Delicate pumpkin scones that are packed with warm spices, pumpkin flavor and topped with decadent pumpkin cinnamon glaze. They are buttery, flaky, soft and crumbly – a perfect fall treat!
If you love pumpkin season, you gotta love these pumpkin scones. They have a delicate crispy crunch on the outside and flaky and buttery on the inside. And they’re topped with rich pumpkin cinnamon glaze, which makes them even more of a fall treat.
When you think of crisp fall morning treats, think of flaky pumpkin scones.
HOW TO MAKE PUMPKIN SCONES
You will start by combining flour, baking powder, salt, brown sugar, and the spices in a large bowl
Next, you will add cold butter to your dry ingredients and mix them together until the dough resembles wet sand, with some pea-sized chunks of butter within. You can either use a pastry cutter, a fine grater or a food process to help you with the mixing process, just make sure not to over mix.
In a medium bowl, whisk the cold heavy cream, egg, pumpkin puree, and vanilla extract until combined. Pour wet mixture over the dry mixture combined with butter and gently mix together just until the dough comes together. It will be a bit sticky and you can still see the chunks of butter.
On a clean and floured surface, form the dough into a ball and flatten it into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges. I recommend brushing the scones with heavy cream which helps the scones get the golden crisp top.
Bake the pumpkin scones on a large sheet pan lined with parchment paper for 12-15 minutes until golden on top.
Once the scones are done baking, remove from the oven and let them cool.
HOW TO MAKE PUMPKIN CINNAMON GLAZE
While the scones are baking, make the pumpkin cinnamon glaze. In a small bowl, combine sifted powdered sugar, ground cinnamon, pumpkin puree and heavy cream and whisk until the glaze is smooth. The mixture should be thick and pourable.
Top each scone with the glaze using a spoon or a piping bag, let it drip down the sides. Let the glaze set for 30 minutes. They are best served warm the day they’re made. They are perfect with a hot cup of coffee or tea.
TIPS FOR MAKING PERFECT PUMPKIN SCONES
- Substitute the spices in the recipe with 2 teaspoons of your favorite pumpkin pie spice blend if you want to. It does not change the texture of the scones.
- Sift the flour and baking powder into your bowl. This means that the two will be well mixed together, which gives the scones a better chance of an even rise.
- Cold butter is a must. The secret to the flakiest scones is to use cold butter. Similar to making pie crust, using cold butter prevents it from melting before the scones are baked. Instead, it will melt in the oven and create that beautiful tall, flaky, fluffy texture. Butter should be cut into small pieces, so it can be mixed thoroughly with the flour.
- Mix the dough until it’s just combined. Overmixing the dough will develop the gluten and affect the scones texture. I recommend mixing the dough on low speed and stop mixing then the flour streaks disappear.
If you try this Pumpkin Scones recipe, let me know by tagging me on Instagram or tell me all about it in the comments section down below. I’d love to see your creations from your kitchen 
More Amazing Scone Recipes:
Pumpkin Scones
Equipment
Ingredients
For Pumpkin Scones
- 2 cups (260g) all purpose-flour
- 2 1/2 teaspoons baking powder
- 1/3 cup (65g) light or dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon*
- 1/2 teaspoon ground ginger*
- 1/2 teaspoon ground nutmeg*
- 1/4 teaspoon ground cloves*
- 1/2 cup (1 stick/113g) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1/4 cup (60 ml) very cold heavy cream, plus 2 tablespoons (30 ml) for brushing
- 1/2 cup (115g) canned pumpkin puree
- 1 1/2 teaspoons pure vanilla extract
For Pumpkin Cinnamon Glaze
Instructions
- Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- To make pumpkin scones: Combine flour, baking powder, salt, brown sugar, and the spices in a large bowl. Set aside.
- Using a pastry cutter or a food processor to mix butter with dry ingredients until the dough resembles wet sand, with some pea-sized chunks of butter within.
- In a medium bowl, whisk the cold heavy cream, egg, pumpkin puree, and vanilla extract until combined. Pour wet mixture over the dry mixture combined with butter and gently mix together with a spatula (or pulse in a food processor) just until the dough comes together. It will be a bit sticky and you can still see the chunks of butter. Do not over mix.
- On a clean and floured surface, form the dough into a ball and flatten it into an 8-inch disc. Use a sharp knife to cut the disc into 8 equal wedges. Brush the scones with heavy cream to help the scones get the golden crisp top.
- Place the scones on a prepared pan, 2 inch apart and bake for 13-15 minutes until golden on top.
- Once the scones are done baking, remove from the oven and transfer scones to a wire rack. Let them cool.
- To make pumpkin cinnamon glaze: Combine all ingredients in a bowl and whisk together until the glaze is smooth. The mixture should be thick and pourable. If it's too thick, add a bit more heavy cream. Top each scone with the glaze using a spoon or a piping bag, let it drip down the sides. Let the glaze set for 30 minutes. Add pumpkin seeds on top if desired.
- The scones are best served the day they are made but leftovers can be frozen for up to 2 months.
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