Pumpkin Scones Recipe

When fall rolls around, most of us find ourselves craving the warm, spiced flavors of pumpkin in just about everything. Scones, with their perfectly crumbly texture, are a cozy treat to enjoy alongside a hot cup of coffee.

I will be experimenting with different ways to bring that pumpkin goodness to life with a variety of scones. Whether you’re gluten-free, following a keto lifestyle, or just a fan of the iconic Starbucks pumpkin scones, I’ve got you covered.

In this post, I’ll be sharing five unique pumpkin scone recipes that cater to different preferences and diets. From a tangy sourdough version to a vegan option that skips the dairy but not the flavor, each one is packed with the comforting spices of fall.

Whether you’re looking to indulge in a Starbucks-inspired treat or stick to your keto plan, there’s a scone here for you. Let’s dive into these recipes and get baking!

1. Normal Pumpkin Scones

For the Scones:

• 2 1/4 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, diced into small pieces
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup heavy cream (or buttermilk)
• 1 large egg
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons heavy cream (or milk)
• 1 tablespoon pumpkin puree
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, spices (cinnamon, nutmeg, ginger, cloves), and salt until well combined.

Cut in Butter: Add the cold diced butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.

Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, heavy cream, egg, and vanilla extract until smooth.

Form the Dough: Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; the dough should be slightly sticky.

Shape the Scones: Turn the dough out onto a floured surface and gently pat it into a circle about 3/4 inch thick. Cut the circle into 8 wedges or use a biscuit cutter for round scones.

Bake: Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.

Cool and Glaze: Allow the scones to cool on a wire rack for about 10 minutes. Meanwhile, prepare the glaze by whisking together the powdered sugar, heavy cream, pumpkin puree, cinnamon, and nutmeg until smooth. Drizzle the glaze over the warm scones.

Serve: Enjoy your pumpkin scones warm with a cup of coffee or tea!

These pumpkin scones are perfect for breakfast or as a delightful snack throughout the day. Their soft, moist texture combined with the sweet glaze makes them a seasonal favorite. Enjoy the cozy flavors of fall!

2. Keto Pumpkin Scones Recipe

Keto Pumpkin Scones are a perfect low-carb treat that combine almond and coconut flour for a rich, moist texture. The dough is prepared by blending ingredients like melted butter, sour cream, and pumpkin puree with a sugar substitute, while almond and coconut flours provide a grain-free base. With a blend of warm spices like cinnamon, ginger, and nutmeg, the scones are packed with fall flavors while staying keto-friendly.

Once the batter is evenly spread into a cast-iron skillet or round cake pan, the scones are baked until firm and lightly golden, creating a delicious crust.

While they cool, a simple keto-friendly maple glaze is prepared by melting butter with sugar-free maple syrup and whisking it with a confectioners’ sugar substitute. This adds a sweet, indulgent finish without the carbs, making these scones a perfect fall snack or breakfast option.

To serve, the warm scones are drizzled with the maple glaze, adding a touch of sweetness and flavor.

The recipe makes around ten servings, each containing approximately 215 calories. You can store them in the fridge for a few days or freeze them for future indulgence, ensuring a keto treat whenever the craving strikes!

3. Sourdough Pumpkin Scones Recipe

Sourdough Pumpkin Scones combine the rich tang of sourdough with the warm, comforting spices of pumpkin, making them a delightful fall treat. The base is made by whisking together flour, brown sugar, and pumpkin pie spice, then cutting in cold butter to form a crumbly texture. The wet ingredients, including pumpkin puree, sourdough starter, and buttermilk, are gently mixed with the dry ingredients to create a slightly lumpy dough.

After shaping the dough into wedges or rounds, the scones are baked until golden brown. Their flaky, tender texture is complemented by the subtle tang from the sourdough starter, while the pumpkin puree keeps them moist and flavorful. These scones are perfect for using up sourdough starter discard, offering a creative twist on a classic autumn pastry.

For an added touch of sweetness, the optional maple spice glaze drizzled over the top brings out the seasonal flavors even more.

This glaze, made from powdered sugar, maple syrup, and pumpkin pie spice, perfectly balances the scones’ richness. Whether served warm with a cup of coffee or tea, these scones are sure to become a fall favorite.

4. Vegan Pumpkin Scones

The recipe starts by mixing flour, brown sugar, pumpkin pie spice, baking powder, and salt, creating the base of the scones. The key to achieving a flaky texture is cutting in the chilled vegan butter, which is worked into the dry ingredients until it forms coarse crumbs, similar to traditional scones.

Once the dry and wet ingredients, including pumpkin puree and plant-based milk, are combined, the dough is shaped into a thick circle and cut into wedges. After baking for around 20 minutes, the scones turn a beautiful golden brown, with a soft, fluffy inside and a slightly crisp exterior. The pumpkin puree keeps them moist, while the pumpkin pie spice adds warmth and autumnal flavors.

These vegan scones are not only delicious fresh out of the oven but also freeze well, making them perfect for prepping in advance. Serve them as a cozy breakfast or afternoon snack, and enjoy the comforting pumpkin and spice flavors all season long.

5. Gluten Free Version

The combination of almond and tapioca flours creates a soft, tender base, while the coconut sugar adds a natural sweetness. Cold vegan butter or coconut oil is worked into the dry ingredients, helping the scones achieve a light, crumbly texture. Pumpkin puree and almond milk provide moisture and flavor, and the warm spices bring that cozy, seasonal touch.

After shaping and cutting the dough into wedges, the scones are baked to golden perfection, with a slightly crisp exterior and a fluffy, moist interior. The pumpkin pie spice and pumpkin puree ensure that each bite is packed with autumnal flavors.

These scones are not only gluten-free but also vegan-friendly, making them suitable for a variety of dietary preferences.

To elevate the scones further, a drizzle of maple icing is optional but highly recommended. The icing adds just the right amount of sweetness and enhances the pumpkin flavors.

Whether served warm or at room temperature, these scones make a delicious snack or breakfast treat, perfect for enjoying with a hot cup of coffee or tea on a crisp fall morning.

6. Starbucks Style Pumpkin Scones

Ingredients

• 2 cups all-purpose flour
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup pumpkin puree
• 3 tablespoons cold milk
• 1 large egg
• 2 teaspoons vanilla extract

For the Glaze:

• 1 cup confectioners’ sugar
• 2-3 tablespoons milk

For the Spiced Glaze:

• 1 cup confectioners’ sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Pinch of ground nutmeg
• 2-3 tablespoons milk

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, cinnamon, baking powder, baking soda, cloves, ginger, nutmeg and salt. Cut in the cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs.

In a separate bowl, whisk together the pumpkin puree, milk, egg and vanilla. Pour into the dry ingredients and stir with a rubber spatula until a soft dough forms.

Turn dough onto a lightly floured surface and knead 3-4 times. Roll into a 10×7 inch rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into 4 triangles, making 8 total scones.

Place scones on prepared baking sheet. Bake for 10-12 minutes until a toothpick inserted in the center comes out clean. Allow scones to cool for 10 minutes.

For the glaze, whisk together confectioners’ sugar and 2 tablespoons milk until smooth, adding more milk as needed for desired consistency. For the spiced glaze, whisk together confectioners’ sugar, cinnamon, cloves, ginger, nutmeg and 2 tablespoons milk until smooth, adding more milk as needed.

Spoon the plain glaze over the scones, then drizzle with the spiced glaze. Allow glazes to set before serving. Enjoy these soft, moist pumpkin scones with the perfect blend of fall spices and two delicious glazes, just like Starbucks! They’re easy to make at home and taste even better than the original.

Can I Use Fresh Pumpkins?

Yes, you can use fresh pumpkin puree instead of canned pumpkin in this recipe. However, there are a few important considerations:

Preparing Fresh Pumpkin Puree

Choose a sugar pie or baking pumpkin, which are smaller with sweeter flesh compared to jack-o’-lantern pumpkins.

Cut the pumpkin in half, scoop out the seeds and stringy pulp, then place the halves cut-side down on a baking sheet. Roast at 400°F for 45 minutes to 1 hour until very soft

Scoop out the flesh and puree it in a food processor or blender until smooth. If the puree seems watery, strain it through a fine mesh sieve for 1-2 hours to remove excess moisture

Measure out the amount of puree needed for the recipe. 1 pound of raw pumpkin yields about 1 3/4 to 2 cups of puree

Using Fresh Pumpkin Puree in Pumpkin Scones

Fresh pumpkin puree tends to be more watery than canned, so it’s important to strain it well to remove excess moisture. Blot it with paper towels if needed.

The flavor and texture of fresh pumpkin can vary more than canned, depending on the specific pumpkin used. Canned pumpkin is more consistent.

Canned pumpkin is already cooked down to a thick, concentrated puree. Fresh pumpkin puree may need to be cooked down further to achieve the same consistency.

Adjust the amount of cream or milk in the recipe if needed to achieve the proper scone dough consistency, as fresh pumpkin may require less liquid.

While fresh pumpkin puree can work in this recipe, canned pumpkin is more convenient and provides a consistent result. If you do use fresh, be sure to strain it well and adjust the other ingredients as needed. The flavor and texture may vary slightly from the canned version.