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Freshly baked pumpkin scones with spices and glaze on a plate

Soft and Fluffy Pumpkin Scones

  • Author: Sarah Mendez
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
  • Diet: Vegetarian

Description

These tender, flaky pumpkin scones are packed with warm fall spices and real pumpkin puree. Topped with an optional sweet glaze, they’re perfect for cozy mornings or afternoon treats.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup very cold salted butter, diced or grated
  • 3/4 cup pumpkin purée
  • 1/3 cup buttermilk (or milk)
  • 1 teaspoon vanilla extract
  • Optional Glaze:
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons buttermilk (or milk)
  • 1/2 teaspoon vanilla extract
  • Optional: 1/4 teaspoon ground cinnamon, ginger, or cardamom

Instructions

  1. In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
  2. Add cold diced or grated butter and cut it into the dry mixture until crumbly with pea-sized chunks.
  3. In a separate bowl, combine pumpkin purée, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry and gently stir until just combined. Do not overmix.
  5. Turn the dough onto a floured surface, fold a few times, then shape into an 8-inch circle. Cut into 8 wedges.
  6. Transfer wedges to a parchment-lined baking sheet, spacing them apart.
  7. Place the baking sheet in the freezer for 15 minutes while preheating the oven to 425°F (220°C).
  8. Brush tops of scones with buttermilk and bake for 13–15 minutes until golden and cooked through.
  9. Let scones cool slightly on a wire rack.
  10. To make the glaze, whisk powdered sugar, buttermilk, vanilla, and optional spices until smooth.
  11. Drizzle or brush the glaze over the warm scones. Serve and enjoy!

Notes

  • Use pure pumpkin purée, not pumpkin pie filling.
  • Freeze the dough briefly to help the scones rise higher.
  • Substitute sweet potato purée if pumpkin is unavailable.
  • Make your own buttermilk with milk and lemon juice or vinegar.
  • Mix whole wheat flour with all-purpose for a nuttier flavor.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 scone
  • Calories: 280
  • Sugar: 13g
  • Sodium: 230mg
  • Fat: 11g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Keywords: pumpkin scones, fall baking, easy scone recipe, glazed scones, pumpkin spice breakfast

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Find it online: https://dishef.com/soft-and-fluffy-pumpkin-scones-easy-fall-baking-recipe/