These pumpkin scones are incredibly soft and moist with nice crispy edges. They are finished with a simple vanilla glaze AND pumpkin spice glaze on top. They are easy to make and taste even better than Starbucks’ pumpkin scones. double glazed pumpkin scones on a wire cooling rack

Why this recipe is so great:

  • Easy to make – All you have to do is mix a few simple ingredients together in one bowl, knead the dough into a ball, cut into wedges, and bake. Once the scones are cooled, you dip and drizzle with some glaze, sit down, relax, and enjoy the best homemade scones of your life.
  • Incredible taste and texture – This pumpkin scone recipe is soft and tender on the inside and super moist like a pumpkin cake. The outer crust is nice and crispy when freshly baked. The taste and aroma is like pumpkin spice heaven – perfectly spiced with a sweet-earthy pumpkin flavor.
  • Even better than Starbucks! – I know that’s a big claim, but it’s true. Nothing beats freshly homemade scones. Not only can you take pride in knowing that you made them yourself, but these pumpkin scones are also even more soft, moist, and flavorful than the Starbucks ones.

glazed pumpkin scones on a gold cooling rack

Ingredients you’ll need:

  • All-purpose flour
  • Granulated sugar
  • Baking powder & salt
  • Pumpkin pie spice or ground cinnamon
  • Unsalted butter
  • Pumpkin puree
  • Half & half cream or milk
  • Egg
  • Vanilla extract
  • Powdered sugar

How to make pumpkin scones:

A picture collage of how to make pumpkin scones

  1. In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse meal.
  2. In a medium bowl, whisk together the pumpkin puree, cream, egg, and vanilla. Add the wet ingredients to the flour mixture and stir until the dough comes together.
  3. Knead the dough into a ball on a clean floured surface. Pat into a 6″ disc and cut into 8 wedges. Transfer the wedges to a baking sheet lined with parchment paper or a silicone baking mat.
  4. Brush the surface of the scones with more cream/milk. Bake at 425F for 20 minutes. Transfer to a wire rack to cool completely.
  5. Prepare the vanilla glaze in a small bowl. Dip each scone, face-side down, into the glaze and place back on the wire rack to dry. Prepare the second glaze and drizzle over the scones using a spoon or piping bag.

two images showing how to double glaze pumpkin scones

Expert tips:

  • Keep the butter, egg, and cream in the fridge until ready to use  – Keeping those ingredients as cold as possible will help prevent the butter from melting as you knead and work the dough for tender, soft scones.
  • Work quickly – Again, you want to keep as many of those tiny pieces of butter solid so they melt in the oven, creating tiny pockets of steam for tender, flaky scones.
  • The thicker the glaze the better – Only add as much cream as needed for a thick glaze that coats the scones well. You want the top of the scones to be completely coated with vanilla glaze and have beautiful distinct lines of pumpkin spice glaze on top.

A plate of double glazed pumpkin scones on a beige plate.

FAQ:

How do you know when scones are done?

Scones are done when they are a light golden brown around the edges and when a toothpick inserted into the center comes out clean.

What to serve with pumpkin scones:

These pumpkin scones are excellent on their own served, with your favorite cup of coffee or tea. Enjoy them for breakfast, brunch, or as a snack with a spread of butter or clotted cream. They’re also great with spiced jams or fresh fruit and whipped cream for an extra special treat.

How to store pumpkin scones:

Pumpkin scones can be stored in an airtight container at room temperature for up to 3 days. Please note that since these scones are glazed, the glaze will start to melt into the scones after a day, so they are best enjoyed fresh. If making them a day or two ahead, wait and add the glaze on the day you will serve them.

Can you freeze pumpkin scones?

Yes, unglazed pumpkin scones freeze very well. Place the baked scones in a freezer-friendly container or ziplock bag and store them in the freezer for up to 3 months. Thaw on the counter for an hour or two and glaze before serving.

A pumpkin scone broken in half on a white plate.

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Pumpkin Scone Recipe


  • Author: Lily Ernst
  • Prep Time: 25 min
  • Cook Time: 20 min
  • Total Time: 45 minutes
  • Yield: 8

Description

These pumpkin scones are incredibly soft and moist with nice crispy edges. They are finished with a simple vanilla glaze AND pumpkin spice glaze on top.


Ingredients

Scones

  • 2 & 1/4 cups (280g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 2 tsp pumpkin pie spice (or cinnamon)
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cut into tablespoons
  • 1/2 cup pumpkin puree
  • 1/4 cup half and half (or any kind of milk) cold plus more for brushing
  • 1 large egg, cold
  • 1 tsp vanilla extract

Vanilla Glaze

  • 1 cup (125g) powdered sugar
  • 1/4 tsp vanilla extract
  • 12 tablespoon half and half (or milk)

Pumpkin Spice Glaze

  • 1/2 cup (65g) powdered sugar
  • 1/4 tsp pumpkin pie spice (or cinnamon)
  • 12 teaspoon  half and half (or milk)

Instructions

  1. Preheat oven to 425F and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, toss together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse meal.
  3. In a medium bowl, whisk together the pumpkin puree, half and half, egg, and vanilla. Add the wet ingredients to the flour mixture and stir until the dough comes together.
  4. Scrape the dough onto a floured work surface. With floured hands, gently knead the dough into a ball. Pat into a 6″ disc and cut into 8 wedges using a sharp knife dusted with flour.
  5. Transfer the wedges onto the prepared baking mat. Brush the surface of the scones with more cream/milk.
  6. Bake for 18-20 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  7. To prepare the vanilla glaze – In a small bowl, whisk together the powdered sugar, vanilla, and cream until smooth. Dip each scone, face-side down, into the glaze and place back on the wire rack to dry.
  8. Prepare the second glaze by whisking all the ingredients until smooth. Use a piping bag cut with a small hole or a spoon to drizzle over the scones.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days. Please note that since these scones are glazed, the glaze will start to melt into the scones after a day, so they are best enjoyed fresh.

  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: pumpkin scone recipe, Starbucks pumpkin scone

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