Pumpkin Scones
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Savor the season with our superb copycat recipe for Pumpkin Scones, perfect for fall baking! We’ve got step-by-step instructions to help you recreate these café-style scones with a tender, spiced flavor. Get ready to bake a batch of delicious pumpkin scones right at home!
Fall is the perfect time for warm, comforting treats, and nothing says autumn quite like a pumpkin scone. If you’re a fan of that cozy pumpkin spice flavor, you’ll love this copycat pumpkin scone recipe that tastes just like your favorite coffee shop version. Packed with the perfect blend of spices and a tender, flaky texture, these scones are the ideal companion for your morning coffee or afternoon tea.
In this blog post, we’ll walk you through our guide to recreating these iconic Pumpkin Scones right in your own kitchen. By the end of this post, you’ll have a batch of freshly baked Pumpkin Scones that are better than the ones from your favorite café. So grab your apron, preheat your oven, and let’s get baking!
What You Need to Make Pumpkin Scones
Ingredients:
- all-purpose flour
- brown sugar
- baking powder
- baking soda
- salt
- cinnamon
- pumpkin pie spice
- unsalted butter
- pumpkin puree
- heavy cream
- molasses
- egg
- vanilla extract
For the glaze:
- powdered sugar
- heavy cream
- vanilla extract
For the spiced glaze:
- powdered sugar
- pumpkin pie spice
- heavy cream
How to Make Pumpkin Scones
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set aside while preparing the dough.
In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until spices are equally distributed.
Next, slice the butter into patties and add to the dry mixture.
Using your hands, work the butter into the dry mixture until the butter is mostly broken down and crumbly. Set aside while preparing the wet ingredients.
In another bowl, mix the pumpkin puree, heavy cream, molasses, egg, and vanilla extract.
Pour the pumpkin mixture into the dry mixture and stir until just combined, take care not to over mix.
Lightly flour a counter or cutting board, pour out the dough and knead a few times being careful not to overwork the dough. The scones will be softer the less the dough is handled. For a scone that has a light crunch on the outside, just work the dough a couple of times to bring it all together. The dough will be slightly wet and that’s okay.
Use a rolling pin and roll into an 8″ circle.
Slice the dough into 8 equal wedges with a pizza cutter.
Place each piece of dough 2″ apart on prepared baking sheet. Bake Pumpkin Scones for 15-18 minutes, or until a toothpick inserted into the middle comes out clean.
Cool on the baking sheet for a few minutes then move the Pumpkin Scones to a rack to finish cooling. When completely cooled, prepare the first glaze. In a small bowl, add the powered sugar, heavy cream, and vanilla. Whisk until smooth.
If you find the mixture is too thick simply continue adding heavy cream in small amounts (roughly 1-2 teaspoons) or just a splash at a time until you reach the desired consistency. You’ll want the glaze to spreadable but not loose. The glaze should cover the scone easily and not just run right off.
Spoon the glaze onto each scone and spread over the surface. Then prepare the spiced glaze.
In another bowl, add the powdered sugar, pumpkin pie spice, and heavy cream. Whisk until smooth. If the mixture is too thick add heavy cream in small amounts until you reach the desired consistency.
Pour the glaze into a plastic bag and snip the corner and pipe in lines across the scones.
Time to pour yourself a cup of coffee, tea or hot cocoa and enjoy the crumbly, soft sweetness of these delicious Pumpkin Scones!
How to Store Pumpkin Scones
Pumpkin Scones are best served the same day but they will store well for up to 3 days in an airtight container. After the first day, the scones will soften up a bit. You’ll find the taste is still wonderful, but the texture is a little softer.
More Pumpkin Puree Recipes You’ll Love
- Pumpkin Crumb Cake
- Pumpkin Spice Cupcakes With Cream Cheese Frosting
- Pumpkin Spice Muffins With Streusel Topping
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup unsalted butter cut into cubes
- 1/2 cup pumpkin puree
- 3 tbsp heavy cream
- 1 tbsp molasses
- 1 egg large
- 2 tsp vanilla extract
Glaze
- 1/2 cup powdered sugar
- 1 1/2 tbsp heavy cream plus more if glaze is too thick
- 1 tsp vanilla extract
Spiced Glaze
- 1/2 cup powdered sugar
- 1 tsp pumpkin spice
- 2 tbsp heavy cream plus more if glaze is too thick
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- Slice the butter into patties and add to the dry mixture. Using your hands, work the butter into the mixture until mostly broken down and the mixture is crumbly. Set aside.
- In another bowl, mix the pumpkin puree, heavy cream, molasses, egg, and vanilla extract. Pour into the dry mixture and stir until combined. Don't overmix.
- Lightly flour a surface, pour out the dough and knead it a few times. The dough will be slightly wet and that's okay. Use a rolling pin and roll into an 8" circle. Slice into 8 equal wedges. *Don't overwork the dough as it will create a softer scone. For a scone that has a light crunch on the outside, just work the dough a couple of times to bring it all together.*
- Place 2" apart on prepared baking sheet. Bake for 15-18 minutes, or until a toothpick inserted into the middle comes out clean. Cool on baking sheet for a few minutes and move to a rack to finish cooling.
- Once cooled, prepare the first glaze. In a small bowl, add the powered sugar, heavy cream, and vanilla. Whisk until smooth. If the mixture is too thick, continue adding heavy cream in small amounts until you reach the desired consistency. Spoon the glaze onto each scone.
- Prepare the spiced glaze. In another bowl, add the powdered sugar, pumpkin pie spice, and heavy cream. Whisk until smooth. If the mixture is too thick, continue adding heavy cream in small amounts until you reach the desired consistency. Pour the glaze into a baggie, snip the corner and decorate in lines across the scones.
- Note: Best served same day. Good for up to 3 days in airtight container. After the first day, the scones will soften up a bit. Taste is still wonderful! Just a little softer texture.
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