Pumpkin Scones
Posted Oct 13, 2021, Updated Dec 03, 2024
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These easy pumpkin scones are buttery, moist, and packed full of rich fall spices and fresh pumpkin. They are even better than Starbucks and can be prepared in advance and baked fresh in the morning for a cozy fall breakfast.
A warm mug of coffee and a scone for breakfast can make any day feel like a special occasion. We love these cinnamon chip scones so much that I tweaked the recipe to create the best pumpkin scones ever.
These easy pumpkin scones are buttery, moist, and packed full of rich fall spices and fresh pumpkin. They are even better than Starbucks and can be prepared in advance and baked fresh in the morning for a cozy fall breakfast. Also try our chocolate scones or buttermilk scones!
Pumpkin Scones: Ingredients & substitutions
Let’s discuss the ingredients in these pumpkin scones, as well as possible substitutions.
- All-purpose flour. I have not tried making these pumpkin scones with any other flour besides unbleached all-purpose flour. If you try using an all-purpose gluten-free flour or another flour substitute, please report back and let me know how it goes.
- Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
- Ground Cinnamon. Not all ground cinnamon is created equally. Choose a quality variety of cinnamon for the best results!
- Pumpkin Pie Spice. Use store bought or make your own: homemade pumpkin pie spice recipe.
- Salted Butter. Unsalted butter is the only substitution I’d recommend for salted butter.
- Half and Half. I have used whole milk with great results. I have also tried using heavy whipping cream, but I needed to add an extra 1 Tablespoon of cream to get the dough to stick together (they still tasted perfect).
- Pumpkin puree. You can use fresh homemade pumpkin puree or canned puree.
- Cinnamon Chips. These Cinnamon Chips are a baking staple in my house, but they can be hard to find. I usually purchase them online or at Walmart.
How to Make Pumpkin Scones
These pumpkin scones are easy to make, but we will walk through the process step-by-step, and don’t forget to watch the video.
In a large bowl add flour, sugar, baking powder cinnamon, pumpkin pie spice and sea salt. Stir to combine. You will be using this bowl to make the scones so use a large bowl that can fit all the ingredients.
Cut in Cold Butter
It’s important that the butter is cold when added to the dry ingredients. I often cut up the butter and place it in the fridge before I gather the rest of the ingredients and finish step one. This ensures it is very cold when it’s time to be added to the dough.
Use a fork, a pastry cutter, or your hands to cut the butter into the dry ingredients until there are coarse crumbs. (you want little chunks of butter)!
Add Wet Ingredients
Next, add the half and half, pumpkin puree, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
Add Cinnamon Chips
Use a wooden spoon or spatula to mix the cinnamon chips into the dough until they are evenly distributed.
Form Scones
Next, turn the dough out onto a well-floured surface (or pastry slab), divide it in half and form two circles.
Cut each circle into 8, equal-sized, triangular pieces. (to do this: start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally).
Prepare in Advance
I often prepare the dough for these pumpkin scones the night beforehand and bake in the morning. Make the dough according to the instructions, but do not cut it (leave it as two circles).
Then wrap both dough circles tightly with plastic wrap and put them in an airtight container. Simply cut and bake the cinnamon scones in the morning.
Bake
Place the scones evenly spread on a prepared baking sheet. Then, lightly brush the tops of each scone with half and half, then sprinkle each one with raw sugar.
Bake in the preheated oven for 15-18 minutes, or until the scones look set.
Cool & Serve
Remove from the oven and transfer scones to a wire rack to cool, or serve warm (which I highly recommend) slathered with homemade pumpkin butter, cinnamon honey butter or homemade apple butter.
Store
Store these pumpkin scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze
To freeze these pumpkin scones, wrap them tightly in plastic wrap and put them in an airtight container or freezer-safe bag or container and freeze for up to two months.
Pumpkin Scones Recipe FAQs
A few of my secrets are: 1) Make sure the butter is cold. 2) Don’t over-mix the dough.
The only reason these pumpkin scones wouldn’t be fluffy is if your baking powder or egg weren’t fresh. Test your ingredients for freshness before using.
Make sure to store them in an airtight container and they will retain their moisture.
There are two ways to reheat these pumpkin scones:
In the microwave. Simply warm scones in the microwave for 15-30 seconds (depending on the power of your microwave and the number of scones you are heating up). Then enjoy!
In the oven. Wrap scones in foil (to prevent drying out) and warm in the oven preheated to 300 degrees F for 10-15 minutes!
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Pumpkin Scones Recipe
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- 6 Tablespoons butter cold
- ½ cup half and half
- ½ cup pumpkin
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup cinnamon chips
Topping:
- 1 Tablespoon half and half
- 2 Tablespoons raw turbinado sugar
Instructions
- Preheat oven to 375 degrees F.
- Line a large baking sheet with parchment paper, set aside.
- In a large bowl add flour, sugar, baking powder cinnamon, pumpkin pie spice and sea salt. Stir to combine.
- Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter)!
- Add half and half, pumpkin puree, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
- Add cinnamon chips and stir until evenly distributed.
- Turn dough out onto a well-floured surface (or pastry slab), divide in half and form two circles. Cut each circle into 8, equal-sized, triangular pieces. (to do this: start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally).
- Place scone pieces evenly spread on the prepared baking sheet.
- Lightly brush the tops of each scone with half and half, then sprinkle each one with raw sugar.
- Bake in the preheated oven for 15-18 minutes, or until the scones look set.
- Remove from the oven and transfer scones to a wire rack to cool, or serve warm (which I highly recommend).
Video
Notes
- Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
- Salted Butter. Unsalted butter works well.
- Half and Half. I have used whole milk with great results. I have also tried using heavy whipping cream, but I needed to add an extra 1 TBS of cream to get the dough to stick together (they still tasted perfect).
- Pumpkin puree. You can use fresh homemade pumpkin puree or canned puree.
- Cinnamon Chips. These Cinnamon Chips are a baking staple in my house, but they can be hard to find. I usually purchase them online or at Walmart.
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp allspice
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How large are the circles supposed to be before cutting the dough?
About 8.”