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.
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).
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Notes
Ingredient Substitutions
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.
Homemade Pumpkin Pie SpiceUse 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
Prepare in AdvanceI 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.StoreStore these pumpkin scones in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.FreezeTo 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.