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Irresistible Pumpkin Scones - Soft, Cozy & Easy Recipe

Cozy Autumn Pumpkin Scones

These warm, tender pumpkin scones are your new fall‑ritual: sweet, spiced, and sprinkled with nostalgia for crisp mornings and self‑care.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American, Autumn
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cups all‑purpose flour
  • 1/2 cup light brown sugar
  • 2 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice or your own blend of cinnamon, nutmeg, ginger, cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
Wet ingredients
  • 1/2 cup cold unsalted butter (cubed) Use cold butter to get flaky layers
  • 1/2 cup pumpkin purée (not pie filling)
  • 1/3 cup heavy cream (or milk) for moist texture
  • 1 large egg
  • 1 tsp vanilla extract

Equipment

  • Baking Sheet
  • Mixing Bowls
  • Pastry cutter or fork

Method
 

  1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone mat.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, cinnamon and salt.
  3. Add the cold cubed butter to the dry mixture and use a pastry cutter or your fingers to cut it in until the mixture resembles pea‑sized crumbs (this helps create flaky layers). :contentReference[oaicite:0]{index=0}
  4. In a separate bowl, whisk together the pumpkin purée, heavy cream, egg and vanilla extract.
  5. Pour the wet mixture into the dry mixture and gently mix until everything is just combined — be careful not to over‑mix (that can make the scones tough). :contentReference[oaicite:1]{index=1}
  6. Turn the dough onto a lightly floured surface and gently pat into a round disk about 1‑inch thick. Cut into 8 wedges and place them spaced on the prepared baking sheet.
  7. For best results you can chill the shaped dough in the fridge for 15‑20 minutes — it helps the butter stay cold so you get better rise and flakiness. :contentReference[oaicite:2]{index=2}
  8. Brush the tops lightly with a bit more cream or milk if you like, then bake for 18‑22 minutes or until the tops are golden and a toothpick comes out clean.
  9. Let the scones rest on the tray for 5 minutes, then transfer to a wire rack. If desired, drizzle with a glaze made of powdered sugar and a splash of milk (or pumpkin‑spice glaze) once slightly cooled. :contentReference[oaicite:3]{index=3}

Notes

These scones are perfect for chilly mornings, weekend brunches, or sharing with friends. You can adapt them by adding chocolate chips, pecans, walnuts or brushing them with a brown‑sugar glaze for extra richness. Leftovers store well in an airtight container and freeze beautifully — just thaw and warm before serving.