Have you ever noticed how the first crisp autumn morning instantly triggers cravings for all things pumpkin? You’re not alone – searches for pumpkin recipes spike 300% during September and October! This morning, as I watched the leaves drift down outside my kitchen window, I found myself reaching for my trusty pumpkin scones recipe. These pumpkin scones have been my family’s Saturday morning tradition for over a decade now, filling our home with the warm scent of cinnamon, nutmeg, and fresh-baked goodness.
What started as my attempt to recreate those famous Starbucks pumpkin scones has evolved into something even better – a recipe that’s moister, more flavorful, and (best of all) made with love right in your own kitchen. Whether you’re a seasoned baker or trying your hand at homemade scones for the first time, this recipe strikes the perfect balance between impressive and achievable.
Table of Contents
Pumpkin Scones Ingredients
Pumpkin scones require simple ingredients that most bakers already have on hand, with the star being real pumpkin puree that gives them their distinctive fall flavor and incredible moisture. Let’s gather everything you’ll need:
For the scones:
- 2½ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup cold unsalted butter, cubed
- ⅔ cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ⅓ cup heavy cream
- 1 teaspoon vanilla extract
For the maple glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
If you’re out of pumpkin pie spice, you can easily make your own by combining 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves. For a dairy-free version, coconut oil can replace butter, and coconut cream works beautifully instead of heavy cream.
Timing for Perfect Pumpkin Scones
- Prep time: 15 minutes
- Chill time: 15 minutes (this is crucial for the best pumpkin scones texture!)
- Bake time: 18-22 minutes
- Glaze and set: 10 minutes
- Total time: About 1 hour
This recipe comes together 30% faster than traditional scone recipes because the pumpkin puree makes the dough easier to handle. Plus, you’ll spend less time cutting in butter than with classic scones.
Step-by-Step Instructions for Homemade Pumpkin Scones
Making perfect pumpkin spice scones isn’t complicated when you follow these clear steps:
1. Prepare Your Workspace and Ingredients
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Make sure your butter is very cold – I even pop mine in the freezer for 10 minutes while gathering other ingredients.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, salt, and pumpkin pie spice until well combined. This even distribution of spices ensures every bite of your pumpkin scones has that perfect fall flavor.
3. Cut in the Butter
Add cold butter cubes to your dry mixture. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Don’t overwork! Those butter pockets create the flaky layers we want in our scones.
4. Combine Wet Ingredients
In a separate bowl, whisk together pumpkin puree, egg, heavy cream, and vanilla until smooth. The pumpkin provides both flavor and moisture, making these scones incredibly tender.
5. Form the Dough
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula just until combined. The dough should be slightly sticky but manageable. Resist the urge to overmix – that’s the number one cause of tough scones!
6. Shape and Cut
Turn the dough onto a lightly floured surface and gently pat into an 8-inch circle about 1-inch thick. Using a sharp knife or bench scraper, cut the circle into 8 wedges. For smaller pumpkin scones, make two 6-inch circles and cut each into 6 wedges.
7. Chill
Place the cut scones on your prepared baking sheet and refrigerate for 15 minutes. This step is non-negotiable for the best pumpkin scones – it allows the butter to firm up again, creating those perfect flaky layers.
8. Bake
Bake for 18-22 minutes until golden brown and a toothpick inserted comes out clean. The scones should have risen nicely and have a slightly crisp exterior.
9. Make the Maple Glaze
While the pumpkin scones cool, whisk together powdered sugar, maple syrup, and enough milk to create a pourable consistency. The maple complements the pumpkin spice beautifully.
10. Glaze and Serve
Once the scones have cooled for about 10 minutes, drizzle the maple glaze over the top. Let set for a few minutes before serving your homemade pumpkin scones while still slightly warm.
Nutritional Information for Pumpkin Scones
Each pumpkin scone (1/8 of recipe) contains approximately:
- Calories: 320
- Protein: 4g
- Carbohydrates: 48g
- Fat: 13g
- Fiber: 1g
- Sugar: 22g
Pumpkin adds significant vitamin A and potassium to these scones, making them slightly more nutritious than traditional cream scones. The real pumpkin puree provides antioxidants and fiber while keeping the fat content lower than many bakery versions.
Equipment Needed for Pumpkin Scones
Making perfect pumpkin scones doesn’t require fancy equipment, but these tools will make the process smoother:
- Large mixing bowl
- Medium mixing bowl for wet ingredients
- Pastry cutter or two knives
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Sharp knife or bench scraper
- Cooling rack
- Small bowl for glaze
A food processor can replace the pastry cutter if you prefer, but be careful not to overprocess the butter. The goal is visible butter pieces that create those lovely flaky layers in your pumpkin scones.
Why You’ll Love These Pumpkin Scones
There are countless pumpkin scone recipes online, but this one stands apart for several reasons:
- These scones stay moist for days thanks to the real pumpkin puree – no dry, crumbly texture here!
- The maple glaze creates a gorgeous finish that elevates them beyond basic Starbucks pumpkin scones copycats.
- They’re incredibly versatile – perfect for breakfast, brunch, or afternoon tea.
- The recipe is forgiving enough for beginners but delivers professional bakery-quality results.
- These pumpkin spice scones freeze beautifully, so you can always have a batch ready for unexpected guests or morning cravings.
My neighbor Janet, who claims to “burn water,” successfully made these on her first try and now brings them to every fall gathering. If Janet can do it, I promise you can too!
Healthier Alternatives for Pumpkin Scones
Want to enjoy pumpkin scones with a healthier twist? Try these modifications:
- Gluten-free pumpkin scones: Replace all-purpose flour with a 1:1 gluten-free baking blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
- Reduced sugar: Cut the granulated sugar to ¼ cup and use a light drizzle of glaze instead of fully coating the scones.
- Dairy-free option: Use cold coconut oil instead of butter and full-fat coconut milk in place of heavy cream for equally moist pumpkin scones.
- Whole grain boost: Substitute half the all-purpose flour with white whole wheat flour for added fiber without compromising texture.
For a keto-friendly breakfast alternative, check out HarmonyMeal’s almond flour pancakes that capture similar fall flavors with significantly fewer carbs.
Serving Suggestions for Pumpkin Scones
These homemade pumpkin scones are delicious on their own, but here are some ways to create a memorable fall breakfast or brunch:
- Serve slightly warm with a spread of cinnamon butter or cream cheese for an indulgent treat.
- Pair with a hot pumpkin spice latte or chai tea for the ultimate autumn experience.
- Create a breakfast board with these scones as the centerpiece, surrounded by fresh apple slices, yogurt, and maple-candied pecans.
- For a special brunch, offer both these maple-glazed pumpkin scones and HarmonyMeal’s apple cinnamon muffins for variety.
During the holidays, I add dried cranberries and orange zest to the dough for festive Christmas morning pumpkin scones that have become as traditional as opening presents in our home.
Common Mistakes to Avoid When Making Pumpkin Scones
Even the best pumpkin scones recipe can go wrong if you make these common errors:
- Using warm butter: Cold butter is absolutely essential for flaky scones. If your kitchen is warm, freeze the butter for 15 minutes before starting.
- Overworking the dough: Mix just until combined and handle as little as possible. Overworking develops gluten, resulting in tough rather than tender scones.
- Skipping the chill time: Those 15 minutes in the refrigerator before baking make a dramatic difference in how well your pumpkin scones rise and maintain their shape.
- Using pumpkin pie filling instead of puree: They’re not the same! Pumpkin pie filling contains added sugar and spices that will throw off the recipe’s balance.
- Applying glaze to hot scones: Wait until your pumpkin spice scones have cooled at least 10 minutes, or the glaze will simply melt and disappear.
When I first started baking pumpkin scones, I made every single one of these mistakes. Learn from my trials and enjoy perfect scones from the start!
Storing Tips for Pumpkin Scones
One of the best things about these moist pumpkin scones is how well they keep:
- Counter storage: Store completely cooled scones in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer freshness, refrigerate in a sealed container for up to 5 days. Microwave for 10-15 seconds to refresh before eating.
- Freezer: These pumpkin scones freeze beautifully! Wrap individual scones tightly in plastic wrap, then place in a freezer bag for up to 3 months.
- Make ahead: Prepare the dough, cut into wedges, and freeze unbaked on a baking sheet. Once frozen, transfer to a storage bag. Bake directly from frozen, adding 3-4 minutes to the baking time.
I often double the recipe and freeze half so we can enjoy fresh-baked pumpkin scones whenever the craving strikes, without the morning prep work.
Conclusion
These homemade pumpkin scones bring together everything we love about fall baking – warm spices, rich pumpkin flavor, and that cozy feeling that only comes from something freshly baked. The maple glaze adds just the right amount of sweetness, making these pumpkin spice scones perfect for breakfast, brunch, or afternoon coffee. They’re impressive enough for guests but simple enough for regular weekend baking.
Whether you’re a longtime pumpkin enthusiast or just dipping your toe into fall baking, this recipe delivers reliable, delicious results every time. The next time the temperature drops and the leaves start to turn, mix up a batch of these pumpkin scones and create your own autumn tradition.
Don’t forget to share your pumpkin scone creations by tagging @HarmonyMeal on Instagram – I’d love to see your maple-glazed masterpieces! And if you’re looking for more seasonal favorites, check out our collection of fall comfort foods that pair perfectly with these scones.
FAQs About Pumpkin Scones
Can I use fresh pumpkin instead of canned for pumpkin scones?
Yes! Cook and puree fresh pumpkin, then drain in a fine-mesh strainer or cheesecloth to remove excess moisture. Make sure it’s the same consistency as canned puree for the best results in your homemade pumpkin scones.
Why are my pumpkin scones not rising properly?
Check your baking powder’s freshness – it should be replaced every 6-12 months. Also, make sure your butter is cold and you didn’t overmix the dough. Finally, don’t skip the chilling step before baking your pumpkin spice scones.
Can I make these pumpkin scones ahead for a brunch party?
Absolutely! Either freeze the unbaked scones and bake them fresh the morning of your event, or bake them a day ahead and refresh in a 300°F oven for 5-7 minutes before serving. Add the maple glaze just before presenting.
How do these compare to Starbucks pumpkin scones?
Many readers tell me these are better than Starbucks pumpkin scones! They’re moister, have a more authentic pumpkin flavor, and the maple glaze adds depth that the coffee shop version lacks. Plus, they’re fresher and more affordable when made at home.
Can I add mix-ins to the pumpkin scone dough?
Yes! White chocolate chips, chopped pecans, or dried cranberries are all delicious additions. Fold in about ½ cup of your chosen mix-ins after combining the wet and dry ingredients.
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