I enjoy this recipe because it is simple enough for a weekend baking session while delivering bakery-quality results. The combination of pumpkin purée, cinnamon, and pumpkin pie spice creates a rich seasonal flavor, while the cold butter helps produce soft, flaky layers. I also like that the light vanilla glaze adds just the right amount of sweetness without overpowering the pumpkin.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Pumpkin Scone Ingredients:
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1/2 cup very cold salted butter, * diced or grated
3/4 cup pumpkin purée
1/3 cup buttermilk (or milk), plus extra for brushing
1 teaspoon vanilla extract
Vanilla Glaze Ingredients:
1/2 cup powdered sugar
2 to 3 teaspoons buttermilk (or milk)
1/2 teaspoon vanilla extract
optional: 1/4 teaspoon ground cinnamon, ginger or cardamom
Directions
I whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt in a large mixing bowl until everything is evenly combined.
I add the very cold butter and cut it into the dry ingredients using a pastry cutter, two forks, or a food processor until the mixture becomes crumbly with pea-sized butter pieces.
I stir in the pumpkin purée, buttermilk, and vanilla extract using a spatula just until no dry streaks remain, being careful not to overmix.
I transfer the dough to a lightly floured surface and gently fold it a few times until it comes together. Then I pat it into an 8-inch circle.
I slice the dough into 8 equal wedges with a large knife or bench scraper.
I place the wedges on a parchment-lined baking sheet, spacing them about 2 inches apart, and chill them in the freezer for about 15 minutes while I preheat the oven to 425°F.
I lightly brush the tops with buttermilk.
I bake the scones for 13 to 15 minutes, or until they are lightly golden and fully baked through.
I let the scones cool on a wire rack.
I whisk together the glaze ingredients until smooth and drizzle or brush the glaze over the slightly cooled scones before serving.
Servings and Timing
Servings: 8
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Variations
I enjoy changing these pumpkin scones with a few simple additions or substitutions:
I fold chocolate chips into the dough for a rich chocolate version.
I mix in chopped pecans or walnuts for extra crunch.
I add dried cranberries for a sweet and tart flavor.
I replace the vanilla glaze with a maple glaze for a deeper autumn flavor.
I sprinkle coarse sugar on top before baking for a crisp finish.
I add a pinch of nutmeg or cloves for even warmer spice notes.
I drizzle melted white chocolate over the cooled scones for a festive presentation.
Storage/Reheating
I store leftover pumpkin scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, I freeze them in a freezer-safe container for up to 3 months.
I reheat refrigerated or thawed scones in a 300°F oven for about 5 to 8 minutes to restore their fresh-baked texture. I can also warm one in the microwave for about 15 to 20 seconds if I want a quick snack.
FAQs
Can I use canned pumpkin purée?
I use canned pumpkin purée regularly, and it works perfectly as long as it is pure pumpkin and not pumpkin pie filling.
Why does the butter need to be very cold?
I keep the butter cold because it creates flaky layers as the scones bake.
Can I make the dough ahead of time?
I often prepare the dough, cut the wedges, and refrigerate or freeze them until I am ready to bake.
Can I freeze unbaked scones?
I freeze the shaped wedges on a baking sheet, then transfer them to a freezer bag and bake them directly from frozen with a few extra minutes of baking time.
What if I do not have buttermilk?
I use regular milk as directed, or I make a simple substitute by adding a little lemon juice or vinegar to milk and letting it sit for a few minutes.
Can I make these without the glaze?
I enjoy them plain as well because they are flavorful enough without the glaze.
Why should I avoid overmixing the dough?
I mix just until combined because overmixing can make the scones dense instead of tender.
Can I use unsalted butter?
I can use unsalted butter by adding an extra 1/4 teaspoon of salt to the recipe.
How do I know when the scones are done?
I look for lightly golden tops and firm centers that are fully baked.
What can I serve with pumpkin scones?
I enjoy serving them with coffee, tea, hot chocolate, or a pumpkin spice latte for a comforting breakfast or afternoon treat.
Conclusion
I always look forward to baking these Pumpkin Scones because they are soft, flaky, warmly spiced, and topped with a delicious vanilla glaze. They are perfect for breakfast, brunch, dessert, or an afternoon coffee break, and they never fail to bring comforting fall flavors to the table.
These tender, flaky Pumpkin Scones are filled with warm fall spices and real pumpkin purée, then finished with a sweet vanilla glaze. They’re perfect for breakfast, brunch, or an afternoon treat with your favorite hot beverage.
Ingredients
2 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon fine sea salt
1/2 cup very cold salted butter, diced or grated
3/4 cup pumpkin purée
1/3 cup buttermilk (or milk), plus extra for brushing
1 teaspoon vanilla extract
For the glaze: 1/2 cup powdered sugar
2 to 3 teaspoons buttermilk (or milk)
1/2 teaspoon vanilla extract
Optional: 1/4 teaspoon ground cinnamon, ginger, or cardamom
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
Cut the cold butter into the dry ingredients using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs with pea-sized butter pieces.
Add the pumpkin purée, buttermilk, and vanilla extract. Stir gently until no dry streaks remain, taking care not to overmix.
Transfer the dough to a lightly floured surface, fold it a few times until it comes together, and pat it into an 8-inch circle.
Cut the dough into 8 equal wedges.
Place the wedges on the prepared baking sheet about 2 inches apart and chill in the freezer for 15 minutes.
Brush the tops lightly with buttermilk.
Bake for 13 to 15 minutes, or until lightly golden and baked through.
Cool the scones on a wire rack.
Whisk together the glaze ingredients until smooth, then drizzle or brush over the slightly cooled scones before serving.
Notes
Keep the butter very cold for the flakiest texture.
Avoid overmixing the dough to ensure tender scones.
Fold in chocolate chips, chopped pecans, walnuts, or dried cranberries for delicious variations.
Substitute the vanilla glaze with a maple glaze for extra autumn flavor.
Sprinkle coarse sugar on top before baking for added crunch.
Freeze unbaked wedges and bake directly from frozen, adding a few extra minutes to the baking time.
Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
Reheat in a 300°F oven for 5 to 8 minutes or microwave for 15 to 20 seconds.
