There’s something magical about the smell of pumpkin and spices wafting through the kitchen on a crisp fall morning. I first discovered the joy of these Easy Pumpkin Scones when I needed a quick treat for unexpected guests – and now they’re my go-to recipe whenever autumn rolls around. What makes them special? They come together in minutes with simple ingredients you probably have on hand, yet they taste like you spent hours baking. The secret is in the tender crumb that stays moist thanks to real pumpkin puree, with just the right balance of warm spices. Trust me, once you try these, you’ll understand why my friends beg me to make them every year
Why You’ll Love These Easy Pumpkin Scones
Let me tell you why these scones have become my autumn obsession—and why you’ll fall for them too:
- Weekend-worthy, weekday-easy: They’re ready before your second cup of coffee cools down. No fancy techniques—just mix, shape, bake
- That cozy fall flavor: Cinnamon, nutmeg, and real pumpkin puree make every bite taste like your favorite sweater feels.
- Cloud-soft texture: The heavy cream keeps them tender (never dry) with just enough crumble.
- Pantry-friendly ingredients: No buttermilk or obscure spices—just basics that magically transform.
Seriously, they’re the edible version of curling up by a fire with a good book.
Ingredients for Easy Pumpkin Scones
Grab these simple ingredients – I bet most are already in your kitchen The magic happens when they come together:
- 2 cups all-purpose flour – spooned and leveled, not packed
- 1/4 cup granulated sugar – just enough sweetness to balance the spices
- 1 tbsp baking powder – check it’s fresh for maximum rise
- 1/2 tsp salt – brings out all the flavors
- 1 tsp ground cinnamon + 1/2 tsp nutmeg + 1/4 tsp each cloves & ginger – hello, autumn
- 1/2 cup canned pumpkin puree – NOT pie filling (trust me, huge difference)
- 3 tbsp cold unsalted butter – cubed straight from the fridge
- 1/3 cup heavy cream – the rich secret to tender scones
- 1 large egg – helps bind everything beautifully
See? Nothing fancy – just good, honest ingredients ready to become something amazing
How to Make Easy Pumpkin Scones
Okay, let’s get baking These scones come together so easily, you’ll be amazed. Just follow these simple steps:
- Preheat your oven to 400°F (200°C) – this is crucial for that perfect rise. Line a baking sheet with parchment paper while you’re at it.
- Whisk the dry ingredients together in a big bowl – flour, sugar, baking powder, salt, and all those wonderful spices. Give it a good stir to distribute everything evenly.
- Cut in the cold butter using a pastry cutter or two forks until the mixture looks like coarse crumbs with some pea-sized bits of butter remaining. Those little butter pockets will make your scones flaky
- Mix the wet ingredients in another bowl – pumpkin puree, heavy cream, and egg. Whisk until smooth and gorgeous orange.
- Combine gently by pouring the wet mixture into the dry ingredients. Stir just until the dough comes together – a few flour streaks are fine Overmixing makes tough scones, and we don’t want that.
Shaping and Cutting the Dough
Turn your dough onto a lightly floured surface and pat it into a 1-inch thick circle (about 8 inches across). Use a sharp knife to cut it into 8 wedges – like you’re slicing a pizza Flour the knife if it sticks.
Baking and Cooling Tips
Arrange the wedges on your prepared baking sheet and bake for 15-17 minutes until golden brown around the edges. They should spring back when lightly touched. Let them cool on a wire rack for at least 10 minutes – I know it’s hard to wait, but this prevents them from crumbling
Tips for Perfect Easy Pumpkin Scones
After making these scones more times than I can count, I’ve learned a few tricks to guarantee bakery-quality results every time:
- Cold butter is non-negotiable: I pop my cubed butter in the freezer for 10 minutes before using. Those cold bits create steam pockets for flaky layers
- Mix with a light hand: Stir just until the dough holds together – it’ll look shaggy, and that’s perfect. Overworked dough = hockey pucks (yikes).
- Oven thermometer check: If your scones spread too much, your oven might run cool. A $5 thermometer saves heartache.
- Glaze game strong: For special occasions, whisk 1 cup powdered sugar with 2 tbsp milk and 1/2 tsp vanilla. Drizzle over cooled scones – the cracks catch it beautifully.
Remember: Imperfect scones still taste incredible – just ask my kids who “test” all my “mistakes”
Variations for Easy Pumpkin Scones
Once you’ve mastered the basic recipe (which is perfect as-is), try these fun twists to keep things interesting:
- Chocolate chip delight: Fold in 1/2 cup mini chocolate chips – the melty pockets pair amazingly with pumpkin.
- Nutty crunch: Add 1/3 cup chopped toasted pecans or walnuts to the dry ingredients for texture.
- Cinnamon sugar sparkle: Brush unbaked scones with cream and sprinkle with cinnamon sugar before baking.
- Orange zest magic: Stir in 1 tsp fresh orange zest with the wet ingredients – it brightens all the flavors
My personal favorite? The chocolate chip version with an extra pinch of cinnamon. Pure autumn bliss on a baking sheet
Serving and Storing Easy Pumpkin Scones
Ohhh, the best part – eating these beauties They’re absolute heaven served warm from the oven with a slather of butter melting into all those nooks and crannies. If you went the glaze route (smart move), let it set for about 10 minutes before diving in.
Leftovers? Ha – as if But if you somehow resist eating all eight at once, store them in an airtight container at room temperature for up to 3 days. Pro tip: Revive day-old scones with a quick 10-second zap in the microwave or a 5-minute warm-up in a 300°F oven. They’ll taste freshly baked all over again
Nutritional Information for Easy Pumpkin Scones
Here’s the scoop on what’s in these cozy treats (per scone):
- Calories: 210
- Fat: 9g (5g saturated)
- Carbs: 29g
- Protein: 4g
Keep in mind – exact numbers may change slightly depending on your exact ingredients. But hey, with pumpkin’s vitamin A boost and all that autumnal joy, I call it a win
Can I use fresh pumpkin instead of canned?
You bet Roast a sugar pumpkin (not the big carving kind), scoop out the flesh, and puree until smooth. Just make sure it’s as thick as canned puree – drain any excess liquid in a fine mesh strainer. I’ve done both, and while fresh adds extra pride points, canned works beautifully when you’re short on time.
Can I freeze these pumpkin scones?
Absolutely Freeze baked scones in a single layer first, then transfer to an airtight bag for up to 3 months. When the craving hits, thaw at room temperature or pop frozen scones in a 350°F oven for 10 minutes. You can also freeze the shaped, unbaked dough – just add 2-3 extra minutes to the baking time straight from the freezer.
Why did my scones spread too much?
Usually this means your butter was too warm or your oven wasn’t hot enough. Next time, chill the shaped scones for 15 minutes before baking, and double-check your oven temp with a thermometer. If the dough feels sticky when shaping, dust with a bit more flour – it should be soft but not wet.
Can I make these dairy-free?
I’ve had success using coconut cream instead of heavy cream and vegan butter sticks (the kind made for baking). The texture changes slightly, but they’re still delicious Just avoid watery milk alternatives – we need that fat content for tender scones.
Share Your Easy Pumpkin Scones
I’d love to hear how your pumpkin scones turn out – leave a comment below with your baking adventured Did you add chocolate chips? Try a fun glaze? Snap a photo and tag me on social media so I can see your delicious creations. Nothing makes me happier than seeing you enjoy this recipe as much as I do You can also follow us on Facebook for more recipe inspiration.
These Irresistible Easy Pumpkin Scones deliver warm, spiced flavor in just 15 minutes—perfect for cozy mornings or quick treats. For another fast pumpkin favorite, try our Pumpkin Spice Overnight Oats, or if you love easy baked goods, our Cinnamon Sugar French Toast Muffins are a must. Find more quick, comforting recipes in our breakfast collection PrintIrresistible Easy Pumpkin Scones Ready in Just 15 Minutes
Simple and delicious pumpkin scones that are perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 8 scones
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup canned pumpkin puree
- 3 tbsp cold unsalted butter, cubed
- 1/3 cup heavy cream
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Cut in butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In another bowl, mix pumpkin puree, heavy cream, and egg.
- Stir wet ingredients into dry ingredients until just combined.
- Turn dough onto floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
- Place scones on baking sheet. Bake for 15-17 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
- Do not overmix the dough to keep scones tender.
- For extra flavor, drizzle with a simple glaze of powdered sugar and milk.
- Store in an airtight container for up to 3 days.
