Recipe for Pumpkin Scones (rustic-style)

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Grab a cup of coffee and cozy up to this Fall favorite recipe for pumpkin scones. Tender, moist, rustic-style, flaky scones made the easiest way possible. No electric mixer, no kneading, no rolling. And less than half the calories of a Starbucks pumpkin scone.

We love the deep gold-orange colors and the pumpkin spice flavor. The cinnamon-sugar topping and maple glaze are the perfect finish.

Once you’ve tackled scones a couple of times, they are easy. In fact, even the first time if you follow the step-by-step instructions. Just pay attention to the two simple tips (below) and you’re good to go.

Why make this recipe

No need to feel guilty for indulging. Even with a sugar topping and a maple glaze, our scones are approximately 230 calories compared to a Starbuck’s pumpkin scone which has 500 calories! Plus they’re delicious.

Ingredient notes – tailored to your taste

flour, butter, vanilla, seasoning, buttermilk, brown sugar, pumpkin puree, egg — **Simple Ingredients**: Flour, butter, baking soda and powder, vanilla, egg, buttermilk (or heavy cream), pumpkin spices, brown sugar, canned pumpkin purée.

Here are a few variations and substitutes to try.

Substitutes

For pumpkin spice: If you don’t have pumpkin spice, make your own. 1 teaspoon = ¾ teaspoon cinnamon + ¼ teaspoon ginger, allspice, cloves, or nutmeg (in whatever combination you have or prefer).
For buttermilk: Use heavy cream (36%) instead
For pumpkin purée: To keep things simple, we’re using canned pumpkin (not pumpkin pie filling which is different). So no need to wait to pumpkin season. If you prefer, here’s a recipe to make your own pumpkin purée by Inspired Taste.

Topping options

A simple sugar-cinnamon topping as per the recipe
Add a glaze such as maple (see recipe) or a simple blend of powdered sugar and milk with a a dash of pumpkin spice or cinnamon.

Step by step instructions

dry ingredients in bowl — Mix together dry ingredients except sugar in a large bowl.

cubed butter with flour in bowl — _{Combine flour and butter into pea-size coarse crumbs (with fingers or other methods).}

butter flour mixture in bowl — _{Combine flour and butter into pea-size coarse crumbs (with fingers or other methods).}

wet and dry ingredients in bowl — _{Combine wet ingredients and sugar. Add mixture to dry ingredients and form a dough ball.}

scone dough in bowl — _{Combine wet ingredients and sugar. Add mixture to dry ingredients and form a dough ball.}

pumpkin scone dough pieces on pan — _{Cut into 12 pieces and place on parchment-lined prepared baking sheet. Top with sugar and spice. Bake until golden brown.}

baked pumpkin scones on pan — _{Cut into 12 pieces and place on parchment-lined prepared baking sheet. Top with sugar and spice. Bake until golden brown.}

baked pumpkin scones on rack — Place scones on wire rack to cool.

glaze in bowl — Combine maple glaze ingredients in a bowl (if using) and brush on warm scones.

Tips for soft flaky scones

To achieve soft, flaky (not dry or dense) pumpkin scones:

Use VERY cold butter. I cut a stick of butter into small pieces onto a plate, then put it in the freezer while I’m gathering the rest of the ingredients. An alternative – a trick I learned from my research – is to freeze the butter and grate it using the large holes of your grater. Clever.
Don’t over mix the dough. This can make the scones dense. I like our rustic-style scones with no kneading and rolling because there is less of a chance of overworking the dough.

Shortcuts

To blend the flour and butter, use #3 or #4 in the recipe notes below. These methods are a little quicker.
For a simpler version of the scones, skip the toppings altogether. Just slather with butter and a drizzle of maple syrup. Yum.
Canned pumpkin puree, of course, is a huge shortcut and time saver.

Make Ahead and Store

Store in an airtight container or ziploc bag for:
- 2 days at room temperature
- 4-5 days in the fridge
- up to 3 months in the freezer.
Defrost or warm in the microwave before serving.
To freeze unbaked scones (the best option for freezing), freeze pieces of dough on a tray, then transfer to a sealed container and place in the freezer for up to 3 months. Bake as per the recipe (no need to defrost), adding about 2 minutes extra.

What to serve with pumpkin scones

Serve the delicious scones for brunch, breakfast or afternoon tea along with a cup of chunky applesauce or berries. Or how about with a decadent Starbucks spiced pumpkin latte (get your buffet pants on for this!) I prefer the scones warmed, but room temperature is good too.

Recipe FAQs

Is pumpkin healthy?

Yes. It’s low calorie and rich in vitamins, minerals and antioxidants. One cup has 49 calories, 0.2 grams of fat, 2 grams of protein, 3 grams of fiber, 245% of daily values recommended for vitamin A and 19% of daily values recommended for vitamin C. Source: Healthline.

How long will pumpkin purée last?

Store it in an airtight container for up to a week in the fridge. Or freeze it in a ziploc bag or container for up to a year.

What can I do with leftover pumpkin purée?

Here are a few ideas. Make a pumpkin spice latté, a smoothie or pumpkin spice pancakes. Or stir it into mac and cheese (before baking) or oatmeal.

What is pumpkin spice made of?

Spices can vary, but most common are cinnamon, nutmeg, cloves, allspice (or cloves) and ginger.

What is the best way to blend flour and butter?

Here is a great article describing methods for how to cut butter into flour by Goodlife Eats. The methods are summarized in the recipe notes for pumpkin scones.

Other brunch or breakfast treats you might like

Montreal bagel recipe
pumpkin spice pancakes
super moist banana bread
homemade English muffins
easy cinnamon buns (with a great shortcut)
cinnamon puff pastry rolls
carrot cake oatmeal

Or check out our full list of vegetarian brunch recipes for Mother’s Day.

If you like this recipe, please leave a 5 star rating 🌟🌟🌟🌟🌟in the recipe card below. And if you REALLY like it, consider a review in the comments. Thanks very much!

This pumpkin scone recipe is inspired by Katie Mitzel from her Skokie Cookbook.