Introduction

These pumpkin scones are a perfect treat for fall or any time you crave a lightly spiced, tender baked good. Topped with both a classic white glaze and a flavorful pumpkin glaze, they offer a delightful balance of sweetness and spice. Easy to make and irresistibly tasty, they’ll quickly become a favorite.

The image shows a stack of five triangular scones with a warm light brown color, each topped with a thick layer of white icing that covers the upper surface. Over the white icing, there are thin, wavy lines of caramel-colored drizzle evenly spread from top to bottom, giving each scone a striped pattern. The scones have a rough and crumbly texture visible on the edges, and they rest on a white plate placed on a white marbled surface. The arrangement is closely packed, showing the layers and details of the icing and drizzle on each scone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¼ cups all-purpose flour
2 teaspoons baking powder

¼ teaspoon baking soda
1 teaspoon ground cinnamon

¼ teaspoon allspice
¼ teaspoon ground ginger

1 teaspoon pumpkin pie spice
¼ cup packed light-brown sugar
3 tablespoons granulated sugar

½ cup salted butter, cold and diced into ½-inch pieces
½ cup canned pumpkin puree, chilled separately
3½ tablespoons buttermilk

1 large egg
2 teaspoons vanilla extract
1 tablespoon honey

1 tablespoon whole milk
2 cups powdered sugar (for white glaze)
1 tablespoon melted butter (for white glaze)

¼ cup heavy cream (for white glaze), plus more as needed
1 cup powdered sugar (for pumpkin glaze)
1 tablespoon canned pumpkin puree (for pumpkin glaze)

1 teaspoon pumpkin pie spice (for pumpkin glaze)
¼ teaspoon ground cinnamon (for pumpkin glaze)
⅛ teaspoon allspice (for pumpkin glaze)

⅛ teaspoon ground ginger (for pumpkin glaze)
3 tablespoons heavy cream (for pumpkin glaze), plus more as needed

Instructions

Step 1: Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ground ginger, pumpkin pie spice, light brown sugar, and granulated sugar. Add the cold, diced butter and cut it into the dry ingredients until the mixture resembles coarse crumbs. You can do this with a pastry cutter, two knives, or pulse in a food processor.
Step 3: In a separate bowl, whisk together the chilled pumpkin puree, buttermilk, egg, vanilla extract, and honey. Pour the wet ingredients into the dry ingredients and stir gently with a large spoon until just combined.
Step 4: Lightly flour a clean surface and turn the dough out. Knead it a few times to fully combine, then pat into an 8-inch round. Using a sharp knife, cut the dough into 8 wedges.

Step 5: Place the wedges on the prepared baking sheet. Brush the tops with whole milk. Bake for 13-15 minutes, or until the scones are lightly golden and a toothpick inserted in the center comes out clean. Allow them to cool on a wire rack for 8-10 minutes.
Step 6: To make the white glaze, whisk together powdered sugar, melted butter, and heavy cream in a medium bowl until smooth and thick but pourable. Add more cream, one tablespoon at a time, if needed.
Step 7: Spoon and spread the white glaze over the cooled scones. Let it set for at least 20 minutes.

Step 8: For the pumpkin glaze, combine powdered sugar, pumpkin puree, pumpkin pie spice, cinnamon, allspice, ginger, and heavy cream in a bowl. Whisk until smooth.
Step 9: Transfer the pumpkin glaze to a piping bag fitted with a small round tip and drizzle over the glazed scones. Allow it to set for at least 20 minutes before serving.
Step 10: Serve and enjoy your delicious pumpkin scones!

Tips & Variations

For a richer flavor, swap the buttermilk for sour cream or plain yogurt.
Use fresh pumpkin puree if available; just be sure to drain any excess moisture.
Add chopped pecans or walnuts to the dough for a crunchy texture.

Try substituting maple syrup for honey for a warm, maple flavor.
Store scones without glaze to prevent them from getting soggy, then glaze just before serving.

Storage

Store pumpkin scones in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days. Reheat gently in a low oven or toaster oven to maintain flakiness. It’s best to glaze them just before serving to keep the topping from softening or melting.

How to Serve

Eight triangle-shaped scones are placed on a black wire cooling rack over a white marbled surface. Each scone has one thick layer of white icing covering the top, with thin light brown drizzle lines running diagonally behind the scones. In the bottom left corner, a white spatula is lifting one scone. A blue and white checkered cloth is visible in the upper right corner. The scones have a light golden-brown color visible on the sides and bottom. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly for this recipe. Make sure it is pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

What can I substitute if I don’t have buttermilk?

If you don’t have buttermilk on hand, mix 3½ tablespoons of milk with ½ tablespoon of lemon juice or vinegar and let it sit for 5 minutes. This will create a similar tangy effect in the scones.