Who doesn’t love a warm, homemade scone? These pumpkin scones are packed with the perfect blend of spice and sweetness, making them an instant favorite. And a secret ingredient in this recipe sets these scones apart from others. Whether baking them for breakfast or an afternoon treat, you’ll be amazed at how simple and delicious these scones turn out.
I adore scones. They’re so different from our traditional Southern biscuits and a fun treat because they’re adaptable to so many flavors.
During the 2020 pandemic, I read a feature from Humans of New York (HONY) about Mary O’s Irish Pub in New York City. Like most other restaurants, Mary O’s was shut down, but unlike many others, Mary had six children to feed and homeschool while trying to make a living. Her husband is a longshoreman and was trapped in the Aleutian Islands for nine months. The HONY story included a fundraiser with a link to order Mary’s famous Irish soda bread scones so I ordered some. We were hooked, and now we place an order a few times a year.
My scones are not Irish soda bread, but they sure are good. My Lemon Blackberry Scones recipe is a copycat from a large coffee chain, and these Pumpkin Scones are a bit of a copycat as well. But we’ve added a secret ingredient to these scones that makes them even better than the ones you can buy.
Why you’ll love these pumpkin scones
TASTE: These scones are not overly sweet, and the pumpkin spice flavor is not too intense.
IMPRESSIVE: There’s something about homemade scones that makes people think you’ve been working in the kitchen all day. But they’re actually easy to make!
I hope you make this pumpkin scones. I think you’ll love them!
Ingredients for pumpkin scones
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll down for frequently asked questions and tips for success.
- All-purpose flour – This gives the scones their consistency.
- White granulated sugar – Gotta have a tad bit of sweetness.
- Salt – Just a pinch.
- Baking powder – Helps give the scones some fluffiness!
- Butter – The butter needs to be cold!
- Buttermilk – You will use this in the recipe and for brushing on the tops.
- Egg – Helps to bind together all the ingredients.
- Pure vanilla extract – Pure vanilla is so good!
- Pumpkin puree – Use real pumpkin puree, not pie filling.
- Light brown sugar – Be sure it’s packed tightly when measuring it.
- Butterscotch morsels – Perfect for adding toppings and giving the scones that butterscotch flavor.
- Confectioner’s sugar – For the glaze.
- Heavy whipping cream – Adds creaminess to the glaze.
- Vanilla extract
- Caramel sauce
➡️ Check out our baking supplies list for the best baking tools.
How to make pumpkin scones
- Mix the dry ingredients.
- Grate butter and add to flour.
- Stir in buttermilk, egg, and vanilla. Add pumpkin.
- Stir in butterscotch chips. Fold the dough to mix.
- Shape the dough into a round disc and cut into eight triangles. Freeze for 20 minutes, then bake for 20 minutes.
- Cool and then drizzle with glaze.
Pumpkin Scones
Ingredients
- 2 cups all-purpose flour
- ¾ cup white granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon ginger
- ½ teaspoon salt
- 1 tablespoon baking powder
- 8 tablespoons cold butter
- ½ cup buttermilk
- 1 egg
- ½ teaspoon pure vanilla extract
- ½ cup pumpkin puree
- 2 tablespoons butterscotch morsels
Glaze ingredients (optional)
- 2 cups confectioners sugar sifted
- 1-2 tablespoons heavy whipping cream
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons caramel sauce
Instructions
- In a large bowl, combine the flour, sugars, salt, and baking powder and whisk together. Set aside.
- Using a box or hand grater, grate the full stick of cold butter into the flour mixture. Using your hands, mix the butter into the flour. The dough is ready when the butter is fully worked into all the flour. The dough will resemble slightly wet and lumpy sand.
- In another bowl, combine the buttermilk, egg, and vanilla. Beat to fully mix.
- Slowly pour the egg mixture into the flour mixture, stirring with a wooden spoon. Add the pumpkin to the dough and fold it in.
- Add the butterscotch morsels into the mixture. Fold the dough over a few times in the bowl to disperse the butterscotch morsels evenly throughout. Move the dough to a sheet of parchment paper.
- Flour your hands, shape the dough into a thick 2-3 inch disc.
- Cut the dough into 8 equal triangular scones. Place the scones on a parchment lined sheet pan. Offset the scones by 1-2 inches so they do not touch in the pan.
- Brush each scone with buttermilk. Optional: line extra butterscotch on top of the scones as well.
- Add the pan of scones to the freezer for 20 minutes to help keep their shape.
- When the scones are almost ready to come out of the freezer, preheat the oven to 400 degrees F. Bake the scones for 20-25 minutes until lightly golden. Remove from the oven and place pan on a cooling rack for ten minutes.
- Remove scones from pan and lay scones on the cooling rack to cool completely.
Glaze for pumpkin scones
- While the scones are baking, make the glaze. Add the confectioner’s sugar, vanilla, and heavy whipping cream to a small bowl. Stir to combine and remove any lumps.
- When the scones are slightly cooled, drizzle the glaze over the finished scones with caramel sauce.
Nutrition
Storage tips
Store the pumpkin scones in an airtight container at room temperature. They should stay good for 2-3 days.
How to freeze pumpkin scones
Place the baked scones on a baking sheet and freeze for several hours or overnight. Once frozen, remove them and place them in a freezer bag.
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
