Easy Pumpkin Scones Recipe

If you’re a fan of all things pumpkin (and who isn’t?), these Easy Pumpkin Scones are going to be your new favorite fall treat! They’re warm, buttery, and full of cozy spices. I love making these on a chilly weekend morning, and let me tell you, the smell alone is worth it. My kitchen instantly feels like a pumpkin spice wonderland, and these scones are perfect with a cup of coffee or tea. Plus, they’re super simple to make, so you’ll have fresh scones in no time!

Why You’ll Love This Recipe

• Full of Fall Flavors: With cinnamon, cloves, nutmeg, and pumpkin pie spice, these scones are packed with those warm, cozy spices we all crave in the fall.
• Perfect Texture: Soft on the inside with just the right amount of crumbly edges.
• Easy to Make: You don’t need to be a baking pro to whip these up. The hardest part is waiting for them to cool!

Ingredients

• Flour: 2 ¼ cups, to give the scones structure and that perfect texture.
• White Sugar: ¾ cup, just enough sweetness without overpowering the pumpkin flavor.
• Baking Powder: 2 teaspoons for a light, fluffy rise.
• Canned Pumpkin: ¾ cup to give that classic pumpkin flavor and moisture.
• Egg: 1, to help bind everything together.
• Cinnamon: 1 teaspoon for warmth.
• Ground Cloves: ½ teaspoon to add depth and spice.
• Nutmeg: ½ teaspoon for that signature fall flavor.
• Pumpkin Pie Spice: ½ teaspoon for a perfect blend of spices.
• Cold Butter: ¾ stick (6 tablespoons) to create that flaky, tender texture.
• Milk: 2 tablespoons to help bring the dough together.
• Salt: ½ teaspoon to balance all the flavors.

Variations

• Add Glaze: Drizzle a simple glaze made of powdered sugar, milk, and a dash of cinnamon over the top once the scones have cooled. My family loves it when I make this extra sweet touch!
• Add Nuts: Toss in a handful of chopped pecans or walnuts for a crunchy texture.
• Chocolate Lover’s Twist: Stir in some mini chocolate chips for a pumpkin-chocolate combo that’s irresistible.

How to Make the Recipe

1. Preheat the Oven

First things first, preheat your oven to 425°F and line a cookie sheet with parchment paper. This way, you’ll be ready to bake as soon as your dough is done.

2. Mix the Dry Ingredients

In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, ground cloves, nutmeg, pumpkin pie spice, and salt. This is where all those lovely flavors start to come together.

3. Cut in the Butter

Now for the fun part—cut in the cold butter using a pastry cutter or fork. You’re aiming for small, crumbly bits of butter mixed throughout the flour. This is what’s going to make your scones nice and flaky. It’s okay if you get a little messy!

4. Add the Wet Ingredients

Stir in the canned pumpkin, milk, and egg. Mix everything until it’s just combined, and don’t worry if the dough seems a little sticky—that’s exactly what you want for soft, tender scones.

5. Shape the Dough

Turn the dough out onto a floured surface and shape it into a circle, about 1-inch thick. Use a knife or pizza cutter to slice it into 8 pie-shaped wedges. The dough is soft, so take your time with this step.

6. Bake the Scones

Place the wedges on your prepared baking sheet and bake for 13-15 minutes, or until they’re lightly golden brown around the edges. Your kitchen will start to smell like a pumpkin spice dream!

7. Cool and Add Glaze

Once they’re done baking, let the scones cool on a wire rack. If you’re feeling fancy, whip up a quick glaze to drizzle over the top once they’ve cooled down a bit. Trust me, the glaze takes these scones to the next level.

How to Serve

• With Coffee or Tea: These scones are perfect with a warm cup of coffee or tea. I always make a big batch for brunch with the family, and they pair so well with a morning latte!
• As a Snack: Enjoy them as an afternoon pick-me-up or a cozy dessert after dinner.
• Brunch Spread: Serve these alongside scrambled eggs, bacon, or fresh fruit for a fall-themed brunch that everyone will love.

Make Ahead

• Fridge: You can make the dough ahead of time and keep it in the fridge for up to 24 hours. Just shape, cut, and bake when you’re ready.
• Freezer: These scones freeze beautifully! Bake them as directed, let them cool completely, and store in an airtight container in the freezer. When you’re ready to eat, just reheat them in the oven or microwave.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure the fresh pumpkin is cooked and pureed well before adding it to the dough. It should have the same consistency as canned pumpkin.

Can I make these scones dairy-free?
Yes! Substitute the butter with a plant-based butter alternative, and use almond milk or any other non-dairy milk you prefer.

Do I have to use pumpkin pie spice?
If you don’t have pumpkin pie spice on hand, you can make your own blend with a mix of cinnamon, nutmeg, ginger, and cloves.

These Easy Pumpkin Scones are a fall must-have. They’re soft, spiced, and the perfect way to start your morning or treat yourself in the afternoon. Once you try them, you’ll want to make these again and again—especially during pumpkin season!

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