Flaky pumpkin scones perfectly spices with your favorite autumn flavors. They're as easy to make as they are delicious!
Why you'll love it
These pumpkin scones are tender, flaky, and full of warming spice. The heavy cream keeps these scones moist and soft while the brown sugar adds a light caramel note.
They are not too sweet or overwhelming with with the pumpkin spice flavor. Instead, it has just enough of everything to keep you going back for more.
With the tips and information here, you can easily put these scones together in just a few minutes. They're great for preparing ahead of time to enjoy any time you want to breakfast, lunch, or any time the mood hits.
Butter - Use unsalted butter to control the amount of salt in the scones. For the best results, use frozen butter when making your scones.
Cream - Using heavy cream gives you the richest flavor and moist texture. I do not recommend replacing it with anything else except perhaps buttermilk.
Pumpkin - It is important to make sure you are using pure pumpkin puree and not pumpkin pie mix. The cans usually look similarly, but the pumpkin pie mix comes already sweetened and spiced.
Sugar - Traditionally, American scones are sweeter than their British scone counterparts. We use brown sugar to bring in some light molasses flavor which pairs well with the warm spices in the scones. Top with turbinado sugar for a crunchy sweet finish.
Spices - We use a mix of spices including cinnamon, ginger, nutmeg, and cloves. you can use them individually, or use a premade pumpkin spice mix.
How to make
- Whisk together the flour, baking powder, salt, and spices together. Add the butter to the flour and mix it in until it forms large crumbs.
- Mix together the pumpkin, heavy cream, sugar, and egg together in a separate bowl.
- Add the wet ingredients into the dry and mix until it just comes together.
- Shape into a disc that is about 7 - 8-inches in diameter.
- Cut into triangles and freeze them for 30 minutes.
- Brush the top with cream and top with cinnamon and turbinado sugar. Bake for 20 minutes.
Expert baking tips
Measure the flour correctly. If you add too much flour, the dough becomes dry, and the scones won’t rise and become crumbly after baking. Fluff your flour and spoon it into your measuring cup, and sweep off the excess. If you want consistently accurate results, use a kitchen scale. You can convert the measurements in the recipe card below.
The butter must be cold. When the cold butter meets the hot oven, it steams and creates those buttery, flaky layers we love. I recommend using frozen butter, if possible. This is also why we freeze the scones for a few minutes before baking.
Blot the pumpkin puree before using! Some brands are very wet and have a ton of excess moisture which can make your scones dense or spread too much. Measure out your pumpkin and let it rest on paper towels for 15 - 30 seconds before using it.
Avoid overworking the dough. The more you knead and work the dough, the more gluten will form and leave you with tough, chewy scones.
Flour your knife, bench scraper, or whatever you use to cut the scones. this helps keep the dough from sticking to it and making it difficult to cut. Press straight down with your cutting instrument and don’t twist. This seals the edge and prevents the scones from rising properly.
There are a lot of delicious ways to dress up your pumpkin scones.
Instead of using traditional pumpkin spices, you can use a chai spice.
Fold in cinnamon chips, chocolate chips, or even dried fruit.
Top with your favorite cinnamon, chocolate, or pumpkin spice glaze or even pepitas
You can make pumpkin scones well before you plan on enjoying them. These scones can be frozen until you are ready to bake. Simply freeze them on a baking sheet for an hour before transferring to an airtight container. Freeze for up to a month and bake from frozen. It will need a couple of extra minutes in the oven. You can also freeze baked scones in an airtight container. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Scones are usually the best the first couple of days they are baked as they can dry out over time. Store them in an airtight container at room temperature to prolong their shelf life to up to four days.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ cup unsalted butter cut in cubes and chilled
- ½ cup pumpkin puree
- ⅓ cup heavy cream plus extra for brushing tops
- ¼ cup brown sugar
- 1 large egg
- turbinado sugar for sprinkling
- Whisk together the flour, baking powder, salt, and spices together in a large bowl.
- Use a pastry cutter or your hands to cut in the butter into the flour until the mixture resembles large crumbs.
- Mix together the pumpkin, cream, sugar, and egg together in a separate bowl.
- Form a well in the middle of the flour mixture and add the wet ingredients. Fold in the wet ingredients into the flour. Do not over mix and bring the dough together to form a ball.
- Transfer the dough to a floured surface and squish down the ball to form a disc shape about 7 - 8 inches in diameter.
- Cut the disc into 8 triangles and gently separate the triangles.
- Cover the scones in plastic wrap and freeze for about 30 minutes.
- While it is int he freezer, preheat your oven to 425 F and line a baking sheet with parchment paper.
- Remove the scones and place on the parchment paper.
- Brush with the milk or cream and top with turbinado sugar. Bake for about 18 - 20 minutes. or until the edges are a light golden brown. Transfer to a wire rack to cool completely.