Amazing Pumpkin Scones: 100% Fall Bliss

Oh, fall! It just has this magical way of making me want to spend all my weekends in the kitchen, doesn’t it? There’s something about the crisp air and the colorful leaves that just screams cozy baking. And when I think of cozy fall baking, my mind immediately goes to warm spices and, of course, perfect pumpkin scones. These aren’t just any scones, though. They’re our family’s go-to recipe for a reason – they’ve got that delightfully flaky, buttery texture that just melts in your mouth, bursting with that unmistakable pumpkin pie flavor. We even add a simple spiced glaze on top that makes them feel extra special, kind of like the ones you’d get at your favorite coffee shop, but made with so much more love. Trust me, making these is a little like stepping right back into my grandmother’s kitchen on a chilly afternoon, and I can’t wait to share that feeling with you!

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Why You’ll Love These Pumpkin Scones

Seriously, these pumpkin scones are a fall dream come true! Here’s why you’ll be making them again and again:

• So Easy to Whip Up: They come together in a flash, perfect for those busy fall mornings or when you need a quick treat.
• That Perfect Texture: Imagine a scone that’s wonderfully flaky and buttery, but also has that cozy, tender crumb from the pumpkin. Pure bliss!
• All the Fall Feels: Packed with warm spices like cinnamon and nutmeg, they taste like autumn in every bite.
• Bakery-Style Finish: That simple spiced glaze? It just takes them over the top, making them feel extra special without any fuss.

Ingredients for Perfect Pumpkin Scones

Alright, let’s talk about what you’ll need to make these utterly delightful pumpkin scones. Trust me, the ingredient list is pretty straightforward, and you probably have most of it already lurking in your pantry! It’s all about good quality stuff for the best flavor. Keeping the butter super cold is your secret weapon for that flaky texture, so don’t skip that step!

For the Pumpkin Scones:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into little cubes
• 1/2 cup canned pumpkin puree (make sure it’s not pumpkin pie filling!)
• 1/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract

For the Spiced Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk (start with 2, add more if you need it thinner!)
• 1/4 teaspoon vanilla extract

Oh, and a little tip: if you can’t find canned pumpkin puree, you can roast a sugar pumpkin and make your own, but canned is super convenient and works like a charm here!

Crafting Your Buttery Pumpkin Pastry

Alright, get ready to make some truly amazing pumpkin scones! This is where the magic happens. Don’t worry, it’s not complicated at all, and I’ll walk you through every single step. The key is just to pay a little attention, and you’ll end up with the flakiest, most delicious pumpkin scones you’ve ever tasted. It really reminds me of my grandma’s approach to baking – simple ingredients treated with care. We start by getting our oven nice and hot, preheated to 400°F (200°C), and lining a baking sheet with parchment paper. Trust me, parchment paper is your best friend here for easy cleanup and to make sure nothing sticks! If you’re a big pumpkin fan, you might also want to check out my classic pumpkin pie recipe; it’s another fall favorite!

Preparing the Pumpkin Scones Dough

First things first, grab a nice big bowl. We’re going to whisk together all our dry ingredients: the flour, granulated sugar, baking powder, that warm cinnamon, nutmeg, ginger, and the salt. Give that a good whisk to make sure everything is evenly distributed – no one wants a bite that’s just plain baking powder, right? Now, for the real scone secret: the butter. It needs to be super cold, like, straight-from-the-fridge cold. We’re going to cut this cold butter into the dry ingredients. You can use a pastry blender, two knives, or even just your fingertips. The goal is to get it to look like coarse crumbs, with some pea-sized bits of butter still visible. Those little butter pockets are what create all the flakiness later! In another smaller bowl, whisk together the canned pumpkin puree (make sure it’s just pumpkin, not pie filling!), the heavy cream, the egg, and that splash of vanilla extract. Pour all those lovely wet ingredients into your crumbly dry mixture. Now, this is important: mix it *just* until it all comes together. Seriously, don’t overmix! A few dry bits are totally fine. Overmixing develops too much gluten, and that’s the enemy of a tender scone.

Shaping and Baking Your Pumpkin Scones

Turn that slightly shaggy dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a round disc, about three-quarters of an inch thick. Think of it like a fat, happy pizza dough. Now, take a sharp knife and cut that round into eight equal wedges, just like slicing a pizza. Carefully transfer these wedges onto your prepared baking sheet, giving them a little space so they can bake up beautifully. Pop them into that hot oven and bake for about 15 to 18 minutes. You’re looking for them to be a lovely golden brown on top and cooked all the way through. They should feel firm to the touch. If they’re looking a little pale, just give them another minute or two. Once they’re done, carefully transfer them to a wire rack to cool completely. Patience here is key before glazing!

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Creating the Perfect Spiced Glaze

While those gorgeous pumpkin scones cool down, let’s whip up the glaze. It’s so simple! In a small bowl, whisk together the powdered sugar and about 2 tablespoons of milk. Add that little bit of vanilla extract for extra flavor. Whisk it all up until it’s smooth and creamy. If it seems a bit too thick to drizzle nicely, just add milk, a teaspoon at a time, until you get the consistency you’re looking for. You want it pourable but not so thin that it just runs right off the scones. A nice, thick drizzle is exactly what we’re going for!

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Tips for Achieving Starbucks Copycat Scone Perfection

Okay, so you want those scones to be *really* special, right? Like, that incredible texture you get from your favorite coffee shop? My secret to getting that perfect Starbucks copycat scone vibe is all about keeping things super chilly when you’re mixing the dough. Seriously, the colder your butter is, the flakier your scones will be. It sounds simple, but it makes a huge difference! Make sure that butter is straight from the freezer or fridge and cut into those tiny cubes – those little pockets of fat create steam as they bake, which lifts the dough and makes it light and airy. Another trick I love is adding a little something extra. If you’re feeling fancy, stir in about half a cup of chopped pecans or even some mini chocolate chips into the dough right before you pat it into a circle. They add such a lovely texture and flavor boost!

Serving and Storing Your Glazed Fall Scones

These gorgeous glazed fall scones are truly best enjoyed right when they’re made, so think of them as your perfect morning treat or an afternoon pick-me-up. They are absolutely divine with a warm cup of coffee or a steaming mug of spiced apple cider. If you happen to have any leftovers (which is rare in my house!), just store them in an airtight container at room temperature for a day or two. If they feel a little less fresh after a day, you can pop them in a warm oven for just a few minutes to bring back a little crispness.

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Frequently Asked Questions About Pumpkin Scones

Got questions about whipping up these delicious pumpkin scones? I get it! Baking sometimes has its little quirks, and it’s always good to know the tricks. Here are some common things people ask about making these spiced pumpkin delights:

Can I use fresh pumpkin puree instead of canned for these pumpkin scones?

You absolutely can! If you have a sugar pumpkin or pie pumpkin lying around, it’s a lovely option. Just scoop out the seeds, roast the pumpkin until tender, then scoop out the flesh and mash it really well. You’ll want about the same amount as the canned puree, maybe a little more if it’s less moist. Just be sure it’s pure pumpkin flesh, not watery!

My scones didn’t turn out very fluffy. What can I do differently?

Oh, that can happen! The biggest culprit is usually overmixing the dough, which makes them tough, or not having everything cold enough, especially the butter. Make sure your butter is *really* cold and cut into small pieces. Also, whisk your dry ingredients together really well before adding anything wet, and then just mix the dough until it *barely* comes together. Don’t knead it like bread! Gentle handling is key for fluffy pumpkin scones.

Can I freeze pumpkin scones?

Yes! Baked pumpkin scones freeze beautifully. Once they’ve cooled completely, wrap them tightly in plastic wrap, then pop them into a freezer-safe bag or container. They should last for about 2-3 months. To reheat, just unwrap them and pop them in a warm oven (around 300°F or 150°C) for about 10 minutes to warm them through and crisp them up a bit.

What’s the best way to ensure my glazed fall scones are evenly baked?

Make sure your oven is fully preheated to the correct temperature (400°F or 200°C). Also, give your scones a little space on the baking sheet; don’t let them touch too much, so the air can circulate around them. If you notice some browning much faster than others, you can always try rotating the pan halfway through the baking time. They should be a lovely golden brown all around when they’re ready!

Nutritional Information for Pumpkin Scones

Just a little heads-up: the nutritional info below is an estimate, and it can totally change depending on the specific brands of ingredients you use or if you add any little extras like nuts or chocolate chips. But for a standard serving of these yummy pumpkin scones, you’re looking at roughly:

Per Scone (Yields 8):

• Calories: Approx. 350
• Fat: Approx. 18g
• Saturated Fat: Approx. 11g
• Carbohydrates: Approx. 45g
• Sugar: Approx. 25g
• Protein: Approx. 4g
• Sodium: Approx. 200mg

It’s always good to remember that homemade is usually best because you know exactly what’s going into it!

Share Your Spiced Pumpkin Pastry Creations!

I absolutely LOVE seeing your baking adventures! If you make these spiced pumpkin pastries, please leave a comment below and let me know how they turned out. Did you add chocolate chips? How did you like the glaze? And if you share a picture on social media, be sure to tag me – I’d love to see your gorgeous creations! You can also reach out via my contact page if you have any questions. Happy baking!

Pumpkin Scones

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Flaky, buttery pumpkin scones with a spiced glaze, perfect for a fall treat.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 18 min
• Total Time: 38 min
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/2 cup canned pumpkin puree
• 1/4 cup heavy cream
• 1 large egg
• 1 teaspoon vanilla extract
• For the Glaze:
• 1 cup powdered sugar
• 2–3 tablespoons milk
• 1/4 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. In a separate small bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick round.
7. Cut the round into 8 wedges, like a pizza.
8. Place the wedges onto the prepared baking sheet.
9. Bake for 15-18 minutes, or until golden brown and cooked through.
10. Let the scones cool on a wire rack.
11. While the scones cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired drizzling consistency.
12. Drizzle the glaze over the cooled scones.

Notes

• For a Starbucks copycat scone, ensure your butter is very cold.
• You can add 1/2 cup of chopped pecans or chocolate chips to the dough for extra texture.
• These scones are best enjoyed the day they are made.

Nutrition

• Serving Size: 1 scone
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg