If you love fall flavors and cozy baking, these pumpkin scones are about to become your go-to.
They’re soft, tender, perfectly spiced, and topped with a sweet pumpkin glaze that makes them next-level good.
They taste like your favorite pumpkin pie and bakery-style scones had a baby—and it’s the best kind of comfort food.
I’ve made these for friends, brunches, cozy weekends, and even gifted them during the holidays.
They never last more than a day.
What You’ll Need
- 2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 1 tbsp baking powder
- 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, cut into cubes
- 1/2 cup canned pumpkin puree
- 3 tbsp heavy cream
- 1 large egg
- 1 tsp vanilla extract
Pumpkin Glaze:
- 1 cup powdered sugar
- 2 tbsp canned pumpkin puree
- 1/4 tsp ground cinnamon
- 1–2 tbsp milk (adjust for thickness)
Why I Love This Recipe
I make these every fall without fail. The smell alone makes the whole house feel cozy. I remember bringing a batch to a family brunch and everyone swore they were from a fancy bakery. Nope—just a little mixing and baking magic at home.
- You can make them in under an hour
- The texture is perfectly soft in the middle, crisp on the edges
- The glaze adds the perfect sweet touch without being too much
- They feel fancy but are super simple
- Amazing with coffee or tea
Servings: 8 scones
Total Time: 45 minutes
Bake Time: 18–20 minutes
Macros (per scone)
- Calories: 285
- Carbs: 39g
- Fat: 12g
- Protein: 4g
Why This Recipe Works (Quick Science)
Cold butter is the key. When it hits the hot oven, it creates steam pockets, giving you those flaky layers. The pumpkin puree adds moisture and a dense, tender crumb, while the spices bring warm fall flavor. Baking powder gives it lift without making it too cakey. The glaze melts slightly into the warm scones, adding sweetness and shine.
Pro Tips
- Make sure your butter is really cold. I pop it in the freezer for 10 minutes first.
- Don’t overmix the dough—just enough to bring it together.
- Use a bench scraper to shape and cut clean triangles.
- Bake on parchment so you get crisp bottoms without sticking.
- Glaze while scones are just warm—not hot—for the perfect finish.
Tools Needed
- Large mixing bowl
- Whisk
- Pastry cutter or fork
- Bench scraper or sharp knife
- Baking sheet
- Parchment paper
- Cooling rack
- Small bowl for glaze
- Spoon or spatula
Substitutions and Variations
- Use coconut milk or almond milk in the glaze for dairy-free
- Swap pumpkin for mashed sweet potato
- Add mini chocolate chips or chopped pecans to the dough
- Use maple glaze instead for a twist
Make-Ahead Tips
You can make the dough the night before and refrigerate it. Cut into triangles and cover. Bake in the morning—just add a few extra minutes to bake time. Glaze just before serving.
How to Make Pumpkin Scones with Pumpkin Glaze
Step 1: Mix the dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup packed brown sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves.
Step 2: Cut in the cold butter
Add 6 tbsp cold unsalted butter (cut into cubes) to the flour mixture. Use a pastry cutter or fork to work the butter in until the mix looks like coarse crumbs.
Step 3: Mix the wet ingredients
In a small bowl, whisk together 1/2 cup canned pumpkin puree, 3 tbsp heavy cream, 1 large egg, and 1 tsp vanilla extract until smooth.
Step 4: Combine wet and dry
Pour the pumpkin mixture into the flour-butter mixture. Stir gently with a spatula until the dough just comes together. Don’t overmix.
Step 5: Shape and cut
Turn dough onto a floured surface. Pat it into a 1-inch thick circle and cut into 8 triangles using a bench scraper or knife.
Step 6: Bake
Place scones on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes, until golden and cooked through.
Step 7: Cool
Remove from oven and let scones cool on a wire rack for at least 10 minutes before glazing.
Step 8: Make the glaze
In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp pumpkin puree, 1/4 tsp cinnamon, and 1–2 tbsp milk until smooth and pourable.
Step 9: Glaze the scones
Drizzle glaze generously over cooled scones using a spoon or spatula. Let set for a few minutes before serving.
Leftovers and Storage
Store cooled scones in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days. Warm in the microwave for 10 seconds before serving. Freeze unglazed scones for up to 2 months, then glaze after thawing.
Common Mistakes
- Using melted butter—makes the dough greasy instead of flaky
- Overmixing the dough—can make scones tough
- Skipping the cooling step—glaze melts right off
- Baking too long—dries them out quickly
- Not using parchment paper—scones can stick
What to Serve With
- A hot cup of coffee or chai latte
- Greek yogurt and fruit on the side
- A drizzle of maple syrup or honey
- Savory bacon or sausage for contrast
FAQ
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s pureed and not watery. Blot with paper towels if needed.
Can I double the recipe?
Absolutely. Use two baking sheets and rotate halfway through baking.
Can I skip the glaze?
You can, but it really adds a delicious sweet finish. Try just a dusting of powdered sugar if you want less sweetness.
Do I need to chill the dough?
It’s not necessary, but chilling for 15 minutes helps the scones hold their shape better in the oven.
Can I make this gluten-free?
Yes, use a 1-to-1 gluten-free baking flour blend.
Wrap-Up
These pumpkin scones are everything I love about fall baking: warm spices, rich flavor, and a cozy finish with that pumpkin glaze. I hope you give them a try and enjoy every bite. If you do, leave a comment and let me know how they turned out or if you have any questions—I’d love to hear from you!
