22 Delicious Pumpkin Scones Recipes for Autumn

Gather around, pumpkin lovers! As the leaves turn golden and the air gets crisp, there’s no better way to embrace autumn than with a warm, spiced pumpkin scone. Whether you’re a seasoned baker or just starting out, our roundup of 22 delicious recipes promises to inspire your next cozy baking session. From classic to creative twists, these scones are sure to delight. Ready to find your new favorite? Let’s dive in!

Classic Pumpkin Scones with Cinnamon Glaze

Remembering the crisp autumn mornings of my childhood, the aroma of spiced pumpkin scones wafting through the kitchen brings a sense of warmth and nostalgia. This recipe, with its tender crumb and sweet cinnamon glaze, is a homage to those simpler times.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 6 tbsp unsalted butter, cold and cubed
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
7. Bake for 15-17 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
8. While the scones cool, whisk together the powdered sugar, milk, vanilla extract, and cinnamon to make the glaze.
9. Drizzle the glaze over the cooled scones.

How the glaze seeps into the warm crevices of the scones, creating pockets of sweetness, is nothing short of magical. Serve them alongside a steaming cup of chai tea for an autumnal treat that comforts the soul.

Vegan Pumpkin Scones with Maple Drizzle

Remembering the crisp autumn mornings of my childhood, the scent of pumpkin and maple always brings a sense of warmth and comfort. Today, I’m sharing a recipe that encapsulates those memories in every bite, perfect for a quiet morning or a cozy afternoon.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 cup canned pumpkin puree
• 3 tbsp almond milk
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp almond milk

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In a separate bowl, mix the pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
6. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-17 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
8. While the scones cool, whisk together the powdered sugar, maple syrup, and almond milk until smooth to create the drizzle.
9. Drizzle the maple glaze over the cooled scones before serving.

Light and tender with a hint of spice, these scones pair wonderfully with a cup of tea or coffee. For an extra touch, serve them with a side of whipped coconut cream and a sprinkle of cinnamon on top.

Gluten-Free Pumpkin Scones with Pecan Topping

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking. The aroma of pumpkin and pecans, mingling in the air, promises a treat that’s both nourishing and indulgent.

Ingredients

• 2 cups gluten-free flour blend
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped pecans
• 2 tbsp maple syrup

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. In a small bowl, mix the chopped pecans and maple syrup. Spoon this mixture evenly over the top of each scone.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft, with a tender crumb and a delightful crunch from the pecan topping, these scones are a perfect balance of sweet and spicy. Enjoy them warm with a dollop of whipped cream or a drizzle of extra maple syrup for an extra special treat.

Pumpkin Spice Scones with Cream Cheese Frosting

Cool autumn mornings call for something warm and comforting, a treat that feels like a hug in the form of baked goods. These pumpkin spice scones with cream cheese frosting are just that, a perfect blend of spicy and sweet to start your day or enjoy with your afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 6 tbsp unsalted butter, cold and cubed
• 1/2 cup powdered sugar
• 2 oz cream cheese, softened
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
6. Turn the dough out onto a floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-17 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. While the scones cool, prepare the frosting by beating together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.
10. Once the scones have cooled slightly, drizzle the cream cheese frosting over the top.

Fresh out of the oven, these scones are wonderfully tender with a crisp exterior, the pumpkin and spices creating a warm, autumnal flavor profile. The cream cheese frosting adds a creamy, tangy contrast that makes each bite irresistible. Serve them alongside a hot cup of coffee or as a sweet ending to a hearty fall meal.

Healthy Whole Wheat Pumpkin Scones

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking. These Healthy Whole Wheat Pumpkin Scones are a tender embrace of autumn flavors, blending the earthy sweetness of pumpkin with the wholesome goodness of whole wheat.

Ingredients

• 1 1/2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 cup canned pumpkin puree
• 1/4 cup milk
• 1/4 cup plain Greek yogurt
• 1 tsp vanilla extract
• 3 tbsp cold unsalted butter, cubed

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Add the cold cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, mix the pumpkin puree, milk, Greek yogurt, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet. Tip: For even baking, make sure the scones are spaced apart.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly spiced and wonderfully moist, these scones offer a delightful contrast between their crisp exterior and soft interior. Serve them warm with a dollop of whipped cream or a drizzle of honey for an extra touch of sweetness.

Pumpkin Chocolate Chip Scones

Kindly imagine a quiet morning, the kind where the light filters through the curtains just so, and the air carries a hint of autumn’s promise. It’s in these moments that the idea of pumpkin chocolate chip scones feels not just appealing, but necessary—a tender, spiced treat that marries the warmth of pumpkin with the sweet surprise of chocolate chips.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup canned pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup chocolate chips

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough scones.
6. Fold in the chocolate chips evenly throughout the dough.
7. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: For extra shine, brush the tops with a little heavy cream before baking.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’re best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.

As you take the first bite, notice how the scone crumbles just so, revealing pockets of melted chocolate amidst the spiced, pumpkin-infused dough. Serve them warm with a dollop of clotted cream or a drizzle of caramel for an indulgent twist.

Pumpkin Scones with Brown Sugar Glaze

Just as the first light of dawn gently touches the kitchen counter, there’s something profoundly comforting about the aroma of pumpkin scones baking in the oven. This recipe, with its warm spices and sweet glaze, feels like a hug on a cool autumn morning.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 6 tbsp unsalted butter, cold and cubed
• 1 cup powdered sugar
• 2 tbsp brown sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Turn the dough onto a floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Place the scones on the prepared baking sheet and bake for 15-17 minutes, or until golden brown.
8. While the scones cool, whisk together the powdered sugar, brown sugar, milk, and vanilla extract until smooth to make the glaze.
9. Drizzle the glaze over the cooled scones.

Rich in flavor and tender in texture, these pumpkin scones are perfect with a cup of tea. For an extra touch, serve them warm with a dollop of whipped cream on the side.

Pumpkin and Ginger Scones with Lemon Icing

Wandering through the flavors of fall, these scones blend the warmth of pumpkin with the sharpness of ginger, topped with a bright lemon icing that dances on the palate.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• 1 large egg
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, ginger, cinnamon, and nutmeg.
3. Add cubed butter to the dry ingredients. Use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, mix pumpkin puree, heavy cream, and egg until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer wedges to the prepared baking sheet, spacing them 2 inches apart. Bake for 15-18 minutes, or until golden brown.
8. While scones cool, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over scones.
9. Let icing set for 5 minutes before serving.

Golden edges give way to a moist, spiced interior, while the lemon icing adds a refreshing contrast. Enjoy these scones with a cup of tea for a cozy autumn morning, or crumble them over yogurt for a delightful twist.

Pumpkin Scones with Orange Zest and Walnuts

A quiet morning like this calls for something warm, subtly spiced, and gently sweet to start the day. These pumpkin scones, flecked with orange zest and walnuts, offer just that—a tender crumb and a hint of citrus brightness to lift the spirit.

Ingredients

– 2 cups all-purpose flour
– 1/3 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup cold unsalted butter, cubed
– 1/2 cup canned pumpkin puree
– 1/4 cup heavy cream
– 1 large egg
– 1 tbsp orange zest
– 1/2 cup chopped walnuts
– 1 tbsp milk (for brushing)
– 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Add the cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and orange zest until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender scones.
6. Fold in the chopped walnuts until evenly distributed throughout the dough.
7. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
9. Brush the tops of the scones with milk and sprinkle with sugar.
10. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Every bite of these scones reveals a moist interior, thanks to the pumpkin, while the orange zest adds a refreshing contrast to the earthy walnuts. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Pumpkin Scones with Caramel Drizzle

Perhaps there’s no better way to welcome the subtle shift of seasons than with the warm, spiced aroma of pumpkin scones baking in the oven, each bite perfectly complemented by a sweet caramel drizzle.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup caramel sauce, for drizzling

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
6. Turn the dough onto a floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer scones to the prepared baking sheet, spacing them 2 inches apart. Bake for 15-17 minutes, or until golden brown.
8. Let scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Drizzle caramel sauce over the scones before serving.

Here, the scones emerge with a tender crumb, their edges lightly crisp, while the caramel drizzle adds a luxurious sweetness. Enjoy them alongside a steaming cup of chai for an autumnal treat that feels like a warm embrace.

Savory Pumpkin and Cheese Scones

Remembering the first time I baked these scones, the kitchen filled with a warm, inviting aroma that seemed to hug the soul. It was a quiet morning, much like today, where the soft hum of the oven and the gentle kneading of dough felt like a meditation.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup canned pumpkin puree
• 1/4 cup cold unsalted butter, cubed
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk
• 1 large egg

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the shredded cheddar cheese until evenly distributed.
5. In a separate bowl, mix the pumpkin puree, whole milk, and egg until smooth.
6. Pour the wet ingredients into the dry ingredients. Gently fold until just combined; do not overmix.
7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Crumbly yet moist, these scones offer a delightful contrast between the savory cheese and the subtle sweetness of pumpkin. Serve them warm with a dollop of herb-infused butter for an extra layer of flavor.

Pumpkin Scones with Cranberries and White Chocolate

Today, as the early autumn breeze whispers through the kitchen window, I find myself drawn to the warmth of baking, to the comforting aroma of spices mingling with the sweetness of white chocolate. This recipe, a harmonious blend of pumpkin, cranberries, and white chocolate, is a celebration of the season’s bounty, a tender scone that crumbles just right.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup canned pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 1/2 cup dried cranberries
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
6. Fold in the dried cranberries and white chocolate chips until evenly distributed throughout the dough.
7. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Each bite of these scones offers a delightful contrast of textures— the tender crumb against the chewy cranberries and the melt-in-your-mouth white chocolate. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Pumpkin Scones with Almond Flour and Honey

Reflecting on the quiet of the morning, there’s something deeply comforting about the idea of baking these pumpkin scones. They’re not just a treat; they’re a moment of peace, a way to savor the season’s flavors with every tender, honey-sweetened bite.

Ingredients

– 2 cups almond flour
– 1/2 cup pumpkin puree
– 1/4 cup honey
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp salt
– 1 egg
– 1 tbsp coconut oil, melted

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and salt until well combined.
3. In a separate bowl, mix the pumpkin puree, honey, egg, and melted coconut oil until smooth.
4. Gently fold the wet ingredients into the dry ingredients until a dough forms. Tip: Avoid overmixing to keep the scones tender.
5. Turn the dough onto the prepared baking sheet and shape it into a circle about 1 inch thick.
6. Using a sharp knife, cut the circle into 8 wedges but do not separate them. Tip: For even baking, make sure each wedge is of similar size.
7. Bake for 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Check at the 20-minute mark to prevent overbaking.
8. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Unmistakably moist and fragrant with cinnamon, these scones pair wonderfully with a dollop of whipped cream or a drizzle of extra honey for those who crave a sweeter touch.

Pumpkin and Oat Scones with Cinnamon

Just as the first light of dawn gently touches the kitchen counter, there’s something deeply comforting about the idea of baking these pumpkin and oat scones. The warmth of cinnamon and the earthy sweetness of pumpkin promise a quiet moment of joy in the early hours.

Ingredients

• 2 cups all-purpose flour
• 1 cup rolled oats
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream
• 1 large egg

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup rolled oats, 1/3 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon until well combined.
3. Add 1/2 cup cold, cubed unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix 1/2 cup pumpkin puree, 1/3 cup heavy cream, and 1 large egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Each bite of these scones offers a delightful contrast between the crisp exterior and the soft, moist interior, with the cinnamon and pumpkin flavors melding beautifully. Enjoy them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of sweetness.

Pumpkin Scones with Chai Spice Icing

Just as the first light of dawn gently touches the kitchen window, there’s something profoundly comforting about the idea of baking these pumpkin scones. They carry the warmth of autumn in every bite, a silent promise of cozy mornings and the sweet, spiced aroma of chai that seems to hug you from the inside.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 6 tbsp unsalted butter, cold and cubed
• 1 cup powdered sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1/4 tsp ground cardamom

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet.
8. Bake for 15-17 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. While the scones cool, whisk together the powdered sugar, milk, vanilla extract, and cardamom to make the chai spice icing.
10. Drizzle the icing over the cooled scones.

Kindly note how the scones boast a tender crumb, perfectly balanced by the crisp edges, while the chai spice icing adds a layer of aromatic sweetness. Serve them alongside a steaming cup of your favorite tea for a moment of pure autumnal bliss.

Pumpkin Scones with Pumpkin Seeds on Top

Just as the first light of dawn gently touches the kitchen window, the thought of warm, spiced pumpkin scones begins to stir in the mind. This recipe, with its crunchy pumpkin seed topping, is a humble nod to the quiet joys of autumn mornings.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup canned pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 6 tbsp unsalted butter, cold and cubed
• 1/4 cup pumpkin seeds

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
8. Sprinkle the pumpkin seeds evenly over the top of each scone, gently pressing them in to adhere.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Perfectly spiced and subtly sweet, these scones offer a delightful contrast between the tender interior and the crunchy pumpkin seeds. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Pumpkin and Apple Scones with Vanilla Glaze

Golden leaves outside my window remind me of the cozy flavors of fall, and today, I find myself drawn to the warmth of baking. There’s something deeply comforting about combining pumpkin and apple, a pairing that sings of autumn’s bounty, especially when nestled into a tender scone and drizzled with a sweet vanilla glaze.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• 1 large egg
• 1 cup apple, peeled and finely diced
• 1 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough scones.
6. Fold in the diced apple until evenly distributed throughout the dough.
7. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
10. While the scones cool, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
11. Drizzle the glaze over the cooled scones. Tip: For a thicker glaze, let it sit for a few minutes before drizzling.

Just out of the oven, these scones offer a delightful contrast between the crisp exterior and the soft, spiced interior. The vanilla glaze adds a sweet finish that complements the earthy pumpkin and tart apple beautifully. Serve them warm with a cup of tea for a perfect autumn morning.

Pumpkin Scones with Espresso Glaze

Dusk settles softly outside, and with it comes the craving for something warm, spiced, and subtly sweet. These pumpkin scones with espresso glaze are the perfect companion to a quiet moment, blending the earthy tones of pumpkin with the bold kick of espresso in a tender, flaky pastry.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup canned pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 6 tbsp unsalted butter, cold and cubed
• 1 cup powdered sugar
• 2 tbsp espresso, cooled
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to ensure tender scones.
6. Turn the dough onto a lightly floured surface and shape into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet.
7. Bake for 15-17 minutes, or until the edges are lightly golden. Transfer to a wire rack to cool completely.
8. For the glaze, whisk together the powdered sugar, cooled espresso, and vanilla extract until smooth. Drizzle over the cooled scones.

Mornings are transformed with these scones, where the soft, spiced crumb meets the sharp, sweet glaze. Serve them alongside a steaming cup of coffee for a harmonious blend of flavors, or enjoy them as a midday treat that feels like a warm embrace.

Pumpkin Scones with Coconut and Lime Glaze

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of pumpkin scones. Their warm, spiced aroma mingling with the zesty freshness of coconut and lime glaze feels like a gentle embrace on a quiet autumn day.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup canned pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 1 cup powdered sugar
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 1 tsp lime zest

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until well combined.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
7. Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 15-17 minutes, or until the scones are lightly golden and a toothpick inserted into the center comes out clean.
9. While the scones cool, whisk together the powdered sugar, coconut milk, lime juice, and lime zest in a small bowl until smooth.
10. Drizzle the glaze over the cooled scones.

Golden and tender, these scones offer a delightful contrast between the earthy pumpkin and the bright, tangy glaze. Serve them alongside a steaming cup of chai tea for a moment of pure autumnal bliss.

Pumpkin Scones with Dark Chocolate Chunks

Venturing into the kitchen on a quiet morning, the thought of baking something that marries the warmth of autumn with the indulgence of dark chocolate feels like a gentle embrace. These pumpkin scones, dotted with dark chocolate chunks, are a tender nod to the season’s flavors, offering a moment of solace and sweetness in every bite.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 3 tbsp heavy cream
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup dark chocolate chunks

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to tough scones.
6. Gently fold in the dark chocolate chunks.
7. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle.
8. Cut the dough into 8 wedges and transfer them to the prepared baking sheet.
9. Bake for 15-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’re best enjoyed warm, with the chocolate still slightly melty.

The scones emerge from the oven with a crisp exterior that gives way to a moist, tender crumb, the spices and pumpkin playing harmoniously against the rich, dark chocolate. Serve them alongside a steaming cup of chai or as a decadent breakfast treat, perhaps with a dollop of whipped cream for an extra touch of indulgence.

Pumpkin Scones with Rosemary and Sea Salt

Evenings like these call for something warm, something that whispers of autumn’s approach with every bite. These pumpkin scones, subtly aromatic with rosemary and a hint of sea salt, are just the thing to savor slowly with a cup of tea.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 tbsp fresh rosemary, finely chopped
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, sea salt, and rosemary.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
4. In a separate bowl, mix the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. Tip: Overmixing leads to tough scones.
6. Turn the dough onto a lightly floured surface and shape it into a 1-inch thick circle.
7. Cut the dough into 8 wedges and place them on the prepared baking sheet. Tip: For even baking, space the scones about 2 inches apart.
8. Bake for 15-17 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these scones offer a delightful contrast between the crisp exterior and tender, moist interior. The rosemary’s piney notes and the sea salt’s briny pop elevate the pumpkin’s sweetness, making each bite a complex harmony of flavors. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Pumpkin Scones with Cardamom and Pistachios

Just imagine the warmth of autumn filling your kitchen as the scent of spiced pumpkin and toasted pistachios weaves through the air. This recipe, a tender embrace of seasonal flavors, invites you to slow down and savor the process of creating something truly comforting.

Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cardamom
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 1/3 cup heavy cream
• 1 large egg
• 1/2 cup shelled pistachios, chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cardamom until well combined.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the pumpkin puree, heavy cream, and egg until smooth. Tip: Ensure all wet ingredients are at room temperature to avoid clumping.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the scones tender.
6. Stir in the chopped pistachios, distributing them evenly throughout the dough.
7. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
8. Bake for 15-18 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Tip: Rotate the baking sheet halfway through for even browning.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: For extra flavor, brush the tops with a little heavy cream before baking for a glossy finish.

Unveiling a perfect balance of earthy pumpkin and aromatic cardamom, these scones offer a delightful crunch from the pistachios. Serve them warm with a dollop of clotted cream or a drizzle of honey for an indulgent breakfast treat.

Conclusion

Ready to embrace the flavors of autumn? This roundup of 22 delicious pumpkin scone recipes offers a treasure trove of inspiration for home cooks. Whether you’re craving classic spices or innovative twists, there’s a recipe here to warm your heart and kitchen. We’d love to hear which ones you try—drop a comment with your favorites and don’t forget to share the love on Pinterest!