Pumpkin Scones

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Pumpkin Scones are buttery, flaky, moist, and fragrant with all my favorite fall spices. No need to a trip to the coffee shop, these are even better!

I used my food processor to throw this dough together in record time, and since you use cold butter straight from the fridge, you can make these whenever the mood strikes.  Scones are a nice change from muffins, pancakes, toast, or whatever else you usually have in the morning.  Their unique texture comes from the cold butter that is finely dispersed into the flour…when it bakes it becomes wonderfully light and flaky.  In this case the pumpkin makes them extra moist.

The dough is characteristically wet, rough and craggy — don’t over-work it or try to get it perfectly smooth.  That ugly dough will bake up into a glorious scone.  Just pat it out into a disk shape, and cut it into triangles.   They bake up quickly, in about 15-18 minutes.  I could still hear them sizzling when I took mine out since the pumpkin makes a wetish dough.  It’s a mortal sin to overcook scones, so err on the side of caution.

I like a thick vanilla glaze on these scones, garnished with toasted pecans.  You could also add pecans in the dough if you like.

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5 from 1 vote

Pumpkin Scones


dry ingredients

  • 1 cup oat flour
  • 1 1/4 unbleached pastry flour
  • 1/4 cup dark brown sugar packed
  • 3/4 T. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • 1/4 t. cinnamon heaping
  • 1/4 t. ground ginger heaping
  • 1/4 t. nutmeg heaping
  • 1/4 t. ground clove heaping


  • 1 stick chilled butter diced

wet ingredients

  • 1 eggs beaten
  • 1/2 cup. canned pumpkin not pie filling
  • 1/3 cup heavy cream or buttermilk


  • 1 1/3 cup powdered sugar
  • milk cream or water to thin
  • 1 tsp vanilla extract
  • chopped pecans for garnish


  • set oven to 400F
  • 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.
  • Whisk together the wet ingredients. While pulsing the machine, pour in the liquid and process just until combined. 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 a parchment or silpat lined baking sheet.
  • Bake 15-18 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.


  • The oat flour and pastry flour make an exceptionally tender scone, but you can substitute all-purpose flour if you like.





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  • Reply
    Janice Fowler Housley
    October 29, 2013 at 7:35 am

    Is there anything I could substitute for the egg (grandchildren allergic)?

    • Reply
      October 29, 2013 at 8:08 am

      I would just leave it out, Janice, and add a little more cream or buttermilk.

  • Reply
    October 25, 2011 at 10:39 pm

    all scones should have such a glaze–nice touch!

  • Reply
    October 24, 2011 at 5:29 pm

    These look excellent. As it is definitely pumpkin season, I think I may just make these.

  • Reply
    October 24, 2011 at 11:59 am

    Oh my yum! I’ve never had a pumpkin scone but now I really really want one! Gorgeous photos too by the way.

  • Reply
    October 24, 2011 at 10:58 am

    Oh, my gosh, Sue, these look amazing! The texture looks perfect…and such delicious flavor…mmmmm.

  • Reply
    October 24, 2011 at 10:50 am

    I wish that was waiting for me in my kitchen right now, Sue! I love scones!

  • Reply
    Yummy Mummy
    October 24, 2011 at 4:06 am

    Scones are one of my favorite breakfast things to make. Yours look perfect!

  • Reply
    October 24, 2011 at 3:13 am


    These look so good…beautiful in fact! It’s 8:10 and we haven’t even had dinner…and I wish I could have pumpkin scones for dinner…I would have wine instead of coffee which is what you had I’m sure. Your photos as always are stunning!


  • Reply
    Xinmei @ Pudding Pie Lane
    October 23, 2011 at 11:21 pm

    I want to get canned pumpkins and make this too, but I don’t think i will ever be able to find any, and mashing up my own pumpkin may just kill me 🙁 But this looks yummy!

  • Reply
    October 23, 2011 at 10:11 pm

    Oh, my! Just when I thought I was safe, here comes another yummy recipe!

  • Reply
    Sam @ My Carolina Kitchen
    October 23, 2011 at 9:22 pm

    Who would want an English muffin after seeing these yummy scones? Cooking in pj’s is my kind of cooking.

  • Reply
    A Feast for the Eyes
    October 23, 2011 at 6:58 pm

    Scones are so easy to make, and certainly a perfect breakfast/brunch treat. I was thinking of making my pumpkin scone recipe, again, but using cranberries and pecans, instead of candied ginger. Yours look perfect!

  • Reply
    October 23, 2011 at 1:26 pm

    Great thinking! I wouldn’t have gone out either. Perfect looking scones.

  • Reply
    October 23, 2011 at 12:58 pm

    What a perfect treat to serve with tea. They sound delicious and beg to be tried. Have a great weekend. Blessings…Mary

  • Reply
    Sulpicia (III)
    October 23, 2011 at 6:33 am

    I totally agree about the baking in one’s PJ’s thing. I love that. And scones are always best right out of the oven.

  • Reply
    Ocean Breezes and Country Sneezes
    October 23, 2011 at 2:40 am

    I’m all about comfort and the pj’s and scones! They look delicious!

  • Reply
    October 22, 2011 at 7:02 pm


  • Reply
    Sylvie @ Gourmande in the Kitchen
    October 23, 2011 at 1:20 am

    How thick and fluffy they look! I want one of these for breakfast tomorrow.

  • Reply
    Tricia @ Saving room for dessert
    October 22, 2011 at 11:36 pm

    I’m making scones in the morning but now I am considering a new recipe! Yours look so delicious and the photos are fantastic. I would choose staying home too if I can bake in my PJ’s!

  • Reply
    Brownieville Girl
    October 22, 2011 at 9:35 pm

    Waaaaaaay better than going to the bakery – I’m surprised you even considered it!!!!

  • Reply
    October 22, 2011 at 9:25 pm

    These look heavenly! I wish I had one here.

  • Reply
    A Trifle Rushed
    October 22, 2011 at 8:29 pm

    They look so tasty, it’s difficult to get tinned pumpkin here, i’ll have to look on the web!