These Pumpkin Scones are soon to be your favorite pumpkin recipe! They are flaky and buttery with the perfect amount of pumpkin flavor. The perfect cross between a muffin and a biscuit topped with a brown sugar icing, this scone recipe can be enjoyed as a breakfast treat, a snack, or even as dessert!
Pumpkin Scones are the Ultimate Fall Scone Recipe!
I am SO excited about today’s scone recipe. SO EXCITED! I am big scone guy, and today’s Pumpkin Scone Recipe MIGHT be my favorite of all time.
If you have ever had a bad scone experience…we all know what I mean, dry, crumbly, flavorless…you might not be too anxious to try again. I do understand. Truly.
ORRRR if you’re one of those “I don’t like pumpkin” people, this recipe might be easy to skip over. But please, oh please, do yourself a favor and try my recipe. My husband who “doesn’t like scones” loved these, and my son who “doesn’t like pumpkin” said these were amazing. Two glowing reviews from two of my harshest critics, so those are supremely high accolades!
This Recipe Makes Light, Flaky, Moist Scones!
Like I said before, if you’ve ever had a dry scone you might not be so inclined to try another one…but if you’ve had a good one, I think you will be matching my enthusiasm today!
This is an easy scone recipe, literally made in minutes. I took the base recipe from my Chocolate Chunk Orange Scones and tweaked it to incorporate the pumpkin and the results are DELICIOUS!!
How Do You Make Pumpkin Scones?
That’s why we’re all here today…not to look at pretty scone pictures, but to learn how to make them, right? So let’s get to it!
What Ingredients Do You Need?
Simple, everyday ingredients are what makes these scones easy to make and perfectly flavorful.
- All Purpose Flour
- Sugar – I used granulated sugar, but you could absolutely use light brown sugar as well!
- Salt and Baking Powder
- Butter – I used salted butter in my scone recipes because I prefer the slightly balanced sweet and salty dough, a lot like a biscuit. AND make sure it’s COLD COLD COLD! I’ll explain a little more in depth below.
- Heavy Cream – this adds so much richness to the scone, while also adding a little more fat which assists in keeping these extra moist!
- Pumpkin Pie Spice
- Pumpkin Puree – Make sure you use 100% pumpkin here (like Libby’s) and not canned Pumpkin Pie Mix
Do You Have To Make the Icing?
Well, of course not…especially since you will have the sweet crunch of the turbinado sugar on top…BUT. The brown sugar icing on these is absolutely delicious and takes this scone recipe to the next level FOR SURE.
How Do You Make Flaky Scones?
My trick to flaky, almost layered scones is using COLD BUTTER! A lot like my Pie Crust Recipe you will want to use very cold butter and cut it into the flour mixture using a pastry cutter. This will leave small pieces of butter throughout the dough, like in the image above.
Also, when you form the scone dough into a ball and then a flat circle, try not to handle the dough too much. The less you handle the dough, the flakier it will be. The more you knead this dough, the butter will warm with the touch of your hands, and strands of gluten will form as it’s kneaded like in bread, which you want to prevent!
You can see in the second image above the flaky layers. AND when you break it open it will look like this…
See all those glorious, moist yet flaky layers? THAT, my friends, is scone perfection!
I only use 1/4 cup of pumpkin in these scones, which adds the pretty color and the perfect subtle pumpkin flavor. That, combined with the Pumpkin Pie Spice isn’t overpowering, but perfectly pumpkin.
AND wondering what you should do with that extra pumpkin from the can? Try my Pumpkin Mug Cake!