Pumpkin Scones Recipe for Cozy Fall Mornings

These pumpkin scones are tender and packed with fall flavor, making them the perfect treat. A sweet pumpkin maple glaze adds the finishing touch, creating a bakery-style scone that’s easy to make at home.

Glazed pumpkin scones resting on a wire cooling rack next to a small pumpkin.

Jessica’s Recipe Science

Pumpkin increases the dough’s moisture, giving the scones a softer, more biscuit-like interior.
Heavy cream and butter keep the scone texture tender. As the butter melts during baking, it forms pockets of air and fat, resulting in a light, flaky texture.
Powdered sugar, maple syrup, pumpkin puree, and cream create a rich, pourable glaze that clings to the scones and sets as it dries.

Why It Works

When fall arrives, I love having a batch of these pumpkin scones ready for a cozy breakfast or afternoon coffee break. They are packed with warm spice that I look forward to this time of year. The pumpkin glaze makes them feel like a special bakery treat without much extra effort. Enjoy one with my homemade pumpkin spice latte or pumpkin cream cold brew for the ultimate fall combination.

The key to tender scones with lightly crisp edges is keeping the butter cold and handling the dough gently. Small pieces of cold butter create pockets of steam as they bake, helping produce a light, tender texture, while baking powder provides lift. Pumpkin puree adds moisture and flavor, so mix the dough just until combined to avoid developing too much gluten, which can make the scones tough. If you love this recipe, try my pumpkin cream cheese muffins next!

Ingredients You’ll Need

Pumpkin: Grab a can of pumpkin puree to make the pumpkin scones; Libby’s brand is my top choice for its creamy texture, bright orange color, and naturally sweet flavor.
Butter: Cold unsalted butter creates a light and tender texture for the scones.
Spices: Bold spices such as cinnamon, ginger, nutmeg, and allspice. Salt helps enhance the spices’ taste.
Sweetener: Granulated sugar adds a delightful crunch on the surface and edges, while brown sugar adds a molasses note.
Leavening Agents: Baking powder and eggs help the dough rise tall when baked.
Flour: All-purpose flour contains 10 to 13% protein, giving the baked good structure.
Cream: Heavy cream adds richness and hydrates the flour to make a scone dough.
Vanilla: Vanilla extract boosts the sweet baked notes of the scones.
Glaze: I make a simple pumpkin maple glaze combining powdered sugar, pumpkin puree, maple syrup, heavy cream, and vanilla extract.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This pumpkin scone recipe is easy to customize! Try these delicious options:

Pumpkin Swaps: Make homemade pumpkin puree instead of canned pumpkin puree. Avoid pumpkin pie filling as it already contains sweeteners and spices.
Pumpkin Pie Spice: If you have homemade pumpkin pie spice or store-bought on hand, substitute 2 teaspoons.
Heavy Cream Swap: Use whole milk or half-and-half for a lighter scone dough.
Mix-ins: Add semi-sweet or dark chocolate chips like in my pumpkin chocolate chip scones. Add chopped nuts like pecans, almonds, or walnuts. Add dried fruit like raisins or cranberries.
Glaze Options: Use honey instead of maple syrup. Try my sugar cookie icing for a shiny glaze. For a Starbucks version, make two glazes: a vanilla glaze to cover the surface, then drizzle the pumpkin glaze on top.

How to Make Pumpkin Scones

Step 1: Heat the Oven

Position the oven rack in the center to ensure even baking, then preheat to 400°F (204ºC). Line a sheet pan with parchment paper to prevent sticking.

Flour, sugars, and ground spices in a mixing bowl with a wire whisk.

Step 2: Combine Dry Ingredients

Whisk the flour, granulated sugar, brown sugar, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. This helps distribute the leavening agents and spices evenly, ensuring a uniform rise and balanced flavor in your pumpkin scones.

Cubes of cold butter scattered over dry ingredients in a mixing bowl.

Step 3: Add the Butter

Add the cold unsalted butter pieces to the flour mixture. For a flaky texture, cut the cold butter into the flour mixture with a pastry cutter or your fingers until it resembles coarse cornmeal with some larger, pea-sized crumbs. This creates steam pockets in the dough, giving the scones a light texture.

Pro-Tip: If you have a food processor, it can speed up the butter-cutting process.

Whisked wet ingredients forming a smooth orange pumpkin mixture in a mixing bowl.

Step 4: Combine Wet Ingredients

Whisk together the pumpkin puree, cream, egg, and vanilla. The pumpkin and cream add moisture, while the egg proteins coagulate during baking to help set the scones’ structure and create a tender crumb.

Thick, orange pumpkin scone dough mixed in a bowl with a spatula.

Step 5: Make the Dough

Gently fold the wet and dry ingredients together until just combined to limit gluten development and keep the scones tender. The dough will feel soft and slightly sticky. Turn the dough out onto a floured surface and gently knead until smooth. Avoid overworking the dough, as too much gluten development can make the scones tough.

A round disk of pumpkin scone dough cut into eight triangular wedges on a floured surface.

Step 6: Portion the Scones

Shape the dough into a 1-inch-thick disk. Use a sharp knife or bench scraper to cut the dough into eight wedges, then transfer them to a parchment-lined baking sheet, leaving space between each scone. Use a pastry brush to add heavy cream to the surface of the scones; this adds shine and a golden-brown color. You could also use egg wash for a shiny finish.

Unbaked pumpkin scone dough wedges brushed with cream and sprinkled with coarse sugar on a baking sheet.

Experimentation Encouraged: I like to sprinkle granulated sugar on top of the scones for shine and a sweet, lightly crisp coating. Mix the sugar with a little bit of cinnamon for a churro flavor! Use coarse sanding sugar for more crunch, especially if you plan to drizzle on the glaze.

Eight triangular unbaked pumpkin scone dough pieces on a parchment-lined baking sheet, sprinkled with sugar.

Step 7: Bake

Bake for 13 to 15 minutes, until the surface is set and lightly browned and the bottoms are golden brown. The heat melts the butter, turns moisture into steam, and lets the baking powder release carbon dioxide, helping the scones rise while the exterior develops a lightly crisp texture. I like to use an instant-read thermometer to check; once the center hits around 200ºF (60ºC), it’s ready.

Step 8: Cool

Let the scones cool slightly before glazing so the icing stays on the surface and sets properly rather than melting into the hot scones.

Powdered sugar, pumpkin puree, spices, and syrup in a mixing bowl with a wire whisk.

Step 9: Make the Maple Glaze

To make the maple glaze, whisk together the powdered sugar, heavy cream, pumpkin puree, and maple syrup until smooth. Powdered sugar provides structure, while the maple syrup and cream dissolve some sugar crystals to create a smooth, pourable glaze. Adjust the consistency with more powdered sugar or cream as needed. For a thinner consistency, use milk.

Baked pumpkin scones topped with smooth and drizzled maple glaze resting on a wire cooling rack.

Step 10: Glaze the Scones

Now for the fun part! Drizzle the glaze over the cooled scones or fully dip the top for a shiny finish. As the glaze sits, moisture gradually evaporates, allowing the dissolved sugar to form a smooth coating that sets on the surface. I love baking up a batch of these scones to enjoy all week long with a cup of coffee!

Frequently Asked Questions

Can I make Starbucks pumpkin scones at home?

Starbucks discontinued pumpkin scones in 2023 and replaced them with the pumpkin cream cheese muffin. However, you can still make them at home! Use my pumpkin scone recipe as a base. First, prepare the vanilla glaze by whisking together 1 cup powdered sugar, 2 tablespoons heavy cream or half-and-half, and ½ teaspoon vanilla. Spread the vanilla glaze over the cooled scones and let it dry completely. Next, make the pumpkin glaze by whisking together 1 cup powdered sugar, 1 tablespoon pumpkin puree, 1 tablespoon cream or half-and-half, 1 tablespoon maple syrup, and ½ teaspoon cinnamon or pumpkin pie spice. Drizzle the pumpkin glaze over the set vanilla glaze and let it dry before serving.

Can pumpkin scones be frozen?

Yes! Store the scones in an airtight container or individually wrap them in the freezer for up to 1 month. You can also store them in the fridge for up to 5 days.

What variations can I try with the pumpkin scones?

You can customize these pumpkin scones in plenty of ways to change flavors and textures. Fold in chocolate chips or toasted pecans for extra richness and crunch, or add dried cranberries and white chocolate for a sweet and tangy combination. For a stronger fall spice flavor, increase the ginger and add a pinch of cardamom, or add orange zest for a bright citrus note. You can also swap the maple glaze for a cream cheese frosting or brown butter glaze, or finish the scones with cinnamon sugar before baking for a crisp, sweet topping that tastes like homemade churros.