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Pumpkin scones are one of those fall treats that feel cozy without being too heavy, moist but not wet, spiced just enough to remind you of a crisp morning walk, and best when they’ve got that slight crunch on the outside with a tender crumb inside. I’ve made this version more times than I can count, tweaking flour amounts, butter temps, and bake times until I landed on something that actually works in a real kitchen, not just in theory. These aren’t overly sweet, don’t fall apart when you pick them up, and actually rise instead of spreading into sad little puddles.

Why This Version Actually Works

A lot of pumpkin scone recipes promise flakiness but deliver cakey disks that taste like afterthoughts. The difference here comes down to a few quiet details that most recipes don’t emphasize. Cold butter is non-negotiable, but not just “cold,” frozen. Grating it straight into the flour keeps it from warming up too fast, and it creates those little pockets of steam that make layers happen. I used to cube my butter, but that never gave me the same lift.

Then there’s the pumpkin. Canned works fine, but it varies in moisture from brand to brand. I’ve had batches come out gummy even with the same measurements, so now I always give mine a quick press through a fine-mesh sieve if it looks watery. It’s an extra step, sure, but it beats ending up with scones that spread like pancakes.

The leavening is also a balancing act. Baking powder does most of the lifting, but the baking soda reacts with the buttermilk’s acidity to give a little extra push. Skip the buttermilk, and you’ll notice the rise isn’t as confident. I tried with regular milk once fine, but not the same.

And about the dough: it’s supposed to look shaggy. I know it’s tempting to keep mixing until it comes together smoothly, but that’s how you end up with something closer to dense and tough. A few dry spots are okay. They’ll steam together in the oven.

Ingredients (With a Bit of Context)

• All-purpose flour, 250g (2 cups) – I used King Arthur here. If you’re using a brand with more protein, like Gold Medal, you might notice a slightly chewier texture. Not a dealbreaker, but worth noting.
• Brown sugar, 60g (1/3 cup) – Light brown, packed. It holds moisture better than white sugar, and the molasses adds a subtle depth that plays well with the spices.
• Baking powder, 15g (1 tbsp) – Fresh is key. I once used a half-empty jar that had been sitting in a humid cupboard, and the scones barely rose. Now I test mine every few months by dropping a pinch in hot water.
• Baking soda, 2g (1/2 tsp) – This one’s small but important. It’s not just for rise—it also helps with browning.
• Salt, 3g (1/2 tsp) – I use fine sea salt. If you’re using kosher, you might want to bump it up slightly.
• Cinnamon, 5g (1 tsp) – Not the pre-ground stuff that’s been in your cabinet since 2020. Freshly opened makes a difference. Smell it—if it doesn’t wake up your sinuses, it’s not doing much in the flavor department.
• Nutmeg, 1g (1/4 tsp) – Just a whisper. Too much and it turns medicinal. Freshly grated is ideal, but pre-ground works if it’s not ancient.
• Unsalted butter, frozen, 75g (1/2 cup) – This is where the flakiness comes from. I freeze it for at least an hour, then grate it on the large holes of a box grater.
• Cold pumpkin puree, 120g (1/2 cup) – Not pumpkin pie mix. That’s sweetened and spiced, and it’ll throw everything off. Libby’s is reliable, but if you’re using homemade, make sure it’s thick.
• Cold buttermilk, 60g (1/4 cup) – I keep mine in the fridge and measure it straight from there. The acid helps tenderize the gluten and activates the soda.
• Vanilla extract, 5g (1 tsp) – Nothing fancy, but don’t use imitation. It clashes with the pumpkin.

What You’ll Need

You don’t need much, but a few things help:

• A digital scale – I know not everyone bakes by weight, but with scones, it matters. A heavy hand with flour is the most common reason for dryness.
• Mixing bowls – One large, one small. Glass or stainless steel, doesn’t matter.
• Pastry cutter or fork – I use a fork because I lost my pastry cutter years ago and never missed it.
• Baking sheet and parchment – Don’t skip the parchment. These can stick, especially if your baking sheet is well-loved.
• Oven preheated to 200°C (400°F) – Let it run for at least 15 minutes. Ovens lie about being ready.
• Cooling rack – Let them cool a bit before glazing, or the sugar will melt right off.

Optional but helpful: a dough scraper (for gathering the shaggy mess), and a sieve (to sift the flour and spices together—makes mixing easier).

How to Make Them (Without Stress)

Get the oven going and line your baking sheet. Simple start.

In the large bowl, mix the dry ingredients: flour, sugar, leaveners, salt, and spices. Whisk until it looks uniform. No streaks.

Grate the frozen butter right into the bowl. Work it in with the pastry cutter or fork until it looks like coarse crumbs. Some pea-sized bits are fine those are flavor bombs.

In the small bowl, stir together the pumpkin, buttermilk, and vanilla. It might look a little lumpy. That’s okay.

Pour the wet mix into the dry. Stir with a fork just until it starts to clump. It’ll look like it’s not enough liquid. Resist the urge to add more. Dump it onto a floured surface.

Gently press it into a circle about 8 inches wide and just over an inch thick. Don’t knead it. Don’t smooth it. Just shape it enough to hold.

Cut into 8 wedges with a sharp knife. Lift them carefully onto the baking sheet, leaving space between. They expand.

Bake for 18 to 20 minutes. Start checking at 18. The edges should be golden, and a skewer in the center should come out clean. If the tops are browning too fast, tent loosely with foil.

Let them cool for 10 minutes. Then, if you’re glazing, go ahead.

When Things Go Wrong (And They Might)

I’ve had my share of flops. One batch spread so much they merged into a single pumpkin pancake. Another came out dry enough to sand a table. Here’s what I learned:

• Spreading? Likely the butter was too warm, or the dough wasn’t chilled. Try grating it frozen and letting the shaped scones sit in the fridge for 15 minutes before baking.
• Dry and dense? Overbaking or too much flour. Use the scale. And pull them out at 18 minutes if they look done.
• No rise? Check your baking powder. If it’s older than 6 months, test it. Also, make sure you’re not undermixing—there should be no dry flour pockets.
• Soggy bottom? Could be the pan or the rack. Bake in the middle, and use parchment. Also, let them cool on the rack so air circulates.
• Cracked tops? Sometimes happens if the oven’s too hot or the dough’s dry. If your oven runs hot, try 190°C (375°F). If the dough feels stiff, add a splash more buttermilk.

Swaps That Actually Work

• Dairy-free? Use a mix of coconut yogurt and lemon juice (50:50) for buttermilk, and cold vegan butter. I’ve tried this with Miyoko’s, and it’s decent—less flaky, but still good.
• Gluten-free? A 1:1 blend with xanthan gum works. Bob’s Red Mill is reliable. Texture’s a little gummier, but not bad.
• Add-ins? Chopped pecans add crunch. Dark chocolate chunks go well—about 3/4 cup. I wouldn’t go beyond that, or the structure suffers.
• Pumpkin spice instead of cinnamon? Sure, swap in 5g of a good blend. But taste it first—some are saltier or hotter than others.

Make-Ahead and Storage

You can shape the scones and freeze them on the tray, then transfer to a bag. Bake straight from frozen—add 3–5 minutes. I do this a lot on weekends when I want fresh scones in the morning without the mess.

Unglazed ones freeze well for up to three months. Glazed? Not so much. The sugar turns sticky and weeps.

Leftovers keep for a day or two at room temp in a container. After that, they dry out. Reheat in the oven for a few minutes—never the microwave.

How I Serve Them

I like them warm, with a thin glaze just powdered sugar, a little maple syrup, and a splash of milk. Not too thick. And I always pair them with strong coffee. The bitterness cuts the sweetness.

They’re also good split and lightly toasted, with a smear of cream cheese. Or alongside a bowl of spiced apples, especially if you’re pretending it’s brunch.

Homemade Pumpkin Scones – The Only Recipe You’ll Need This Fall

Course: Breakfast, BrunchCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

220

kcal

Total time

40

minutes

These pumpkin scones are soft, spiced, and tender with a crisp golden exterior perfect for fall mornings or a cozy tea break. Made with real pumpkin puree, warm spices, and a touch of brown sugar, they rise evenly thanks to a balanced mix of baking powder and soda. The dough is handled minimally to keep the crumb delicate, and the optional maple glaze adds a subtle sweetness without overwhelming the spices. Tested across multiple batches, this version avoids common pitfalls like spreading, dryness, or dense texture.

Ingredients

• All-purpose flour: 250g (2 cups) 

• Brown sugar: 60g (1/3 cup)

• Baking powder: 15g (1 tbsp) 

• Baking soda: 2g (1/2 tsp) 

• Salt: 3g (1/2 tsp) 

• Ground cinnamon: 5g (1 tsp)

• Ground nutmeg: 1g (1/4 tsp)

• Unsalted butter, frozen: 75g (1/2 cup)

• Cold pumpkin puree: 120g (1/2 cup)

• Cold buttermilk: 60g (1/4 cup)

• Vanilla extract: 5g (1 tsp)

• For the Maple Glaze (optional):

• Powdered sugar: 30g

• Pure maple syrup: 15g

• Milk: 1 tsp

Directions

• Prep and Preheat
  Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
• Mix Dry Ingredients
  In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
• Cut in Butter
  Grate the frozen butter directly into the dry mix. Use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs with some pea-sized butter pieces.
• Combine Wet Ingredients
  In a small bowl, mix the cold pumpkin puree, buttermilk, and vanilla. Stir until smooth.
•  Bring Dough Together
  Pour the wet mixture into the dry ingredients. Stir with a fork just until the dough begins to clump. It will look shaggy—this is normal. Do not overmix.
• Shape and Cut
  Turn the dough onto a lightly floured surface. Gently press into an 8-inch (20cm) circle, about 1.2 inches (3cm) thick. Use a sharp knife to cut into 8 equal wedges.
• Bake
  Place wedges on the prepared baking sheet, spaced 2 inches apart. Bake for 18–20 minutes, until golden-brown and a skewer inserted in the center comes out clean.
• Cool
  Let scones cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool for at least 10 minutes before glazing.
• Glaze (optional)
  Whisk powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled scones.

Notes

• Notes
  Storage: Keep in an airtight container at room temperature for up to 2 days.
  Freezing: Freeze unglazed scones for up to 3 months. Reheat from frozen at 180°C (350°F) for 8–10 minutes.
  Make-Ahead: Shape and chill dough overnight. Bake straight from the fridge, adding 2–3 minutes to bake time.
• Serving Suggestions
  Best served warm with a strong black tea or cold brew coffee. Pairs well with spiced apple compote or a dollop of clotted cream.