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glazed pumpkin scones on rack
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5 from 8 votes

Recipe for Pumpkin Scones (rustic-style)

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.
Prep Time12 mins
Cook Time13 mins
cool time5 mins
Total Time30 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Diet: Vegetarian
Servings (change as needed): 12 scones
Author: Cheryl


Scone ingredients

  • 2 1/2 cups (310 grams) all purpose flour (spoon it into a cup, then level it off with knife)
  • 1/2 cup (110 grams) COLD butter (1 stick) salted or unsalted
  • 1/3 cup (75 grams) brown sugar, or a bit more (white sugar ok too)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin spice, Note 1
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (skip if you used salted butter)
  • 1/3 cup (79 ml) buttermilk (or heavy cream, 36%)
  • 1/2 cup (115 grams) canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 large egg

Sugar-Spice Topping

  • 1 tablespoon buttermilk or heavy cream
  • 3/4 tablespoon sugar
  • 1/2 teaspoon cinnamon

Maple Glaze (optional)

  • 1 tablespoon soft butter
  • 1/4 cup (59 ml) maple syrup
  • 3/4 cup confectioner/powdered sugar
  • 1/4 teaspoon pumpkin spice (optional)


  • PREPERATION: Heat oven to 425F/218C. Line a large baking sheet with parchment paper. Choose method for mixing butter and flour (Note 2). Keep butter cold until ready to use.
  • MIX DRY INGREDIENTS IN LARGE BOWL: Add flour, baking powder, baking soda, pumpkin spice, cinnamon and salt (if using) and mix together with a fork.
  • BLEND FLOUR AND BUTTER: (Note 2 for various methods). To use finger method, dice very cold butter into small pieces. Add to flour mixture and use your cold fingers to blend it into coarse crumbs about pea-size, 3 minutes. You don't want to melt or warm the butter (don't rub between your hands).
  • COMBINE WET INGREDIENTS WITH SUGAR IN MEDIUM BOWL: Using a whisk or fork, mix together egg, buttermilk (or heavy cream), pumpkin puree, vanilla and brown sugar until smooth.
  • POUR WET MIXTURE INTO DRY INGREDIENTS: Then gently mix together with a fork or your hands until soft dough forms. Incorporate all the flour, but don't over mix or the scones will be dense.
  • DIVIDE DOUGH, ADD TOPPING AND BAKE: Cut or rip the dough into 12 lumps. Gently press into discs about 3/4 inch/2 cm thick on work surface. Place scones on prepared baking sheet 2 inches/5cm apart. Mix together sugar and cinnamon for topping. Brush with buttermilk and sprinkle with cinnamon-sugar. Bake for 12-14 minutes until golden brown. Transfer scones to a wire rack to cool.
  • MAKE GLAZE (optional but good!): Mix together in a separate small bowl confectioner sugar, maple syrup, butter and spice. Brush on baked scones while still warm.


  1. 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).
  2. Methods to blend flour and butter:
    • Finger method (see recipe above). I use this one.
    • Pastry cutter method: dice butter and add to flour. Rock cutter back and forth to blend butter and flour into pea size crumbs.
    • Freezer method: freeze stick of butter, grate it using the largest holes on a box grater, combine with flour. 
    • Food processor method: Cut butter into 8 pieces and add flour and butter to processor bowl. Pulse 8 times, scraping half way through, until butter and flour are combined into pea size crumbs. Don't over process!
  3. 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. 
Nutrition values are estimates for one pumpkin scone including the sugar topping and the maple glaze. Less than half the calories of a pumpkin Starbucks scone!
Calories: 231kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 288mg | Potassium: 93mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1888IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg