Easy Pumpkin Scones
Are you ready for an easy breakfast treat that will make your whole kitchen smell like Fall? I’m going to show you how to make these Easy Pumpkin Scones you’ll love that are also a great meal prep option for your busy mornings!
What’s not to love about these Fall flavored scones? They are SO easy, and they have all those Autumn flavors you crave, and I can’t think of a better way to start the morning. I bake these several times each Fall, and they are a fabulous use for pumpkin. Better still? I’ll even show you how to make your own pumpkin puree you can use in these scones!
I live near many farms that grow pumpkins, and I even harvested them when I worked at a farm. I love working with farm fresh ingredients, and if you do too, then you have found your home here at The Copper Table!
I also love cooking from scratch, and these homemade scones are a wonderful way to start making more things yourself. Helping people make great dishes they enjoy eating is something I am very passionate about!
Amy’s Expert Tips For Tall And Fluffy Scones
Scones should be soft with a tender crumb, along with being fluffy and tall. Here are my best tips:
Cold Dough Makes Fluffy Scones
Dough Mixing Tips
Place dry ingredients in a bowl. Stir dry ingredients together.
Add pumpkin puree to wet ingredients. Mix the wet ingredients together.
Mix the wet and dry ingredients to form the dough. Turn out onto a baking sheet and shape into a circle.
If you are reading this, thank you for being here. I certainly hope you love these easy pumpkin scones!
If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below.
Recipe questions? Send me an email! I am always happy to help.
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Homemade Pumpkin Scones
These Easy Pumpkin Scones are a great make ahead morning treat, and they have all those Fall flavors you love.
- Total Time: 1 hour 10 minutes
- Yield: 6 Scones 1x
Ingredients
- 3 cups All Purpose Flour
- 4 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1 tsp Ground Cinnamon
- 1/4 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 1 tsp Vanilla Extract or Paste
- 2/3 cup Pumpkin Puree
- 1 cup Heavy Whipping Cream
Instructions
- In a large bowl, combine 3 cups flour, 4 tsp baking powder, 1/4 tsp salt, 1/2 tsp ginger, 1/4 tsp nutmeg, 1 tsp cinnamon, 1/4 cup light brown sugar, and 1/4 cup granulated sugar and whisk well to incorporate.
- Cut 1/2 cup unsalted butter into cubes, and use a pastry blender or two knives to cut the butter into the flour until the butter pieces are pea-sized.
- In a small bowl, combine 1 cup heavy cream, 2/3 cup pumpkin puree and 1 tsp vanilla and stir well.
- Add the wet mixture to the dry mixture, and using your hands or a rubber scraper mix the ingredients together until the dry ingredients are well incorporated into the wet mixture. You may add 1 or 2 tbsp of additional heavy cream if you feel it is needed.
- Once a soft and slightly sticky dough has formed, lightly flour the center of a rimmed baking sheet, and turn the dough out onto it.
- Using your hands, form the dough into a large circle about in 1 inch thick. Using a bench scraper or a knife, cut the dough into six wedges and separate them so they are about a half inch apart.
- Turn oven on to 425 degrees. While the oven is heating, place the rimmed baking sheet of scones into the freezer for about 10 minutes.
- Remove the baking sheet from the freezer and place in the center of the oven. Bake for 20 to 25 minutes until the tops are slightly firm and light golden, check doneness after 15 minutes.
Notes
Canned pumpkin may be used if needed.
Don’t worry about overworking the dough when adding the wet ingredients.
Be sure not to skip the step of freezing the dough, it helps with rise and flakiness.
If you are using fresh pumpkin puree, be sure to place it in a colander with small drainage holes or a fine mesh sieve to drain out excess water before using the puree.
Once you add the wet ingredients to the dry ingredients, the dough will seem dry. Combining the ingredients together will moisten the dough. If your dough still seems really dry and not slightly sticky (but not too wet) then you can add one or two more tablespoons of cream if needed.
It will take a bit of kneading and working to get the dough to come together, don’t be worried that you will overwork it.
Can you freeze scones? Yes! let them fully cool after baking, and individually wrap them in wax or parchment paper and put them into a gallon freezer bag. To defrost, remove them from the freezer and let them sit on the kitchen counter until defrosted.
- Prep Time: 30 minutes
- Additional Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast and Brunch
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 574
- Sugar: 18
- Sodium: 440
- Fat: 30
- Saturated Fat: 19
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 68
- Fiber: 3
- Protein: 8
- Cholesterol: 85
These look amazing! Thank you for visiting Tell It To Me Tuesday. I hope to see you again this week!
You have given me some ideas. I have never had time better, but I’m willing to give it a try. We have time going in our garden in abundance.
Thank you for sharing your post at the Sunday sunshine blog hop!
Laurie
The thyme butter is really great with the scones. I hope you give it a try!
I love scones – had to pin this one! Thanks for sharing at the What’s for Dinner party!
Those look so delicious! I want one right now!
So do I Heather! I will be making these soon now that pumpkin season is here!
These sound so perfect for a cozy afternoon tea time on a rainy weekend day. Thanks for sharing on SSPS, hope to see you again next week.
Thank you Estelle!
Love these scones! Perfect for fall mornings!
What a scrumptious Fall recipe. Featuring these when my link party opens!
Thank you for the feature Carol!
A true scone recipe. Ah the days before gluten-free. I am going to try and covert this to gf and df and ill let you know how it goes! Thanks for the scones recipe.
You’re welcome Jules, I hope your adjustments work well!
These scones are delish and have the perfect texture! I had fun making these. Thanks for the recipe 🙂
That’s great to hear Lilly! Glad you enjoyed them!
These scones sound fantastic! I am especially excited about the thyme maple butter. My hubby just bought me a lemon thyme plant and I think this will work perfectly in the maple butter!
Thank you Cindy! Lemon thyme would be great in the butter!