Pumpkin Scones

pumpkin scone on a baking sheet lined with parchment paper

5 from 6 votes

These pumpkin scones are full of wonderful spices, rich in pumpkin flavor, and super easy to make. They can be mixed up in about 15 minutes! I made these with white chocolate chips, but you can really mix in whatever you want! After baking, I drizzled on a pumpkin spiced glaze for even more pumpkin flavor.

Prep Time15

Cook Time20

Chilling Time30

Total Time1 5

Course: Breakfast

Cuisine: American

Servings: scones

Calories: 439kcal

Author: Heather Perine

Ingredients

For the scones:

2 ¾ cups (330 g) all-purpose flour spooned and leveled
⅓ cup (71 g) packed light brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 ½ teaspoons pumpkin pie spice
1/2 cup (1 stick, 113 g) unsalted butter cold and cut into cubes
½ cup (85 g) white chocolate chips
⅔ cup (151 g) pumpkin purée * not pumpkin pie mix
2 large eggs room temperature
1 teaspoon vanilla extract
milk (or heavy cream) for brushing on scones before baking
coarse sugar for sprinkling on top before baking

For the glaze:

1 cup (113 g) confectioners sugar * powdered sugar
2 Tablespoons milk
1/4 teaspoon pumpkin pie spice

Instructions

Preheat and prepare pan. Preheat your oven to 400^oF. Line a cookie sheet with parchment paper or silicone baking mat.
Combine dry ingredients. In a mixing bowl, whisk together all purpose flour, brown sugar, baking powder, pumpkin pie spice and salt. 2 ¾ cups (330 g) all-purpose flour ⅓ cup (71 g) packed light brown sugar 1 tablespoon baking powder ½ teaspoon salt 1 ½ teaspoons pumpkin pie spice
Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter cubes are pea-sized. Stir in the white chocolate chips with a spatula. 1/2 cup (1 stick, 113 g) unsalted butter ⅔ cup (151 g) pumpkin purée
Mix wet ingredients together. In a measuring cup or small mixing bowl, stir together the eggs, pumpkin, and vanilla. 2 large eggs ⅔ cup (151 g) pumpkin purée 1 teaspoon vanilla extract
Add wet ingredients. Make a well in the center of the dry ingredients and stir in the wet mixture. Stir to combine until a shaggy dough forms. I like to use my hands at the end of the mixing to get all the flour incorporated.
Shape and cut the scones. Empty the bowl onto a lightly floured surface. Knead the dough lightly to bring the mixture together. Pat the dough into a 8-inch circle. Using a sharp knife cut the circle into 8 triangle wedges. Place scones onto prepared cookie sheet, about 2 inches apart. Freeze for 30 minutes (or place in the refrigerator for 1 hour).
Bake The Scones. Brush the tops of the scones with a little milk or heavy cream and sprinkle on coarse sugar (optional). Bake for 20-22 minutes until golden brown. Remove from the oven, cool on the baking sheet for 5 minutes, then transfer and cool on a cooling rack. milk (or heavy cream) coarse sugar
Make the glaze. In a small mixing bowl, whisk together the glaze ingredients.. Adjust the consistency if needed. Drizzle over scones before serving. 1 cup (113 g) confectioners sugar 2 Tablespoons milk 1/4 teaspoon pumpkin pie spice

Notes

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days.
Freezing: Scones are best served immediately, but can be frozen for up to 1 month. You can freeze them baked or unbaked. If freezing unbaked scones, just make sure when you do bake them do NOT thaw them. Bake them frozen and just add an additional couple minutes onto the baking time.
Make ahead: Make the scone dough, shape and place in the fridge overnight, covered, and then bake fresh the next morning.
Scones spreading: Some spreading is normal. This could be because your dough was too warm. Don't skip that freezing step! If this happens, remove from the oven and press back into a triangle shape and pop back in the oven.
Chocolate chips: You can swap out the white chocolate chips for another chocolate chip variety like cinnamon or semi-sweet. Or mix in some toasted nuts or dried cranberries instead!
Pumpkin pie spice: If you don’t have any on hand, use 1 teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon cloves instead.

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