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Glazed pumpkin scones are one of the easiest fall recipes to whip up. Mixed in a single bowl, shaped by hand, and baked on a sheet pan, they’re ready in about an hour. Finished with a pumpkin spice sugar glaze, these tender, flaky scones are perfect for a cool autumn morning, preferably with a cup of hot coffee.
Pumpkin scones are like pumpkin cake in biscuit form. Dark brown sugar, buttermilk, and a hint of fresh sage set them apart. The sage adds an earthy note that complements the pumpkin spice. If you’d like something a bit more savory, try my sausage and cheese pumpkin scones!
Key Ingredients Needed
- All-Purpose Flour: For a tender scone crumb, I’m using all-purpose flour instead of bread flour, which would make the scones chewier and drier.
- Note: Choose an all purpose flour with a higher protein of 11-11.7% to maintain structure with the pumpkin puree.
- Pumpkin Puree: Store-bought or freshly roasted puree will both work. I have also swapped for roasted butternut squash puree; that’s just as delicious.
- Fresh Sage: My little secret ingredient for earthy balance is finely chopped sage. Totally optional, but I think you’ll like it.
- Brown Sugar: You can use either dark or light brown sugar. I prefer dark brown with a bit more molasses for extra moisture.
- Cold European-Style Butter: Just like buttermilk biscuits or bacon scones, work cold butter cubes into the flour before adding any wet ingredients. The added fat in European-style butter with 82% butterfat gives the dough a softer, buttery taste.
- Buttermilk: Did I mention these scones were tender? The buttermilk’s slight acidity gives the scones a light, fluffy texture.
- Note: Can be swapped evenly for heavy cream.
How to Make Glazed Pumpkin Scones
- Whisk together the flour, pumpkin spice, baking powder, salt, and sage. Add in the cold butter cubes and work them into the dry ingredients with your fingertips to make a cornmeal texture.
- In a separate bowl whisk together the pumpkin puree, brown sugar, egg, buttermilk and vanilla.
- Pour the wet ingredients into the dry ingredients. Gently mix together with a spatula until just combined into a shaggy dough.
- The pumpkin scone dough will be a little moist. Transfer it to a well floured work surface. Pack the dough together into a flat disc about 7-8 inches wide. Cut into six wedges with a sharp knife or bench scraper.
- Place the scone wedges on a parchment paper lined baking tray, space a couple inches apart. Brush the tops with a coating of egg wash.
- Chill the scones while the oven preheats to firm the butter slightly. Bake until puffed and golden.
- Whisk together glaze ingredients in a mixing bowl. Spoon over cooled scones.
Tips for Fluffy Pumpkin Scones
- Weigh Ingredients: Use a kitchen scale to measure everything. Accidentally adding too much flour or too much pumpkin will alter the rise and texture of the scones.
- Keep Them Cold: To firm the butter in the dough and create a temperature shock for a great scone rise, I like to chill my scones for at least 15 minutes before baking. You can make them the night before, store in an airtight container in the fridge and bake the next morning.
- Thick Glaze: I like a thicker glaze that sits on top of the scones and just ever so slightly drip to the side. For a thinner glaze, whisk in an extra teaspoon of cream.
Storing Glazed Scones
Room Temp: These sweet pumpkin scones are best eaten the day they’re baked. But if you have a couple left over, store them in an airtight container at room temp for an extra day. Avoid stacking them and squishing the glaze.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Glazed Pumpkin Scones
Pumpkin scones made with pumpkin puree, pumpkin spice, and a little fresh sage. Topped with a spiced pumpkin sugar glaze.
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Ingredients
Pumpkin Scones
- 282 grams (2 ¼ cups) all purpose flour, 11.7% protein
- 2 tsp pumpkin spice
- 1 Tbsp baking powder
- 1/2 tsp kosher or sea salt
- 2 tsp fresh sage leaves, finely chopped, optional
- 84 grams (6 Tbsp) unsalted butter, cold and cut into small cubes
- 115 grams (½ cup) pumpkin puree
- 80 grams (⅓ cup) buttermilk or heavy cream, cold
- 1 large egg, room temperature
- 105 grams (½ cup) dark brown sugar
- 1 tsp pure vanilla extract
Egg Wash
- 1 large egg
- 1 tsp heavy cream
Pumpkin Sugar Glaze
- 110 grams (1 cup) powdered sugar
- 15 grams (1 Tbsp) pumpkin puree
- ½ tsp vanilla extract
- ½ tsp pumpkin spice
- 15 grams (1 Tbsp) heavy cream
Instructions
Pumpkin Scones
- Preheat a conventional oven to 400℉ (200℃) no fan. Line a baking sheet with parchment paper.
- Whisk together the flour, pumpkin spice, baking powder, salt, and chopped sage in a large bowl.282 grams all purpose flour, 2 tsp pumpkin spice, 1 Tbsp baking powder, 1/2 tsp kosher or sea salt, 2 tsp fresh sage leaves
- Add the cold butter cubes and work together with hands until mixture resembles cornmeal with small flakes of butter.84 grams unsalted butter
- In a separate medium bowl, whisk together the pumpkin puree, egg, buttermilk, and sugar.115 grams pumpkin puree, 80 grams buttermilk or heavy cream, 1 large egg, 105 grams dark brown sugar, 1 tsp pure vanilla extract
- Pour the wet mixture into the flour and butter. Gently mix into a shaggy dough with a rubber spatula.
- Transfer the dough onto a well floured surface. Gently press and shape the into a flat 7-8 inch circle with floured hands.
- Take a bench scraper or sharp knife and cut the circle in half. Wipe the knife between cuts with a paper towel. Cut each half into thirds, to make six even triangles.
- Use flat spatula to transfer the scones to the baking sheet, spacing 2-inches apart.
Egg Wash and Bake
- Beat the egg and cream together in a small bowl with a fork. Gently brush the top of each scone with egg wash. Place the pan in the fridge for about 15 minutes to chill the scones.1 large egg, 1 tsp heavy cream
- Place th epan on the middle oven rack and bake for 18-19 minutes, until golden brown.
- Set the tray on cooling rack for 10 min, before placing the scones directly onto the rack to cool completely.
Pumpkin Sugar Glaze
- Combine all the ingredients together in a small mixing bowl. Whisk together until smooth. For a thinner glaze, stir in an additional teaspoon of cream.110 grams powdered sugar, 15 grams pumpkin puree, ½ tsp vanilla extract, ½ tsp pumpkin spice, 15 grams heavy cream
- Spoon glaze in top of cooled scones. Let sit about 30 minutes until the frosting is set.
Notes
Ingredients Used:
- Flour: King Arthur All Purpose Flour (11.7% protein), King Arthur Bread Flour (12.7% protein)
- Pumpkin: Libby’s Canned Pumpkin Puree
Tried this recipe?Mention @twocupsflour or tag #twocupsflour!
Fantastic recipe, they come out fairly airy for scones which is really surprising considering they have the added moisture of the pumpkin. Highly recommend, best pumpkin scones I have ever made
These are so delicious! Such a lovely fall treat that are fun to bake up quickly and easily. Perfect for company, on-the-go, or savoring with morning coffee. I love these because they aren’t too sweet or savory – the pumpkin flavor is just right with a touch of sweetness but the sage make it something special. Very easily transformed sweeter (I added some maple butter) or savory, acting as a base for little break sandwich. I’ll be baking this twist on the traditional pumpkin scone all season! Thanks, Jenn!! 🙂