Perfect Pumpkin Scones Recipe: Fluffy Fall Treats You’ll Love
As the leaves change color and autumn arrives, nothing beats the warm aroma of freshly baked pumpkin scones filling your kitchen.
These tender, flaky pastries combine the rich flavor of pumpkin puree with warm spices, creating the perfect fall breakfast or afternoon snack.
What Makes Pumpkin Scones Special
Pumpkin scones offer a delightful twist on traditional British scones. The addition of pumpkin puree creates incredibly moist and tender crumb while adding natural sweetness and beautiful orange color. Unlike dense, dry scones, these autumn treats stay soft for days thanks to the moisture from the pumpkin.
The combination of cinnamon, nutmeg, and ginger creates that signature fall spice blend that pairs perfectly with pumpkin’s earthy sweetness. Whether you enjoy them plain, with butter, or topped with maple glaze, these scones bring comfort and warmth to any table.
Essential Ingredients for Pumpkin Scones
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Additional Components
- 6 tablespoons cold unsalted butter
- 2 tablespoons heavy cream (for brushing)
- Coarse sugar for sprinkling (optional)
Step-by-Step Instructions
Preparation Phase
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This high temperature ensures your scones develop a golden exterior while maintaining a tender interior.
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and all spices. This dry mixture forms the foundation of your scones, so make sure everything is evenly distributed.
Creating the Butter Mixture
Cut cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining. These butter chunks create the flaky texture that makes scones so appealing.
Combining Wet Ingredients
In a separate bowl, whisk together pumpkin puree, heavy cream, egg, and vanilla extract until smooth. The pumpkin should be completely incorporated without any lumps.
Pour the wet ingredients into the flour mixture and gently stir with a fork until the dough just comes together. Avoid overmixing, as this can result in tough scones. The dough should be slightly sticky but manageable.
Shaping and Cutting
Turn the dough onto a lightly floured surface and gently pat it into a circle about 3/4 inch thick. Using a sharp knife or bench scraper, cut the circle into 8 triangular wedges, just like cutting a pizza.
Place the scones on your prepared baking sheet, leaving about 2 inches between each piece. Brush the tops with heavy cream and sprinkle with coarse sugar if desired.
Baking Process
Bake for 15-17 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. The scones should feel firm to the touch but not hard.
Cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period prevents the scones from falling apart while still warm.
Pro Tips for Perfect Pumpkin Scones
Keep ingredients cold throughout the process. Cold butter and cream help create the flaky layers that make scones special. Some bakers even chill their flour and mixing bowl beforehand.
Don’t overwork the dough. Mix just until ingredients come together. Overworked dough leads to dense, tough scones instead of light, tender ones.
Use a sharp knife or cutter when shaping scones. Dull tools can compress the edges, preventing proper rising during baking.
Brush with cream before baking for a beautiful golden color and slightly crispy exterior that contrasts nicely with the soft interior.
Delicious Variations and Add-ins
Sweet Additions
- Chocolate chips or mini chocolate chunks
- Dried cranberries or raisins
- Chopped pecans or walnuts
- White chocolate chips with orange zest
Glaze Options
- Maple glaze: Mix powdered sugar with maple syrup and milk
- Cinnamon glaze: Combine powdered sugar, milk, and extra cinnamon
- Cream cheese glaze: Blend cream cheese, powdered sugar, and vanilla
Storage and Serving Suggestions
Fresh pumpkin scones taste best within 24 hours of baking. Store them in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 3 months.
Serve scones warm with butter, jam, or clotted cream for a traditional experience. They also pair beautifully with coffee, tea, or hot chocolate on chilly autumn mornings.
Reheat day-old scones in a 350°F oven for 3-4 minutes to restore their fresh-baked texture and warmth.
Nutritional Benefits
Pumpkin puree adds valuable nutrients including vitamin A, fiber, and potassium to these treats. While scones are still an indulgent baked good, the pumpkin provides more nutritional value than traditional versions.
The whole grain flour option can increase fiber content, while reducing sugar slightly still maintains the sweet flavor thanks to pumpkin’s natural sugars.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin puree. Roast pumpkin chunks until tender, then puree until smooth. Make sure to drain excess moisture before using in the recipe.
Why are my pumpkin scones dense and heavy?
Dense scones usually result from overmixing the dough or using warm ingredients. Keep butter and cream cold, and mix just until ingredients combine.
Can I make the dough ahead of time?
Yes, you can prepare the dough, shape the scones, and refrigerate them overnight. Bake directly from the refrigerator, adding 1-2 extra minutes to the baking time.
What’s the best way to measure pumpkin puree?
Spoon pumpkin puree into measuring cups and level off. Don’t pack it down, as this can add too much moisture to your dough.
Can I substitute buttermilk for heavy cream?
Yes, buttermilk works well and creates slightly more tender scones. Use the same amount as called for with heavy cream.
How do I know when pumpkin scones are done baking?
Properly baked scones are golden brown on top and sound hollow when tapped lightly. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
Pumpkin Scones
Tender, flaky pumpkin scones infused with warm fall spices. Perfect for breakfast, brunch, or an afternoon treat, with optional coarse sugar tops and glaze ideas.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup pumpkin puree (canned or fresh; drained if using homemade)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Additional Components
- 6 tablespoons cold unsalted butter, cubed
- 2 tablespoons heavy cream (for brushing)
- Coarse sugar for sprinkling (optional)
Optional Add-Ins (choose up to 1 cup total)
- Chocolate chips or mini chocolate chunks
- Dried cranberries or raisins
- Chopped pecans or walnuts
- White chocolate chips with a little orange zest
Optional Glazes (mix to drizzling consistency)
- Maple: powdered sugar + maple syrup + a splash of milk
- Cinnamon: powdered sugar + milk + ground cinnamon
- Cream Cheese: softened cream cheese + powdered sugar + vanilla
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
- Add cold cubed butter to the dry mixture. Cut in with a pastry cutter or rub with fingertips until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining.
- In a separate bowl, whisk pumpkin puree, heavy cream, egg, and vanilla until smooth.
- Pour wet ingredients into dry ingredients. Stir gently with a fork just until the dough comes together; it should be slightly sticky. If using add-ins, fold them in now.
- Turn dough onto a lightly floured surface. Gently pat into a 3/4-inch-thick circle.
- Cut into 8 wedges and place on the prepared baking sheet about 2 inches apart.
- Brush tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake 15–17 minutes, until tops are golden and a toothpick inserted in the center comes out clean.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Drizzle with glaze if using, and serve warm.
Notes
- Keep ingredients cold; cold butter and cream help create flaky layers.
- Do not overmix; stop as soon as the dough comes together.
- For make-ahead, shape scones and refrigerate overnight; bake from cold, adding 1-2 minutes.
- Buttermilk can replace heavy cream in the dough 1:1 for a slightly tangier, more tender result.
- Whole wheat pastry flour can replace up to 1/2 of the all-purpose flour.
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