Pumpkin Scones Recipe that practically melt in your mouth. They are light and buttery, with a crisp sugary topping. A sweet maple glaze finishes them with a touch of sweetness.
author’s note
Pumpkin Scones That Beat the Coffee Shop!
Nothing says fall like a warm-from-the-oven Pumpkin Scone. These are buttery, light, and filled with spices, finished off with a sweet maple glaze that ties everything together. They’re inspired by the famous Starbucks pumpkin scones, but dare I say… even better.
If you’re anything like me, those Starbucks bakery runs start adding up fast. So I set out to make the reliable Pumpkin Scones recipe at home. I wanted that same rich pumpkin flavor, crisp sugary top, and soft, flaky inside. And this one checks all the boxes. These are the pumpkin scones I dream about every fall.
If you already love my Chocolate Chip Scones, these pumpkin scones are the cozy fall version.
They’re just right with a mug of Hot Chocolate or a Pumpkin Spice Latte Steamer. And they make your whole kitchen smell like October.
Ingredients In Pumpkin Scones Recipe
| Ingredient | Swaps or Tips |
|---|---|
| Canned Pumpkin | Use 100% pumpkin puree, not pumpkin pie mix. Press out moisture with paper towel. |
| Frozen Butter | Grate on a box grater for straightforward mixing. Keep it super cold. |
| Heavy Cream | You can use half-and-half in a pinch, but cream gives better texture. |
| Pumpkin Pie Spices | Mix your own: cinnamon, ginger, nutmeg, allspice, and cloves. |
| Maple Syrup (Glaze) | Sub with honey if needed, but maple gives the best flavor. |
How To Make This Pumpkin Scones Recipe
- Dry Ingredients: Combine flour, baking powder, spices, and salt in a large bowl.
- Wet Ingredients: Whisk together pumpkin, cream, egg, sugar, and vanilla in another bowl.
- Cut In Butter: Grate frozen butter and cut it into the dry mix until crumbly.
- Form the Dough: Add wet to dry and mix until just combined. Form into a disc.
- Shape & Chill: Cut into wedges, brush with cream, sprinkle with sugar, then freeze.
- Bake: Bake at 400°F until the edges turn golden (about 16–20 minutes).
- Glaze: Whisk glaze ingredients until smooth, then drizzle over warm scones.
Quick Tip
Top tip: Keep both the butter and dough as cold as possible! I refrigerate the flour, freeze the butter after cutting it, and use wet ingredients directly from the fridge. The colder your dough, the better your pumpkin scones will be; they’ll be lighter and less dense.
Storage
- Pumpkin scones are best fresh from the oven, so bake about an hour before serving.
- Make ahead: Shape dough, refrigerate in an airtight bag, and bake the next day.
- Freeze: Place unbaked scones on a lined sheet, freeze, then move to a bag for up to 1 month. Bake from frozen, adding 1–3 minutes to the bake time.
Use Leftover Pumpkin In:
Desserts
Small Batch Pumpkin Cookies
Beverages
Pumpkin Spice Latte Steamer
Desserts
Pumpkin Cupcake Recipe
