Pumpkin Scones are soft and flavorful scones, spiced with pumpkin pie spice, and topped with a pumpkin pie spiced glaze for the perfect treat to get you excited for Fall! I can picture myself enjoying one with a cup of coffee on a cool, crisp morning. If these scones sound amazing to you, be sure to also give my Pumpkin Spice Muffins a try, too!
Pumpkin Scones Ingredients & Smart Substitutions
- Butter: For the best results in these scones, the butter must be COLD, grated butter. (Just pop it in the freezer while you are working on the recipe–it only needs a few minutes in the freezer to firm up.) I prefer unsalted butter to have control over the amount of salt in a recipe. If using salted butter, you may want to lessen the amount of salt added. The cold butter stays cool until baking time, which will keep the scones from spreading out, which makes them lose that flaky and moist texture.
- Flour: I used all-purpose flour in the scones. If substituting gluten-free flour, use the same amount (1:1 ratio).
- Pumpkin Pie Spice: For the most spiced flavor, make your own pumpkin pie spice! (I love having homemade spices on hand–they are always packed with more flavor.) Add a little pumpkin spice to the dough and the glaze.
- Pure Pumpkin: Look for pure pumpkin (formerly known as pumpkin puree), not pumpkin pie filling for this recipe. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness to the scones.
- Heavy Whipping Cream: You will need heavy whipping cream (also known as heavy cream) for both the scone dough and brushing on top of the dough before the scones are baked. When added to the dough, the scones have more moisture and flavor. (I don’t want a dry scone!) And then, when brushed over the top of the dough before being baked, it results in a beautiful golden color. I do not recommend substituting milk for heavy cream.
- Glaze: For even more of that Fall flavor, also known as pumpkin spice season, the scones are coated in a pumpkin pie-spiced glaze. I think the scones are delicious with or without the glaze, but love the added spice from it.
Can I Make Pumpkin Scones Ahead Of Time?
Yes! Once you have the dough ready, it’s easy to freeze for up to a month! Then, you can enjoy freshly baked scones when you need them. Here is how:
- Place the shaped dough onto a parchment paper-lined baking sheet and into the freezer for about an hour.
- Once solid, store the frozen dough in freezer-safe containers, labeled and dated, for up to a month. Include the baking instructions.
- When ready to bake, simply add a few minutes to the baking time, no need to thaw first!
- Then, once baked and cooled, don’t forget about the glaze!
How To Store Scones
I love scones the day they are made, nice and fresh! But, you can store them in a sealed container at room temperature for a day or two. To warm them up, you can pop them in the oven at 350°F, covered with aluminum foil, for about 10 minutes. Or, wrap a scone in a damp paper towel and warm it up in the microwave.
Can I Freeze Baked Scones?
Sure! For longer storage, freeze the baked scones. I recommend freezing the scones without the glaze. (You can always add that when ready to serve.) To freeze, first, let them cool completely. Then, wrap them in plastic wrap or aluminum foil. Finally, store them in the freezer for up to 3 months. When ready to enjoy, reheat them in the oven for about 15 minutes at 350°F.
Pumpkin Scones
Equipment
- Large mixing bowl I like using glass mixing bowls like these
- Grater I use this hand-crank grater
- Baking sheet This one from Nordic Ware works great!
- Pastry brush I use this silicone brush from Le Creuset!
Ingredients
Scones
- ½ cup (1 stick / 113 g) unsalted cold butter
- 2 ½ cups (312.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- ½ cup (122.5 g) pure pumpkin
- 2 large eggs
- ¼ cup (59.5 g) heavy whipping cream
- 2 teaspoons vanilla extract
Topping
- 2 tablespoons heavy whipping cream
Glaze
- 1 cup (125 g) confectioners' sugar
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons whole milk
Instructions
- Preheat the oven to 425°F.
- Using the fine edge of your grater, grate the cold butter onto parchment paper. Place the grated butter in the freezer while you prepare the remaining ingredients.
- In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
- Remove the grated butter from the freezer. Mix the butter into the dry ingredients.
- In a small mixing bowl, whisk together pure pumpkin, eggs, heavy whipping cream, and vanilla. Pour this mixture into the dry ingredients and stir. Once it starts to come together, turn the mixture onto a lightly floured surface and knead a few times until most of the flour has been incorporated.
- Line a baking sheet with parchment paper. Scoop the dough onto the lined baking sheet. Use your hands to form a circle about ¾-inch thick. (Add a bit of flour to your hands to prevent sticking.)
- Using a bench scraper or a large knife, slice the circle into 6-8 wedges (I made 8 scones). Using your hands, gently separate the edges of each scone, creating a space of about ½ inch between each.
- Use a pastry brush to brush each scone with heavy whipping cream on all exposed sides.
- Bake for 18-23 minutes or until golden brown. Set aside to cool slightly while you prepare the glaze.
Glaze
- In a medium bowl, whisk together the confectioners’ sugar, pumpkin pie spice, and 1 tablespoon of milk. Add more milk as needed until the glaze reaches your desired consistency.
- Coat the scones in the glaze and let set before serving.
Video
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These pumpkin scones are incredible! The pumpkin spice glaze adds just the right amount of sweetness and spice, complementing the scones perfectly.
Elizabeth
I loved these scones! The texture is nice and moist (which I like), and they are packed with pumpkin spice flavor!
Annabelle
These would be so good with a cup of coffee on a cool, Fall morning.
Bella
These scones are a fall favorite! The pumpkin flavor is strong without being overpowering, and the pumpkin spice glaze is perfect.
Selena
The pumpkin scones with pumpkin spice glaze are fantastic! The scones are soft and moist, and the glaze provides a lovely sweet and spicy finish. They’re a delightful addition to any fall menu and super easy to bake!
I just made these and they are a little more tender than I woudl like I prefer a drier scone but the flavor was the best I have ever had especially with that glaze. 4.8 stars.
I’m excited to make these. Scones are my favorite. Many thanks!
How would I adjust the recipe to be sugar free and dairy free?
I made with buttermilk. Delicious.