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These tender and flaky pumpkin scones are full of cinnamon and pumpkin spice flavors and sprinkled with cinnamon sugar giving them a crackly top. They’re perfect to have with your morning cup of coffee or tea!
Want another delicious pumpkin recipe for breakfast? Try this pumpkin apple baked oatmeal!
This post and recipe have been updated since it was originally published on 10/3/2014
Why You’ll Love These Pumpkin Scones
Soft and tender – Scones get a reputation for being dry and flavorless. These pumpkin scones are far from dry and you’ll love all the fragrant cinnamon and pumpkin spice you get in every bite.
Easy to make – You don’t need any fancy equipment to make scones. You don’t even need a rolling pin, just shape it into a disc using your hands.
Freezer friendly – Scones freeze great! You can store them in the freezer for 1-2 months. You can make them ahead of time to have on hand for a fall brunch or holiday breakfast.
Ingredients for Pumpkin Scones
- White whole wheat flour – I use the King Arthur brand. It has a milder flavor while still keeping all the health benefits of whole wheat.
- Baking powder – Makes the scones rise.
- Cinnamon, pumpkin spice – Warm fragrant spices.
- Unsalted butter – Always use unsalted butter for baking unless it says otherwise.
- Half and Half – Heavy cream or whole milk can also be used.
- Egg – The binder.
- Canned pumpkin puree – Canned is best for this recipe. I recommend using Libby’s. Homemade pumpkin puree has too much excess liquid.
- Dark brown sugar, granulated sugar – Brown sugar is used in the scones and granulated in the cinnamon sugar topping.
- Vanilla extract
How to Make Pumpkin Scones
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Preheat your oven to 400° F. and line a baking sheet with parchment paper. Combine the granulated sugar and cinnamon for sprinkling on top of the scones and set aside.
Whisk together the dry ingredients in a mixing bowl. Use a box grater to grate the butter, then add it in with the flour. Use a pastry cutter or your hands to work the butter in with the flour until it looks crumbly.
Whisk together the wet ingredients, then pour them in with the flour mixture. Fold together with a rubber spatula just until combined. Don’t overmix.
Dump the dough onto a floured work surface. With floured hands, form the dough into a ball and them shape it into an 8 inch disc. Cut the dough into 8 equal wedges.
Place the scones onto the baking sheet and brush the tops with the remaining tablespoon of half and half. Sprinkle on the cinnamon sugar and place them in the oven. Bake for 18-22 minutes or until lightly browned.
Recipe Tips
- Cut the butter into small cubes and freeze it before adding it in with the flour. If you grate it with a box grater like I did, stick the whole stick in the freezer so that it’s easy to grate.
- Be sure the butter is cold! Ensuring that the butter is still cold when the scones go in the oven is the key to them being flaky.
- Use a pastry cutter to work the butter in with the flour mixture. Using your hands may warm the butter. If you do use your hands, just put the bowl in the freezer for 5-10 minutes so the butter gets cold again.
- Blot the pumpkin puree with paper towels to remove excess moisture. Organic pumpkin puree sometimes has more moisture. You may need to put it in a clean dish towel and squeeze out the liquid.
- Don’t overmix the dough or you’ll end up with tough scones.
Storage, Freezing, and Reheating
Storage– Scones are best eaten the day they are made. You can wrap them individually in plastic wrap once they are cool and store them in an airtight container for up to 2 days on the countertop. Keep in mind they won’t be as tender as the day they were baked.
Freezing – Once the scones have cooled completely. Individually wrap them in plastic wrap and store them in a freezer bag. They will keep in the freezer for 1-2 months. You can also freeze the scone dough.
Reheating – To reheat scones you can microwave for 15 second increments until they are warm. For the best results reheat them in the oven at 350° F. on a parchment paper lined baking sheet for 5-10 minutes or until they are warmed through. Tent them with a piece of foil if they are getting too brown.
More Pumpkin Recipes
Did you make these pumpkin scones? I’d love if you’d leave a recipe rating and review below.
Pumpkin Scones
Ingredients
- 2 cups white whole wheat flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin spice
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup canned pumpkin puree, * blotted of excess liquid
- 1/2 cup dark brown sugar
- 1/3 cup half and half + 1 tablespoon for brushing on top
- 1 egg
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 400° F. and line a baking sheet with parchment paper. In a small bowl, make the cinnamon sugar and set aside.
- In a large bowl whisk together the flour, baking powder, cinnamon, pumpkin spice, and salt. Use a box grater to grate the frozen butter, then add it in with the flour. Use a pastry cutter or your hands to work the butter in with the flour until it looks crumbly.
- In a separate bowl whisk together the blotted pumpkin puree, egg, brown sugar, half and half, and vanilla. Pour the wet ingredients in with the flour and fold together with a rubber spatula just until combined. Don't over mix.
- Dump the dough onto a floured work surface. With floured hands, form the dough into a ball and then press it into an 8 inch disc. Cut into 8 equal sized wedges.
- Place the scones on the baking sheet at least 2 inches apart from each other and brush the tops with an additional tablespoon of half and half. Sprinkle with the cinnamon sugar and bake on the middle rack of the oven for 18-22 minutes or until the scones are lightly browned. Cool on a wire rack for 10 minutes before serving.
Notes
- Blot the pumpkin puree with paper towels to remove excess moisture. Organic pumpkin puree sometimes has more moisture. You may need to put it in a clean dish towel and squeeze out the liquid.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my Danae, this scones look fabulous. I’ve heard that Jessica’s cookbook is amazing! I must get a good look at it. I totally agree on all the pumpkin recipes!
Thanks Jessica! You totally need to get your hands on Jessica’s cookbook, I’m in love with it!
I can’t resist a good scone! Perfect fall breakfast!
Same here Jessica! Scones and fall were made for each other!