These incredibly soft Pumpkin Scones are filled with all of the autumn spices and glazed with a luxurious cinnamon spice icing. The mixture of sweet pumpkin with warm cinnamon brings you all of the cozy fall flavors.
Cooler fall temperatures, have got us baking away! If you are wanting to fill your kitchen with the feeling of fall, this Apple Cinnamon Bread will be your go to recipe. Or try out Pumpkin Cheesecake Bars, they are no bake and have pretty layers.
Spiced Pumpkin Scones
As the hotter days disappear, a crisp breeze fills the air that rattles through now golden leaves. This is the very ambiance, that makes me crave a cozy sweater and all things pumpkin. That’s where these scones jump in, full of all of the warm spices and the softest texture you can imagine.
And the pumpkin spice icing on top, is perfectly accented with cinnamon and helps balance out the gentle sweetness of the scone.
Not only does pumpkin puree add flavor to this recipe, it also creates a fluffy and airy crumb that is not typical for a scone. It is definitely possible that these don’t even qualify as scones, but we shall call them scones none-the-less!
Whether you pair these pumpkin scones with a hot, pumpkin latte (or pistachio latte if you want to get creative) or a dollop of whipped cream for dessert, they will give you all of the feelings of fall.
Recipe Ingredients
- Flour: All purpose flour is needed for the scones, plus more for kneading the dough.
- Sugar: You will need both white granulated sugar (in the scone) and confectioner’s sugar (in the icing) for this recipe.
- Baking Powder and Baking Soda: Make sure that neither one is expired.
- Seasonings: Cinnamon, ginger, ground cloves, all spice, and salt.
- Butter: I put the unsalted butter in the freezer about an hour before I need it for this recipe. Then I can easily grate it in for small pieces.
- Pumpkin: Canned pumpkin puree is what you want to get at the grocery store. Make sure you aren’t using pumpkin pie filling.
- Vanilla: Use real vanilla extract not imitation vanilla.
- Buttermilk
How to Make Pumpkin Scones
Here are the basic instructions to make pumpkin scones. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Keep the cold ingredients as cold as possible. Keep the butter in the freezer and buttermilk in the fridge until you need them.
- Make sure not to over work the dough.
- No need to use a rolling pin, only shape the dough with your hands.
Recipe Variations
- Add an egg wash: Instead of adding the spiced icing, you can combine one egg with a teaspoon of milk or water in a small bowl. Use a basting brush to brush on a light coating to the tops of the unbaked scones. Then sprinkle on some coarse sugar. Bake as directed.
- Chocolate or nuts: Add in 1/2 cup of chocolate chips or chopped nuts to add flavor and texture.
- Pumpkin pie spice: Omit the ground ginger, all spice, and ground cloves and substitute in 1 1/2 teaspoons of pumpkin pie spice.
Frequently Asked Questions
Do these scones taste like pumpkin pie? They do have the same spices as pumpkin pie, but these taste closer to gingerbread than pie.
Can these scones be made in advance? You can make the scones in advance, but I recommend waiting to add the icing until you are going to eat them because it can melt into the scones.
How to Store & Reheat
How to store it? Put leftover scones in an airtight container. They will last about 2-3 days at room temperature, but the icing may melt.
How to freeze? Baked unfrosted scones need to be wrapped individually and put into an air tight, freezer safe container. They can be frozen for 3 months, just be sure to label with the recipe and date. Thaw frozen cooked scones at room temperature for 1-2 hours. Then pop in the microwave heating for 10 seconds at a time until heated through.
Try these other fall favorite recipes!
- Air Fryer Sweet Potato Cubes
- Air Fryer Pumpkin Seeds
- Weight Watcher Pumpkin Muffins
- Fried Apples
- Apple Crumble Cake
- Sweet Potato Black Bean Chili
If you’ve tried this pumpkin scone recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Pumpkin Scones
Ingredients
- 1/2 cup pumpkin puree
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour plus more for dusting
- 1/4 cup granulated white sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter frozen
Spice Icing
- 1 cup powdered sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon water
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, stir together the pumpkin puree, vanilla extract, and buttermilk. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, cinnamon, ginger, cloves, allspice, baking powder, baking soda, and salt. Cut the butter into flour mixture using a pastry cutter or two forks until there are a some pea sized pieces.
- Add the pumpkin puree mixture into the flour and mix together until just combined. The dough will be very sticky.
- Sprinkle some flour onto a work surface and add the dough. Sprinkle some flour on the dough. Press into a 1-inch thick circle. Fold half of the dough towards the center. Fold the other half over the top of that. Press back into a 1-inch thick circle. Repeat these steps 2 more times, adding a sprinkle of flour as needed.
- Form the dough into a flat circle. Cut the round in half and flatten into two discs. Cut each disc into 6 equal pieces and place on the prepared baking sheet.
- Bake for 15-20 minutes, until slightly browned. While the scones are baking, in a small bowl mix together powdered sugar, cinnamon, ground cloves, and water. Once the scones are completely cooled, spoon on a teaspoon of icing to each scone.
Nutrition
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