Nothing beats the cozy feeling of a freshly baked scone straight from the oven on a crisp autumn morning. These Cinnamon Pumpkin Scones are exactly that comforting hug you’ve been craving, combining tender layers of flaky pastry with the warm spices of cinnamon and nutmeg. Each bite reveals just enough pumpkin puree to keep things delightfully moist and full of seasonal flavor, without weighing down the dough. For a beginner baker, this recipe is incredibly forgiving: you’ll whisk, fold, and pat your way to beautiful golden wedges that look like they belong in a bakery display. With a total preparation time of just 20 minutes, cooking time of 20 minutes, and a quick 5-minute rest, you’ll have a batch of eight delicious scones ready to enjoy before you know it. At around 250 calories per scone, they make a hearty breakfast treat or a sweet pick-me-up alongside your afternoon tea.
I still remember the first time I made them: my kitchen filled with the scent of cinnamon dancing through the air as the scones baked to a perfect golden brown. I couldn’t resist breaking one open while it was still warm, slathering a bit of butter that melted into every flaky layer. If you love fall recipes, this one will become a favorite—whether you’re sharing them with friends at brunch or indulging in a quiet moment with a cup of coffee. These scones are also surprisingly versatile: you can mix in chopped pecans or walnuts for crunch, swap in whole wheat flour for a heartier texture, or drizzle a simple glaze made of powdered sugar and milk for that extra sweet touch. Let’s dive into everything you’ll need and how to turn these ingredients into the coziest treat of the season.
KEY INGREDIENTS IN CINNAMON PUMPKIN SCONES
To achieve those tender, flaky layers and rich fall flavor, each ingredient plays a special role. Here’s what you’ll need and why it matters:
- all-purpose flour
This forms the backbone of the scone dough, providing structure and the right balance of gluten to create a tender, yet sturdy pastry that holds its shape.
- granulated sugar
A touch of sweetness that not only balances the spices but also helps with browning, giving your scones a beautifully caramelized exterior.
- baking powder
The essential leavening agent that gives each wedge its lift, ensuring a light and fluffy interior rather than a dense crumb.
- salt
A small pinch goes a long way in amplifying the sweetness and spices, rounding out the overall flavor so nothing tastes flat.
- ground cinnamon
The star spice that brings warm, aromatic depth to every bite, evoking memories of crisp leaves and cozy gatherings.
- ground nutmeg
A subtle counterpart to cinnamon, adding a nuanced earthy sweetness that elevates the pumpkin’s natural flavor.
- unsalted butter
Chilled and cubed to keep pockets of cold fat in the dough, ensuring that those signature flaky layers develop as the scones bake.
- canned pumpkin puree
Provides moisture, vibrant color, and that classic pumpkin essence without extra prep—just scoop and stir.
- heavy cream
Adds richness and helps bind the dough, contributing to a tender crumb and a slight sheen on the finished scones.
- large egg
Acts as a binder to hold the dough together while also lending a bit of lift and a golden hue once baked.
- vanilla extract
A splash of fragrant sweetness that deepens the overall aroma and ties all the flavors together harmoniously.
HOW TO MAKE CINNAMON PUMPKIN SCONES
Now that you’ve gathered your ingredients, it’s time to transform them into flaky, spiced scones. This step-by-step guide will walk you through each stage, from preparing your workspace to enjoying freshly baked wedges. Be sure to follow along closely and take your time with each step to ensure perfect results.
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, and ground nutmeg until the dry ingredients are evenly combined.
3. Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your clean fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.
4. In a separate bowl, mix together the canned pumpkin puree, heavy cream, egg, and vanilla extract until you have a smooth, homogenous batter.
5. Pour the wet ingredients into the flour-butter mixture. Gently fold with a spatula until the dough just comes together—avoid overmixing; it’s okay if the dough looks a little crumbly.
6. Turn the dough out onto a lightly floured surface and knead gently two or three times, just enough to bring the pieces together into a cohesive ball.
7. Using your hands or a rolling pin, pat the dough into an 8-inch circle about 1 inch thick, ensuring an even thickness for uniform baking.
8. With a sharp knife or bench scraper, slice the circle into 8 equal triangular wedges, much like cutting a pizza.
9. Carefully transfer the wedges to the prepared baking sheet, spacing them at least an inch apart to allow room for expansion.
10. Place the baking sheet in the preheated oven and bake for 15–20 minutes, or until the scones turn golden brown and a toothpick inserted into the center comes out clean.
11. Remove the scones from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely or enjoy warm.
SERVING SUGGESTIONS FOR CINNAMON PUMPKIN SCONES
Once your Cinnamon Pumpkin Scones are baked to golden perfection, the fun really begins. These tender, aromatic wedges pair beautifully with a variety of accompaniments, turning a simple morning treat into a memorable experience. Whether you’re hosting brunch, enjoying a quiet moment with a book, or sharing an afternoon pick-me-up, these serving ideas will showcase your scones at their very best.
- Drizzle with a silky maple glaze made by whisking powdered sugar and a splash of milk until smooth, then lightly dusting with extra ground cinnamon for a sweet, glossy finish.
- Serve alongside a steaming mug of chai tea latte or pumpkin spice coffee, letting the warm spices in your drink echo those in the scones for an indulgent flavor harmony.
- Top each wedge with a generous dollop of cinnamon whipped butter—simply whip softened butter with a pinch of cinnamon and a touch of honey until fluffy, then spread on warm scones.
- Create a mini dessert board by pairing the scones with slices of sharp cheddar cheese, dried fruit, and honeycomb for a delightful sweet-and-savory contrast that’s sure to impress guests.
HOW TO STORE CINNAMON PUMPKIN SCONES
Keeping these scones fresh and flavorful requires just a little planning, whether you’re aiming to enjoy them over the next day or preserve them for weeks. From room-temperature storage to long-term freezing techniques, these methods will ensure your scones maintain their tender crumb and warm spice notes.
- At Room Temperature: Once completely cooled, place scones in an airtight container or resealable bag with a folded paper towel to absorb any excess moisture. They’ll stay fresh for up to 2 days on the countertop, perfect for grabbing a quick breakfast bite.
- In the Refrigerator: For extended freshness, line an airtight container with parchment paper, add a layer of scones, top with another sheet of parchment, and seal. Refrigerated scones can last up to 5 days without losing their tender texture.
- Freezing for Long-Term Storage: Wrap each cooled scone individually in plastic wrap, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 3 months. This method locks in moisture and keeps the spices vibrant.
- Flash Freezing Before Bagging: For extra convenience, arrange the scones in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer the frozen scones into a resealable bag, pressing out excess air. This prevents them from sticking together and allows you to grab just what you need without thawing the entire batch.
CONCLUSION
Bringing together the classic combination of cinnamon, nutmeg, and creamy pumpkin puree, these Cinnamon Pumpkin Scones are the ultimate fall-inspired treat for breakfast or dessert. We’ve walked through every detail—from gathering your key ingredients and mastering the simple mixing and folding techniques to baking your scones until they turn a gorgeous golden brown. You’ve also learned serving ideas that highlight their cozy warmth, along with storage strategies to keep them tasting fresh, whether you enjoy them within days or savor them months later. Feel free to print this article or save it for future reference, and don’t forget that you can find a FAQ below to answer any lingering questions without having to search far and wide.
I hope this guide inspires you to roll up your sleeves, preheat that oven to 400°F (200°C), and treat yourself to a batch of flaky, spiced scones that feel like home in every bite. If you give this recipe a try or have any comments, questions, or feedback—whether it’s about tweaking the spices, adding mix-ins, or perfecting that flaky texture—I’d love to hear from you. Your experience and insights help shape this recipe into something even more special, so please share how your Cinnamon Pumpkin Scones turned out and let me know if there’s anything I can do to help make your next baking adventure even sweeter.
Cinnamon Pumpkin Scones
Description
These delightful scones combine the warm spices of cinnamon and nutmeg with creamy pumpkin puree for a cozy, fall-inspired treat that’s perfect for breakfast or tea time.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
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Add the chilled, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
-
In a separate bowl, mix together the pumpkin puree, heavy cream, egg, and vanilla extract until well combined.
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Pour the wet ingredients into the flour and butter mixture. Gently fold together until the dough just comes together. Do not overmix; it’s okay if it’s a little crumbly.
-
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together.
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Pat the dough into an 8-inch circle, approximately 1 inch thick.
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Slice the circle into 8 triangular wedges, like a pizza.
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Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
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Bake in the preheated oven for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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Remove from the oven and allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Note
- For an extra sweet touch, drizzle a glaze made of powdered sugar and milk over the scones after they’ve cooled.
- You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
- Adding 1/2 cup of chopped pecans or walnuts to the dough can give an additional crunch to the scones.
- These scones freeze well; store them in an airtight container and thaw them as needed.
