Name: Pumpkin Scones
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 tsp cinnamon; ½ tsp nutmeg; ½ tsp ginger; ¼ tsp cloves (optional); ⅓ cup brown sugar; ½ cup unsalted butter (cold and cubed); ½ cup pumpkin purée (not pumpkin pie filling); ⅓ cup heavy cream (plus extra for brushing); 1 egg; 1 tsp vanilla extract; ½ cup powdered sugar; 1 tbsp milk or heavy cream; ½ tsp vanilla extract; ¼ tsp cinnamon (optional)

This post shows you how to make pumpkin scones.

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Your new favorite fall breakfast – Pumpkin Scones! For an on-the-go and make-ahead breakfast try this delicious fall version of a breakfast favorite.

Light, flaky, and packed with warm spices, these scones bring all the cozy fall flavors to your breakfast table. Made with real pumpkin purée, cinnamon, nutmeg, and a drizzle of maple, this is the absolute perfect balance of sweetness and spice. Serve them glazed, or with some butter, or a warm cup of coffee for autumn indulgence. Easy to make, super customizable, and perfect for breakfast or a snack!

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What to eat for breakfast in fall

Fall is the perfect season for warm, cozy, and comforting breakfasts that feature seasonal ingredients like pumpkin, apples, cinnamon, and maple. Here are some delicious ideas to start your autumn mornings right!

Aesther Cooking Pairs this recipe with

Ingredients

For the Scones:

2 cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

¼ tsp cloves (optional)

⅓ cup brown sugar

½ cup unsalted butter, cold and cubed

½ cup pumpkin purée (not pumpkin pie filling)

⅓ cup heavy cream (plus extra for brushing)

1 egg

1 tsp vanilla extract

For the Glaze (Optional but Recommended!):

½ cup powdered sugar

1 tbsp milk or heavy cream

½ tsp vanilla extract

¼ tsp cinnamon (optional)

Step-by-Step Instructions

Preheat & Prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.

Combine Wet Ingredients

In a separate bowl, whisk together pumpkin purée, heavy cream, egg, and vanilla extract.

Form the Dough

Gently fold the wet ingredients into the dry mixture until a dough forms. Be careful not to overmix!

Transfer the dough to a lightly floured surface and shape it into a 1-inch thick circle.

Cut into 8 equal wedges and place them on the baking sheet.

Bake the Scones

Brush the tops with a little heavy cream for a golden finish.

Bake for 18-20 minutes or until golden brown. Let cool slightly.

Drizzle with Glaze

Mix powdered sugar, milk, vanilla, and cinnamon to create a glaze. Drizzle over warm scones.

Serve & Enjoy!

Serve warm with butter, clotted cream, or your favorite jam.

Tips and Tricks

Use Cold Butter – Keeping the butter cold creates flaky layers.

Don’t Overmix – Mix the dough just until combined for light, tender scones.

Chill Before Baking – If you have time, chill the dough for 15 minutes before baking for even better texture.

Make Them Ahead – Freeze unbaked scones and bake fresh when needed!

Make It Your Own – Try:

Maple Pumpkin Scones
- Add 1 tbsp maple syrup to the wet ingredients for a rich, fall-inspired flavor.
Chocolate Chip Pumpkin Scones
- Stir in ½ cup dark chocolate chips for a sweet twist.
Nutty Pumpkin Scones
- Add ½ cup chopped pecans or walnuts for crunch and flavor.

How to Serve

With Coffee or Tea – Perfect for a cozy fall morning or afternoon snack.

With Butter or Cream – Enjoy warm with a pat of butter or clotted cream.

As Dessert – Add a dollop of whipped cream or serve with vanilla ice cream.