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Warm, flaky, fluffy, buttery Pumpkin Scones made with fresh candied ginger, copious amounts of delicious salted butter, and drizzled with a creamy, sweet pumpkin spice glaze. This pumpkin scones recipe is super easy to make for the perfect Fall treat. Start your day off right with these!
Scones. Delicious, delicious, light and fluffy scones. Served warm out of the oven with that wonderful glaze and maybe a touch of butter, this easy pumpkin scones recipe is damn good.
DAMN GOOD I say. And easy to make. I always had a fear of making things like scones, but it wasn’t as hard as I thought. Now, I’m not going to say there wasn’t some trial and error (there totally was), but I did that so you guys don’t have to.
If you follow this pumpkin scones recipe, they are EASY. And it’s so awesome to be able to have fresh warm scones straight out of the oven, right in your own home. Can you say Christmas morning treat?
The Ingredients for easy Pumpkin Scones
I use a combination of all purpose flour and cake flour to give these pumpkin spice scones a light and airy texture. If you don’t have cake flour, you can substitute with all purpose flour. But the cake flour really is great stuff.
Candied ginger you can buy, but I highly recommend making it yourself. It’s got no preservatives or chemicals and is just so delicious (and easy of course). You can also use ginger paste as a substitute if you don’t have candied ginger. Just add 1 tbsp. of ginger paste to the batter.
Buy the pumpkin puree, or make your own puree. Making your own is a great way to use those Halloween pumpkins, plus it is fresher, which is always tastes better.
Get the ingredients at your local grocery store or through the below Amazon links – because who want to battle the aisles of the grocery store around the holidays! (affiliate links – I earn a small commission to help me pay for all the failed recipe attempts):
- All purpose flour
- Cake flour
- Brown sugar
- Baking powder
- Baking soda
- Candied ginger
- Pumpkin pie spice
- Canned pumpkin
- Powdered sugar
How to Make this Easy Pumpkin Scones Recipe
First off, ALWAYS make sure you’re working with cold butter. If the butter gets too warm, it will cause the scones to spread while cooking. Cold butter melts while cooking, filling the crevices in the dough making flaky layers and helping the scones to rise.
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix the dry ingredients together. Cut in the butter using a fork or a food processor. If using a food processor, be careful not to over mix. I typically just pulse it a few times and it’s ready. If you have a food processor, I highly recommend using it. Your hands hold a lot of heat and will cause the butter to soften. I had to use a fork and my fingers because I threw away my crappy food processor in a fit of rage….
Mix in the cream and pumpkin puree until barely combined. Do not over mix – we do not want the butter to melt otherwise our scones will not hold their shape. If the mixture is too dry, add more cream. If it is too wet, add more flour. It should form a dough.
Gently knead the dough a couple times (be careful not to overwork the dough), then form into an 8-10″ circle. Cut into 8 triangles. For the best results, chill the scones for an hour before baking. This gets the temperature of the butter back down and will result in a better texture when baked.
**KEEP ALL INGREDIENTS COLD FOR BEST RESULTS**
Bake the pumpkin spice scones for 18-20 minutes, until lightly browned on the outside. Remove from oven and let cool for 5-10 minutes. Drizzle the glaze on top and serve slightly warm. Pumpkin scones are best served fresh from the oven.
To make the pumpkin glaze, mix the ingredients in a small bowl. Store in fridge until ready to use.
How do I make perfect scones?
The key to the perfect scone is making sure all your ingredients are cold, as I’ve reiterated many time in the instructions above. The cold butter melts while baking, which causes the flaky layers and helps the scones to rise.
Can you make scones ahead of time?
You can make the dough ahead of time and refrigerate it overnight until your’re ready to use it. Or you can freeze it (see below).
Can I freeze scones?
Scones freeze very well. They can be frozen either before or after baking. If freezing before baking, to bake just lay them out on the baking sheet while the oven preheats to start the thawing process. Add an extra 5 minutes to the bake time. They are done when they are brown on the outside. To freeze, place on a baking sheet directly in the freezer for an hour. Transfer to a airtight container or freezer bag.
If freezing after they are baked, place them in a freezer bag or airtight container. They will keep several weeks in the freezer. To reheat, let them thaw and reheat in the oven for 3-5 minutes until warmed throughout. Can also be eaten cold.
How do you keep scones fresh?
Keeping them in an airtight container/bag in the fridge will help keep them as fresh as possible. They are best if eaten 1-2 days after making, however, they will keep in the fridge for about a week. Also, see freezing instructions above.
Want more pumpkin recipes? Check these out:
Did you make this pumpkin scones recipe? Rate the recipe and leave a comment telling me how they turned out!
Easy Pumpkin Scones made with fresh candied ginger, copious amounts of delicious salted butter, and drizzled with a creamy, sweet pumpkin spice glaze
- 1 cup all purpose flour
- 1 cup cake flour
- 1/2 cup brown sugar
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 3 tbsp. chopped candied ginger
- 2 tsp. pumpkin pie spice
- 1/2 cup salted butter 1 stick, cold and cut in small pieces
- 1/2 cup pumpkin puree
- 1/4 cup cream
- 1 cup powdered sugar
- 1 tsp. pumpkin pie spice
- 1 1/2 tbsp. cream
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix the dry ingredients together. Cut in the butter using a fork or a food processor. If using a food processor, be careful not to overmix. I typically just pulse it a few times and it's ready.
- Mix in the cream and pumpkin puree until barely combined. Do not overmix - we do not want the butter to melt otherwise our scones will not hold their shape. If the mixture is too dry, add more cream. If it is too wet, add more flour. It should form a dough.
- Gently knead the dough a couple times, then form into an 8-10" circle. Be careful not to overwork the dough, otherwise your scones will be tough. Cut into 8 triangles. For the best results, chill the scones for an hour before baking. This will result in a flakier scone.
- Bake the scones for 18-20 minutes, until lightly browned on the outside. Remove from oven and let cool for 5-10 minutes. Drizzle the glaze on top and serve slightly warm. Scones are best served fresh from the oven.
Mix the ingredients in a small bowl. Store in fridge until ready to use. If the mixture is too thick, add more cream until the desired consistency is reached.
Did you make this pumpkin scones recipe? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!