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Home » Type » Breads » Biscuits and Scones » Pumpkin Scones Recipe

Pumpkin Scones Recipe

October 1, 2014 by Faith 7 Comments

Jump to Recipe

This easy-to-make Pumpkin Scones recipe has the perfect sweetness level, a delicious spice blend, rich pumpkin flavor, and a tender crumb!

Pumpkin Scones Recipe on Wooden Cutting Board

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.

Close Up of Spiced Pumpkin Scones Recipe Showing Tender Scone Texture

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.

In This Article

  • Pumpkin Scones Recipe
  • Can You Freeze Scones?
  • Starbucks Pumpkin Scones
  • More Special Scones to Make:
  • Pumpkin Scones Recipe with Cinnamon Pumpkin Cream

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.

Close Up Front View of Pumpkin Scones on Wooden Board

Can You Freeze Scones?

Yes, you can freeze scones. 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.

Overhead View of Pumpkin Scones on Bread Board on Wooden Table with Teapot

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).

Pumpkin Scones with Description

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.

Pumpkin Scones Topped with Cinnamon Pumpkin Cream with Bite

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 Pumpkin Scones:

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

Pumpkin Spice Scones Recipe on Wooden Board with Cinnamon Pumpkin Cream

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

Healthy Pumpkin Scones on Bread Board on Top of Red and Green Fabric

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 on Wooden Cutting Board

Pumpkin Scones Recipe with Cinnamon Pumpkin Cream

By: Faith Gorsky
This easy-to-make Pumpkin Scones recipe has the perfect sweetness level, a delicious spice blend, rich pumpkin flavor, and a tender crumb!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Course Bread, Breakfast, Brunch
Cuisine American, British
Servings 10 scones
Calories 224.24 kcal

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.

Faith's 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

Nutrition Facts
Pumpkin Scones Recipe with Cinnamon Pumpkin Cream
Amount Per Serving
Calories 224.24 Calories from Fat 76
% Daily Value*
Fat 8.4g13%
Saturated Fat 5.15g32%
Cholesterol 22.32mg7%
Sodium 184.58mg8%
Potassium 223.65mg6%
Carbohydrates 34.07g11%
Fiber 1.9g8%
Sugar 7.85g9%
Protein 3.79g8%
Vitamin A 5467.62IU109%
Vitamin C 1.41mg2%
Calcium 71.04mg7%
Iron 2.01mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Pumpkin Scones, Pumpkin Scones Recipe
Tried this recipe?Let me know how it was!

Pumpkin Scones Recipe Pinnable Image

This post was first published on An Edible Mosaic on October 1, 2014. I updated it with more information on July 24, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Biscuits and Scones Tagged: Baking, Breakfast, Brunch, Pumpkin, Pumpkin Scones, Pumpkin Scones Recipe, Pumpkin Spice, Recipes, Scones, Snacks, Spiced Pumpkin

Comments

  1. Tash says

    October 8, 2014 at 2:43 pm

    5 stars
    Yummy! I adore scones, and pumpkin even more! This is my hybrid heaven hehe :) Need to pin! They would go amazing with some clotted cream.

    Reply
  2. Meriem @ Culinary Couture says

    October 5, 2014 at 11:54 pm

    Love these! The pumpkin cream sounds to die for!

    Reply
  3. Joanne says

    October 2, 2014 at 5:58 am

    I can’t stop won’t stop with the pumpkin! And I refuse to apologize for it. Weekend breakfast. THat’s what these are.

    Reply
  4. Eileen says

    October 1, 2014 at 7:12 pm

    These scones sound absolutely delicious, and definitelly perfect for the beginning of October! I bet they would be amazing with a big mug of steaming tea. :)

    Reply
  5. Laura (Tutti Dolci) says

    October 1, 2014 at 2:46 pm

    Beautiful scones and I love that creamy topper!

    Reply
  6. Katrina @ Warm Vanilla Sugar says

    October 1, 2014 at 4:46 am

    Can’t go wrong with a good scone! Love this!

    Reply
  7. Rosa says

    October 1, 2014 at 4:05 am

    Splendid and extremely tempting!

    Cheers,

    Rosa

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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