Published: by Faith · This post may contain affiliate links · 7 Comments
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This easy-to-make pumpkin scones recipe is slightly sweet with a delicious spice blend, rich pumpkin flavor, and a tender crumb!
Here’s the thing: I know you’ve probably been bombarded with pumpkin spice everything since the end of August.
But if you’re in the mood to bake and pumpkin strikes your fancy, you NEED to try these pumpkin scones! Warm spices are the perfect pairing with pumpkin, and these have a tender, moist crumb.
They’re perfect for a weekend fall brunch or breakfast on-the-go during the week. If you have the ingredients on hand, definitely whip up the cinnamon pumpkin cream recipe that I include in the recipe card below, because it is the perfect schmear!
And if you feel like going all out, pair these pumpkin scones with a pumpkin spice latte for the ultimate fall treat.
In This Article
The Best Easy Pumpkin Scones Recipe
These scones are a little less sweet than your average pumpkin spice scones, but you can increase the sugar up to ½ cup if you want.
Pumpkin Scones Ingredients
In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.
- All-purpose flour - this the base of our scone recipe
- Granulated white sugar - or you can use brown sugar or coconut sugar for notes of caramel and molasses
- Baking powder - this is the leavening agent that makes our scones rise
- Salt - a natural flavor enhancer
- Cinnamon, nutmeg, cloves, ginger, cardamom, and allspice - if you don't have all these spices on hand, you can substitute with 1 ½ teaspoons pumpkin pie spice instead
- Unsalted butter - we want it chilled and diced for the most flaky and tender scones
- Pumpkin puree - canned pumpkin is fine, just make sure it's not pumpkin pie filling
- Milk - to moisten our dough; we also brush some milk on top to help the scones brown and the sugar stick to the tops
How to Make Pumpkin Scones
Can You Freeze Scones?
Yes, you can freeze scones. One of the nice things about scones is that you can freeze scone dough before baking, or bake them and freeze the baked scones.
To Freeze Scone Dough
- Roll out the scone dough into scones.
- Flash freeze the scone dough; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid.
- Store the frozen scone dough in a zip-top plastic bag in the freezer (label the bag with the date and contents).
Pro Tip: The scone dough will stay good in the freezer for up to 3 months.
To Bake Frozen Scone Dough
- Arrange the scones on a baking sheet and thaw in the fridge overnight.
- Bake as directed in the recipe below.
To Freeze Baked Scones
- Bake the scones as directed and let them cool completely.
- Flash freeze the baked scones; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid.
- Store the frozen baked scones in a zip-top plastic bag in the freezer (label the bag with the date and contents).
Pro Tip: The baked scones will stay good in the freezer for up to 3 months.
To Reheat Frozen Baked Scones
- Thaw the scones to room temperature.
- Arrange the scones on a baking sheet and heat until warm in a 300F oven (about 8 minutes).
Starbucks Pumpkin Scones
Starbucks pumpkin scones are a highly sought-after seasonal item. And for good reason, they’re absolutely delicious!
If you like Starbucks pumpkin scones, you’re sure to love these fresh-baked perfectly-spiced not-too-sweet pumpkin scones.
They have just the right sweetness level, a delicious spice blend, and rich pumpkin flavor. And don’t forget about their tender crumb, plus the fact that they are tall with a beautiful rise!
How Many Calories are in Starbucks Pumpkin Scones?
According to Starbucks, here is the nutrition information for one of their pumpkin scones:
- 500kcals
- 23g fat
- 70g carbohydrates
- 1g fiber
- 4g protein
Nutritional Information for Healthy Pumpkin Scones
If you’re looking for healthy pumpkin scones, this recipe is it! I reduced the calories and carbs by about half (as compared with Starbucks pumpkin scones).
Here’s the nutrition information for one of these pumpkin scones:
- 204kcals
- 7g fat
- 32g carbohydrates
- 2g fiber
- 3.79g protein
More Special Scones to Make
- Small Batch Maple Walnut Scones for Two
- English Style Scones
- Sunday Morning Scones (aka Maple Bacon Scones with Coffee Glaze)
- Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
Pumpkin Scones Recipe with Cinnamon Pumpkin Cream
By: Faith Gorsky
This easy-to-make pumpkin scones recipe is slightly sweet with a delicious spice blend, rich pumpkin flavor, and a tender crumb!
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 15 minutes mins
Chill Time 10 minutes mins
Course Bread, Breakfast, Brunch
Cuisine American, British
Servings 10 scones
Calories 204 kcal
Ingredients
Pumpkin Scones:
- 2 ½ cups all-purpose flour plus more for rolling out the dough
- ¼ cup sugar plus 1 teaspoon to sprinkle on top of the scones
- 1 tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- ⅛ teaspoon ground allspice
- 6 tablespoons unsalted butter chilled and diced
- 1 cup pumpkin puree not pumpkin pie filling
- 1 tablespoon whole milk plus more as needed, and more for brushing on top
Cinnamon Pumpkin Cream (Optional):
- 6 tablespoons canned pumpkin puree not pumpkin pie filling
- 2 tablespoons heavy whipping cream
- 2 tablespoons powdered sugar
- ⅛ teaspoon ground cinnamon
- 1 pinch salt
Instructions
Preheat oven to 450F; line a baking sheet with a silpat liner.
Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and allspice in a large bowl.
Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the pumpkin puree, and then add milk a little at a time until the dough comes together (you should need 1 to 2 tablespoons of milk).
Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (See note below.)
Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick. Use a floured 2 ½ inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 10 scones).
Transfer the scones to the baking sheet, lightly brush the tops with a little milk and a sprinkle of sugar, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
While the scones are baking, beat together all ingredients for the cinnamon pumpkin cream; refrigerate until serving.
Serve the scones warm with the chilled cinnamon pumpkin cream.
Faith's Tips
- Nutrition Information: The nutritional information for this recipe was calculated for the scones only, without the optional cinnamon pumpkin cream.
- Sweetness Level: These scones are a little less sweet than your average pumpkin spice scones, but you can increase the sugar up to ½ cup if you want.
- Chill Time: Although these scones can be made after a brief chill, I recommend letting the dough sit overnight in the fridge so the flavors of all the spices can blend. Alternatively, you can freeze the scone dough after cutting out the scones.
- To Freeze Scone Dough: Roll out the scone dough into scones. Flash freeze the scone dough; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid. Store the frozen scone dough in a zip-top plastic bag in the freezer (label the bag with the date and contents). The scone dough will stay good in the freezer for up to 3 months.
- To Bake Frozen Scone Dough: Arrange the scones on a baking sheet and thaw in the fridge overnight. Once thawed, bake as directed in the recipe.
- To Freeze Baked Scones: Bake the scones as directed and let them cool completely. Flash freeze the baked scones; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid. Store the frozen baked scones in a zip-top plastic bag in the freezer (label the bag with the date and contents). The baked scones will stay good in the freezer for up to 3 months.
- To Reheat Frozen Baked Scones: Thaw the scones to room temperature. Arrange the scones on a baking sheet and heat until warm in a 300F oven (about 8 minutes).
Nutrition
Nutrition Facts
Pumpkin Scones Recipe with Cinnamon Pumpkin Cream
Amount Per Serving (1 scone)
Calories 204Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.3g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 18mg6%
Sodium 179mg8%
Potassium 211mg6%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 6g7%
Protein 4g8%
Vitamin A 4026IU81%
Vitamin C 1mg1%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Scones, Pumpkin Scones Recipe
Tried this recipe?Let me know how it was!
This post was first published on An Edible Mosaic on October 1, 2014. I updated it with more information on November 10, 2023.
