These easy and moist pumpkin scones are made with pumpkin puree, and fall spices, and are topped with a delicious glaze and chopped pecans.
These scones are filled with pumpkin flavor and are super easy to make. They are made with canned pumpkin and delicious spices. These are similar to Starbucks pumpkin scones but made way cheaper!
If you like pumpkin desserts, check out our mini pumpkin cheesecakes, pumpkin bread with cream cheese frosting, banana pumpkin muffins, pumpkin muffins, pumpkin snickerdoodles, and pumpkin cheesecake.
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Why this recipe works
- Filled with pumpkin flavor for pumpkin lovers!
- Topped with an easy glaze that can be made as cream cheese glaze.
- Made with simple ingredients that you may have in your kitchen!
- Can be made with your favorite add-ins like chocolate chips, nuts, etc!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Pumpkin puree- You can use either canned pumpkin puree or homemade pumpkin puree. You will need to pat dry the pumpkin puree at least 4 times to reduce the liquids. (using paper towels)
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Cinnamon- use your favorite brand of ground cinnamon.
Eggs- you will need 1 large egg for this recipe. Make sure that you use room-temperature eggs in this recipe.
Brown sugar- adds a delicious flavor and texture.
Baking powder- to allow the scones to rise. Make sure that your baking powder is not expired.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Heavy cream- gives these a delicious texture and flavor.
Instructions
Preheat an oven to 200c (400f) and prepare a baking sheet with parchment paper.
Cut the butter into small cubes and store in the fridge until ready to use.
Into a large mixing bowl, add the flour, baking powder, and kosher salt. Mix with a whisk until combined.
Into a separate medium-sized mixing bowl, add the egg, pumpkin puree, vanilla extract, cinnamon, and brown sugar, and mix with a whisk until well combined.
Add the heavy cream which is at room temperature and mix well until combined.
Add the cold refrigerated butter cubes to the flour mixture, and using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
Pour the wet mixture into the flour mixture and mix until just combined! Do not overmix this dough.
Transfer the dough to a floured parchment paper baking sheet and shape it into a round. Cut into 8 pieces using a pastry scraper.
Brush off the extra flour, and brush the scones with heavy cream and sprinkle sugar on top for an extra crunch.
Bake the scones in a 200c (400f) preheated oven for 20-25 minutes, depending if you like your scones soft or crunchy on top.
Let the scones cool to room temperature and top them with a simple glaze made by mixing powder sugar, vanilla extract and milk until you get your desired thickness.
Top them with toasted chopped pecans for an extra crunch and serve!
Expert Tips
- Mesure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist scones and not dense and dry scones.
- Ensure that you are using COLD butter for this! This step is important and creates pockets of air in the dough which makes these airy and delicious.
Faq's
To get the best results, you will need to use heavy cream and not milk or half and half.
Yes! These scones taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
We use all-purpose flour for these scones. Self-rising flour and cake flour will work great as well.
Storing
Store these for 3 days at room temperature, in an airtight container, or covered with a plastic wrap, or store these for up to 5 days in an airtight container.
Cover them with plastic wrap or foil to prevent them from drying out.
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Variations
Toppings- these scones can be topped with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins- make this recipe your own and add your favorite scones add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
More fall recipes
Apple pie cookies- These apple pie cookies are made with a soft cinnamon cookie and filled with apple pie filling. These taste just like apple pie in cookie form! They are perfect for the holidays and fall time.
Honey cake- This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn. We make this cake every Rosh Hashanah, it's our favorite time of the year.
Apple crumble cake- This apple crumble cake is made with a buttery cinnamon spiced cake that is filled with fresh chopped apples, and topped with crumble topping!
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📖 Recipe
Easy Pumpkin Scones
Ingredients
- 115 g Butter cold
- 2 â…“ cups Flour AP
- ½ teaspoon Kosher salt
- 2 ½ teaspoon Baking powder
- 1 Egg
- ½ cup Pumpkin puree
- 1 teaspoon Cinnamon
- ½ cup Brown sugar
- ½ cup Heavy cream room temp
- 1 teaspoon Vanilla extract
Glaze
- 1 ½ cup Powder sugar
- 2 ½ tablespoon Milk
- 1 teaspoon Vanilla extract
Instructions
- Preheat an oven to 200c (400f) and prepare a baking sheet with parchment paper.
- Cut the butter into small cubes and store in the fridge until ready to use.
- Into a large mixing bowl, add the flour, baking powder, and kosher salt. Mix with a whisk until combined.
- Into a separate medium-sized mixing bowl, add the egg, pumpkin puree, vanilla extract, cinnamon, and brown sugar, and mix with a whisk until well combined.
- Add the heavy cream which is at room temperature and mix well until combined.
- Add the cold refrigerated butter cubes to the flour mixture, and using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Pour the wet mixture into the flour mixture and mix until just combined! Do not overmix this dough.
- Transfer the dough to a floured parchment paper baking sheet and shape it into a round. Cut into 8 pieces using a pastry scraper.
- Brush off the extra flour, and brush the scones with heavy cream and sprinkle sugar on top for an extra crunch.
- Bake the scones in a 200c (400f) preheated oven for 20-25 minutes, depending if you like your scones soft or crunchy on top.
- Let the scones cool to room temperature and top them with a simple glaze made by mixing powder sugar, vanilla extract and milk until you get your desired thickness.
- Top them with toasted chopped pecans for an extra crunch and serve!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist scones and not dense and dry scones.
- Ensure that you are using COLD butter for this! This step is important and creates pockets of air in the dough which makes these airy and delicious.
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