• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Pumpkin Scones

    Pumpkin Scones

    Published: Oct 13, 2021 · Modified: Oct 21, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    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.

    4 Pumpkin Scones on a baking sheet after baking

    A warm mug of coffee and a scone (especially these mocha chocolate scones)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.

    stack of 3 Pumpkin Scones with cinnamon chips

    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 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.
    6 Pumpkin Scones on a baking sheet after baking

    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.

    Combine the dry ingredients. 

    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.

    two photos showing How to Make Pumpkin Scones - combining dry 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)!

    two photos showing How to Make Pumpkin Scones - cutting butter into dry ingredient mixture with a pastry cutter

    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.

    two photos showing How to Make Pumpkin Scones - adding wet ingredients to the dry ingredients

    Add cinnamon chips

    Use a wooden spoon or spatula to mix the cinnamon chips into the dough until they are evenly distributed.

    two photos showing How to Make Pumpkin Scones - adding cinnamon chips

    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).

    To 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.

    two photos showing How to Make Pumpkin Scones - forming into two discs and then cutting into 16 scones

    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.

    two photos showing How to Make Pumpkin Scones - before and after baking on the baking sheet

    Cool & Serve

    Remove from the oven and transfer scones to a wire rack to cool, or serve warm (which I highly recommend) slathered with cinnamon honey 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.

    two pumpkin scones on a white plate

    FAQs about Pumpkin Scones

    What is the secret to making good scones?

    A few of my secrets are: 1) Make sure the butter is cold. 2) Don't over-mix the dough.

    How do I get my scones to rise and be fluffy?

    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.

    How do you keep scones moist?

    Make sure to store them in an airtight container and they will retain their moisture.

    How do you reheat & freshen up scones? 

    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!

    6 Pumpkin Scones in a white serving dish

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Pumpkin Scones

    Pumpkin Scones Recipe

    Laura
    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.
    5 from 3 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 16 Scones
    Calories 139 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • baking sheet
    • Parchment Paper
    • pastry cutter
    • pastry brush

    Ingredients
     
     

    • 2 ½ cups all-purpose flour
    • ¼ cup granulated sugar
    • 1 TBS baking powder
    • 1 tsp ground cinnamon
    • 2 tsp pumpkin pie spice
    • ½ tsp sea salt
    • 6 TBS butter cold
    • ½ cup half and half
    • ½ cup pumpkin
    • 1 large egg
    • 1 tsp pure vanilla extract
    • 1 cup cinnamon chips

    Topping:

    • 1 TBS half and half
    • 2 TBS 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

    Homemade Pumpkin Pie Spice
    Use this recipe to make your own homemade pumpkin pie spice! 
    Or, to make only 1 tablespoon of pumpkin pie spice combine: 
    • 1 ½ tsp cinnamon
    • ½ tsp nutmeg
    • ½ tsp cloves
    • ½ tsp allspice
    To 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.
    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.
    Ingredient 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.
    • 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 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.

    Nutrition

    Serving: 1sconeCalories: 139kcalCarbohydrates: 19gProtein: 3gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 119mgPotassium: 128mgFiber: 1gSugar: 3gVitamin A: 486IUVitamin C: 1mgCalcium: 51mgIron: 1mg
    Tried this recipe?Let us know how it was!

    More delicious recipes

    If you love these pumpkin pancakes, try these recipes:

    • This pumpkin cake is one of my all-time favorite recipe creations, you will love it I promise.
    • These pumpkin cinnamon rolls make the perfect fall breakfast.
    • Pumpkin pie is a classic fall dessert we love around here, try this Pumpkin Pie from Scratch, and this Dairy-free Pumpkin Pie!
    • These are the best pumpkin chocolate chip cookies you'll ever eat! Not at all cakey!
    • You won't find a more delicious Pumpkin Bread Recipe - I promise! It's moist and so good!
    • This Pumpkin Baked Oatmeal is a healthy and delicious fall breakfast!
    • This pumpkin smoothie tastes like a liquid pumpkin pie but it's so much healthier and only takes 5 minutes to make!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Chocolate Peanut Butter Brownies
    Homemade Meatballs Recipe »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    38 shares