BEST Pumpkin Scones Recipe (2024)

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Light and crumbly Pumpkin Scones are the perfect fall breakfast! So easy to put together and with the addition of cranberries and maple syrup for sweetening, they're a delicious treat for any autumn morning.

The intoxicating aroma of the best pumpkin scones, rich with fall spices, fills my kitchen and permeates the entire house. As I pen down this post, I am in the process of baking yet another batch of these spiced pumpkin scones.

The recipe for these pumpkin spice scones is relatively simple, making it easy for anyone to learn how to make pumpkin scones. Just imagine the delightful flavors of pumpkin and spice mingling in a warm, soft scone, truly the epitome of autumnal bliss! I believe this pumpkin scones recipe is one of the best, and trust me; I've tried quite a few.

The secret lies in using quality ingredients and following each step carefully to create perfect scones every time. So, if you're ready to indulge in some warm, delicious spiced pumpkin scones, follow along for the recipe below.

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pumpkin cranberry scones
Ingredients for these pumpkin spice scones
Substitutions/Variations
Expert Tips
Pumpkin Spice Scones FAQ
Pumpkin Cranberry Scones

pumpkin cranberry scones

I make simple and creamy scones occasionally. A good basic scone recipe is so wonderful to change up. You could add different chips (chocolate chips, cinnamon chips) or dried fruits. I love thesekumquat poppy seed sconesI made a while back and theseclementine cranberry scones.The clementine cranberry scone recipe is a great vegan recipe in case you were looking for one.

Ingredients for these pumpkin spice scones

All-purpose flour: The base of the scone and responsible for its structure.
Baking powder: The leavening agent that helps the scones rise.
Cinnamon and ginger: These spices add warm, autumnal flavors to the scones.
Dried cranberries: They provide a tart contrast to the sweet scone and keep the texture interesting.
Pumpkin puree: Adds moisture and a distinct fall flavor to the scones.
Butter: Gives richness to the scone and helps to create its tender, crumbly texture.
Egg: Binds the ingredients together and aids in leavening.
Vanilla extract: Enhances the flavors of the other ingredients.
Maple syrup: Serves as a natural sweetener.
Milk: Used to brush the tops of the scones, it adds helps the topping adhere.
Turbinado sugar: Sprinkled on top for a sweet, crunchy finish.
Confectioner’s sugar, canned pumpkin, vanilla extract, and cinnamon: These ingredients make up the glaze, adding a sweet and spicy finishing touch.

Substitutions/Variations

All-purpose flour: Can be replaced with whole wheat flour or a gluten-free flour blend for those with dietary restrictions.
Maple syrup: Honey or agave nectar can be used as a substitute for a different type of natural sweetener.
Dried cranberries: Try using raisins, dried currants, or chopped dried apricots for a different flavor profile.
Butter: Coconut oil can be used as a dairy-free alternative that still provides richness.

Step-by-Step Instructions

Preheat your oven: Set your oven to 350 F to ensure it's ready for baking when your scone dough is prepared.

Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and cinnamon. Stir in the dried cranberries.

Prepare the wet ingredients: In a separate small bowl, whisk together the pumpkin puree, melted butter, egg, vanilla extract, and maple syrup.

Combine the ingredients: Pour the wet ingredients into the dry ingredients. Stir to combine, using a wooden spoon to gently bring the dough together.

Knead the dough: Turn the dough out onto a lightly floured counter. Knead the dough slightly to combine it, taking care not to overwork it. If the dough is too sticky, sprinkle a little flour on it and knead it once or twice.

Shape the dough: Pat the dough into a round shape, approximately 1-inch thick. Brush the top with milk, then sprinkle on the turbinado sugar.

Cut the scones: Use a biscuit cutter to cut out the scones. The size of the cutter will determine the number of scones (a small cutter yields about 12, a larger one yields 8).

Bake the scones: Place the scones on a baking tray lined with parchment paper. Bake them for 15-18 minutes, or until golden and cooked through. Larger scones or scones cut into wedges may require about 20 minutes.

Prepare the glaze: While the scones are baking, whisk together the ingredients for the glaze: confectioner’s sugar, canned pumpkin, vanilla extract, and cinnamon.

Finish the scones: As soon as you remove the scones from the oven, drizzle them with the glaze. Enjoy your Pumpkin Cranberry Scones warm!

Expert Tips

Be careful not to overwork the dough as it can result in tough scones.
If the dough is too sticky, adding a bit more flour can help make it manageable.
For even more flavor, try adding a dash of nutmeg or clove to the dough.
Allow the scones to cool slightly before drizzling the glaze to prevent it from melting off.
If you are looking for a low-sugar breakfast idea, you could make it as the original recipe calls for (with only 1 Tablespoon of maple syrup)and skip the glaze. For my taste, that was fine. For my kids and hubby, they required a little extra sweetness so I increased the maple syrup by2 Tablespoons and drizzled on an irresistible pumpkin glaze.

I made the scones twice this weekend. The first time was with part whole wheat flour. I really liked the part whole wheat flour version. It's not easy for me to sneak whole-wheat flour in every recipe and get the kids to enjoy the recipe.

I will try another time and maybe just use 1/2 cup whole wheat flour and 1 1/2 cups all-purpose. It's important to not work the dough too much. If you feel it is too sticky to work with, you could sprinkle on a little more flour into the dough while you knead it.

The second time I baked the pumpkin cranberry scones, I used entirely all-purpose flour, I increased the maple syrup another tablespoon (so total 3 Tablespoons maple syrup) and I added an egg.

If you decide to bake with part whole-wheat flour and follow the original recipe, the scones will be a little more dense. I added ginger and another dash of cinnamon. The next time I bake them, I am going to sub the butter for coconut oil for a delicious fall vegan breakfast idea. If you change up the recipe, let me know what you did and how it turned out!

Pumpkin Spice Scones FAQ

Does it matter how much I mix the scones?

Take care not to overmix this dough. It should all just be combined. The scones could become tough from overmixing.

What if I’m having trouble shaping the scones?

When you flatten your dough into 1-inch thickness you’ll feel the consistency. If it seems too wet and sticky, sprinkle a little flour on top and knead it in gently and flatten again.

What if I’m having trouble shaping the scones?

When you flatten your dough into 1-inch thickness you’ll feel the consistency. If it seems too wet and sticky, sprinkle a little flour on top and knead it in gently and flatten again.

How long do these scones stay fresh?

Once the scones have cooled completely, simply keep the scones in an airtight container at room temperature for up to 2 days. Wrap them up and place them in a zipped lock freezer bag stored in freezer for up to 3 months.

Can I freeze these scones?

Yes, these scones can be frozen. Simply place them in a freezer-safe bag or container after they've completely cooled. They can be frozen for up to 3 months.

What can I use instead of a biscuit cutter?

If you don't have a biscuit cutter, you can use the rim of a glass or a sharp knife to cut the dough into squares or triangles.

Can I make these scones vegan?

Yes, to make these scones vegan, you can use a dairy-free butter substitute and replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).

Can I use fresh cranberries instead of dried?

Yes, but keep in mind that fresh cranberries are much more tart than dried ones, so you may want to increase the amount of sweetener in the recipe.

What should I avoid when making scones?

It's crucial to avoid overmixing your scone dough, as it can result in tough, dense scones. Also, be mindful not to add too much liquid, which can result in a sticky dough that's difficult to handle. Finally, don't overbake your scones; they should be golden brown and not overly dry.

How do you keep scones moist after baking?

To keep your scones moist after baking, allow them to cool completely on a wire rack before storing them in an airtight container. If you're planning to eat them over several days, consider storing them without the glaze and adding it just before serving. You can also reheat scones in the oven for a few minutes to refresh their texture.

Pumpkin Cranberry Scones

Light and crumbly Pumpkin Cranberry Scones are the perfect fall breakfast! No fuss to put together and healthy with the added cranberries and sweetened from maple syrup!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 12

Calories: 177kcal

Author: Lora

Equipment

baking tray

Ingredients

Dough

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 cup dried cranberries
1 cup pumpkin puree
4 Tablespoons butter melted
1 egg
1 teaspoon vanilla extract
3 Tablespoons maple syrup

For the top

2 Tablespoons milk
1 Tablespoon turbinado sugar

Pumpkin Glaze

1 cup confectioner’s sugar
2 Tablespoons milk or milk
2 Tablespoons canned pumpkin
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

Instructions

Preheat oven to 350 F. In a large bowl whisk together the flours, baking powder and cinnamon. Stir in the dried cranberries.
In a small bowl whisk together the pumpkin, butter, egg, vanilla and maple syrup. Add the wet ingredients into the dry ingredients and stir to combine.
Bring dough together gently with a wooden spoon.
Turn dough out onto a lightly floured counter and knead it just a bit to combine (do not overwork the dough. If it is too sticky, sprinkle a little flour onto the dough and knead it once or twice before flattening.
Pat dough into a round approximately 1-inch thick. Cut with a small biscuit cutter (yields about 12 pieces. Cut with larger biscuit cutter yields 8 scones)
Place the scones on a baking tray lined with parchment paper. Brush with milk. Sprinkle on the turbinado sugar. Bake for 15-18 minutes or until golden and cooked through (if you are cutting them with large biscuit cutter or cutting them into wedges, will take about 20 minutes).
While scones are baking, whisk together the glaze ingredients. Drizzle on the scones as soon as you take them out of the oven.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Nutrition

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