Pumpkin Scones

There’s something about pumpkin scones that just feels right when the weather starts to cool down. These aren’t those dry, crumbly scones you might be thinking of – they’re actually soft and tender thanks to all that pumpkin puree.

They’re perfect for fall baking or if you need a fall bake sale treat that’s always a winner.

This scone recipe is not too sweet on their own, which makes them perfect for breakfast or an afternoon snack. The vanilla glaze adds a nice touch of sweetness, but you could honestly skip it if you prefer them plain.

The best part is they come together pretty quickly and don’t require any fancy techniques. Just keep your butter cold and don’t overwork the dough, and you’ll be fine.

Let’s make some scones!

Ingredients

Scones

• 4 cups all-purpose flour, plus extra for dusting
• 1/2 cup granulated sugar
• 4 tablespoons baking powder
• 2 teaspoons salt
• 2½ teaspoons pumpkin pie spice, divided
• 1¼ cups cold unsalted butter, cubed
• 1¾ cups pumpkin puree
• 7 tablespoons cold heavy cream, divided
• 1 large egg, beaten
• 2 teaspoons vanilla extract, divided

Glaze

• 2 cups powdered sugar
• 1 tablespoon heavy cream (plus more as needed)

How to Make Pumpkin Scones

1. Heat oven to 375°F and line a baking sheet with parchment paper.

2. Whisk together flour, sugar, baking powder, salt, and 2 teaspoons pumpkin pie spice in a large bowl. Cut in cold butter using a pastry blender until mixture resembles coarse crumbs.

3. Combine pumpkin puree, 6 tablespoons cream, beaten egg, and 1 teaspoon vanilla in another bowl. Add to dry ingredients and stir with a fork until rough dough forms. Add extra cream if dough seems too dry.

4. Turn dough onto floured surface and knead gently until it holds together. Pat into 1-inch thick circle and cut into 12 wedges. Place on baking sheet and refrigerate 30 minutes.

5. Brush scone tops with remaining 1 tablespoon cream and sprinkle with remaining 1/2 teaspoon pumpkin pie spice. Bake 25 minutes until golden brown.

6. Cool 5 minutes on pan, then transfer to wire rack to cool completely.

7. For glaze, whisk powdered sugar, 1 tablespoon cream, and remaining 1 teaspoon vanilla until smooth. Add more cream if too thick.

8. Drizzle glaze over cooled scones and let set 10 minutes before serving.