Pumpkin Spice Scones

Name: Pumpkin Spice Scones
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup (250 g) all-purpose flour, spooned into measuring cup and leveled; 1½ tsp (6 g) baking powder; ½ tsp (3 g) salt; 1¾ tsp (3½ g) ground cinnamon; ½ tsp (1½ g) ground nutmeg; ¼ tsp (½ g) ground ginger; ⅛ tsp (¼ g) ground cloves; 6 tbsp (85 g) unsalted butter, cold, cut into ½-inch cubes; ½ cup (120 g) pumpkin puree; 1 (50 g) large egg; 5 tbsp (75 ml) heavy cream, cold; ½ tsp (2½ ml) vanilla extract; 4 tbsp (51 g) granulated sugar

From the MyKitchenBank Kitchen

Warm, tender pumpkin spice scones swirled with fall spices and topped with cinnamon sugar. Perfect for breakfast or an autumn snack, these scones are best served warm with butter, jam, or whipped cream.

Prep: 20 min
Cook: 17 min
Wait: 40 min
Total: 1 hr 17 min
Makes: 8 scones

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Steps

Before you start

Preheat oven to 400°F (200°C)
Chill butter for at least 30 minutes before starting
Line a baking sheet with parchment paper
Have all ingredients at hand—the dough comes together quickly

1
Preheat and mix dryOven 400°F / 205°C
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Make sure the spices are evenly distributed and there are no lumps.
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Ready when: Spices are evenly distributed with no clumps
Tip: Whisking incorporates air and breaks up any spice lumps for even flavor
2
Cut in cold butter
- Add the cold butter cubes to the dry ingredients.
- Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.
- This should take about 5–6 minutes.
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Ready when: Mixture resembles coarse breadcrumbs with visible butter pieces
Tip: Don't overmix; visible butter pieces create layers and fluffier scones
3
Combine wet ingredients
- In a small bowl, whisk together the pumpkin puree, egg, 4 tablespoons of the heavy cream, and vanilla extract until smooth and well combined.
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Ready when: Mixture is smooth with no streaks
4
Fold in wet and sugar
- Pour the wet mixture into the dry ingredients.
- Using a rubber spatula or wooden spoon, gently fold together just until combined; the dough should be slightly shaggy but holding together.
- Gently fold in 3 tablespoons of the granulated sugar.
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Ready when: Ingredients just combined with no dry flour visible
Tip: Overmixing develops gluten and makes tough scones; stop as soon as you don't see dry flour
5
Chill dough
- Transfer the dough to a sheet of parchment paper and gently press it into a mound.
- Refrigerate for 30 minutes.
- This chilling time is essential for properly risen, tender scones with a light crumb.
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Ready when: Dough is thoroughly chilled
Tip: You can chill for up to 4 hours; wrap the dough in plastic wrap after 1 hour to prevent drying
6
Shape and top scones
- Remove the chilled dough from the refrigerator.
- On the parchment paper, gently shape it into a rough disk about 1 inch thick.
- Cut it into 8 wedges, like cutting a pie.
- Transfer the parchment paper with the scones to your prepared baking sheet.
- In a small cup, beat together the remaining 1 tablespoon of heavy cream with 1 teaspoon water.
- Brush this mixture lightly over the tops of the scones.
- Mix the remaining 1 tablespoon sugar with 0.25 teaspoon cinnamon and sprinkle over the tops.
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Ready when: Scones are shaped, brushed, and topped
Tip: Keep the dough as cold as possible and handle it gently to avoid overworking
7
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) for 15–18 minutes, until the scones are light golden brown on top and a toothpick inserted into the center of one scone comes out clean or with just a few moist crumbs.
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Ready when: Scone tops are golden brown, toothpick comes out clean
Tip: Don't overbake or the scones will be dry; start checking at 15 minutes
8
Cool scones
- Remove the baking sheet from the oven and let the scones cool on the sheet for 10 minutes.
- They'll firm up slightly as they cool, making them easier to handle.
- Serve warm or at room temperature.
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Ready when: Scones are cooled and set

Good to know

Tips

Keep all ingredients, especially butter and pumpkin, as cold as possible. Cold dough prevents the mixture from becoming greasy and helps scones rise with a light, tender crumb.
Don't skip the chilling step. It's the secret to scones with proper rise, delicate layers, and a fluffy interior.
Use a light hand when mixing the wet ingredients into the dry. Overmixing develops gluten and makes the scones tough and dense.
Serve scones warm with softened butter, jam, whipped cream, or cream cheese for the best experience and flavor.

Make ahead

Dough can be prepared up to 1 day ahead, wrapped tightly, and refrigerated; bake as directed from chilled. You can also freeze shaped, unbaked scones for up to 1 month; bake directly from frozen, adding 2–3 minutes to baking time.

Storage & reheating

Store cooled scones in an airtight container. Room temperature: 2 days. Refrigerator: 4–5 days. Freezer: 1 month. To reheat frozen scones, place on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes. To refresh room-temperature scones, warm them in a 350°F oven for 3–4 minutes.

Substitutions

ground cinnamon → apple pie spice. Use the same total amount; apple pie spice provides a milder, more rounded fall flavor
pumpkin puree → sweet potato puree or mashed roasted butternut squash. Use the same amount; both provide a similar texture and slightly different but equally delicious flavor
heavy cream → whole milk or buttermilk. Whole milk works perfectly; buttermilk adds tang and makes scones extra tender
all-purpose flour → pastry flour. Use the same amount; pastry flour has less gluten and creates even more delicate, tender scones