
Ingredients
Scones
- 2 cups all-purpose flour spooned & leveled
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter frozen
- 1/3 cup + 2 Tablespoons heavy cream divided
- 1 large egg
- 1/2 cup canned pumpkin puree blotted
- 1/2 cup light brown sugar
- 1 teaspoon pure vanilla extract
- coarse sugar optional, for sprinkling on top before baking
Maple Glaze
- 2 Tablespoons unsalted butter
- 1/3 cup pure maple syrup
- 1 cup sifted confectioners’ sugar
- pinch salt to taste
Instructions
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line 1 or 2 large baking sheets with parchment paper or silicone baking mat(s). If making mini scones, I use 2 baking sheets. Set aside.
- Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. Grate the frozen butter (I use a box grater). Add the grated butter to the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture comes together in pea-sized crumbs. Set aside.
- Whisk 1/3 cup (75ml) heavy cream, the egg, blotted pumpkin (see note), brown sugar, and vanilla extract together in a small bowl. Drizzle it over the flour mixture and then mix it all together until everything appears moistened.
- With floured hands, work the dough into a ball as best you can and transfer onto a floured work surface. Press into a neat 8-inch disc and, with a very sharp knife, cut into 8 equal wedges. To make smaller scones, press dough into two 5-inch discs and cut each into 8 equal wedges. (Larger scones are pictured in this blog post.)
- Place scones at least 2 inches apart on the prepared baking sheet(s). Using a pastry brush, brush scones with remaining heavy cream and sprinkle with coarse sugar, if desired. (Gives a nice crunch!)
- Bake the larger scones for 20-25 minutes or until lightly browned. If you made 16 smaller scones, bake for 18-20 minutes or until lightly browned. Remove from the oven and allow to cool for a few minutes as you prepare the icing.
- Make the glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired. Drizzle over warm scones.
- Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for 2 extra days.