Cinnamon Pumpkin Scones

published Sep 28, 2021
Pumpkin Scone Recipe

The secret to making these pumpkin scones ultra-fluffy? Don't over-mix the batter.


Prep10 minutes

Cook20 minutes

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a closeup of pumpkin scones, originally baked into the round shape of a pie and then cut into six slices, with icing drizzled on top.
Credit: Laura Rege

Even pumpkin naysayers will enjoy these seasonal scones. Rather than rely on a jar of pumpkin spice, this recipe features ginger and cinnamon. A sprinkling of crunchy sugar and a drizzle of irresistible cinnamon glaze add a touch of sweetness and texture to this not-super-sweet baked good that’s perfect for breakfast or anytime snacking.

While this recipe works beautifully with all-purpose flour, we highly recommend subbing in 1 cup spelt flour. It lends these scones brown nutty notes that vibe well with the pumpkin purée and warming spices. Whichever way you go, keep the ingredients cold and don’t overwork the dough. Minimal fussing keeps them fluffy and light. 

What Is the Secret to a Good Scone?

Good scones don’t require a lot of work. In fact, the less you fuss with the dough, the fluffier your baked scones will be. Keeping ingredients cold is also key, which is why we use frozen butter. If you have extra time before the oven finishes heating, pop the baking sheet into the freezer to keep the scones cold.

How Long Are These Scones Good For?

Scones are best enjoyed the day they are baked, but they are also pretty tasty up to four days after if stored in an airtight container at room temperature. They’ll lose their crisp outside but can be reheated and toasted in an oven if desired. 

Credit: Laura Rege

What Glaze Should I Put on Pumpkin Scones?

Any glaze goes for scones. Here we combine maple syrup and cinnamon to drizzle on top. But a cream cheese glaze would be absolutely delicious as well. (As I’m writing this, I wish I had done that!)

Pumpkin Scone Recipe

The secret to making these pumpkin scones ultra-fluffy? Don't over-mix the batter.

Prep time 10 minutes

Cook time 20 minutes

Serves 8

Nutritional Info


  • 8 tablespoons

    (1 stick) unsalted butter

  • 2 cups

    all-purpose flour

  • 1/3 cup

    granulated sugar

  • 1 1/2 teaspoons

    baking powder

  • 1 teaspoon

    ground ginger

  • 3/4 teaspoon

    plus 2 large pinches ground cinnamon, divided

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    baking soda

  • 1/4 teaspoon

    ground nutmeg

  • Pinch ground cloves

  • 1

    large egg

  • 1/2 cup

    pumpkin purée

  • 3 tablespoons

    buttermilk, plus more for brushing

  • 1 tablespoon

    turbinado sugar

  • 1/2 cup

    powdered sugar

  • 2 to 3 tablespoons

    maple syrup


  1. Freeze 1 stick unsalted butter until frozen solid, about 1 hour.

  2. Arrange a rack in the middle of the oven and heat the oven to to 375°F. Line a baking sheet with parchment paper.

  3. Place 1 cup spelt flour, 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1 teaspoon ground ginger, 3/4 teaspoon of the ground cinnamon, 1/2 teaspoon kosher salt, 1/4 teaspoon baking soda, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves in a large bowl and whisk to combine.

  4. Grate the frozen butter on the large holes of the box grater into the flour mixture. Toss the dry ingredients and butter together with a spoon until the butter is coated and evenly distributed.

  5. Place 1 large egg, 1/2 cup pumpkin purée, and 3 tablespoons buttermilk in a medium bowl or large measuring cup and whisk to combine. Pour into the flour mixture and stir until a crumbly dough forms.

  6. Dump the dough onto the baking sheet and use your hands to bring the dough together into a 6- to 7-inch round.

  7. Cut the round into 8 wedges. Pull the scones apart and space evenly apart on the baking sheet. Brush the tops with more buttermilk and sprinkle with 1 tablespoon turbinado sugar.

  8. Bake until the scones are golden-brown, about 20 minutes. Transfer to a wire rack and let cool to room temperature. Meanwhile, make the glaze. Place 1/2 cup powdered sugar, 2 tablespoons maple syrup, and the remaining 2 large pinches ground cinnamon in a medium bowl and whisk until smooth. Add more maple syrup, a few drops at a time, if needed to thin the glaze to a drizzle-able, but still-thick consistency.

  9. Drizzle the glaze over the scones with a spoon and let set before serving, about 15 minutes.

Recipe Notes

Spelt flour: 1 cup spelt flour can be substituted for 1 cup of the all-purpose flour.

Storage: Scones are best fresh, but can be stored in an airtight container at room temperature for up to 4 days or in the freezer for up to 1 month. Defrost and reheat before serving.