Description

This pumpkin scones recipe delivers bakery-quality, flaky, spiced scones in under 30 minutes. Perfect for fall, they’re tender, golden, and filled with warm autumn flavors that rival your favorite coffee shop.

Ingredients

Scale

3/4 cup (180 ml) canned pumpkin puree
1 large egg
2 1/4 cups (280 g) all-purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
3/4 stick (85 g) unsalted butter, cold
2 tablespoons (30 ml) whole milk

Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, sugar, baking powder, salt, and spices.
Cut cold butter into the flour mixture until it resembles coarse crumbs with pea-sized bits of butter.
In a separate bowl, whisk pumpkin puree, egg, and milk until smooth. Fold into dry ingredients until just combined.
Transfer dough to floured surface and gently pat into an 8-inch circle, about 1 inch thick.
Cut into 8 wedges and place on baking sheet, spaced apart.
Bake 13–15 minutes until golden and slightly springy to the touch.
Cool on a wire rack at least 5 minutes before serving or glazing.

Notes

Keep butter cold for flaky layers. Do not overmix the dough—some flour streaks are fine. For healthier versions, swap some flour with whole wheat or almond flour, reduce sugar, or use dairy-free alternatives. Add mix-ins like nuts or chocolate chips for variety.

Prep Time: 15 minutes
Cook Time: 13-15 minutes
Category: Baked Goods
Method: Baking
Cuisine: International

Nutrition

Serving Size: 1 scone
Calories: 211
Sugar: 7g
Sodium: 210mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1.5g
Protein: 4g
Cholesterol: 37mg

Keywords: pumpkin scones, fall baking, spiced scones, homemade scones