For an extra touch of flavor, add 1/2 cup of chopped walnuts or pecans to the dough. To ensure the butter stays cold, you can freeze it for 15 minutes before using. These scones are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. For a richer flavor, use brown butter instead of regular butter.
Better-Than-Coffeeshop Pumpkin Scones
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 10 mins
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SERVING12 People
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VIEWS15
Embrace the essence of autumn with these exquisitely soft and delightfully spiced pumpkin scones. Forget those overpriced coffee shop versions – this recipe delivers a superior texture and an unforgettable flavor experience, all from the comfort of your own kitchen. These are incredibly simple to make, and the perfect treat to enjoy with a cup of steaming chai tea on a crisp fall day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate88 g
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Cholesterol63 mg
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Fiber2 g
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Protein6 g
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Saturated Fat8 g
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Sodium587 mg
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Sugar54 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. (5 minutes)
02
StepIn a food processor, combine flour, 3/4 cup plus 3 tablespoons white sugar, baking powder, salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon ginger. Pulse to combine. Add cold, cubed butter 1 tablespoon at a time, pulsing until the mixture resembles coarse crumbs. (10 minutes)
03
StepIn a separate bowl, whisk together pumpkin puree, eggs, and 6 tablespoons milk until smooth. (3 minutes)
04
StepPour the wet ingredients into the food processor with the dry ingredients and pulse until just combined, forming a soft dough. Be careful not to overmix. (2 minutes)
05
StepTurn the dough out onto a lightly floured surface. Gently shape it into a ball and pat it down to about 3/4-inch thickness. Use a large knife or dough scraper to split the dough in half, then in half again, and then each quarter into thirds, creating 12 equal, pie-shaped portions. (5 minutes)
06
StepPlace the scones onto the prepared baking sheet, leaving a little space between each. (2 minutes)
07
StepBake in the preheated oven until the scones are lightly golden brown, about 15-18 minutes. (18 minutes)
08
StepRemove from the oven and let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
09
StepWhile the scones are cooling, prepare the icing. In a bowl, whisk together confectioners' sugar, 1/4 cup milk, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, a pinch of cloves, and a pinch of ginger until smooth and creamy. Add more milk, 1 teaspoon at a time, if needed to reach desired consistency. (5 minutes)
10
StepOnce the scones are completely cool, drizzle the icing over them in a zigzag pattern. Let the icing set before serving, about 1 hour. (60 minutes)
RECIPE REVIEWS
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Please Rate
Dawson Zieme
Jun 19, 2025These are seriously amazing! So much better than the coffee shop ones. My family devoured them in minutes!
Zander Turcotte
Jun 8, 2025The icing is the perfect finishing touch. I added a little maple extract to mine for an extra hint of fall flavor.
Myah Vandervort
Jun 5, 2025I was a little intimidated by the food processor part, but it was actually super easy. The scones came out perfectly!
Makenzie Cronin
May 12, 2025This recipe is a keeper! I've made them several times now, and they're always a hit.