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five pumpkin scones with maple thyme butter and a knife.

Homemade Pumpkin Scones

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5 from 123 reviews

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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. In a small bowl, combine 1 cup heavy cream, 2/3 cup pumpkin puree and 1 tsp vanilla and stir well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

  • Author: Amy at The Copper Table
  • 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

Find it online: https://thecoppertable.com/pumpkin-scones/