Classic Pumpkin Cinnamon Scones Recipe

Introduction

These Classic Pumpkin Cinnamon Scones offer a perfect blend of warm spices and tender pumpkin flavor, ideal for cozy mornings or afternoon tea. With a light cinnamon glaze, they’re both comforting and delicious.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice blend
• 6 tbsp butter, frozen and grated
• 1/2 cup pumpkin puree
• 3 tbsp half and half
• 1 large egg

For the glaze:

• 1/2 cup confectioners’ sugar
• 3 tsp milk
• 1/2 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease a scone pan.
2. Step 2: In a large bowl, sift together the flour, sugar, baking powder, salt, and pumpkin pie spice. Stir to combine.
3. Step 3: Grate the frozen butter directly into the dry ingredients. Gently mix by hand until the mixture resembles coarse crumbs with no large lumps.
4. Step 4: In a separate bowl, whisk together pumpkin puree, half and half, and egg until smooth. Fold this mixture into the dry ingredients until just combined; do not overmix.
5. Step 5: Turn the dough onto a lightly floured surface and shape into a 1-inch thick round. Cut into 6 or 8 triangles. Place on the prepared baking sheet.
6. Step 6: Bake for 14 to 16 minutes, until scones are light brown. Remove and allow to cool before glazing.
7. Step 7: For the glaze, whisk confectioners’ sugar, milk, cinnamon, and pumpkin pie spice in a bowl until smooth. Adjust milk for desired consistency. Let sit to thicken slightly.
8. Step 8: Drizzle the cooled scones with the glaze. Allow it to harden before serving. Enjoy your homemade pumpkin cinnamon scones!

Tips & Variations

• For a richer flavor, use heavy cream instead of half and half.
• Freeze the grated butter before mixing to create flakier scones.
• Add chopped nuts or dried cranberries to the dough for extra texture and flavor.
• Adjust the glaze thickness by adding more or less milk to suit your preference.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate up to 5 days or freeze for up to 1 month. Reheat scones gently in the oven at 300°F (150°C) for 5–8 minutes to retain moisture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Canned pumpkin puree is recommended for its smooth texture and consistent moisture. If using fresh pumpkin, cook and puree it thoroughly, then drain excess moisture before measuring to avoid soggy dough.

What if I don’t have pumpkin pie spice?

You can make your own by combining 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, and a pinch of ground cloves. This mixture will replicate the warm flavors needed for the scones.

Classic Pumpkin Cinnamon Scones Recipe

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★★★★★

4.9 from 66 reviews

These Classic Pumpkin Cinnamon Scones are a perfect blend of tender, flaky pastry infused with pumpkin puree and warming pumpkin pie spices. Finished with a sweet cinnamon glaze, these scones deliver comforting autumn flavors that are ideal for breakfast, brunch, or an afternoon treat.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 6 to 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scone Dough

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 6 tbsp butter, frozen and grated
• 1/2 cup pumpkin puree (such as Libby’s)
• 3 tbsp half and half
• 1 large egg

Glaze

• 1/2 cup confectioners’ sugar
• 3 tsp milk
• 1/2 tsp ground cinnamon
• 1/8 tsp pumpkin pie spice

Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or lightly grease a scone pan to prevent sticking.
2. Mix Dry Ingredients: In a large bowl or stand mixer bowl, sift together 2 cups flour, 1/2 cup granulated sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 1/2 tsp pumpkin pie spice. Stir well to fully combine.
3. Cut in Frozen Butter: Grate 6 tbsp of frozen butter directly into the dry ingredients. Gently combine with your hands until the mixture resembles coarse crumbs and no large lumps of butter remain.
4. Combine Wet Ingredients and Incorporate: In a separate medium bowl, whisk together 1/2 cup pumpkin puree, 3 tbsp half and half, and 1 large egg until smooth. Fold the wet mixture into the dry mixture and stir until just combined. Do not overmix; dough should be slightly sticky.
5. Shape, Cut, and Bake Scones: Turn the dough onto a floured surface and shape into a round about 1-inch thick. Cut into 6 or 8 triangular wedges. Place the wedges on the prepared baking sheet. Bake 14 to 16 minutes until light brown. Remove and let cool before glazing.
6. Make the Cinnamon Glaze: While scones cool, whisk together 1/2 cup confectioners’ sugar, 3 tsp milk, 1/2 tsp ground cinnamon, and 1/8 tsp pumpkin pie spice until smooth. Adjust milk to reach desired consistency and let glaze sit for a minute to thicken slightly.
7. Glaze and Serve: Drizzle cooled scones generously with the cinnamon glaze. Allow the glaze to harden before serving to enjoy warm, flavorful pumpkin cinnamon scones.

Notes

• Freezing and grating the butter ensures tender, flaky scones by preventing the butter from melting too quickly during mixing.
• Do not overmix the dough to avoid tough scones; mix just until combined.
• You can adjust the glaze thickness by adding more or less milk.
• Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Pumpkin scones, cinnamon scones, fall breakfast, pumpkin spice scones, baked scones, pumpkin recipe