Easy Pumpkin Scones

These Easy Pumpkin Scones can be made in one bowl and come together in minutes! Plus, they are made with simple ingredients that I bet you already have at home. 

pumpkin scones with glaze and crushed pecans on white parchment paper on gold baking sheet

Are you on the pumpkin train yet? If yes, you may want to check out these Pumpkin Spice Madeleines or this Healthy Pumpkin Bread. If not, welcome aboard! This easy scone recipe is everything you could possibly want for fall.

I love this recipe because it is the perfect mix of pumpkin and warming spices. I also love that thanks to the cold butter and pumpkin puree, they are flaky yet fluffy. I’m talking curl up in a blanket kind of cozy! 

Ready to make some?!

pumpkin scones with glaze and crushed pecans on white marble pastry board

First, I know what you’re wondering…

What is the secret to making good scones?

Here are a few tips to making good scones:

  1. Use cold butter – Much like pie crusts, it is best to use really cold butter. I always pop my butter from the fridge to the freezer for about 10 minutes before I start. This ensures that the butter will stay cold while making the scone dough. When the butter melts while baking it will release steam which creates pockets of air leading to perfectly flaky scones! 
  2. Don’t over mix – The less you handle scone dough, the better! When adding your wet ingredients, mix very tenderly and until the dough is just incorporated. If you overwork the dough you risk ending up with tough scones. 
  3. Always use heavy cream – Whether you’re making a sweet scone or a savory one, heavy cream is the way to go! It gives scones the perfect texture. 
  4. Freeze before baking – Pop your scones into the freezer for just 15 minutes before baking and I promise you won’t regret it! This helps the dough rest and leads to perfectly risen flaky scones. 

 

 

pumpkin scones with glaze and crushed pecans on white parchment paper on gold baking sheet

Easy Pumpkin Scone Ingredients

To make these pumpkin scones, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Flour – All purpose flour is what we use, but you can substitute your favorite if need be. 
  • Baking powder, salt, vanilla extract – Of course!
  • Brown sugar – My favorite for rich fall flavor.
  • Pumpkin pie spice – For that perfect fall spice! This is my favorite homemade pumpkin pie spice, but store bought works too!
  • Butter – Super cold and cubed in order to get a fluffy, flaky scone.
  • Pumpkin puree – ‘Tis the season
  • Heavy cream and egg – Always for tender yet flaky scones!
  • Maple syrup + Confectioners’ sugar – If you want the maple glaze and trust me… You do!

pumpkin scones with glaze and crushed pecans on white parchment paper on gold baking sheet

How to Make Pumpkin Scones

To make this pumpkin scone recipe, simply:

  1. Mix the dry ingredients – In a large bowl, whisk together flour, baking powder, brown sugar, and pumpkin pie spice
  2. Cut in the butter – Use a pastry cutter (or two forks) to cut the cold cubed butter into the flour and spice mixture until you start to see small pea sized butter pieces throughout. 
  3. Add in the wet ingredients – Add the pumpkin puree, heavy cream, egg, and vanilla extract to the bowl. Stir until thoroughly incorporated. 
  4. Form your dough – Dump your dough onto a flat surface and knead with your hands a few times until all of the dry strays are mixed in. Form dough into a circle that is about an inch and a half thick. Use a large knife and cut into 6 even triangles. Separate the triangles and place on a parchment lined baking sheet and let rest in the freezer for 15 minutes. 
  5. Bake – Remove from freezer and brush the tops of each scone with a bit of heavy cream. Bake at 400 degrees for 15-20 minutes or until the top of the scones are lightly golden. 
  6. Glaze & serve – Allow scones to cool about 10 minutes. In a small bowl, whisk together the maple syrup, butter, and confectioners sugar. Allow scones to cool about 10 minutes before topping with the maple glaze. 

To store, keep tightly wrapped in plastic wrap or a sealed container for up to 3 days or freeze for up to 3 months.

pumpkin scones with glaze and crushed pecans on white marble pastry board on gold dish towel

Variations:

Chocolate chips – Always a favorite! Sprinkle them on top or mix them into the batter. 

Nuts or seeds – Pecans, walnuts, sunflower seeds, or pumpkin seeds make a great addition. 

pumpkin scones with glaze and crushed pecans on white parchment paper on gold baking sheet

More Fall Desserts You’ll Love!

 

easy-pumpkin-scones

Easy Pumpkin Scones

Yield: 6 large scones
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This easy pumpkin scone recipe can be made in one bowl and comes together in minutes! Made with simple ingredients that I bet you already have at home. 

Ingredients

  • PUMPKIN SCONES:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup brown sugar, packed
  • 2 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1/2 cup cold butter
  • 1 egg
  • ¾ cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • MAPLE GLAZE:
  • 2 Tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 1 cup confectioners’ sugar

Instructions

      1. Mix the dry ingredients - In a large bowl, whisk together flour, baking powder, brown sugar, and pumpkin pie spice. 
      2. Cut in the butter - Use a pastry cutter (or two forks) to cut the cold cubed butter into the flour and spice mixture until you start to see small pea sized butter pieces throughout. 
      3. Add in the wet ingredients - Add the pumpkin puree, heavy cream, egg, and vanilla extract to the bowl. Stir until thoroughly incorporated. 
      4. Form your dough - Dump your dough onto a flat surface and knead with your hands a few times until all of the dry strays are mixed in. Form dough into a circle that is about an inch and a half thick. Use a large knife and cut into 6 even triangles. Separate the triangles and place on a parchment lined baking sheet and let rest in the freezer for 15 minutes. 
      5. Bake - Remove from freezer and brush the tops of each scone with a bit of heavy cream. Bake at 400 degrees for 15-20 minutes or until the top of the scones are lightly golden. 
      6. Glaze & serve - Allow scones to cool about 10 minutes. In a small bowl, whisk together the maple syrup, butter, and confectioners sugar. Allow scones to cool about 10 minutes before topping with the maple glaze. 

Notes

  • To store, keep tightly wrapped in plastic wrap or a sealed container for up to 3 days or freeze for up to 3 months.

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Did you make this recipe?

I can’t wait to hear what you think of this Easy Pumpkin Scone recipe! When you make it, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

Welcome!

I'm Lauren, creator here at GFG. My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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