1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can! Just roast and puree fresh pumpkin until smooth. Make sure to drain any excess moisture so it matches the thick texture of canned puree.

2. How do I keep my pumpkin scones from getting too dense?

Don’t overmix the dough. Use cold butter and handle the dough gently. This keeps the texture soft and crumbly, not heavy.

3. Can I make these pumpkin scones dairy-free?

Absolutely. Swap butter for a dairy-free baking stick and use a plant-based milk like oat or almond. The results are still delicious.

4. Do I need to refrigerate glazed pumpkin scones?

No, keep them in an airtight container at room temperature for 2–3 days. Refrigeration can dry them out.

Pumpkin Scones Recipe – Ultimate Fall Treat in 5 Simple Steps

Name: Fall In Love With Pumpkin Scones: Classic Recipe, Glaze Fixes
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 320 g Self-raising flour; 90 g Caster sugar; ½ tsp Salt; 1½ tsp Ground cinnamon; ½ tsp Nutmeg; ½ tsp Ground ginger; ½ tsp Ground cloves; 85 g Butter, cold and unsalted; 1 Egg, large; 3 tbsp Milk (45ml); 125 g Pumpkin puree; 90 g Icing sugar; 1 tsp Vanilla extract; 1 tbsp Milk; 50 g Icing sugar; ½–¾ tbsp Milk (add slowly); ¼ tsp Ground cinnamon; ¼ tsp Nutmeg; A pinch of Ground ginger; A pinch of Ground cloves

Fall In Love With Pumpkin Scones: Classic Recipe, Glaze Fixes

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These pumpkin scones are soft, buttery, and packed with warm fall spices. Topped with a vanilla and spiced glaze, they’re perfect for breakfast, brunch, or a cozy snack.

Author: Emily
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 8 scones 1x
Category: Breakfast, Brunch, Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the scones:
320 g Self-raising flour
90 g Caster sugar
½ tsp Salt
1½ tsp Ground cinnamon
½ tsp Nutmeg
½ tsp Ground ginger
½ tsp Ground cloves
85 g Butter, cold and unsalted
1 Egg, large
3 tbsp Milk (45ml)
125 g Pumpkin puree

For the plain glaze:
90 g Icing sugar
1 tsp Vanilla extract
1 tbsp Milk

For the spiced glaze:
50 g Icing sugar
½–¾ tbsp Milk (add slowly)
¼ tsp Ground cinnamon
¼ tsp Nutmeg
A pinch of Ground ginger

A pinch of Ground cloves

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Instructions

Preheat oven to 400°F (200°C) and line a baking tray.
Mix flour, sugar, salt, and spices in a large bowl.
Cut cold butter into the dry mix until crumbly.
In a separate bowl, mix egg, milk, and pumpkin puree.
Add wet mixture to dry and stir just until combined.
Turn out onto floured surface and shape into a 1-inch disc.
Cut into 8 wedges and place on baking tray.
Bake for 15–18 minutes until golden. Let cool.
Make vanilla glaze and drizzle over cooled scones.
Optional: Mix spiced glaze and drizzle over vanilla glaze.
notes: Don’t overmix the dough or your scones may turn out dense.
Chill dough before baking if your kitchen is warm.
Store glazed scones in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 scone
Calories: 220
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g

Find it online: https://www.recipescommunity.com/pumpkin-scones-classic/