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Pumpkin Scones

Soft scones loaded with fresh pumpkin. Serve them for breakfast, dessert or for a snack! They are perfect for any time of the day and just right for the start of pumpkin season!

Pumpkin Scones- Table for Seven

Happy September! It’s fall and time to celebrate all foods pumpkin. 🎃

These scones are a great place to start if you don’t hate pumpkin, but, you don’t love pumpkin either. They have a nice pumpkin flavor, but, doesn’t smack you in the face with it.

We love these topped with a bit of cinnamon sugar, then, served with melted butter. Really yummy.

Pumpkin Scones- Table for Seven

Ingredients Needed:

  • Flour + Baking powder + Salt + Ground cinnamon
  • Sugar
  • Pumpkin puree
  • Milk
  • Butter
  • Egg
  • Cinnamon sugar

Can I substitute white flour with wheat flour? Yes. However, I do recommend using a white whole wheat flour or going with a white/wheat combination. Wheat flour will give your scones a different consistency and you still want a fluffy scone.

Butter: Make sure it’s cold. Not frozen, but, cold.

Pumpkin Puree: Make sure it’s not pumpkin pie filling.

A few Tips About Cutting the Butter into Flour:

  • The goal of cutting butter into flour is to achieve a pea size-crumb like texture with your flour. This process will give you a flakier scone.
  • This can be done with a pastry cutter, two knives, a fork or a food processor.
  • Be sure your butter is cold, not frozen, cold.
  • Whichever way you chose to do this, just make sure you don’t over mix it.
  • Looking for more info? Here is a helpful link.

Storage: Keep leftovers in a covered container or storage bag. They will be good for 2-3 days. If desired, you can freeze them for future eating. Again, keep them in a covered container/storage ( freezer safe). They will stay good for a couple of months. Reheat in the oven or microwave when you are ready to eat.

More Scones to Try:

Yield: 6 scones

Pumpkin Scones

Pumpkin Scones- Table for Seven

Pumpkin Scones- -Soft scones loaded with fresh pumpkin. Serve them for breakfast, dessert or for a snack! They are perfect for any time of the day and just right for the start of pumpkin season!

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes


  • 2 cups flour
  • 2 TBSP sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 6 TBSP butter, room temp
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup pureed pumpkin
  • 1 tsp ground cinnamon
  • cinnamon sugar, optional


    1. Preheat oven to 425 degrees. Line a flat rimmed baking sheet with parchment paper or silicone mats.
    2. In a mixing bowl, whisk together flour, sugar, baking powder, ground cinnamon and salt. With a pastry cutter or two knives, cut butter into flour mixture until pieces are about pea size.
    3. Add in egg, milk and pumpkin. Mix until just incorporated. Don’t over mix.
    4. On a floured surface, shape into a circular shape. Cut dough into 6 wedges. If desired, sprinkle with cinnamon sugar.
    5. Bake 12-15 minutes

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 408Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 63mgSodium: 552mgCarbohydrates: 68gFiber: 4gSugar: 31gProtein: 7g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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