These pumpkin scones are fluffy and full of cozy fall flavors. With warm spices like cinnamon and nutmeg, they’re perfect for a chilly morning.
They also pair wonderfully with a hot cup of tea or coffee. I love enjoying them fresh from the oven—just a little butter makes them even better! 🍂
Key Ingredients & Substitutions
All-Purpose Flour: A staple in baking, all-purpose flour gives structure to your scones. If you’re after a gluten-free option, try a 1:1 gluten-free flour blend, which works well in this recipe.
Canned Pumpkin Puree: This is key for flavor and moisture. If you don’t have canned pumpkin, you can make your own by roasting baked pumpkin and pureeing it. Just ensure it’s not sweetened!
Spices: Cinnamon, nutmeg, ginger, and cloves give these scones their warm, cozy flavor. Feel free to experiment! Cardamom or allspice can be great substitutes for a spicy twist.
Butter: Cold, unsalted butter helps create flaky layers. If you’re looking for a lighter option, you can use cold coconut oil instead, though it can change the flavor slightly.
Brown Sugar: This adds moisture and richness. If you’re out of brown sugar, you can use white sugar plus a bit of molasses, or substitute honey—though you’d need to adjust the liquid in the recipe accordingly.
How Do I Achieve Flaky & Tender Scones?
Getting those perfect, flaky layers in your scones is all about how you handle the dough. Here’s how to make sure your scones turn out just right:
- Keep your butter cold. Chilled butter will create steam as it melts during baking, which helps create those airy layers.
- Don’t overmix the dough! Combine the wet and dry ingredients just until they come together. Overmixing can lead to tough scones.
- Pat the dough, don’t roll! When shaping your scones, use your hands to gently pat the dough into a circle instead of rolling it out. This keeps the layers intact.
- Cut straight down. When cutting your scone wedges, avoid twisting the knife. This helps the edges rise better while baking.
With these tips, you’re set up to enjoy deliciously flaky pumpkin scones that are perfect for any time of day!
How to Make Delicious Pumpkin Scones
Ingredients You’ll Need:
To Make the Scones:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 6 tbsp cold unsalted butter, cubed
- 3/4 cup canned pumpkin puree
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Optional Topping:
- Coarse sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18–22 minutes to bake. You’ll have warm, delicious scones ready in less than an hour—perfect for breakfast or an afternoon snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is key for getting that nice golden-brown color on your scones. Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves) until everything is well combined. This will ensure that the flavors are evenly distributed throughout the scones!
3. Cut in the Butter:
Add the cold, cubed butter to your dry mixture. Using a pastry cutter or your fingers, cut or rub the butter into the flour until it resembles coarse crumbs with small pea-sized pieces. This step is super important for flaky scones!
4. Mix the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, brown sugar, egg, and vanilla extract until smooth. This mixture will add moisture and flavor to your scones.
5. Combine the Mixtures:
Gently pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until everything is just combined. Be careful not to overmix—the dough will be a bit sticky, and that’s okay!
6. Shape the Dough:
Lightly flour your work surface and turn the dough out onto it. Pat it into a rough circle about 8 inches in diameter and about 1 inch thick, using your hands instead of a rolling pin to keep those lovely layers intact.
7. Cut and Transfer:
Using a sharp knife, cut the dough into 6 or 8 wedges, just like you would slice a pizza. Carefully transfer the wedges to your prepared baking sheet, making sure to leave about 2 inches of space between each one.
8. Sprinkle for a Crunch:
If you like a little extra sweetness and crunch, sprinkle the tops of the scones with coarse sugar before they go in the oven!
9. Bake Until Golden:
Bake the scones for 18–22 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. Your kitchen will smell amazing!
10. Cool and Serve:
Remove the scones from the oven and let them cool slightly on a wire rack. They’re best served warm with butter or clotted cream, or you can enjoy them plain. Either way, they’re sure to be a hit!
Enjoy these tender pumpkin scones with a lovely hint of fall spices—they’re perfect for breakfast, brunch, or a delightful afternoon treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Simply roast a small sugar pumpkin, scoop out the flesh, and puree it until smooth. Just ensure it’s not overly watery for the best scone texture.
How Do I Store Leftover Scones?
Store any leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap each scone in plastic wrap and freeze them for up to 3 months. Just thaw them at room temperature or warm them in the oven before serving!
Can I Make These Scones Gluten-Free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. This should give you a similar texture, but make sure to check your blend for any additional binding agents!
What Should I Serve with These Scones?
These scones go wonderfully with butter, clotted cream, or even a drizzle of honey. Pair them with your favorite tea or coffee for a delightful treat!