Pumpkin Scones don’t need the sales pitch ~ they’re tender, full of warm spice, and topped with maple glaze and pecans. I bake them at the first hint of Fall.
I’m not sure there’s another food on planet Earth that I love more than a pumpkin scone. When it’s done right it’s transcendent ~ with all the warm fall feels wrapped up into one perfect bite (assuming you’ve topped with the maple glaze and toasted pecans!)
I cracked open my first can of pumpkin puree today to make these scones and I can’t wait to share with you. Better preheat your oven ~ this comes together quick!
food processor (or not!) pumpkin scones
I used my trusty food processor (I recommend this one) to throw this dough together in record time, it makes scones an every day do-able recipe, not something you have to think too hard about. The processor works so well because it disperses the bits of butter through the dry ingredients super fast and efficiently without warming up the butter. When the pumpkin scones bake the steam created from those butter bits creates rise. In this case the pumpkin puree makes them extra moist and a little more on the tender caky side than other scones.
No processor? No worries, I give you by hand instructions in the recipe card below.
pumpkin scone making secrets
Pumpkin purée ~ Pumpkin adds great flavor but it also a lot of water and liquid is the enemy of a great scone. (Pumpkin lovers don’t be tempted to sneak in more than the recipe calls for.) I always use Libby’s ~ the quality is consistent, the color is bright, and it’s nice and thick.
If your puree looks loose or watery strain it through a fine mesh sieve or cook it down briefly in a saucepan until thickened, then measure out ½ cup (and chill thoroughly before using.)
Chill scones before baking ~ A quick trip to the freezer (10–15 minutes) firms up the butter and pumpkin moisture. This extra chill gives taller, flakier scones. I like to slide the whole pan into the freezer and bake them straight from there (yes, cold pan and all.)
Glaze matters ~ Pumpkin scones aren’t overly sweet on their own, and that’s intentional. A simple glaze adds just the right touch of sweetness to every bite and balances the earthy pumpkin flavor.
Fresh spice, big flavor ~ Pumpkin spice blends fade fast, so I prefer to add spices individually. Fresh cinnamon, ginger, nutmeg, and clove give the scones more dimension.
Bake hot and fast ~ A fully preheated 400°F oven is key. That initial blast of heat helps the scones rise high before the pumpkin moisture has a chance to weigh them down.
pumpkin scone storage and freezing
Store your scones on the counter for up to 3 days, and they can be frozen for up to 3 months.
My favorite way to freeze them is unbaked. First flash freeze them on the tray (through step 6 in the recipe) and then pack them in a heavy duty zip lock freezer bag. Force any excess air out before zipping. Now you can pull out one or more scones and bake whenever you want! Note: once fully frozen you will need to add a minute or two to the baking time.
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Pumpkin Scones
Equipment
- parchment paper
- food processor optional
Ingredients
dry ingredients
- 2 cups all purpose flour
- 1/2 cup dark brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg or mace
- 1/4 tsp ground clove
butter
- 1/2 cup salted butter,, cold, diced
wet ingredients
- 1/2 cup canned pumpkin, (not pie filling)
- 1/3 cup buttermilk, I recommend cultured butermilk from the dairy case. I don't recommend diy buttermilk for these scones. If you don't have buttermilk use cream.
- 1 large egg
- 1 tsp vanilla extract
glaze
- 1 cup powdered sugar
- 2 Tbsp maple syrup
- 1-2 Tbsp milk
- 1 tsp vanilla extract
garnish
- chopped pecans, toasted
Instructions
- Preheat oven to 400F. Line your baking sheet with parchment paper.
- Put all the dry ingredients into the bowl of a food processor* fitted with the metal blade. Pulse several times to combine.
- Add the chilled butter and pulse until the mixture becomes coarsely crumbled and the butter is well distributed, about 20-25 pulses.
- Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until the dough comes together. It will look shaggy.
- Turn the dough out onto a floured surface and bring it together into a 6 inch disk with floured hands. Cut the disk into 6 triangles, and place the scones on your parchment lined baking sheet.
- Cover loosely with plastic and put the baking sheet with scones into the freezer for 10 minutes.
- Bake 18-20 minutes, until scones are risen and just turning golden, don't over-bake.
- Let cool on a rack before glazing.
- Whisk together the glaze ingredients and adjust the consistency if you need to by adding more milk or more sugar. Spread it over the cooled scones and top with toasted pecans.
Notes
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and spices.
- Cut in cold butter with a pastry blender or fingertips until pea-sized crumbs form.
- In another bowl, whisk pumpkin, cream, egg, and vanilla.
- Add wet to dry and stir until just combined. Dough will be slightly sticky.
Nutrition
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I made the pumpkin scones from your recipe. They were a big hit in our home. So delicious, moist, and just so tasty. I love your recipes. Thank you for all you do.
So happy you enjoyed these Cheryl, scones are my favorite fall breakfast!
Scones (and pumpkin!) are my weakness! These are heaven.
A-mazing 👍
Agreed 🙂 Thanks for the review!
Beautiful tender scones. Food processor makes them quick to assemble.
Thanks so much Gwenyth!
Sue, if you don’t have Buttermilk, can you diy with heavy cream & lemon juice or vinegar?
Yes. I wouldn’t use milk and lemon juice or vinegar though, not enough fat. But cream will work.
Is there anything I could substitute for the egg (grandchildren allergic)?
I would just leave it out, Janice, and add a little more cream or buttermilk.
all scones should have such a glaze–nice touch!