You’ll love how easy it is to make pumpkin scones at home with this simple recipe!
These better-than-Starbucks pumpkin scones are the perfect accompaniment to coffee or tea on a cool day, with warm spices coupled with a bit of sweetness!
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While sifting through the refrigerator, I noticed a random bit of pumpkin puree leftover from another recipe. I can never bring myself to throw the excess away.
The bright orange hue beckons me to get creative and make something comforting. I mean, ’tis the season for all things pumpkin spice, right? Who can just throw that goodness away?
Finding ways to use up leftovers and decrease food waste is one thing I am always trying to improve around here. These easy pumpkin scones are a great way to do just that!
These scones are tender and slightly sweet…not quite a biscuit, not quite cake.
If you’re familiar with Starbucks pumpkin scones, you already know what a treat they are! They make a delicious breakfast or afternoon snack.
Tender Pumpkin Scones Recipe
I love these tender, flaky scones with a drizzle of vanilla glaze on top, but if you prefer to leave the icing off, you can slice them open and top them with some Instant Pot apple butter or pear butter. Perfection!!
These would also be a delightful addition to your morning cup of coffee or tea.
The flavors of fall are subtle but familiar, with warm spices and just the right amount of sweetness.
The pumpkin flavor isn’t strong, so even if you’re not a huge pumpkin fan (do those people even exist?), I think you’ll like these.
They’re a delightful treat as the days turn cooler and the color palette outdoors begins to shift. Move over Starbucks, because these homemade pumpkin scones are a simple homemade treat!
Can You Make Pumpkin Scones without Buttermilk?
I am a fan of recipes that require simple, staple ingredients, which is why these are made with basic items you probably already have.
You’ll see that this recipe calls for buttermilk, which might be a staple in some homes, but not in mine.
If you’re like me and don’t have buttermilk, don’t fret!
I always make my own “buttermilk” by either adding a splash of vinegar to a cup of milk or by mixing 1-2 spoonfuls of sour cream or Greek yogurt into a cup of milk and letting it sit for a few minutes.
More Pumpkin Recipes You’ll Love:
How to Make Pumpkin Scones at Home
It’s super easy to make these homemade scones, using just some basic pantry staples.
Ingredients You’ll Need:
- Self-rising flour
- White sugar
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Cold butter
- Buttermilk
- Pumpkin puree (not pumpkin pie filling!)
- Powdered sugar
- Heavy cream
- Milk
- Vanilla extract
How to Make this Easy Pumpkin Scone Recipe:
(Full printable recipe is available below)
Combine dry ingredients. First, you’ll whisk together all of the dry ingredients in a large bowl.
Add butter. Next, you’ll add some cold butter to the dry ingredients. I like to use a box grater to grate the butter, but you can also cut it into small pieces if you prefer.
Use a pastry cutter or two forks to work the butter into the dough, until it’s the consistency of coarse crumbs. Be sure your butter is cold–it’s much easier to work with than room temperature butter.
Combine wet ingredients. Next, you’ll whisk together the buttermilk and canned pumpkin in a small bowl.
Make the dough. Add the pumpkin mixture to the flour mixture, stirring with a wooden spoon just to combine. Turn the dough out onto a lightly floured surface.
Shape and bake. On your work surface, pat the scone dough into a circle that’s about an inch thick.
Use a sharp knife, bench scraper, or pizza cutter to cut it into eight equal wedges. Place the triangles onto the prepared baking sheet. Bake for about 18 minutes, until the tops are turning light golden brown.
Prepare glaze. Whisk together the glaze ingredients until smooth.
Drizzle the glaze over the top of the scones once they’ve cooled a bit. I like using scone glaze that hardens, so I let my scones cool quite a bit before drizzling the glaze.
Notes and Adaptations:
- This recipe makes 8 good-size scones. If you want to, you can make them smaller or larger by dividing the dough into more or fewer pieces.
- Leftovers can be stored in an airtight container.
- If you want to save some for later, you can flash freeze the unbaked scones and keep them in the freezer until you need some scones in your life. At that point, you can bake them from frozen. Simply add 5 minutes onto the baking time and you should be good to go.
Recommended Equipment for Delicious Scones:
Easy Pumpkin Scones Recipe
Tender pumpkin scones topped with a vanilla glaze make the perfect fall breakfast!
Ingredients
- 2 1/2 cups self-rising flour
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup butter, grated (or cut into small cubes)
- 1/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup + 2 Tbs buttermilk (see notes above for instructions for making your own)
- For the Glaze:
- 1 cup powdered sugar
- 2 TBSP heavy cream
- 1 TBSP milk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375 and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine flours, sugar, cinnamon, ginger, nutmeg, cloves, and salt. Whisk to combine.
- Using a pastry blender or two forks, cut grated butter into the dry ingredients until mixture resembles coarse crumbs.
- In a separate small bowl, whisk pumpkin puree and buttermilk together.
- Stir buttermilk mixture into dry ingredients just until combined.
- Turn dough out onto a lightly floured surface (or onto a piece of parchment paper) and use your hands to gently form into a round of dough.
- Pat dough into a circle that is approximately 1 inch thick. Use a knife, bench scraper, or pizza cutter to divide into 8 scones.
- Place on prepared baking sheets and bake for 18-20 minutes or until golden brown on top.
- Prepare the glaze by whisking together the powdered sugar, heavy cream, milk, and vanilla extract. Spoon over scones. If you want the glaze to harden, allow the scones to cool before adding the glaze. Let glaze set.
Notes
- The glaze will harden in about 15-20 minutes on cooled scones.
- This recipe makes 8 good-size scones. If you want to, you can make them smaller or larger by dividing the dough into more or fewer pieces.
- Leftovers can be stored in an airtight container.
- If you want to save some for later, you can flash freeze the unbaked scones and keep them in the freezer until you need some scones in your life. At that point, you can bake them from frozen. Simply add 5 minutes onto the baking time and you should be good to go.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 362Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 35mgSodium: 713mgCarbohydrates: 56gFiber: 1gSugar: 27gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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