Pumpkin Scones Recipe

This is the best Pumpkin Scones recipe with the perfect sweetness level, a delicious spice blend, rich pumpkin flavor, and a tender crumb!

Here’s the thing: I know you’ve probably been bombarded with pumpkin spice everything since the end of August.

But if you’re in the mood to bake and pumpkin strikes your fancy, you NEED to try these Pumpkin Scones! Warm spices are the perfect pairing with pumpkin, and these have a tender, moist crumb.

Just look at that tender crumb!

They’re perfect for a weekend fall brunch or breakfast on-the-go during the week. If you have the ingredients on hand, definitely whip up the Cinnamon Pumpkin Cream because it is the perfect schmear!

And if you feel like going all out, pair these Pumpkin Scones with a pumpkin spice latte for the ultimate fall treat!

Pumpkin Scones Recipe

These scones are probably a little less sweet than your average pumpkin spice scones, but I consider that a good thing. I’m not a fan of super-sweet scones! However, you can increase the sugar to 1/3 cup if you want.

Pro Tip: If you want to add a few caramel notes, brown sugar or coconut sugar makes a nice substitute for white sugar.

Can You Freeze Scones?

Yes! One of the nice things about scones is that you can freeze scone dough before baking, or bake them and freeze the baked scones.

To Freeze Scone Dough:

1. Roll out the scone dough into scones.
2. Flash freeze the scone dough; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid.
3. Store the frozen scone dough in a zip-top plastic bag in the freezer (label the bag with the date and contents).

Pro Tip: The scone dough will stay good in the freezer for up to 3 months.

To Reheat Frozen Scone Dough:

1. Arrange the scones on a baking sheet and thaw in the fridge overnight.
2. Continue with Step 6 in the recipe below.

To Freeze Baked Scones:

1. Bake the scones as directed and let them cool completely.
2. Flash freeze the baked scones; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid.
3. Store the frozen baked scones in a zip-top plastic bag in the freezer (label the bag with the date and contents).

Pro Tip: The baked scones will stay good in the freezer for up to 3 months.

To Reheat Frozen Baked Scones:

1. Thaw the scones to room temperature.
2. Arrange the scones on a baking sheet and heat until warm in a 300F oven (about 8 minutes).

Starbucks Pumpkin Scones

The Starbucks Pumpkin Scones are a highly sought-after seasonal item. And for good reason, they’re absolutely delicious!

If you like Starbucks Pumpkin Scones, you’re sure to love these fresh-baked perfectly spiced Pumpkin Scones! They have the perfect sweetness level, a delicious spice blend, and rich pumpkin flavor. And don’t forget about their tender crumb, plus the fact that they are tall with a beautiful rise!

How Many Calories are in Starbucks Pumpkin Scones?

According to Starbucks, here is the nutrition information for one of their Pumpkin Scones:

• 500kcals
• 23g fat
• 70g carbohydrates
• 1g fiber
• 4g protein

If you’re looking for healthy Pumpkin Scones, this recipe is it! I reduced the calories and carbs by about half (as compared with Starbucks Pumpkin Scones).

Here’s the nutrition information for one of my scones:

• 224.24kcals
• 8.4g fat
• 34.07g carbohydrates
• 1.9g fiber
• 3.79g protein

More Special Scones to Make:

• Small Batch Maple Walnut Scones for Two
• Keto Scones with Strawberries and Chocolate
• English Style Scones
• Sunday Morning Scones (aka Maple Bacon Scones with Coffee Glaze)
• Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Pumpkin Scones Recipe with Cinnamon Pumpkin Cream

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Course: Bread, Breakfast, Brunch

Cuisine: American, British

Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: 10 scones

Calories: 224.24kcal

Author: Faith Gorsky

Ingredients

Pumpkin Scones:

• 2 1/2 cups all-purpose flour plus more for rolling out the dough
• 1/4 cup sugar plus 1 teaspoon to sprinkle on top of the scones
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice
• 6 tablespoons unsalted butter chilled and diced
• 1 cup pumpkin puree not pumpkin pie filling
• 1-2 tablespoons milk plus more for brushing on top

Cinnamon Pumpkin Cream:

• 6 tablespoons canned pumpkin puree not pumpkin pie filling
• 2 tablespoons heavy cream
• 2 tablespoons powdered sugar
• 1/8 teaspoon ground cinnamon
• 1 pinch salt

Instructions

• Preheat oven to 450F; line a baking sheet with a silpat liner.
• Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, cardamom, and allspice in a large bowl.
• Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Stir in the pumpkin puree, and then add milk a little at a time until the dough comes together.
• Shape the dough into a ball, then flatten it into a disk; wrap it in plastic wrap and chill 10 minutes in the freezer. (See note below.)
• Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 10 scones).
• Transfer the scones to the baking sheet, lightly brush the tops with a little milk and a sprinkle of sugar, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
• While the scones are baking, beat together all ingredients for the Cinnamon Pumpkin Cream; refrigerate until serving.
• Serve the scones warm with the chilled Cinnamon Pumpkin Cream.

Helpful Tips

• Chill Time: Although these scones can be made after a brief chill, I recommend letting the dough sit overnight in the fridge so the flavors of all the spices can blend. Alternatively, you can freeze the scone dough after cutting out the scones.
• To Freeze Scone Dough: Roll out the scone dough into scones. Flash freeze the scone dough; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid. Store the frozen scone dough in a zip-top plastic bag in the freezer (label the bag with the date and contents). The scone dough will stay good in the freezer for up to 3 months.
• To Reheat Frozen Scone Dough: Arrange the scones on a baking sheet and thaw in the fridge overnight. Continue with Step 6 in the recipe above.
• To Freeze Baked Scones: Bake the scones as directed and let them cool completely. Flash freeze the baked scones; to do so, arrange them on a large baking sheet, transfer to the freezer, and let them freeze solid. Store the frozen baked scones in a zip-top plastic bag in the freezer (label the bag with the date and contents). The baked scones will stay good in the freezer for up to 3 months.
• To Reheat Frozen Baked Scones: Thaw the scones to room temperature. Arrange the scones on a baking sheet and heat until warm in a 300F oven (about 8 minutes).

Nutrition

Calories: 224.24kcal | Carbohydrates: 34.07g | Protein: 3.79g | Fat: 8.4g | Saturated Fat: 5.15g | Cholesterol: 22.32mg | Sodium: 184.58mg | Potassium: 223.65mg | Fiber: 1.9g | Sugar: 7.85g | Vitamin A: 5467.62IU | Vitamin C: 1.41mg | Calcium: 71.04mg | Iron: 2.01mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

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