Easy Pumpkin Scones Recipe with Pumpkin Glaze
Filed Under: Breakfast | Fall

Pumpkin Scones

September 1st, 2023
5 from 12 votes
5 from 12 votes

Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!

Yield: 16 scones

Prep Time: 20 minutes

Cook: 15 minutes

Tessa's Recipe Rundown...

Taste: Sweet pumpkin cinnamon goodness with the perfect contrast of cozy fall spices.
Texture: Perfectly moist and tender crumb with a crisp outside. Pretty much everything you want a scone to be!
Ease: Super easy. Dangerously easy.
Appearance: Scrumptious and mouth-watering.
Pros: The easy pumpkin glaze takes these scones to a whole new level of pumpkin spice goodness.
Cons: Nada!

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These Pumpkin Scones are flaky but soft and tender, and covered in the most delicious and flavorful cinnamon pumpkin glaze.

Perfect with a hot cup of coffee, tea, or chai, these scones will become a tradition in your family. You may just end up eating them year-round!

If you’re looking to capture Autumn in a single dessert, look no further!

lots of homemade pumpkin scones sitting on a plate, ready for serving

Your home will smell like the most amazing fall candle ever while these are baking. 

I dare you to bake these Pumpkin Scones and not immediately enjoy one fresh from the oven! They’re absolutely full of the best cozy pumpkin flavors that we all love.

They truly are the epitome of Autumn in every bite.

While these scones can easily be eaten on their own, I highly recommend dipping them in the glaze. Besides making them look so pretty, it also adds an extra oomph of pumpkin and cinnamon spice, plus a bit of sweetness that just perfects these scones without making them too sweet.

Pumpkin Scones can easily be prepared the night before (or longer if stored in the freezer, see below for more details), then baked in the morning to make for an easy and elegant addition to a holiday breakfast, or just as a special weekend treat. 

glazed pumpkin spice scone on a plate

How to Make Pumpkin Scones

What Type of Pumpkin for Pumpkin Scones? 

  • I used store-bought canned pumpkin puree for this Pumpkin Scones recipe.
  • If you’d like, you could use homemade pumpkin puree in this recipe.
  • Note: Be sure NOT to use canned pumpkin pie filling for this recipe – it is not the same thing as pumpkin puree.
  • Check out my Fresh vs. Canned Pumpkin article for the differences between using fresh pumpkin puree, regular canned pumpkin, and organic canned pumpkin, and learn how to make your own pumpkin puree!
pumpkin puree types (homemade, canned and organic) in bowls, lined up next to one another for comparison

How to Get FLAKY Pumpkin Scones

The key is using COLD butter and keeping it cold! The cold butter takes a moment to melt once it hits the heat of the oven. As it melts, it releases pockets of steam that create those tall flaky layers. I like to cube and freeze my butter before using it whenever I make scones.

How to Make TALL Pumpkin Scones

My #1 top tip for baking tall scones that rise higher is to laminate your scone dough. A little bit of lamination gets the Pumpkin Scones to shoot up sky-high with those beautiful layers. Don’t worry, this step sounds more complicated than it actually is!

Check out my How to Make Tall Scones & Biscuits article for step-by-step instructions. Just take a look at what a difference this step makes:

comparison of laminated vs unlaminated scones for how to get tall flaky scones that rise super tall and high

Why Are My Scones Tough?

  • Avoid over-mixing the Pumpkin Scone dough or allowing it to get too warm.
  • Doing so will result in flatter, tougher, and less flaky scones.
  • My favorite tool for making biscuits or scone dough quickly and easily by hand (so I don’t have to lug out my food processor) is this OXO bladed pastry blender.
  • Also, avoid adding too much flour. I highly recommend using a digital scale, to ensure precision when measuring – but the spoon and level method will work too. Learn more about that here

Do I Have to Use Buttermilk in Pumpkin Scones? 

  • Buttermilk makes insanely tender, tall, and flavorful scones.
  • I highly recommend using real buttermilk because it does make a difference.
  • Check out my side-by-side comparison of real buttermilk vs. DIY buttermilk here to see just what I mean!
  • If you don’t have access to buttermilk, heavy cream will work in these pumpkin scones as well. Just know that using heavy cream will affect the final texture and flavor of your Pumpkin Scones.

How to Make Scones Ahead of Time

The shaped, unbaked Pumpkin Scones can be covered and refrigerated overnight if you’d like to make these ahead of time. Simply bake straight from the fridge. No need to adjust the baking time.

Can you Freeze Pumpkin Scones?

Yes! Place Pumpkin Scones in an airtight container and freeze for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

perfect pumpkin scones with pumpkin spice glaze, on a platter, ready to serve

More Pumpkin Recipes You’ll Love:

Check out These Scone Recipes Too:

5 from 12 votes

How to make
Pumpkin Scones

Yield: 16 scones
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Begin your mornings this fall with these easy Pumpkin Scones topped with a simple homemade pumpkin glaze. Perfect with a cup of coffee!


For the scones:

  • 2 1/4 cups (286 grams) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/3 cup (66 grams) light brown sugar
  • 1 stick (113 grams) unsalted butter, cold and cubed
  • 1/2 cup (122 grams) canned pure pumpkin puree
  • 1/4 cup buttermilk or heavy cream
  • 2 large eggs, divided

For the glaze:

  • 1 cup (125 grams) powdered sugar
  • 1 tablespoon (15 grams) canned pure pumpkin puree
  • 1 tablespoon milk
  • 1/4 teaspoon cinnamon


Make the scones:

  1. In a large bowl, whisk flour, baking powder, salt, baking soda, spices, and sugar until well combined. Be sure to break up any clumps of brown sugar.

  2. Using a pastry blender, cut the butter into the flour mixture until it’s the size of large peas.

  3. In a measuring glass, whisk together pumpkin puree, cream, and 1 egg.

  4. Make a well in the middle of the dry ingredients, and add the liquid mixture. Mix until partially combined but still shaggy.

  5. Transfer the dough to a floured surface and pat into a rough rectangle. Fold the rectangle three times like a letter. Don’t worry if it’s not perfect. Pat the rectangle out again going the opposite direction and fold three times like a letter once more.

  6. Cut in half. Gently press each half into 3/4-inch thick, 6-inch diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart. Place the unbaked scones in the freezer while you heat the oven.

  7. Make ahead: At this point, the unbaked scones can be refrigerated overnight, or sealed and frozen for up to 1 month. If baking from frozen, add about 2 minutes to the baking time.

  8. Adjust the oven rack to the center position and preheat to 400°F. Line two baking pans with parchment paper.

  9. In a small bowl, combine the remaining egg with 1 teaspoon water. Brush over the chilled scones.

  10. Bake for 12 to 15 minutes or until golden brown. Remove pan to a cooling rack and let cool while making the glaze.

Make the glaze:

  1. In a small bowl, combine all glaze ingredients with a fork until a smooth and thick glaze forms. Drizzle each scone with the glaze. If dipping scones, add an extra splash of milk to thin out slightly before dipping in glaze. Let set before serving, if desired.

  2. The scones are best served the day they’re baked.

Recipe Video

Course : Breakfast
Cuisine : American
Keyword : fall, pumpkin, pumpkin scone, scone recipe

This post was originally published in 2015 and updated with recipe improvements, more baking tips, and new photos. Photos by Joanie Simon | The Bite Shot

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Jana Koehn — November 17, 2023 at 10:43 am

    Made these for a group and they all wanted the recipe. They were delicious!

  2. #
    Michele Montemayor — October 30, 2023 at 10:41 am

    These came out soooo good! They are fairly easy to make too.

  3. #
    Laura Grandgenett — October 11, 2023 at 7:43 am

    These are fantastic. They’re soft and very flavorful. Definitely making these again.

  4. #
    Julia — September 14, 2023 at 5:06 am

    Could you make this as a drop scone? I teach middle school, and the folding part of the instructions might be too overwhelming for them. Thanks!

    • #
      Kiersten @ Handle the Heat — September 15, 2023 at 8:14 am

      Hi Julia! We haven’t tried that, so I can’t say for sure how it would work! Alternatively, check out Tessa’s Red Lobster Homemade Cheesy Garlic Biscuits recipe here – they’re drop-style biscuits, and super delicious! I hope that helps! Happy baking 🙂

  5. #
    Ferryal — June 11, 2023 at 4:40 pm

    Where can I find nutritional information for these pumpkin scones please? Thank you.

    • #
      Kiersten @ Handle the Heat — June 12, 2023 at 9:05 am

      Hi Ferryal! We don’t have nutritional information for our recipes, as we believe that dessert and baked goods like this should be an indulgence! You should be able to find a nutrition calculator online to assist with this, if you wish. Happy baking 🙂

  6. #
    Susan — February 12, 2023 at 5:42 pm

    Amazingly easy AND forgiving. I whisked the dry & wet BEFORE I cut in the butter! Duh. I threw in the frozen chipped butter & finished them out. Delish! Nice rise even with my blunder.

  7. #
    JUDY — October 4, 2022 at 8:08 am


  8. #
    Noreen — January 16, 2022 at 12:15 pm

    Hello. I’m making your recipe now! Thanks for sharing. I have made lots of different scone recipes in the past and I’m not understanding how you yielded 15 scones from this recipe. I made a 12 inch round and 8 scones and plan on baking at 400 for approximately 20-22 minutes. How small are your scones?!
    I was confused by the instructions to fold into a rectangle like a letter. I wish you were able to provide a visual so I could understand better what you meant.
    I’m excited to see how these scones turn out!

    • #
      Emily — January 18, 2022 at 12:19 pm

      Hi Noreen! I think you missed the part of the instructions where after patting the rectangle out the first time and folding like a letter, you cut it in half. Each half will be a 6-inch diameter round, and each half will then be cut into 8 wedges. I apologize for our error, there should actually be 16 scones in total. I just updated our recipe to show that.

      To fold like a letter, pretend that your rectangle of dough is a piece of paper. Fold up the lower 1/3, then fold down the upper 1/3, like you’re folding up a letter to go into an envelope. Does that make sense? Please let me know if you have any other questions, I’m happy to help!

  9. #
    Lainie — December 30, 2021 at 2:34 pm

    These were so delicious!!!

  10. #
    Gwen — November 25, 2021 at 11:14 am

    Absolutely amazing!! They were perfect and a hit at my thanksgiving brunch. Definitely making these again ASAP!

    • #
      Emily — November 29, 2021 at 4:14 pm

      So happy to hear they were a hit, Gwen!

  11. #
    Savanna — October 30, 2021 at 5:03 am

    So I accidentally forgot to add the egg to the dough(fail)… And yet they still turned out absolutely amazing!!! I left them in a few extra minutes, just waited until they started to brown beautifully. I also didn’t make the frosting, I’ll try it next time but the scones are so good on their own. Can’t wait to make them again properly!

    • #
      Emily — November 1, 2021 at 3:28 pm

      Oh no haha! I’m so happy to hear they still turned out ok and that you enjoyed them without the glaze! I’m excited for you to make them again and highly encourage you to try the glaze next time, it is heavenly and such a treat 🙂

  12. #
    AmbalaCakes — October 24, 2021 at 9:18 pm

    Very informative

  13. #
    Gina — October 14, 2020 at 7:53 pm

    so moist and yummy! It wasn’t as sugary as a scone you’d buy from a cafe or store, but so delicious and great with coffee! thanks!

  14. #
    Lisa — April 1, 2020 at 9:06 pm

    Yummy any time of year

  15. #
    Berkeley — October 23, 2016 at 10:04 am

    This scones are amazing and so yummy. Pumpkin treats are always the best in the Fall.

  16. #
    Jessica @ Sweetest Menu — September 9, 2015 at 8:40 pm

    Wow! These look absolutely fantastic! I can’t wait to try them!

  17. #
    Gaby Dalkin — September 9, 2015 at 7:20 pm

    YUM! Pumpkin baked goods are definitely always the best, so moist! Never used cinnamon chips before but they sound incredible!

  18. #
    Alex — September 9, 2015 at 7:05 pm

    Just made these! Had to improvise a bit- sub buttermilk for the milk so had to adjust b. Powder and b. Soda. Also couldn’t find cinnamon chips at the store so had to make my own.

    Anyways, these were delicious!! So light and scrumptious!

  19. #
    Melanie @ Gather for Bread — September 9, 2015 at 7:10 am

    These look perfectly scrumptious! Gotta try them soon.

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