Fill your home with the sweetest aromas from these Pumpkin Scones all fall long! They are packed with pumpkin flavor and are super easy to whip up. Served with a big cup of hot coffee, these delicious scones make the perfect dish for any fall brunch!
What better way to start off a cool fall day than with a perfectly spiced scone covered in a gorgeous pumpkin spice frosting! These scones are sure to be a crowd pleaser and they will leave your home smelling heavenly for hours. Talk about comfort food! Not to mention, they are also incredibly easy to make.
*Originally published September 2014. Text, photos, and recipe updated.*
Looking for some more easy fall comfort food recipes? Well, you’re in luck because I’ve got plenty! This Easy Pumpkin Cake with Cream Cheese Frosting is moist, luscious, and perfect for getting into the fall spirit. If you are more of a chocolate and caramel person, you will love this Turtle Pumpkin Cake!
WHY YOU WILL LOVE THESE PUMPKIN SCONES:
- Flaky, buttery, slightly sweet
- Perfect for breakfast, brunch or really anytime!
- For those pumpkin lovers these are the perfect blend of sweety and pumpkin spice.
- They are perfect for enjoying with a cup of coffee or hot chocolate.
- They are freezer friendly!!!
DRY INGREDIENTS – all-purpose flour, baking powder, cinnamon, pumpkin pie spice, salt, and brown sugar. Brown sugar adds a nice subtle molasses flavor to these scones!
WET INGREDIENTS – COLD butter, canned pumpkin, egg, heavy cream, and vanilla extract. Make sure your butter is cold! This is the “secret” to achieving the perfect scone texture.
Powdered sugar, cinnamon, pumpkin pie spice, milk, and vanilla. Simple with a little spice!
HOW TO MAKE PUMPKIN SCONES:
It’s super easy! First, you’ll want to preheat your oven to 400°F. Next, lightly grease your baking sheet or line it with parchment paper, then set it to the side. In a large bowl, combine the dry ingredients (flour, baking powder, cinnamon, pumpkin pie spice, salt, and brown sugar).
Use a box grater, a pastry blender, or two knives to cut the butter into the dry ingredients until it turns into a crumbly texture. In another bowl, combine the wet ingredients (pumpkin, egg, heavy cream, and vanilla). Combine the wet ingredients with dry ingredients, mixing until just moistened. Be sure not to over mix!
Place the dough on a lightly floured surface, then pat it out into an 8″ circle. Cut the dough into 8 equal wedges. Place the wedges on the prepared baking sheet and bake them for 18-22 minutes or until lightly browned. Once golden and brown, place the scones on a wire rack to cool.
In a small bowl combine the powdered sugar, cinnamon, pumpkin pie spice, milk, and vanilla, mixing until smooth. Once the scones are completely cooled, spread the icing over the scones and enjoy!
Tips and variations:
- Not a fan of sweet scones? Make your pumpkin scones without the frosting. They will be less sweet but just as delicious!
- No pumpkin pie spice in your cabinets? Fear not! Here is how to make an easy homemade pumpkin pie spice.
- Chocolate lover? Add some chocolate chips to your scones to fulfill your chocolate craving or try this Pumpkin Chocolate Chip Scone recipe.
- Enjoy these pumpkin scones all winter long! You can store these delicious twists in the freezer for up to 3 months. When your ready to enjoy your scones just remove them from the freezer and let them thaw overnight.
- Serve your scones with a hot pumpkin spice latte, cozy up in your favorite fluffy sweater and enjoy your fall morning!
Frequently asked questions:
- Can I use dairy free milk in this recipe?
You can definitely use a dairy free milk in this scone recipe but the texture/density will be different than if you were to use heavy cream. If I were using dairy free milk in this recipe, I’d use canned coconut milk!
- Can I use room temperature butter in these scones?
No. Definitely don’t use room temperature butter in this recipe. Cold butter is key when making pastries with flaky layers. Being cold prevents the butter from melting into the dough before the scones are baked. Instead, there will be pockets of butter in the dough that creates a gorgeous flaky texture!
Other recipes you might like:
- Pumpkin Chocolate Chip Scones
- Lemon Blueberry Scones
- Gingerbread Scones with Cream Cheese Frosting
- Pumpkin Dump Cake
- Savory Pumpkin Rolls
- Flaky Buttermilk Biscuits
- 2½ cups (340g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ⅓ cup (65g) packed brown sugar
- ½ cup (113g) cold butter, cut into pieces
- ½ cup (120g) canned pumpkin
- 1 large egg
- ¼ cup (60ml) heavy cream OR half and half
- 2 teaspoons vanilla
- 1 cup (110g) powdered sugar
- dash of cinnamon and pumpkin pie spice
- 2 tablespoons milk
- 1 teaspoon vanilla
- Preheat oven to 400°F. Lightly grease a baking sheet or line with parchment paper.
- In a large bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, salt, and brown sugar. Using a pastry blender or two knives cut in butter until crumbly.
- In a small bowl, combine pumpkin, egg, cream, and vanilla. Combine with dry ingredients just until moistened.
- Place dough on a lightly floured surface and pat out into an 8" circle. Cut into 8 wedges. Place on prepared baking sheet and bake for 18-22 minutes or until lightly browned. Place on a wire rack to cool.
- In a small bowl combine the icing ingredients until smooth. Spread over the cooled scones.
- STORAGE: Store completely cooled leftovers at room temperature well covered for up to 2 days. Be sure to allow the icing to set before storing.
- FREEZER FRIENDLY: Store completely cooled leftovers in a freezer safe container for up to 3 months. Thaw overnight on the counter.
- PUMPKIN PIE SPICE: If you don’t have pumpkin pie spice replace it with the following: ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground clove, and ⅛ teaspoon ground allspice.
- I prefer to use cream or half and half in scone recipes for the best texture. You can replace it with milk or even a dairy free milk but it WILL change the texture of the scone.