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Easy Homemade Pumpkin Scones for Cozy Mornings

Easy Homemade Pumpkin Scones

Tender pumpkin scones filled with cozy spices and finished with a simple vanilla glaze. This easy recipe makes 8 scones in about 45–55 minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Scones
  • 2 cups (240 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
  • 1/8 teaspoon, optional Ground cloves
  • 6 tablespoons (85 g) Cold unsalted butter, cubed
  • 1/2 cup (120 g) Canned pumpkin purée
  • 1 Large egg
  • 1 teaspoon, optional Vanilla extract
Glaze
  • 1 cup (115 g) Confectioners’ sugar
  • 1–2 tablespoons Milk or cream
  • 1/2 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment. Whisk the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and optional cloves in a large bowl.
  2. Cut the cold butter into the dry ingredients with a pastry cutter or your fingertips until coarse crumbs form. In another bowl, whisk the pumpkin purée, egg, and vanilla.
  3. Add the pumpkin mixture to the dry ingredients and stir just until a soft dough forms. Turn it onto a lightly floured surface and avoid mixing more than necessary.
  4. Pat the dough into a round about 1 inch thick and 7–8 inches wide. Cut the round into 8 wedges and arrange them slightly apart on the lined baking sheet.
  5. Chill the shaped scones for 15–30 minutes if possible, which helps them keep their definition. Bake for 15–20 minutes, until lightly browned at the edges and set in the center.
  6. Cool the scones before glazing. Whisk the confectioners’ sugar, milk or cream, and vanilla until smooth, then drizzle over the cooled scones.

Notes

Use pumpkin purée, not pumpkin pie filling. Keep the butter cold, measure the pumpkin accurately, handle the dough minimally, and bake until the center is fully set to prevent gummy scones.