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+ servings
baking fall recipe

Classic Pumpkin Scones

Pumpkin scones: a classic autumnal treat that is moist and fluffy. They are the perfect mix of sweet and savory, and they're so easy to make! Whether you're craving something sweet or need a quick breakfast idea, these scones are sure to hit the spot. Enjoy!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Scones
Cuisine British
Servings 8 Scones
Calories 246 kcal


For the scones:

  • 2 cups all-purpose flour use certified gluten-free flour
  • 2 tbsp baking powder plus 1/2 tsp
  • 1 tsp cinnamon ground
  • 1 1/2 tsp pumpkin spice
  • 1/2 tsp kosher salt
  • 4 oz butter unsalted, or use vegan butter
  • 3 oz whipped cream plus 2 tbsp, heavy, or alternatively use vegan whipped cream
  • 1 large egg or substitute 1 flax seed stirred into 3 tbsp of water
  • 4 oz. pumpkin puree blotted
  • 4 oz. brown sugar light, or use raw or organic
  • 1 tsp vanilla extract

For the maple glaze:

  • 2 tbsp butter unsalted, or vegan butter
  • 2 oz. maple syrup
  • 1 cup confectioners sugar or organic, raw
  • pinch kosher salt to taste


Delicious Pumpkin Scones:

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt, then add the grated butter. Mix them well.
  • In the bowl of your electric mixer, beat the heavy cream, egg, pumpkin puree, brown sugar, and vanilla extract. Then add the flour mixture and beat until light and fluffy.
  • On a floured surface, knead the dough to become a ball, then cut the wedges into 8 using a knife (just like in the picture), and place them on a prepared baking sheet.
  • Bake the scones for 25-30 minutes, or until lightly brown. Allow them to cool and set them aside.
  • Meanwhile, melt the butter and maple syrup in a saucepan. When the butter has melted, remove it from the heat, then add the confectioners' sugar.
  • On baked scones, drizzle the maple syrup glaze, serve with coffee or tea, and enjoy!


Recipe Note
  • Before using the pumpkin puree, remove the excess moisture using a paper towel, as they will not be super moist and will taste like a muffin.
  • If you are making this in advance, freeze the plain-baked scones for up to 2-3 months, then heat them up according to your liking.
Ingredients Note
  • You can use homemade or store-bought pumpkin spice, but if you buy it, make sure it is not pumpkin filling.
  • The substitutions I mentioned are optional. That is up to you.


Calories: 246kcalCarbohydrates: 63gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 33mgSodium: 511mgPotassium: 148mgFiber: 1gSugar: 21gVitamin A: 2343IUVitamin C: 1mgCalcium: 242mgIron: 2mg
Keyword fall season, pumpkin puree, pumpkin scones, scones
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