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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
How many times have you gone to a coffee shop and bought a scone only to be thoroughly disappointed because the scone was dry and flavorless? Well, now you can skip the disappointment and make your own!
This pumpkin scones recipe couldn’t be easier to make! No need for fancy tools or even a rolling pin—just shape the dough into a disc with your hands. They bake up soft and tender, with plenty of cozy cinnamon and pumpkin spice in every bite.
Another perk of making your own scones is that they freeze beautifully. Store them in the freezer for 1–2 months and have them ready for a fall brunch, holiday breakfast, or anytime you’re craving one with a hot cup of coffee.
Ingredients for Pumpkin Scones
- White whole wheat flour – I use the King Arthur brand. It has a mild flavor compared to regular whole wheat flour while still keeping all the health benefits. It also gives the scones a slight nutty flavor. You can swap with all-purpose flour or use a combination of both flours.
- Baking powder – Makes the scones rise.
- Cinnamon, pumpkin spice – Warm fragrant spices.
- Unsalted butter – Always use unsalted butter for baking unless it says otherwise. Using salted can affect how salty the scones taste.
- 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. Fresh pumpkin puree has too much excess liquid and should not be used.
- Dark brown sugar, granulated sugar – Brown sugar is used in the scones and granulated in the cinnamon sugar topping.
- Vanilla extract – For an extra intense vanilla flavor I like to use vanilla bean paste.
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 prepared 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.
Helpful Tips for Making Pumpkin Scones
- Cut the cold butter into small cubes or grate it with a box grater. I like to freeze it for 15-30 minutes before adding it in with the flour.
- 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. Overmixing the scone dough will cause the gluten in the flour to develop excessively. This will result in tough, chewy scones instead of tender and flaky.
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
Pumpkin Scone Recipe
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.
Did you make these pumpkin scones? I’d love if you’d leave a recipe rating and review below.
I love all your recipes!
Thank you Michelle!
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!