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Golden pumpkin scones recipe with warm spices arranged on parchment paper, showing flaky texture and perfect triangle shape

The Ultimate Pumpkin Scones Recipe: Flaky, Spiced Perfection in Under 30 Minutes

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.
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Prep Time 15 minutes
Servings: 8 scones
Course: Baked Goods
Cuisine: International
Calories: 211
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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