Pumpkin Scones

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Get that pumpkin spice latte to go — you can make moist and fluffy, double-glazed Pumpkin Scones right at home with this easy-to-follow recipe! Each bite is perfectly tender, warmly spiced, and topped with not one, but two sweet glazes — just like your favorite coffee shop treat.

Why this recipe is so delicious: These scones are bakery-beautiful yet simple enough for home bakers. The pumpkin keeps them soft and moist, the spice blend gives cozy fall flavor in every bite, and the double glaze adds irresistible sweetness and shine.

If you love cozy bakery-style treats, don’t stop at these Pumpkin Scones — my Apple Scones and Maple Pecan Scones are just as tender and irresistible. Or, branch out a bit with other fall favorites like my Pumpkin Bread or Apple Fritters — both bursting with warm spice and perfect alongside your morning coffee.

💗 Let’s make your kitchen smell like fall!

Before You Begin

✨ Use cold butter. Cold butter is key to tender, flaky scones. Dice it small and work quickly so it doesn’t melt into the dough.
✨ Don’t overmix. Mix the dough just until it comes together — a few lumps are perfectly fine and keep the texture light.
✨ Measure flour correctly. Spoon the flour into your measuring cup and level it off — no scooping!
✨ Use pumpkin purée, not pie mix. Canned pumpkin pie mix has sugar and spices added that’ll throw off your balance.
✨ Let the glaze set. The plain glaze should firm up before adding the spiced drizzle so you get that pretty coffee-shop finish.

🎃 Ingredients for Pumpkin Scones

This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.

• Cold unsalted butter: Cut into cubes and keep chilled until mixing. This creates those tender, flaky layers.

• Pumpkin purée: Be sure it’s pure pumpkin, not pumpkin pie filling.

• Half-and-half: Adds richness and helps bind the dough.

• Warm spices: A blend of cinnamon, nutmeg, ginger, and cloves gives these scones their signature fall flavor.

• Powdered sugar: Used in both glazes for that smooth, sweet finish.

• Whole milk: Just enough to bring both glazes together for the perfect drizzle consistency.

⭐ Pro Tips

⭐ For the best texture: Handle the dough as little as possible. The more you knead or press, the tougher the scones will be.

⭐ Shape with confidence: A bench scraper or large knife makes it easy to cut neat triangles. If your dough feels sticky, dust lightly with flour.

⭐ Make them bakery-beautiful: A pastry brush helps apply the first glaze evenly; then use a small whisk, piping bag, or even a fork to drizzle the spiced icing on top.

⭐ Add a coffee-shop touch: Warm your scones for 10 seconds before serving and pair with a cup of coffee or chai tea — heaven!

How To Make Pumpkin Scones

If you’ve never made a pumpkin scones recipe before, let me walk you through it! It’s easier than you might think:

1. Mix your dry ingredients in a bowl.
2. Then, using a pastry knife or fork, cut the butter into the dry ingredients until the mixture is crumbly.
3. In a different bowl, mix your wet ingredients.
4. Fold the wet ingredients into the dry…
5. Until the dough forms a ball.
6. Pat the dough onto a floured surface to form a 1″ thick rectangle. Cut the dough twice long-ways to make three equal sections. Then cut diagonally to get that iconic scone shape. Bake
7. While cooling, whip up the ingredients for the glaze.
8. Only once your scones are cool do you put on the glaze.
9. Whisk the icing ingredients.
10. Drizzle over pumpkin scones.

***See the full instructions below.

Frequently Asked Questions

⭐ Can I use pumpkin pie spice instead of the separate spices?

Yes! Use about 1½ teaspoons total pumpkin pie spice in place of the individual spices for convenience.

⭐ Why do my scones come out tough?

Usually, this happens from overmixing or using warm butter. Keep the dough cold and mix only until it comes together.

⭐ How long do these keep?

Because of the milk in the glaze, store in an airtight container in the fridge for up to a week.

⭐ Can I freeze them?

Absolutely! Freeze baked and glazed scones for up to three months. Thaw at room temperature or reheat gently in the microwave.

⭐ Can I make the dough ahead of time?

Yes — shape the scones, place them on a baking sheet, cover tightly, and refrigerate overnight. Bake fresh the next morning for the best texture.

Storing + Reheating + Freezing + Make-Ahead Tips

Storing

• Since there’s milk in the glaze, store these scones in an airtight container or bag in the refrigerator for up to 1 week.

Reheating

• Microwave individual scones for 10–15 seconds to refresh their texture and bring back that just-baked warmth.

Freezing

• Freeze in a resealable freezer bag or individually wrapped for up to 3 months. Thaw overnight in the fridge or gently warm in the microwave.

Make-Ahead

• Shape the scones, place them on a parchment-lined baking sheet, cover, and refrigerate overnight. Bake fresh the next morning for perfect results.

What to Serve With Pumpkin Scones

For an Easy Breakfast:
These Pumpkin Scones are absolute perfection with a steaming mug of coffee, a soothing cup of tea, or even a tall, icy glass of milk. They’re just the right amount of sweet for a grab-and-go breakfast or lazy morning treat.

As Part of a Brunch:
Turn your table into a fall feast! Pair these scones with my Croissant Breakfast Casserole or Hashbrown Casserole for a hearty start, then add a little indulgence with Million Dollar Bacon or Bisquick Sausage Balls. Fresh sides like Creamy Fruit Salad, Fresas con Crema, and my autumn favorite Harvest Salad balance out the richness beautifully — a brunch everyone will remember!

More Pumpkin Treats You’ll Love

• Pumpkin Bundt Cake – Moist, rich, and full of spice — a true fall classic.
• Pumpkin Sheet Cake – Easy, crowd-pleasing, and topped with luscious cream cheese frosting.
• Pumpkin Chocolate Chip Cookies – Slightly crisp exterior and a soft chewy center.
• Pumpkin Lasagna– sweet creamy layers of dreamy pumpkin, Cool Whip, and rich cream cheese filling.
• No-Bake Pumpkin Pie– Silky, creamy, and packed with fall flavor — no oven needed just 15 minutes of prep!
• Pumpkin Cheesecake– Rich, spiced, and irresistibly creamy — the ultimate fall dessert!

💗 Tried This Recipe?

If you enjoyed these Pumpkin Scones, please take a moment to leave a star rating and a quick comment — I love hearing from you! Tag me on Instagram @gonna_want_seconds so I can see your cozy fall bakes!

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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen

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Pumpkin Scones

Get that pumpkin spice latte to go -- you can make moist and fluffy, double-glazed pumpkin scones right at home with this easy-to-follow recipe!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Servings: 6 scones

Author: Kathleen

Ingredients

Scone Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 7 tablespoons sugar
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground cloves
• ▢ 1/4 teaspoon ground ginger
• ▢ 6 tablespoons cold unsalted butter cut into 1/4" cubes
• ▢ 1/2 cup pumpkin canned
• ▢ 3 tablespoons half-and-half
• ▢ 1 egg large

Powdered Sugar Glaze Ingredients

• ▢ 1 cup plus 1 tablespoon powdered sugar
• ▢ 2 tablespoons whole milk

Spiced Glaze Ingredients

• ▢ 1 cup plus 3 tablespoons powdered sugar
• ▢ 2 tablespoons whole milk
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1 pinch ground ginger
• ▢ 1 pinch ground cloves

US Customary - Metric

Instructions

• Prep. Preheat oven to 425°F. Lightly oil a baking sheet or line with parchment paper.

TO MAKE THE SCONES:

• Dry ingredients. Combine flour (2 cups), sugar (7 tablespoons), baking powder (1 tablespoon), salt (1/2 teaspoon), and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter (6 tablespoons) into the dry ingredients until the mixture is crumbly and no chunks of butter are obvious. Set aside.
• Wet ingredients + combine. In a separate bowl, whisk together pumpkin (1/2 cup), half and half (3 tablespoons), and egg (1). Fold wet ingredients into dry ingredients. Form the dough into a ball.
• Shape + bake. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on the prepared baking sheet. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on a wire rack to cool.

TO MAKE THE PLAIN GLAZE:

• Mix + glaze. Mix the powdered sugar (1 cup) and 2 tbsp milk together until smooth. When scones are cool, use a brush to paint plain glaze over the top of each scone. As the white glaze firms up, make the spiced icing.

MAKE THE SPICED ICING:

• Mix + drizzle. Whisk the powdered sugar (1 cup), cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), ginger (1 pinch), and cloves (1 pinch) together in a bowl. Add only as much milk as needed to achieve a thick, drizzle. (I used 1 tablespoon). Drizzle thicker icing over each scone and allow it to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk/spoon.

Fans Also Made:

• 
  Pumpkin Bars with Cream Cheese Frosting
• 
  Pumpkin Dump Cake (Easy Pumpkin Crunch Dump Cake Recipe)
• 
  Pumpkin Parfait
• 
  Pumpkin Pie Fudge

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Notes

1. Keep Them Tender: One of the keys to a tender scone is not overworking the dough. Mix just until the dough comes together. It will have lumps. That's no problem and is as it should be!!
2. Flour: Be sure to measure the flour using the spooning method to get the correct amount.
3. Butter: Using cold butter helps to make them tender.
4. Cutting in butter: For cutting the butter into the flour prefer using a pastry blender. If you don't have one you can use two knives, I think that a food processor slightly overworks the dough slightly.
5. Pumpkin: Make sure you grab canned pumpkin puree, not canned pumpkin pie mix. The latter comes with all kinds of add-ins that’ll throw off your spice ratio.
6. How Long Can You Keep This In The Fridge? Since there’s milk in the glaze on these scones, you’ll want to stick them in the fridge when you can. They’ll last in there, in a baggie or container, for up to a week.
7. How to Freeze: Extend the life of your scones and have some grab-and-go breakfasts ready. Store in a resealable bag or individually wrapped, and they’ll keep for up to three months in the freezer. To thaw, just toss them in the microwave!
8. Make-Ahead Tips: You can make the dough ahead of time, place the shaped scones on the baking sheet, and cover, and keep it in the fridge overnight.

Nutrition

Serving: 1scone | Calories: 247kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 109mg | Potassium: 156mg | Fiber: 1g | Sugar: 27g | Vitamin A: 619IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg

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