These pumpkin scones are delightfully tender, flaky, and infused with warm autumn spices. Topped with a luscious pumpkin spice glaze, they’re a seasonal treat ideal for cozy mornings or afternoon coffee breaks. Whether served fresh from the oven or enjoyed the next day, they’re a quintessential fall favorite.

Why You’ll Love This Recipe

Pumpkin scones deliver everything you want in a fall bake: warm spices, rich flavor, and comforting texture. The dough is easy to work with and creates a buttery, layered scone, while the pumpkin glaze adds a sweet, spiced finish. They’re perfect for breakfast, brunch, or a midday indulgence. Plus, the recipe makes enough to share or freeze for later.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Scones:

2 1/4 cups (286 grams) all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/3 cup (66 grams) light brown sugar
1 stick (113 grams) unsalted butter, cold and cubed
1/2 cup (122 grams) canned pure pumpkin puree
1/4 cup buttermilk or heavy cream
2 large eggs, divided

For the Pumpkin Spice Glaze:

1 cup (125 grams) powdered sugar
1 tablespoon canned pure pumpkin puree
1 tablespoon milk
1/4 teaspoon ground cinnamon

directions

Make the Scones:
Preheat oven to 400°F (200°C). Line two baking pans with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, ginger, nutmeg, cloves, and brown sugar.
Cut in Butter:
Use a pastry blender to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
Mix Wet Ingredients:
In a separate container, whisk together the pumpkin puree, buttermilk (or cream), and one egg. Make a well in the dry ingredients and add the liquid mixture. Stir until partially combined.
Fold the Dough:
Turn the dough out onto a floured surface. Pat into a rough rectangle and fold over like a letter. Rotate the dough 90 degrees and repeat the folding process once more.
Shape and Cut:
Divide the dough in half. Shape each half into a 6-inch round about 3/4 inch thick. Cut each round into 8 wedges. Arrange the scones on the baking pans, spaced about 2 inches apart. Freeze briefly while the oven preheats.
Bake:
Beat the second egg with 1 teaspoon of water and brush it over the tops of the scones. Bake for 12–15 minutes or until golden. Cool on a wire rack.
Make the Glaze:
In a small bowl, mix powdered sugar, pumpkin puree, milk, and cinnamon until smooth. Drizzle the glaze over the cooled scones and allow it to set before serving.

Servings and timing

Servings: 16 scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 220 kcal per scone

Variations

Maple Glaze: Swap the pumpkin puree in the glaze for a tablespoon of maple syrup for a sweet, earthy topping.
Nutty Addition: Add 1/2 cup of chopped pecans or walnuts to the dough for added crunch and flavor.
Vegan Option: Use plant-based butter, dairy-free cream, and a flax egg substitute.
Mini Scones: Cut each round into 12 wedges for smaller, bite-sized treats.
Spice It Up: Increase cinnamon or add a pinch of cardamom for a spicier profile.

storage/reheating

Store the pumpkin scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze them (unglazed is best) for up to 2 months. Reheat in a 300°F (150°C) oven for 5–8 minutes or microwave for about 20 seconds. If freezing, glaze them after reheating for best texture.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight or freeze unbaked scones for later baking.

Why freeze the scones before baking?

Chilling helps solidify the butter, which contributes to flakier layers and better rise during baking.

Can I use fresh pumpkin puree?

Yes, ensure it’s well-drained and not too watery. Canned puree offers more consistent results.

What if I don’t have buttermilk?

You can substitute with heavy cream, whole milk, or mix 1/4 cup milk with 1/2 teaspoon lemon juice or vinegar.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend designed for baking. Texture may vary slightly.

Pumpkin Scones with Pumpkin Spice Glaze

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 16 scones
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These pumpkin scones are soft, flaky, and packed with fall flavor thanks to a warm spice blend and sweet pumpkin spice glaze. Perfect for cozy mornings, afternoon snacks, or festive holiday brunches!

Instructions

Make the Scones: Preheat oven to 400°F (200°C) and line two baking pans with parchment paper. In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and brown sugar.
Cut in Butter: Add cold butter and use a pastry blender to cut it into the flour until pea-sized crumbs form.
Mix Wet Ingredients: Whisk together pumpkin puree, buttermilk, and 1 egg. Add to dry ingredients and stir gently until mostly combined.
Fold the Dough: Turn dough onto a floured surface and fold it over itself a few times to build layers.
Shape and Cut: Divide in two, shape each into a 6-inch round, and cut each into 8 wedges. Place on baking sheets and freeze while oven heats.
Bake: Brush scones with beaten egg and water. Bake for 12–15 minutes until golden. Cool on a wire rack.
Make the Glaze: Mix powdered sugar, pumpkin puree, milk, and cinnamon until smooth. Drizzle over cooled scones and let set.

Notes

Freeze unbaked scones and bake straight from frozen, adding a few extra minutes.
Adjust glaze thickness by adding more sugar or milk as needed.
Substitute pumpkin spice for individual spices if preferred.