If fall had a flavor, it would taste exactly like these homemade pumpkin scones—warm, spiced, and just sweet enough to make your kitchen smell like a cozy coffee shop. And the best part? You don’t have to stand in a Starbucks line to enjoy them. As a Texas girl who can’t resist anything pumpkin once September rolls around, I can tell you these scones are the treat that keeps my family lingering around the kitchen, “just checking” if they’re ready yet.
Table of Contents
Why You’ll Love These Homemade Pumpkin Scones
- Quick: Ready in just 30 minutes.
- Simple: Pantry-friendly ingredients, no fuss.
- Perfectly Spiced: Cinnamon, nutmeg, cloves, and ginger dance together beautifully.
- Family-Friendly: My three little taste-testers give these a thumbs up every single time.
- Versatile: Great for breakfast, afternoon coffee, or when that sweet tooth strikes at 9 p.m.
What Do Homemade Pumpkin Scones Taste Like?
Imagine biting into a buttery, flaky pastry with the comforting flavors of pumpkin pie baked right in. They’re lightly sweet, warmly spiced, and melt-in-your-mouth tender. Pair with coffee or tea, and you’ve got yourself a little moment of joy in the middle of a busy day.
Ingredients You’ll Need for Homemade Pumpkin Scones
One of the best parts about making homemade pumpkin scones is that the ingredients are simple, familiar, and probably already in your pantry. No fancy specialty items here—just everyday staples that come together to create a bakery-style treat right at home.
Here’s what you’ll need:
- All-Purpose Flour (2 cups): This is the foundation of your scones. Stick with plain all-purpose flour for the perfect balance of structure and tenderness.
- Granulated Sugar (1/4 cup): Just enough sweetness to balance the warm spices. If you like your scones sweeter, you can sprinkle a little extra sugar on top before baking.
- Baking Powder (1 tablespoon): This is your lift-off agent—it helps the scones rise tall and fluffy. Don’t skimp here!
- Salt (1/2 teaspoon): A tiny pinch goes a long way to bring out the pumpkin flavor and balance the sweetness.
- Ground Cinnamon (1 teaspoon): The star spice of fall. Cinnamon gives these scones that cozy flavor we all crave once September hits.
- Ground Nutmeg (1/2 teaspoon): Adds a little warmth and depth. Think of it as cinnamon’s quiet partner-in-crime.
- Ground Cloves (1/4 teaspoon): A bold spice that makes these scones taste like a hug in pastry form.
- Ground Ginger (1/4 teaspoon): Adds just a touch of zing to balance the richness of the pumpkin.
- Cold Unsalted Butter (1/2 cup, cubed): This is what gives your scones that irresistible flaky texture. The colder the butter, the better the scone.
- Pumpkin Puree (1/3 cup): The heart of the recipe. Make sure to use pure pumpkin puree, not pumpkin pie filling. I use canned puree for convenience, but fresh works beautifully too. If you’re a pumpkin lover, you’ll also adore my Pumpkin Bread with Cream Cheese Frosting—another cozy recipe that celebrates this seasonal favorite.
- Milk (3 tablespoons): Helps bind everything together and softens the dough. Any milk works, but I usually grab whole milk for richness.
- Large Egg (1): Adds structure and helps keep the scones moist.
- Vanilla Extract (1 teaspoon): Rounds out all the flavors with that sweet, bakery-style aroma.
✨ Jessica’s Tip: Always keep your butter cold. Cold butter = flaky layers. It’s the same rule I follow for biscuits, pie crusts, and now these scones.
How to Make Homemade Pumpkin Scones (Step by Step)
Making homemade pumpkin scones is easier than you think, and I’ll walk you through it step by step—almost like we’re baking together in my kitchen. Grab your apron, and let’s get started!
Step 1: Preheat and Prepare
Set your oven to 400°F (200°C). While it warms up, line a baking sheet with parchment paper. This keeps the scones from sticking and makes cleanup a breeze. I always keep a stash of parchment on hand because it saves me from scrubbing pans.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- flour,
- sugar,
- baking powder,
- salt,
- cinnamon, nutmeg, cloves, and ginger.
This step is more than just combining—it evenly distributes the spices so every bite of your pumpkin scone is flavorful. (If you love spiced bakes, you’ll also enjoy my Cinnamon Sugar Pumpkin Bread that has the same cozy vibe.)
Step 3: Cut in the Butter
Add your cold, cubed butter to the dry mixture. Use a pastry cutter, fork, or even your fingertips to work the butter into the flour until the mixture looks like coarse crumbs. This step is key—those little bits of butter melt in the oven, creating flaky, tender scones. Remember: cold butter is your best friend here!
Step 4: Whisk the Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, milk, egg, and vanilla extract. This mixture is the flavor powerhouse of the recipe—it adds moisture, binds everything together, and gives the scones their signature pumpkin taste.
Step 5: Combine Wet and Dry
Now, pour the wet mixture into the bowl of dry ingredients. Gently stir until the dough comes together. It should be slightly sticky but manageable. Don’t overmix—overworking the dough makes scones tough instead of tender. If a little flour remains at the bottom, that’s totally fine.
Step 6: Shape the Dough
Lightly flour your countertop and turn out the dough. Pat it into a circle about 1-inch thick. Using a sharp knife, cut the circle into 8 wedges, just like slicing a pizza. This gives you evenly sized scones that bake beautifully.
Step 7: Transfer and Bake
Place the wedges on your prepared baking sheet, leaving space between each one. Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick comes out clean.
Step 8: Cool and (Optionally) Glaze
Once baked, let the pumpkin scones cool slightly on a wire rack. They’re delicious as-is, but if you’ve got a sweet tooth, you can whisk up a quick glaze (powdered sugar + a splash of milk) and drizzle it over the tops. It adds that coffee shop vibe without the price tag.
💡 Jessica’s Tip: These are best enjoyed warm with a cup of coffee or tea. Sometimes, I even double the batch and freeze half the dough so I can bake them fresh on busy mornings.
Tips and Tricks for Perfect Homemade Pumpkin Scones
- Don’t overmix the dough—it’ll make your scones tough.
- Add a simple glaze: Mix powdered sugar + milk for a sweet drizzle.
- Freeze before baking: Shape into wedges, freeze, and bake straight from frozen (just add 2–3 minutes).
- Pair with coffee: Try with my Pumpkin Bread with Cream Cheese Frosting or Pumpkin Coffee Cake for the ultimate fall spread.
Storage
- Room Temp: Store in an airtight container for up to 2 days.
- Fridge: Keeps up to 5 days.
- Freezer: Freeze baked scones up to 2 months. Reheat in oven for best texture.
FAQs
Can I make these dairy-free?
Yes! Swap butter with plant-based butter and milk with almond or oat milk.
Can I use canned pumpkin pie filling instead of puree?
I wouldn’t recommend it—it’s pre-sweetened and spiced. Stick with puree for balance.
Why are my scones dry?
Usually from overbaking or overmixing. Remember, tender hands make tender scones.
Conclusion
These homemade pumpkin scones aren’t just a recipe—they’re a fall ritual. Whether you bake them on a crisp Saturday morning or whip them up for an afternoon pick-me-up, they bring that cozy, spiced magic we all crave this time of year. Give them a try, then come back and let me know—did they win over your pumpkin-loving heart like they did mine? 🍂
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Homemade Pumpkin Scones
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Flaky, tender scones bursting with pumpkin and fall spices—perfect for cozy mornings or afternoon tea.
Ingredients
All-Purpose Flour (2 cups)
Granulated Sugar (1/4 cup)
Baking Powder (1 tablespoon)
Salt (1/2 teaspoon)
Ground Cinnamon (1 teaspoon)
Ground Nutmeg (1/2 teaspoon)
Ground Cloves (1/4 teaspoon)
Ground Ginger (1/4 teaspoon)
Cold Unsalted Butter (1/2 cup, cubed)
Pumpkin Puree (1/3 cup)
Milk (3 tablespoons)
Large Egg (1)
Vanilla Extract (1 teaspoon)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla extract until smooth.
5. Pour the wet mixture into the dry mixture and gently stir until a sticky dough forms. Avoid overmixing.
6. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the circle into 8 equal wedges and place them on the prepared baking sheet with space between each.
8. Bake for 12–15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
9. Let the scones cool slightly on a wire rack before serving. Optionally, drizzle with a glaze made from powdered sugar and milk.
Notes
For flakier scones, make sure your butter stays cold throughout the mixing process.
Don’t overwork the dough—this keeps the scones tender.
Add a light sprinkle of sugar on top before baking for a slightly crunchy crust.
A simple glaze of powdered sugar and milk adds a coffee shop-style finish.
